Woodmont Country Club
7801 NW 80 Ave, Tamarac, FL 33321 · Permanent Food Service · License 1625052
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection2 high priority (no follow-up needed), 5 basic (1 repeat)-12
- Safety score88
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 13, 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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw shrimp and fish both cold held at 46°F in arctic air refrigerator. Per operator, both items placed in unit from overnight and did not removed since.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed raw shrimp and fish both cold held at 46°F in arctic air refrigerator. Per operator, both items placed in unit from overnight and did not removed since. See stop sale.
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-Observed 2 unwashed cantaloupe stored over cut onions and cooked bacon in walk cooler. Operator removed cantaloupe to bottom shelf.
Fixed on the spot
Food stored on floor.
-Observed case with Arizona drinks stored on dry storage floor. Operator removed and stored properly.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-Observed accumulation of black mold like substances buildup inside ice machine.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
-Observed case with napkins stored on kitchen floor. Operator removed and stored on shelf.
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.
- Stop sale
- An order that the food can’t be sold or served.