ST. ANDREWS COUNTRY CLUB PROPERTY OWNERS ASSOCIATION INC
17557 CLARIDGE OVAL W, Boca Raton FL 33496
Last inspected Apr 10, 2025 · 7 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
FEB 24
FEB 24
AUG 24
APR 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: cooked chicken (116F-129F - Hot Holding) operator states item was cooked approximately 30 minutes ago and placed in alto sham for hot holding. Operator reheated to 165 and turned up alto sham
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling vents soiled with accumulated food debris, grease, ot dust in ware wash and back prep area. Operator cleaned during inspection.
No handwashing sign provided at a hand sink used by food employees at the cookline. Operator provided.
Aug 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2024Call Back - Extension given, pendingRoutine Inspection
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. Tested dish machine using color strip and high temp thermometer. Dish machine failed to reach 160F
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. Tested dish machine using color strip and high temp thermometer. Dish machine failed to reach 160F
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. far right 2 door flip top: cut lettuce (53F); cooked mushrooms (48F); cheese (48F-54F); cooked turkey burger (48F); cooked salmon burger (49F); butter (49F) perbeing held in unit overnight. Per operator items stored in unit over night. Not prepared or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. far right 2 door flip top: cut lettuce (53F); cooked mushrooms (48F); cheese (48F-54F); cooked turkey burger (48F); cooked salmon burger (49F); butter (49F) per operator items held in unit overnight. Per operator items stored in unit over night. Not prepared or portioned today. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sinks. Operator refilled
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Prove thermometer provided calibrated at 40F. Operator discarded and replaced with calibration thermometer
Feb 27, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw Salmon in ROP packaged on site fully thawed in 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 in ROP packaged on site fully thawed in walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator removed
Feb 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling lettuce to be placed on burger buns, cooked fries to be packaged with bare hands. Operator instructed employee to wash hands and put on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked octopus in meat walk in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: cooked chicken (116F-129F - Hot Holding) operator states item was cooked approximately 30 minutes ago and placed in alto sham for hot holding. Operator reheated to 165 and turned up alto sham
Clam/mussel/oyster tags not marked with last date served. Discussed proper tag maintenance with operator
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 any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Operator unable to provide at time of inspection
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 to be held longer than 48 hours by freezing as evidenced by date marking. Discussed with operator provided 2017 FDA Food code adoption and Special Processes guidance
Sep 20, 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 ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
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.