ORIOLE GOLF CLUB
8000 W MARGATE BLVD, Margate FL 33063 · 954.972.8140
Last inspected Aug 11, 2026 · 9 visits since October 2023
SEP 24
JAN 25
JUL 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one insect on wall behind stove, and one live flying in dish machine area not landing.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading above 500ppm quaternary. Manager remade to proper 200ppm.
Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic spoons under prep table with handles in all directions
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Floor soiled with grease behind cooking equipment
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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. Howard cooler; cooked chicken wings (51F - Cold Holding); cooked potatoes (52F - Cold Holding); individual butters (52F - Cold Holding); roast pork (52F - Cold Holding). Per operator food cold holding in unit overnight. Food not prepared or portioned today. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Howard cooler; cooked chicken wings (51F - Cold Holding); cooked potatoes (52F - Cold Holding); individual butters (52F - Cold Holding); roast pork (52F - Cold Holding). Per operator food cold holding in unit overnight. Food not prepared or portioned today. see stop sale.
Floor soiled/has accumulation of debris. Floor soiled with grease behind cooking equipment
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Metal stem-type thermometer soiled. Operator cleaned probe thermomter
Cove molding at floor/wall juncture broken/missing. Cove molding in storage room in disrepair
Dead roaches on premises. Observed two dead roaches in storage room. Operator removed roaches and cleaned and sanitized area.
Hole in or other damage to wall. Hole in wall by storage room door and walk in fridge
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water 123F. Operator moved utensils to stove to heat to 135F
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink in cooler. Employee removed drink
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 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. After several attempts dishwasher machine reading 0ppm chlorine
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheese date marked 1/14. See stop sale
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. Cheese date marked 1/14. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White stand up cooler; cut turkey meat (47F - Cold Holding); cut tomatoes (45F - Cold Holding); sliced roast beef (47F - Cold Holding). Per operator items brought into unit from walk in cooler less than four hours ago. Observed temperature setting at warm setting. Operator placed food in freezer Tom quick chill. Items not prepared or portioned today
Accumulation of debris on exterior of warewashing machine. Accumulation of food debris on top of dish washer. Operator cleaned
Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution soiled with food debris operator dumped out solution
Sep 25, 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Exterior ice machine soiled with mold like substance.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelves of reach on freezer
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one insect on wall behind stove, and one live flying in dish machine area not landing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table, uncooked Bacon (68F); lettuce checked (71F) left on table and no temperature control for less than 4 hours. Operator moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken soup (100F - Hot Holding) on stove. Under no temperature control less than r hours. Operator reheated to 167F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400ppm). Operator remade to proper 150ppm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
2 Wet wiping cloth not stored in sanitizing solution between uses.
Dead roaches on premises. Observed 1 dead roach in kitchen under dish washer and one dead in storage room.
Floor soiled/has accumulation of debris. Observed in kitchen behind shelving and equipment, floor soiled.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, surface dirty.
Old labels stuck to food containers after cleaning. Observed buckets on drying shelf. Old labels.
Wood food-contact surface not properly sealed. Shelving above dish machine.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior has food debris.
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.