Coral Ridge Co Club Restaurant Improves its Sanitary Rating
3801 Bayview Dr
Fort Lauderdale, FL 33308
Health Inspection Reports
8/10/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
6/24/2016 | 2 Violations | Rating 4.5/5
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. Creole sauce 47°F- 52°F .See stop sale.
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.in prep cooler .
6/10/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
6/8/2016 | 9 Violations | Rating 4/5
Basic - Build-up of soil/debris on the floor under shelving in all storage ares.
Basic - Cove molding at floor/wall juncture missing in dish area.
Basic - Dead roaches on premises. Approximately 30+ dead roaches on shelf under prep table at cook line. 5 Dead roaches on floor under dish machine.
Basic - Food stored in holding unit not covered. Egg whites at cook line.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.In kitchen above hot holding.
High Priority - 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. Prep cook cutting lettuce for salad. Reviewed proper procedures with cook he washed hand s before putting on gloves. **Corrected On-Site**
High Priority - One Shell egg stored with cracks or broken shells in walk in cooler See stop sale.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breast 49°F- 51°F at cook line. Operator stated was left on kitchen counter for less than 1/2 hour during restocking, Chicken was put on ice and temperature went down to 41°F **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. Approximately 20+ live roaches on wall, floor and crawling behind wall at dish machine. Approximately 10+ live roaches on shelfs under prep table at cook line.
12/11/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
12/4/2015 | 16 Violations | Rating 2.25/5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks in prep tables **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch, removed **Warning**
Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
Basic - Water leaking from pipe and/or faucet/handle. Handsink by the walk in freezer **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths on prep tables, removed. **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham, cut lettuce, tuna salad at 45°f in the carrousel reach in cooler, moved to another unit. **Corrective Action Taken** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit.Cut lettuce, cut tomato, ham at 48-500f on the staff buffet area. Implemented time control. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs, turkey, ribs, creme brle at 49-52°f in the walk in cooler by the door. Discarded. Stop sale issued, all potentially hazardous (time/temperature control for safety) food moved to the back of the cooler. **Corrective Action Taken** **Warning**
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. See stop sale. Artichoke bisque in a deep wrapped bucket cooling overnight found at 48°f on the sides, 58°f on the center. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked pasta at the Cookline at 90°f in a tightly wrapped container, cooked less than 1h according to pic, moved to an ice bath. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over cooked food. Raw salmon over cooked salmon in a cooler, operator discarded the cook salmon. **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef burger over raw fish, raw burger moved to a lower shelf. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. By the walk in freezer **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Bleach at the warewashing area. **Warning**
12/4/2015 | 9 Violations | Rating 3.75/5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks in prep tables **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch, removed **Warning**
Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
Basic - Water leaking from pipe and/or faucet/handle. Handsink by the walk in freezer **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham, cut lettuce, tuna salad at 45°f in the carrousel reach in cooler, moved to another unit. **Corrective Action Taken** **Warning**No potentially hazardous (time/temperature control for safety) food is being held in this units at the time of the Call back.
