ST ANDREWS CLUB
4475 N OCEAN BLVD, Delray Beach FL 33483 · 561.276.0453
Last inspected Apr 10, 2026 · 6 visits since October 2023
JAN 24
NOV 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth...provolone cheese in walk in cooler....Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion butter date marked 12/26 in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025002787 | Nov 1, 2024 | Feb 4, 2025 | $200 |
Inspection history
6 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
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...chef printed it and displayed on the wall
Spray bottle containing toxic substance not labeled....yellow liquid chemical spray bottle with food vinaigrette label. Chef discarded bottle, another bottle liquid bleach bottle without labeled. Chef labeled.
oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items....employee cell phone top of reach in cooler at kitchen. Employee removed
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use....shrimp, salmon in walk in freezer. Stop sale issue.
Stop Sale issued due to food not being in a wholesome, sound condition.... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...vacuum packaged cooked meats, lobster stock, veal stock, chicken stock in walk in freezer.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...vacuum packaged cooked meats, lobster stock, veal stock, chicken stock in walk in freezer. Stop sale issue.
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..... shrimp, salmon in walk in freezer..... vacuum packaged cooked meats, lobster stock, veal stock, chicken stock in walk in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...whipped cream was prepped two days ago in pastry reach in cooler.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 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....set up triple sink
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server dropped dirty plate and the handle clean utensils without handwashed.
Reduced oxygen packaged food held less than than 48 hours not labeled time and date....raw chicken in reach in cooler, chef date and time marked.
Employee washed hands in a sink other than an approved handwash sink.
Establishment not maintaining clam/mussel/oyster tags for 90 days...clams, mussels, oysters
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.
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...roasted garlic in oil date marked 11/24, chef stated that it was cooked yesterday. Chef discarded food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.....spinach dip date marked 10/25, home made ceaser dressing ( with roasted garlic ) date marked 10/13/24. See stop sale issue. Advise chef to discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.....spinach dip date marked 10/25, home made ceaser dressing ( with roasted garlic ) date marked 10/13/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...lamb sauce 61F, roasted garlic 65F in cook line, food not prepped or portion today, food being held less than 4 hours per chef, roasted garlic discarded, lamb sauce reheating it.
Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first...multiple cheeses vacuum packed in walk in cooler.
Clam/mussel/oyster tags not marked with last date served...clams.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....German cabbage in walk in cooler, food was cooked 6 days ago. Chef discarded food.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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....
Cleaned and sanitized equipment or utensils not properly stored....ice bucket stored on the floor by the handwashing sink, chef removed.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Food with mold-like growth...provolone cheese in walk in cooler. See stop sale. Chef discarded food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion butter date marked 12/26 in walk in cooler. Chef discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth...provolone cheese in walk in cooler....Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion butter date marked 12/26 in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...goat cheese 47°, blue cheese 47° in flip top salad reach in cooler, being held less than 4 hours. Employee moved to walk in cooler.
Handwash sink used for purposes other than handwashing...scrub, dirty towel in handwashing sink at coffee station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....per chef marinara sauce was cooked 4 days ago in walk in cooler. Chef discarded food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...handwashing sink at coffee station.
Wet wiping cloth not stored in sanitizing solution between uses at bar, employee removed
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Spray bottle containing toxic substance not labeled...multiple cleaning spray bottles not labeled at dishwashing area.
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.