WYCLIFFE GOLF AND COUNTRY CLUB MAIN DINING ROOM
4650 WYCLIFFE COUNTRY CLUB BLVD, Wellington FL 33449 · 561-964-9200
Last inspected Mar 20, 2026 · 9 visits since August 2023
FEB 24
OCT 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Observed Sous vide Short rib set at 130F in unit for almost 24 hours per chef. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025090832 | Oct 24, 2025 | Jan 12, 2026 | $400 |
| 2--2015023858 | May 26, 2015 | Jun 25, 2015 | $400 |
Inspection history
9 visits, newest first
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stop top 2 drawer cooler// hotdogs (52F - Cold Holding); raw chicken (50F - Cold Holding); raw salmon (50F - Cold Holding). Per operator, foods not prepped or portioned today; foods out of temperature for approximately 3 hours. Operator put ice bags on foods to quick chill.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in clean dish rack in kitchen. Employee properly stored.
Oct 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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. Dishwasher (Temperature less than 160F+) discussed with operator who ran machine multiple times after recheck Dishwasher (Temperature 160F+)
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected to Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above cut onions, discussed with operator who corrected storage of products.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish washing storage area clean and sanitized dishes not stored inverted or protected, discussed with operator to wrap top plate of invert dishes.
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Medication bottle on prep table near pantry area
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. Dishwasher (Temperature 0). Ran multiple times. Second high temp machine tested -temperature 160F. To be used until other machine is fixed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over lemons in pantry reach in drawer
Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg with whole shell eggs in pantry reach in cooler drawer
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 in walk in cooler
Wet mop not stored in a manner to allow the mop to dry. Next to triple sink
Wiping cloth sanitizing solution stored on the floor. Wiping cloth bucket in floor at prep area
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Observed Sous vide Short rib set at 130F in unit for almost 24 hours per chef. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut watermelon (46F - Cooling) at 10:27 am to 46F at 10:57 am since 9:30 am In Walk in cooler. Covered in plastic. Removed and placed in smaller pans
Spray bottle containing toxic substance not labeled. In chemical storage
Raw fruits/vegetables not washed prior to preparation. Avocados in salad station contain stickers
Wet mop not stored in a manner to allow the mop to dry. Next to triple sink
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions....provided employee health policy form
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...employee cutting peppers for salad with bare hands. Stop sale issue. Employee discarded food. Employee washed hands and putting gloves on hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...gazpacho date marked 2/2/24, white fish salad 2/1/24 in walk in cooler. Stop sale issue. Employee discarded food.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination...borscht area, home fries area.
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...gazpacho date marked 2/2/24, white fish salad 2/1/24 in walk in cooler... 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...employee cutting peppers for salad with bare hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding beef wonton 113°-133° in alto shame hot box being held 2 hours. Employee reheated again over 165°
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.