Lago Mar Country Club Dining Room
500 NW 127 Ave, Plantation, FL 33325 · Permanent Food Service · License 1600102
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish tuna and grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in cooling drawers on cook line raw chicken stored over hamburger patties. Operator stored correctly.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Battery was expired
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary test strips for three compartment sink
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sanitizer towel stored in hand washing sink at front cook line. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
On cook line.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food flour and sugar removed from original container not identified by common name.
Operator labeled
Fixed on the spot
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish tuna and grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in sugar container the handle in contact with sugar. Operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee styrofoam coffee cup on shelf next to clean silverware. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense flour.
Operator removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.