IBIS GOLF & COUNTRY CLUB BISTRO
8225 IBIS BLVD, West Palm Beach FL 33412 · 561.625.8500
Last inspected Feb 11, 2026 · 8 visits since February 2024
APR 24
NOV 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw eggs- operator moved eggs too top shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw calamari stored over bread not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw mahi fish stored over ready to eat onions and sauce in cook line reach in cooler. Operator reorganized.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink quaternary tested at 400ppm. Operator diluted solution retesting at 200ppm.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag missing from mussels portioned and separated from main supply stored at back prep area reach in. Operator copied information and applied it to batch.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature <160F) Operator made an adjustment to booster heater. 160+F
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon and raw scallops over soup at walk in freezer. Both products not in commercial packaging. Raw fish over pasteurized liquid eggs at walk in cooler. Operator stored products properly.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees with expired training.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area one dented can of tuna and one dented can of black olives- see stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline/ prep area- employee picked up water bottle from floor- changed gloves but did not wash their hands - educated operator - employee washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline cooler - raw ground beef stored over raw Shrimp- operator removed and stored properly.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400ppm)- operator corrected to 200ppm.
Employee with no hair restraint while engaging in food preparation.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw eggs- operator moved eggs too top shelf.
At walk in cooler- oysters tag removed from original container prior to container being emptied- operator placed tag with product.
Oyster tags not marked with last date served.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 78F- operator removed.
Raw fruits/vegetables not washed prior to preparation. At make station- in use bananas with stickers still attached - educated operator- employee removed.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Breakfast menu Tuscan Poached Egg and Smoked salmon platter with no indicator stating that these foods are served raw or undercooked.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Raw oysters offered on dinner menu with no oyster consumer advisory.
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine area- employee handled dirty dishes then proceeded to handle clean dishes - educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw smoked salmon stored over cooked lobster- operator moved salmon to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler by cookline- raw tuna in reduced oxygen packaging bearing label - not removed from packaging before thawing- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers by cookline- hot dogs 50F- cold holding, ground beef 50F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours - operator placed ice bags on food to quick chill. At front counter - cream cheese 62F- cold holding- food not prepared or portioned today- food above ice bath- operator placed inside ice bath to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler - whipped butter 62F at 10:55 to 62F at 11:45 ( cooling since 10:30)- food stored in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in freezer to quick chill.
Toxic substance/chemical improperly stored. Spray can of butane stored over sauce and boxes of cereal at dry storage area- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Breakfast menu Tuscan Poached Egg and Smoked salmon platter with no indicator stating that these foods are served raw or undercooked.
Oysters tag removed from original container prior to container being emptied- operator provided and placed with original container.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Raw oysters offered on dinner menu with no oyster consumer advisory.
Spray bottle containing toxic substance not labeled. At bar- unlabeled spray bottle of sanitizer - operator labeled.
Clams/mussels/oysters removed from original container for long-term storage.
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. At reach in cooler by cookline- raw tuna in reduced oxygen packaging bearing label - not removed from packaging before thawing- see stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station- utensils stored in water of 78F- operator removed.
Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with stickers attached- educated operator- employee removed and washed properly.
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.