High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit.Cut lettuce, cut tomato, ham at 48-500f on the staff buffet area. Implemented time control. **Corrective Action Taken** **Warning**No employee buffet set up at the time of the call back. 12/4/15
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatballs, turkey, ribs, creme brle at 49-52°f in the walk in cooler by the door. Discarded. Stop sale issued, all potentially hazardous (time/temperature control for safety) food moved to the back of the cooler. **Corrective Action Taken** **Warning**No potentially hazardous (time/temperature control for safety) food held on the walk in cooler area next to the door, all potentially hazardous (time/temperature control for safety) food on this area of the walk in cooler was moved to the back walk in cooler or to another units. 12/4/15
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. See stop sale. Artichoke bisque in a deep wrapped bucket cooling overnight found at 48°f on the sides, 58°f on the center. **Warning**Observed artichoke bisque being cooled in an ice bath, still over 135°f. 12/4/15
Intermediate - Spray bottle containing toxic substance not labeled. Bleach at the warewashing area. **Warning**
6/18/2015 | 2 Violations | Rating 5/5
Basic - Equipment in poor repair. Rusted exterior on freezers by the employee lounge. **Warning**
Basic - Floor tiles cracked, broken or in disrepair. Cookline **Warning**
5/14/2015 | 8 Violations | Rating 4/5
Basic - Equipment in poor repair. Rusted exterior on freezers by the employee lounge. **Warning**
Basic - Floor tiles cracked, broken or in disrepair. Cookline **Warning**
Basic - Food being prepared outside. Prepping and cooking on the tiki bar **Warning**Establishment must submit a plan review application for approval with this division within 30 days. 5/14/15
Basic - No handwashing sign provided at a hand sink used by food employees. Men's employee restroom. Provided. Outdoor prep area. **Warning**
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Using Santa Barbara brand, no parasite free letter provided. **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. Cold cuts in the walk in cooler. **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Slicer blade guard soiled with old food debris. **Warning**
5/13/2015 | 24 Violations | Rating 1.5/5
Basic - Employee eating in a food preparation or other restricted area. Employee drinking in prep area from open cup. **Warning**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing watches. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on. **Corrected On-Site** **Warning**
Basic - Equipment in poor repair. Rusted exterior on freezers by the employee lounge. **Warning**
Basic - Floor tiles cracked, broken or in disrepair. Cookline **Warning**
Basic - Food being prepared outside. Prepping and cooking on the tiki bar **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour, ice. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Men's employee restroom. Provided. Outdoor prep area. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum lids, inverted upon request. **Corrected On-Site** **Warning**
Basic - Soiled dry wiping cloth in use. Soiled dry cloths used for handling hot equipment on top of the cutting boards. Removed. **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken, boiled eggs, cut tomato, shredded lettuce, crumbled cheese at 48-52°f in reach in cooler no. 12, iced down. **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Washing hands upon request. **Warning**
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Using Santa Barbara brand, no parasite free letter provided. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Burgers and poultry at 45-48°f in the lower shelves cooler 14 **Warning**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 150ppm, adjusted to 150ppm. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw seafood in ziplock bag stored with bread, moved to the lower shelf. **Warning**
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **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. Cold cuts in the walk in cooler. **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Server washed hands in the 3 compartment sink, washed hands in handsink upon request. **Corrected On-Site** **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - No soap provided at handwash sink.boutdoor prep area **Warning**
Intermediate - Reach-in cooler 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. Reach in cooler 12 and 14 lower shelves. **Warning**
Intermediate - Slicer blade guard soiled with old food debris. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Warning**
12/11/2014 | 2 Violations | Rating 4.75/5
Basic - Clean glasses, cups, bowls, plates, not stored inverted or in a protected manner. Inverted, **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Men's grill bar.
5/6/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
2/26/2014 | 19 Violations | Rating 1.75/5
Basic - Case/container/bag of food stored on floor in kitchen. Carrots. **Corrected On-Site** **Repeat Violation**
Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom **Repeat Violation**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with juices at the bar
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Spinach at the cookline in an ice bath at 62°f, implemented time control procedure.
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - 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. Bread. **Corrected On-Site** **Repeat Violation**
High Priority - Live, small flying insects in food preparation area.
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
High Priority - Vacuum breaker missing at hose bibb. Next to ice machines
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Employee filled water pitcher/cup at handwash sink. Bar **Corrected On-Site**
Intermediate - Handwash sink missing in food preparation room or area. Bar
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Warewashing area
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at the dinning room
10/22/2013 | 16 Violations | Rating 3.75/5
Basic - Bathroom facility not clean. Men's employee bathroom walls, and toilet soiled.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, pans in storage shelves.
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Floors not maintained smooth and durable, rusty, walkin freezer and cooked food walkin cooler.
Basic - Food stored in holding unit not covered, wait station, **Corrected On-Site**
Basic - Food stored on floor. Carrots on floor by dry storage.
Basic - Plumbing system in disrepair, handsink clogged in dishmachine area.
Basic - Unnecessary items on the premise. Dry storage area, utensils all over floor.
Basic - Walk-in freezer shelves with rust that has pitted the surface, by back door and door rusted.
Basic - Walk-in walk-in freezer floor soiled.
