WESTCHESTER GOLF AND COUNTRY CLUB, W GRILL ROOM
12250 WESTCHESTER CLUB DR, Boynton Beach FL 33437 · 732-833-3272
Last inspected Mar 31, 2026 · 12 visits since September 2023
MAY 24
OCT 24
MAR 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 cutting limes for beverage garnish with bare hands. Discussed with operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,860
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026039043 | Mar 31, 2026 | Jun 18, 2026 | $600 |
| 2--2024071150 | Oct 7, 2024 | Apr 14, 2025 | $700 |
| 2--2024037142 | Jun 5, 2024 | Oct 15, 2024 | $560 |
Inspection history
12 visits, newest first
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in double door tall reach in; raw pork (52F). Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Operator moved to walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Observed scrubber inside handwashing sink. Operator removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rust on shelves that has pitted the surface.
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 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.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in victory lane cooler Raw lamb over cooked ribs. Operator stored raw lamb properly. Observed in walk in cooler raw shell eggs over chimichuri sauce. Operator stored raw shell eggs properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line sliced tomatoes 43-49F in ice bath. Per operator food not prepared or portioned toda. Food held out of temperature for less than one hour. Observed ice level low. Operator added more ice.
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.
Spray bottle containing toxic substance not labeled. Observed spray bottle at ware washing area not labeled. Operator labeled degreaser.
Employee with no hair restraint while engaging in food preparation. Observed employee at cook line with no hair restraints.
Stored food not covered. Observed stuffed potatoes in reach in freezer at cook line not covered. Operator covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler shelves with rust that has pitted the surface.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in standing reach in cooler raw ribs stored over cooked ribs.Operator stored properly. Observed in walk in cooler raw shell eggs stored over sauce. Operator stored properly.
Can opener soiled with food debris, mold-like substance or slime.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler #1 soup not date marked. Operator date marked soup 3/17/25.
Spray bottle containing toxic substance not labeled. Observed near dishwashing area spray bottle not labeled. Operator labeled chlorine.
Floor soiled/has accumulation of debris at cook line near u star reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hood filters soiled at cook line.
Wall soiled with accumulated grease, food debris, and/or dust at cook line.
Dec 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Food with mold-like growth. Ready to eat strawberries at wait station with mold like growth. See stop sale.
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. sushi line: sushi rice (77F - Cold Holding) prepared yesterday and being held at room temperature over night. Operator unable to provide written procedure for time as a public health control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi line: sushi rice (77F - Cold Holding) prepared yesterday and being held at room temperature over night. Operator unable to provided written procedure for time as a public health control. See Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/blade soiled
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator unable to provide proof of manager certification for on duty employee. 4+ employees engaged in food handling
No paper towels or mechanical hand drying device provided at handwash sink. Observed at wait station hand wash sink. Operator refilled
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
No soap provided at handwash sink. Observed at cook line hand wash sink. Operator refilled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef prepared 3 days ago not dated
Equipment in poor repair. Gasket at tall 2 door reach in cooler in cook line in poor repair
Food stored on floor. Multiple items on floor in walk in cooler, walk in freezer, dry storage
Jul 29, 2024□ Call Back - CompliedComplaint Investigation
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. Operator unable to provide at time of inspection
Jun 5, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority5 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. Monitored for extended amount of time. Heat strip failed to turn black at hot water ware washing machine. Operator set up sink at 100ppm chlorine for manual sanitizing
Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink at cook line. Operator removed
Manager or person in charge lacking proof of food manager certification. PIC: Rami Attis/Tanzie Kumalo
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/PIC: Rami Attis/Tanzie Kumamoto
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 provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for any employees
May 29, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority8 Intermediate1 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen and begin work with utensils/ wrapped bread without first washing hands. Discussed with operator. Operator instructed employee to wash hands
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 cutting limes for beverage garnish with bare hands. Discussed with operator
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. Monitored for extended amount of time. Heat strip failed to turn black at hot water ware washing machine. Operator set up sink at 100ppm chlorine for manual sanitizing
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken / raw lamb stored above ready eat cut tomatoes, onions on skewers in #4 reach in cooler on cook line. Operator reorganized Raw beef stored above cooked potatoes in walk cooler #1. Operator reorganized Raw salmon stored on top shelf of speed rack in walk in cooler #2 over cooked chicken. Operator reorganized
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. sushi line: sushi rice (68F - Cold Holding) being held at sushi bar since yesterday with no temperature control. Not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi line: sushi rice (68F - Cold Holding) being held at sushi bar since yesterday with no temperature control. Not prepared or portioned today. Provided TPHC written procedure and discussed with operator. See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggplant (120F-132F - Hot Holding) being held on cook line under heat lamp. Operator states egg plant was cooked less than 1 hour ago. Operator reheated to 165F and held in oven
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at drink station soiled
Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink at cook line. Operator removed
Manager or person in charge lacking proof of food manager certification. PIC: Rami Attis/Tanzie Kumalo
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/PIC: Rami Attis/Tanzie Kumamoto
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 paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink. Operator refilled
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for any employees
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves multiple items raw/undercooked. No consumer advisory posted. Printed and provided to operator. Operator posted
Employee eating while preparing food. Observed employee eating on cook line. Discussed with operator
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above cooked chicken chili in walk in cooler. Operator reorganized
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken cooling for 30 minutes (10:45) (83-91F - Cooling); cooked chicken 11:10 (80F-89F - Cooling) being cooled on speed rack on cook line at room temperature. Operator moved to walk in cooler. Discussed proper cooling with operator
Sep 27, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Slicer guard soiled
Buildup of food debris/soil residue on equipment door handles.
Food stored on floor. Canned food items stored on floor in dry storage. Operator moved to shelf
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Pesticide-emitting strip present in food prep area. Observed at bar area. Operator removed and discarded
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. Provided big 6 to operator and reviewed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Soda nozzles at snack bar window soiled
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Pans of food stored on floor in walk in freezer. Operator moved to shelf
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top in middle of cook line
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.