DELAIRE COUNTRY CLUB PROPERTY OWNERS' ASSOCIATION, INC.
4645 WHITE CEDAR LN, Delray Beach FL 33445 · 561.499.9090
Last inspected Mar 25, 2026 · 6 visits since December 2023
MAR 24
OCT 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cabbage soup 48°F-50°F cooked yesterday in walk in cooler #3. In a deep container. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018022418 | Apr 24, 2018 | May 16, 2018 | $400 |
Inspection history
6 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In the pastry cooler, raw eggs stored over butter. The chef corrected
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in freezer and cooler combo gaskets. Employee cleaned during the inspection
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....chicken stock date marked 10/21/25, beer cheese sauce date marked 10/14/25 in walk in cooler. See stop sale issue. Employee discarded food.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination..no sneeze guard on for slice chicken, cooking toppings, salad toppings, bagel, bread, soups, hot holding food area,...provided during inspection.
Shell eggs in use or stored with cracks or broken shells in walk in cooler. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....chicken stock date marked 10/21/25, beer cheese sauce date marked 10/14/25 in walk in cooler.... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...spinach dip, stuffed cabbage mix, cooked lobster meats, scallops, cooked chicken, seard tuna, crab meats, cooked duck in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....beats 47F, heart of palm 50F, chick pease 50F, feta cheese 47F, blue cheese 47F, spinach 48F, cut tomatoes 50F in buffet line, food not prepped or portion today, food being held less than 4 hours. Manager time marked.
Clam, mussel, oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...spinach dip, stuffed cabbage mix, cooked lobster meats, scallops, cooked chicken, seard tuna, crab meats, cooked duck in walk in freezer. Stop sale issue.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants...vacuum packaged food without HACCP PLAN.
Wet wiping cloth not stored in sanitizing solution between uses...multiple wet towels on the counter at server station. Manager removed.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat food in walk in cooler.
Handwash sink not accessible for employee use at all times. Blocked handwashing sink in kitchen by garbage can. Chef removed
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at counter at breakfast buffet not wrapped. Chef removed and had apples wrapped
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by coffee area with mold like substance by ice chute.
Bowl or other container with no handle used to dispense food. Bowls being used as scoops. Chef removed bowls
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table on cook line. Chef discarded
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...hot dog with raw hamburger contacted each other at reach in drawer at kitchen. Chef properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first..cheese date marked 9/12, sausages date marked 7/3, sausage date marked 7/9 at walk in cooler.
Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first..cheese date marked 9/12, sausages date marked 7/3, sausage date marked 7/9 at walk in cooler. Stop sale issue. Chef discarded food.
Clam/mussel/oyster tags not marked with last date served...some of them no date marked
Food-contact surface soiled with food debris, mold-like substance or slime...meat slicer
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants
Stored food not covered...salt and pepper at prep station. Employee covered.
Working containers of food removed from original container not identified by common name...bread crumbs, flour, brown sugar, salt and pepper. Employee labeled.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cabbage soup 48°F-50°F cooked yesterday in walk in cooler #3. In a deep container. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cabbage soup 48°F-50°F cooked yesterday in walk in cooler #3. In a deep container.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon in walk in cooler 38°F. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon in walk in cooler 38°F. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 38°F on cook line since yesterday.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. ROP cooked rice and raw meats held for more than 48 hours in bag.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic poke bowl containing raw tuna on menu. Operator reprinted menus during the inspection, identifying fresh raw ahi tuna in the poke pool.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine no thermo label or thermometer.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 38°F on cook line since yesterday. See stop sale
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.