High Priority - Displayed food not properly protected from contamination. Pastries next to bar.
High Priority - 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. Slicing tomatoes for salad, **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Out of date heavy cream, discarded.
Intermediate - Encrusted material on can opener blade. **Repeat Violation**
Intermediate - Interior of reach-in cooler and gaskets soiled with accumulation of food residue, inside and outside of door, kelvinator cooler with ice cream.
3/18/2013 | 6 Violations | Rating 4.5/5
High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Shredded cheeses at 49f and Gorgonzola cheese at 50f stored on floor and was not immediately put away after delivery. was placed in walk in cooler immediately at Inspector''s request.
Basic - In-use ice scoop stored on soiled surface between uses. On top if soiled ice machine. **Corrected On-Site**
Basic - Employee beverage container without lid on a food preparation table or over/next to clean equipment/utensils. Kitchen prep table with food. **Corrected On-Site**
Basic - Equipment in poor repair. Walk in freezer door lock/closing mechanism in disrepair. Door will not properly close and is held closed by a bucket.
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Basic - Floor tiles cracked, broken or in disrepair. Several throughout kitchen.
9/12/2012 | 1 Violations | Rating 4.75/5
Critical - Observed inaccurate gauge on dishmachine.
3/20/2012 | 3 Violations | Rating 4.5/5
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees. dishwash area handwash sink.
Observed attached equipment soiled with accumulated dust. walk-in cooler fanguard. Corrected On Site.
8/25/2011 | 6 Violations | Rating 4.25/5
Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
Critical - Please see inspection report for more details.
Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
Please see inspection report for more details.
Please see inspection report for more details.
Please see inspection report for more details.
3/29/2011 | 1 Violations | Rating 5/5
3/28/2011 | 13 Violations | Rating 2.25/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Cheese in walk in cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Walk in cooler-Rack of lamb- Roast
Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
Critical - Observed food stored in a prohibited area. Onions stored in mop sink- Corrected On Site.
Critical - Observed raw animal food stored over cooked food. Eggs over cooked chicken/ turkey in reach in cooler Corrected On Site.
Critical - Observed food stored on floor. Ice cream in walk in coolerCorrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Roast, turkey and cheese Walk in cooler-Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoopes on top of ice machine-
Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
Critical - Observed roach activity as evidenced by live roaches found- On live roach at bar- This violation must be corrected by : 03/29/11. 24 Hour call back per Sean Grosvenor-
Critical - Observed toxic item stored by food. Stainless cleaner in dry storage by nuts and coconuts Corrected On Site.
Observed unnecessary items on the premise.
Critical - Hotel and Restaurant license not properly displayed.
10/29/2010 | 4 Violations | Rating 4.75/5
Critical - No oyster warning sign with required language provided. Corrected On Site.
Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed cutting board grooved/pitted and no longer cleanable.
Unwrapped single-service utensils not presented so that only the handles are touched. Straws-
3/10/2009 | 9 Violations | Rating 3.5/5
Critical - No handwashing sign provided at a handsink used by food employees. By the back door
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelves by cook line
Observed clean utensils/equipment stored in dirty drawers. Bins by cook line
Observed food debris accumulated on dry storage floor.
Critical - Observed interior of reach-in freezer (ice cream) soiled with accumulation of food residue.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham in walk in cooler
Critical - Observed torn packages/bags of food exposing the contents to contamination. Lentils and beans in dry storage
Critical - Observed uncovered food in holding unit/dry storage area. Reach in freezer by the back door
Critical - Outer openings of establishment cannot be properly sealed when not in operation.
12/24/2008 | 10 Violations | Rating 3.5/5
Critical - Air gap not installed. Mop sink
Drain cover(s) missing. Three compartment sink
Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Observed equipment in poor repair. Reach in freezer by cook line
Observed food debris accumulated on freezer floor .
Critical - Observed food stored on floor. Main walk in cooler Corrected On Site.
Critical - Observed torn packages/bags of food exposing the contents to contamination. Inbdry strorage area
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef tenderloin in walk in cooler
Critical - Vacuum breaker mising at hose bibb. Mop sink