MAYACOO LAKES COUNTRY CLUB INC
9697 MAYACOO CLUB DR, West Palm Beach FL 33411 · 561.793.1703
Last inspected Mar 11, 2026 · 8 visits since January 2024
APR 24
OCT 24
MAR 25
DEC 25
MAR 26
— STEADY
5 inspections within 38 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019062408 | Dec 4, 2019 | Jan 6, 2020 | $400 |
| 2--2019027664 | May 11, 2019 | Jun 18, 2019 | $200 |
Inspection history
8 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dented/rusted cans present. See stop sale. At dry storage, can of tomato juice and coconut milk dented. See stop sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Smoked salmon dated 3/1 Tomato paste dated 3/1, exceeding 7 days from preparation. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Smoked salmon dated 3/1 Tomato paste dated 3/1, exceeding 7 days from preparation. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, chili (123F - Hot Holding). Operator stated item held for approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat.
Show the remaining 2 findings ▾
Spray bottle containing toxic substance not labeled. At kitchen dry storage chemical shelf, unlabeled spray bottle with chemical inside. Operator labeled bottle.
Food stored on floor. At walk in freezer, boxes of food stored on floor. Operator moved to shelf.
Dec 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in flip top cooler #2; boiled egg 51F. Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in flip top cooler #2; boiled egg 51F. Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale. Observed in flip top cooler #3; sour cream (46F); cheese (49F),. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added ice to products.
Spray bottles containing toxic substance not labeled near warewashing area. Operator labeled bleach and fabulosos.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile vents soiled with dust throughout kitchen.
Stored food not covered. Observed in reach in freezer multiple foods not covered.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee ate food in kitchen area then proceeded to handle clean plates- educated operator - employee washed hands 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. At walk in freezer raw chicken not commercially packaged stored over raw beef- operator removed and stored properly.
No paper towels or mechanical hand drying device provided at handwash sink- at bar area handwashing sink- operator provided.
No soap provided at handwash sink- at bar area handwashing sink- operator provided.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area.
Food stored on floor. At bar area- soda box on floor- operator moved off floor.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - beef chili and turkey chill date marked/ prepared 09/20/24 not used within 7 days- see stop sale.
Raw fruits/vegetables not washed prior to preparation. At salad station cooler- in use avocado with sticker still attached - operator removed and washed properly.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
4 strawberries with mold-like growth, in produce walk in cooler. See stop sale.
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.0ppm, air in the line. Operator primed machine 75ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken jus cooked 3.19.24, brisket cooked 4.13.24 stored in walk in cooler for more than 7 days. See stop sale
Self-service ice cream buffet lacking adequate sneezeguards or other proper protection from contamination ice cream cones not protected, cups not inverted or under sneeze guard on self service buffet.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken jus cooked 3.19.24, brisket cooked 4.13, in walk in cooler for more than 7 days.
Clam tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke Bowl not identified as being raw. Operator printed new menu which identifies raw tuna with an asterisk, then added asterisk on the bottom of menu stating:Contains raw seafood.
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 35°F, removed from freezer this morning. Chef removed packaging.
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 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 dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing hands- educated operator- employee washed hands.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw pork stored over cooked lamb - operator moved pork to lower shelf.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator placed tag with product.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler gallon of milk opened Sunday 01/14/24 not date marked- operator date marked.
In-use knife/knives stored in cracks between pieces of equipment. At salad station knife in between reach in cooler and prep table- operator removed.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler- in use avocados with stickers still attached- educated operator - employee removed 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.