- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed sandwich station unit unable to maintain potentially hazardous foods at 41°F or below. Observed all foods within unit between 44°-59°F. **Warning** Open callback 8/6/14: observed spinach at 51°F, cut tomatoes at 50°, ground beef 49°, cut melon salad 51° and salad dressing that chef stated had been in unit overnight at 50°F. Observed ambient air thermometer in unit reading 48°F. Chef stated peak lunch service ends daily around 1pm.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificate for Chad Dumas expired as of 6/27/13. Chef stated that Chad is still employed at the establishment. **Warning** Open callback 8/6/14: Observed expired training not yet completed.
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08/13/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed sandwich station unit unable to maintain potentially hazardous foods at 41°F or below. Observed all foods within unit between 44°-59°F. **Warning** Open callback 8/6/14: observed spinach at 51°F, cut tomatoes at 50°, ground beef 49°, cut melon salad 51° and salad dressing that chef stated had been in unit overnight at 50°F. Observed ambient air thermometer in unit reading 48°F. Chef stated peak lunch service ends daily around 1pm.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificate for Chad Dumas expired as of 6/27/13. Chef stated that Chad is still employed at the establishment. **Warning** Open callback 8/6/14: Observed expired training not yet completed.
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08/06/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. Observed in event hall kitchen. **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed under flat top and grill in 19th hole kitchen. Observed on grill and 6 burner gas range in event hall kitchen. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Observed in 19th hole kitchen over flat top and grill. **Warning**
- Basic - Dead roaches on premises. Observed one dead under corner of 3 compartment sink in event hall kitchen. Observed 2 dead in mop sink of event hall kitchen. This violation must be addressed by Tuesday, August 5, 2014. **Corrected On-Site** **Warning**
- Basic - Drain cover(s) missing. Observed in the event hall kitchen at the 2 compartment sink, in front of the steamers and at the dish machine area. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Objectionable odor in establishment. Observed around mop sink and dumb waiter in event hall kitchen. Inspector observed chafing dish of molded meatballs which Chef removed to be cleaned. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Observed on sandwich prep line and around ice cream station lid. **Corrected On-Site** **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Observed at handwash sink in event hall kitchen. **Warning**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed at handwash sink in event hall kitchen. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Observed behind the grill outside. Observed 2 hose faucets with a green hose connected to a hose bib with no backflow preventer in place. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Also observed food debris on bowl arms of mixer. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed milk held in walk-in cooler since Tuesday with no date mark. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. Observed on table mounted can opener blade in event hall kitchen. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Observed hot water at handwash sink in event hall kitchen reach maximum temperature of 85°F. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed prime rib and cooked pasta held from Tuesday with no date mark. **Corrected On-Site** **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed sandwich station unit unable to maintain potentially hazardous foods at 41°F or below. Observed all foods within unit between 44°-59°F. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificate for Chad Dumas expired as of 6/27/13. Chef stated that Chad is still employed at the establishment. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed orange substance in an unlabeled spray bottle near the dish machine in the 19th hole kitchen. **Corrected On-Site** **Warning**
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08/01/2014 | Routine - Food | Warning Issued |
- Basic - Drain cover(s) missing. Observed in main kitchen in front of 2 compartment sink and in front of steamer.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in cold hold prep unit in 19th hole kitchen. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed sour cream at 52°F held in Delfield reach in cooler at 19th hole. At about an hour later, observed sour cream still at 52°F. Observed sour cream moved to different reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed lasagna in reach in cooler in 19th hole kitchen at 55°F and dated 4/6/14. (Observed kitchen closed on Mondays) Kitchen staff stated it had not been out in use prior to inspection. Observed item discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Observed lasagna in reach in cooler in 19th hole kitchen at 55°F and dated 4/6/14. Observed catfish filets dated 4/4/14 at 47°F. Observed fish discarded. Kitchen staff stated neither had not been out in use prior to inspection. See stop sale. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed the following items held in the cold hold drawers in the 19th hole kitchen: raw chicken breasts 49°F, tilapia 51°F, trout 51°, flat iron steaks 48°, ribeyes 49°F. Observed catfish filets held in reach in cooler in 19th hole kitchen at 47°F and lasagna at 55°F. About an hour later, observed the following temperatures: tilapia 47°, raw chicken 47°, trout 47°, flat iron steaks 47°, ribeye 47°. Lasagna and catfish filets were discarded.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Observed chicken cream sauce and cooked chicken both dated 4/1/14. observed items discarded. See stop sale. **Corrected On-Site**
- High Priority - Stop Sale issued due to food not being in a unwholesome, unsound condition. Observed ribeye steak that was visibly green in cold hold drawer in 19th hole kitchen. Observed steak discarded. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Observed on both the kitchenaid and Chivex mixers in main kitchen.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed opened carton of ultrapasteurized liquid eggs in walk-in cooler in main kitchen opened for Sunday (2 days prior) brunch and not date marked.
