TEQUESTA COUNTRY CLUBHOUSE
201 COUNTRY CLUB DR, Tequesta FL 33469 · 561.746.4501
Last inspected Apr 28, 2026 · 7 visits since November 2023
MAR 24
AUG 24
NOV 24
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made Ranch dressing contains buttermilk date marked 7 19.24, more than 7 days. Homemade blue cheese dressing date marked 7.24.24, more than 7 days. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023002451 | Jan 3, 2023 | Feb 3, 2023 | $400 |
Inspection history
7 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer entered kitchen eating, wiped his mouth and proceeded to touch clean dishes without washing his hands.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer label available.
Oysters tag removed from original container prior to container being emptied in walk in cooler. Chef placed tag with container.
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. Emailed oyster advisory. Operator printed oyster advisory and placed on wall on dining room.
Show the remaining 1 finding ▾
Open dumpster lid.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Oct 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in reduced oxygen packaging conducted onsite: reach in coolers in kitchen: Cooked octopus, raw tuna, raw salmon, raw yellowtail.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over fully cooked lobster, raw beef, raw lamb and raw chicken over cooked rice at walk in cooler. Operator stored all products properly.
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. See stop sale. Observed in reduced oxygen packaging conducted onsite: reach in coolers in kitchen: Cooked octopus, raw tuna, raw salmon, raw yellowtail. 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. At walk in cooler and freezer: Observed in reduced oxygen packaging conducted onsite: tandoori marinade (tomato paste, yogurt), Meat Bolognese, conch chowder and cooked pork. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small flip top cooler across from hot line: sour cream (45F - Cold Holding); Cole slaw (47F - Cold Holding). Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to another fully operable cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose connection under dish machine.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna carpaccio, nigiri menu, sashimi menu, spicy salmon, spicy tuna, spicy yellowtail, Philly roll, rainbow slide. Any menu item that is automatically served raw or undercooked must be identified on the menu with an identification marker or described as raw in the menu description.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available 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. At walk in cooler and freezer: Observed in reduced oxygen packaging conducted onsite: tandoori marinade (tomato paste, yogurt), Meat Bolognese, conch chowder and cooked pork. See stop sale. Walk in cooler: Raw lamb in reduced oxygen packaging conducted onsite. Lamb held less than 48hours. Operator removed lamb from packaging.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Conch chowder made onsite, frozen and removed from freezer and placed in walk in cooler on 10/7 not marked with date when pulled from freezer. Educated operator on proper date marking procedures.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over edamame not in commercial packaging at walk in freezer. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw fish not in commercial packaging at walk in freezer. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch dressing (buttermilk) (50F - Cold Holding); blue cheese dressing ( sour cream) (49F) Observed at flip top cooler by dish area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator elected to discard product.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna salad on menu. No indicator next to item indicating raw animal protein. Operator printed new menu pages with indicator next to item.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for hollandaise. Time control procedure emailed to operator.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink in server beverage station area, missing battery for dispenser.
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made Ranch dressing contains buttermilk date marked 7 19.24, more than 7 days. Homemade blue cheese dressing date marked 7.24.24, more than 7 days. 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. Home made Ranch dressing contains buttermilk date marked 7 19.24, more than 7 days. Homemade blue cheese dressing date marked 7.24.24, more than 7 days.
Food storage sugar container lid cracked in pastry area. Operator replaced lid.
Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in sanitizer container.
Working containers of sugar and flour removed from original container not identified by common name in pastry area. Operator labeled.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook placing raw chicken on the grill and then engaging into further cooking by touching clean utensils without changing gloves first. Reviewed proper procedure with cook he then went to wash his hands and changed gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 41°F-43°F not removed from vacuum package, removed from freezer on a previous day.
Employee washed hands in a sink other than an approved handwash sink, in sanitizer bucket on cook line. Cook went to hand sink to wash his hands.
Accumulation of black/green mold-like substance in the interior of the left ice machine/bin.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 41°F-43°F on speed rack in walk in cooler 2 not removed from vacuum package, removed from freezer on a previous day.
Employee water container on a food preparation table at cook line next to clean plates. Employee removed.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee drank out of a water bottle,unscrewed the lid and put the lid back on, then engaged in food preparation, touched vegetables and handled clean equipment on cook line without washing hands. Reviewed proper hand washing with employee. Employee washed his hands.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged raw meats, dated 30 days ago in walk in cooler
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.
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.