Colony West Golf Club
6850 NW 88 Ave, Tamarac, FL 33321 · Permanent Food Service · License 1625253
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate, 3 basic (1 repeat)-18
- Safety score82
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 visitOct 7, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed fish cold held at 45°F and shrimp at 44°F. As per operator, both items transfer to unit less than 1 hour before the inspection. Operator place ice packs on items for quick chill.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 00 ppm. Operator replenished machine to 100 ppm.
Fixed on the spotRepeat violation
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Observed no date marked on cooked rice stored in walk in cooler. Per operator, rice cooked more than 24 hours.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some employees training certification expired on 11/8/2024
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an uncovered container with ice cream stored in walk in freezer. Operator covered.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Operator removed
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed coffee filters not stored in a protected manner. Operator wrapped filters.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.