HIGH RIDGE COUNTRY CLUB
2400 HYPOLUXO RD, Lantana FL 33462 · 561.586.3333
Last inspected Jul 23, 2026 · 9 visits since November 2023
NOV 24
MAR 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed cutting ready to eat tomatoes to be cooked at a later time. Educated on site.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030569 | Mar 3, 2026 | May 19, 2026 | $200 |
| 2--2023070370 | Nov 29, 2023 | Dec 27, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over fully cooked shrimp not in commercial packaging at walk in freezer. Operator stored products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage over raw lobster at walk in freezer, both products not in commercial packaging. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garde manger alto sham: roasted turkey (133F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Per operator, leftover product will be discarded in less than 4 hours. Operator placed time stamp for remaining 3.5 hours.
Spray bottle containing toxic substance not labeled. Unknown chemical spray bottle observed by hand wash sink in ice bin room, degreaser spray not labeled in mop sink closet. Operator labeled chemicals.
Show the remaining 1 finding ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted in plate storage rooms.
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine - 25ppm) Operator adjusted chlorine; rechecked 100ppm chlorine sanitizer.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator drained and put fresh quaternary sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw corned beef over hot dogs at protein cooler Raw smoked salmon over sauces at pantry flip top cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler: clam chowder (45F - Cold Holding); server side station cooler: milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 30 minutes. Operator placed products in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. small alto sham: turkey (129F - Hot Holding); chicken (134F - Hot Holding) Per operator, products out of temperature for approximately 30 minutes. Operator placed products back in oven to reheat to 165+F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized blade.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon sandwich on menu no identifier for raw animal protein. Operator updated menu.
No paper towels or mechanical hand drying device provided at handwash sink. No Paper towel at dish machine hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder made 2/27, Marinara made 2/27 no date mark at walk in cooler. Operator date marked products.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream, coleslaw 46F-48F in salad cooler over night. Not prepped or portioned today. See stop sale
Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to ice machine. Batteries empty. Operator replaced batteries.
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 34F removed from freezer 2 hours ago not removed from vacuum bag. Operator removed fish from bags.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Pick up hose not all the way submerged into sanitizer container. Dish washer submerged hose 100ppm.
Dish washer handled soiled dishes and utensils and handled clean dishes and utensils, without washing hands. Dish washer washed her hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Turkey breast 124F hot holding in prep area. Operator stated turkey was cooked one hour ago and placed into hot holding unit. Turkey was reheated to 167F for hot holding.
Cutting board has cut marks and is no longer cleanable in prep area.
Employee tea container on a food preparation table on cook line. Cook removed.
In-use wet wiping cloth/towel used under cutting board in prep area. Cook removed.
One box of danish stored on floor in walk in cooler. Operator placed on shelf.
Nov 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 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. Operator set up triple sink 75ppm chlorine to sanitize.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice 68F prepared yesterday left out over night on a shelf in prep area.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice 68F prepared yesterday left out over night on a shelf in prep area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke Bowl on menu containing raw tuna not identified.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 81F. Operator heated water to 150F.
Raw cauliflower and tomatillos not washed prior to preparation on cook line. Cook went to wash produce.
Unwashed cauliflower stored over potatoes in walk in cooler. Operator separated.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Utilizing cleaning clothes in direct contact with food - cooked shrimp - operator removed towels.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Vodka sauce dated 03/20/24.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. warmer - whole turkey (130F - Hot Holding) operator states held under 1 hour - operator moved to convection oven.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Vegan sauce in zip lock bags in freezer - operator date marked.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on buffet not protected by sneeze guards - operator inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on hot line prep table - operator removed.
Employee with no hair restraint while engaging in food preparation. Employee preparing rolls - operator provided hair restraint.
Food not stored at least 6 inches off of the floor. Tubs of corn and potatoes on walk in cooler floor - operator moved to shelf.
Food storage container/container lid cracked or broken. Several container lids in walk in cooler cracked - operator replaced.
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed cutting ready to eat tomatoes to be cooked at a later time. Educated on site.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over vegetables in walk in cooler Removed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler. Chef unable to determine when milk was opened.
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. ROP and Sous Vide
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Bucket of Potatoes on floor in walk in cooler
Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers
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.