- Intermediate - Encrusted material on can opener blade. Observed on table mounted can opener in main kitchen. Observed can opener moved to dish washing area. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Observed on grill top in 19th hole kitchen. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed opened carton of ultrapasteurized liquid eggs in walk-in cooler in main kitchen opened for Sunday (2 days prior) brunch and not date marked. Observed marinara made Saturday night per Chef with no date mark and held in walk-in cooler in main kitchen.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed orange substance in unlabeled spray bottle on shelf with garbage bags in main kitchen. Observed a clear brownish substance in an unlabeled spray bottle on shelf under dishmachine drainboards in 19th hole kitchen.
- Portable fire extinguisher gauge in red zone. Observed on fire extinguisher next to walk-in freezer in main kitchen. For reporting purposes only.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dead roaches on premises. Observed one dead roach located under handwash sink at mid-kitchen in main club dining room. Staff stated the pest prevention team had been out the day before. Vermin was removed and no other vermin were found. **Corrected On-Site**
- Basic - Drain cover(s) missing. Observed in front of 2 compartment sink in main kitchen.
- Basic - Water leaking from faucet/faucet handle. Observed water leaking from faucet at handwash sink in 19th hole kitchen. Upon entering the kitchen and looking for handwash sink, observed water was shut off at handwash sink due to the leak. Chef stated the maintenance man is due out to repair it today.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed rotini type pasta in reach in cooler across from cookline in 19th hole kitchen with no date and made 2 days prior to inspection per staff member.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed wet chemical extinguisher located near walk in freezer in main club kitchen with gauge needle in the overcharge red zone.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Downstairs near ice machine. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees in bar area. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket near server area. 4/12/13 **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Large mixer in main kitchen.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in walk in cooler. 4/12/13 **Corrected On-Site** **Repeat Violation**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clear pans above dish machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's and Mens rest room near bar area.
- Basic - Soiled reach-in cooler gaskets. Bar cooler.
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket near server area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese on cook line at 52?f. Operator voluntarily discarded product. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. In banquet kitchen near pot sink area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In beer storage room.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Heavy cream, and Mahi, in reach in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in reach in cooler.
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Pans stored above dish machine contained wet nesting.
- Critical - Hand wash sink lacking proper hand drying provisions. Located at main kitchen near main cooking line.
- Critical - No handwashing sign provided at a handsink used by food employees. Throughout main building.
- Observed hole in wall. Near mop sink in banquet kitchen area.
- Critical - Observed soiled reach-in cooler gaskets. Located on main cooking line in main kitchen.
- Critical - Observed toxic item stored by food. Winded stored over non PHF foods.
- Critical - Observed uncovered food in holding unit area. Roast beef not completely wrapped, in reach in cooler located in main kitchen.
- Critical - Observed unlabeled spray bottle. Located in main kitchen under dish washing machine.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door of main kitchen area.
- Wet mop not hung to dry. In main kitchen area
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. NEXT TO TEA BREWING AREA.
- Critical - No handwashing sign provided at a handsink used by food employees. BATHROOMS ADJACENT TO THE 19TH HOLE.
- Critical - No handwashing sign provided at a handsink used by food employees. WOMEN'S BATHROOM IN BANQUET ROOM.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. COOKING OIL.
- Observed gaskets with slimy/mold-like build-up. IN REACH-IN COOLER BEHIND THE BAR.
- Observed gaskets with slimy/mold-like build-up. ON REACH-IN COOLERS ON COOK LINE IN 19TH HOLE KITCHEN.
- Observed gaskets with slimy/mold-like build-up. RIC IN CABANA ROOM.
- Observed hole in wall. MULTIPLE HOLES IN WALL BY STAIRS.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. MASH POTATOES IN REACH-IN COOLER ON COOK LINE DATED 7-17-12. LINE COOK VOLUNTARILY DISCARDED PRODUCT.
- Critical - Observed uncovered food in holding unit. CHOCOLATE CAKE SLICES IN REACH-IN COOLER.
- Critical - Observed unlabeled spray bottle. NEXT TO DISH MACHINE.
- Observed walk-in cooler gasket torn/in disrepair.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable in the bar area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair on the dessert reachin cooler.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed ice scoop with handle in contact with ice; corral area. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb in banquet kitchen.
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3/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. SHELLED EGGS FROM FISH. Corrected On Site.
- Clean plates not stored inverted or in a protected manner. ALA CART KITCHEN Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. LADIES RESTROOM.
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
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5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets in the bar area.
- Critical. Observed small flying insects in bar area.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
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11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
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