GRANDE OAKS GOLF CLUB
3201 W ROLLING HILLS CIR, Davie FL 33328 · 954.916.2900
Last inspected Jan 29, 2026 · 8 visits since February 2024
MAY 24
NOV 24
FEB 25
AUG 25
JAN 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1st 2023. Operator paid license during inspection. Confirmation # 236051444.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area butter (58F - Cold Holding) under no temperature control. Per operator butter out for less than four hours. Introduced time as a public health
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice bins contains mold like substance. Operator cleaned ice bins
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. Observed commercially reduced oxygen packaged raw fish bearing the label to remove from packaging before thawing thawing in walk in cooler in ROP. Per operator food thawing in ROp for less than four hours. Operator removed fish from ROP
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Multiple attempts - dishmachine reading 155F on operator's thermometer. No color change on test strip.
Employee personal food not properly identified and segregated from food to be served to the public. Employee coffee creamer in Traulsen reach in cooler at pantry on shelf with foods for public. Manager removed to bottom of cooler.
Hole in or other damage to wall. Hole in wall in dry storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line grill. Employee moved container farther over onto fire to heat and hold.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine final rinse reading 184F. No color change on test strip for 160F. Operator thermometer reading 155F maximum temperature.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, containers of portioned raw tuna and mahi on shelf above non commercially wrapped prosciutto. Employee rearranged all items for proper separation.
Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk on steaming wand at kitchen espresso maker.
Carbon dioxide/helium tanks not adequately secured. 2 of 5 small CO2 tanks by back door not secured. Manager secured all.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in pantry make line wearing watch. Employee removed watch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water at 112F on grill. Employee increased fire under container to heat above 165F to properly maintain at 135F.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on flat top at cook line. Manager turned on fire to heat water to 135F at hold.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board by salad station. Manager placed cloth back in sanitizer.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce: 48F Cold Holding in drawer cooler in pantry station. Per Operator, cut lettuce pulled from reach in cooler less than 4 hours ago. Operator moved cut lettuce back to reach in cooler for quick chill. Food not prepared or portioned today.
Ice machine reflector solid in bar. Operator cleaned and sanitized during inspection.
Working containers of food removed from original container not identified by common name. Bulk sugar container not properly labeled in pantry station.. Operator labeled sugar.
Feb 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No type of measuring temperature- indicating device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment in poor repair. Walk in freezer door unable to close.
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1st 2023. Operator paid license during inspection. Confirmation # 236051444.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry flip top/ reach in cooler in kitchen; Turkey (50F cold holding )egg salad (45F - Cold Holding); tuna salad (50F - Cold Holding); chicken salad (45F - Cold Holding) foods pulled from walk in cooler less than 4 hours a ago. Operator placed foods on ice to quick chill. Foods not prepared or portioned today.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar, operator cleaned and sanitized during inspection.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided
No type of measuring temperature- indicating device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
1.Ice buildup on floor walk-in freezer. 2. Ice build up on the side of entrance door of walk in freezer.
Equipment in poor repair. Walk in freezer door unable to close.
Food not stored at least 6 inches off of the floor. Container of fryer oil on floor In dry storage room.
Some Ceiling tiles missing in kitchen.
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.