MIZNER COUNTRY CLUB
16104 MIZNER CLUB DR, Delray Beach FL 33446 · 561.638.5600
Last inspected Jun 19, 2026 · 7 visits since September 2023
SEP 23
JAN 24
AUG 24
OCT 24
JUN 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. Raw beef stored above raw salmon in walk in cooler. Operator reorganized
★ 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--2024057271 | Oct 1, 2024 | Oct 28, 2024 | $400 |
| 2--2019007001 | Jan 28, 2019 | Mar 18, 2019 | $200 |
Inspection history
7 visits, newest first
Jun 19, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 1, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 3 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate1 Basic
Show 3 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.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on ground in hallway at dining room/kitchen entrance Observed 1 live roach on ground at ware washing area in kitchen. Observed 1 live roach in mop sink next to ice machine in kitchen area Observed 2 live roaches on ground behind cook line equipment on cook line in kitchen. Observed 1 live roach on expo shelf at cold side section in kitchen. Observed 1 live roach outside or banquet walk in cooler 2 in kitchen. Observed 3 live roaches on ground under prep table on prep line in kitchen
Dead roaches on premises. Observed 2 dead roaches inside of left side storage closet in hallway outside of kitchen entrance. Observed approximately 14 dead roaches inside of right side storage closet in hallway outside of kitchen entrance. Observed 4 dead roaches on ground at warehouse washing area in kitchen. Observed 8 dead roaches on ground in front of ice machine in kitchen. Observed 1 dead roach inside of 2 door low top reach in cooler in front of cook line Observed 2 dead roaches on ground in front of ware storage rack in ware washing area in kitchen Observed 2 dead roaches on soiled ware drop off shelf in ware washing area in kitchen Observed 15 dead roaches on ground inside ware washing area in kitchen. Observed 3 dead roaches inside of clean bottle stored in ware washing area in kitchen Observed 1 dead roach inside of sanitizer dispenser on wall at hand wash sink on prep line. Observed 1 dead roach inside of soap dispenser at warehouse washing area in kitchen. Observed 1 dead roach behind reach in cooler at sushi station in dining room area. Observed 1 dead roach on ground in wait station area behind sushi station in dining room area
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw salmon in walk in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chicken date marked 8-23, cooked sweet potatoes date marked 8-22, cooked beets date marked 8-22. See stop sale.
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. Sushi rice at sushi station prepared yesterday and held at room temperature.
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. Sushi rice at sushi station prepared yesterday and held at room temperature. See stop sale.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line hand wash sink. Operator refilled
Sep 7, 2023Inspection 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 ▾
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. Employee reset temperature
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Located in dry storage room
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.