PINE TREE GOLF CLUB INC
10600 S PINE TREE TER, Boynton Beach FL 33436
Last inspected Jul 29, 2026 · 8 visits since August 2023
OCT 24
MAR 25
OCT 25
JAN 26
JUL 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 1-18 in produce walk in cooler. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 20, 2026Inspection 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 ▾
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards at prep station.
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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 flip top across from stove; cooked mushrooms (45F); cooked noodles (45F). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top across from stove; cooked mushrooms (45F); cooked noodles (45F). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed below flip top cooler 1 Raw shell eggs over cooked noodles. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #1 Alfredo cheese (46F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath.
Oct 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Chicken salad date marked 10-5. Mushroom soup date marked 10-7. Chicken veggie soup date marked 10-7. See stop sale.
Feb 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority5 Intermediate0 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw Salmon, Raw Mahi stored thawed in ROP in walk in cooler. See stop sale.
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 reset booster and retemped at above 160F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above pasteurized crab cakes in walk in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 1-18 in produce walk in cooler. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw Salmon, Raw Mahi stored thawed in ROP in walk in cooler.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment packaging raw fish using an ROP method, not frozen entire time
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
No proof of required state approved employee training provided for employees hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Establishment packaging tcs foods using an ROP method to be held longer than 48 hours
Raw oysters from different original containers mixed together prior to preparation for service.
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food..... raw shell eggs above pickles at walk in cooler. Chef properly stored
No measuring device or Heat strips available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink at bar
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....mushroom sauce at walk in cooler. Chef date marked.
Spray bottle containing toxic substance not labeled....degreaser, windex spray bottle at dishwashing area. Employee labeled
No handwashing sign provided at a hand sink used by food employees at bar
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.