Delray Dunes Country Club D
12005 Dunes Rd, Boynton Beach, FL 33436 · Permanent Food Service · License 6000698
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...prim ribs was cooked and date marked 7/31/26 in walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 4 intermediate (3 fixed on the spot), 2 basic-26
- Safety score74
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 visitAug 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...prim ribs was cooked and date marked 7/31/26 in walk in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...prim ribs was cooked and date marked 7/31/26 in walk in cooler .
See stop sale. Employee discarded
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....corn sauce 47°F, lamb sauce 46°F , lamb shank 46°F in walk in cooler .
Chef stated that food was out less than 4 hours . Food not prepped or portioned today . Manager removed to blast chiller to chill and chill down 39°F at time of inspection.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....butter 100°F in cook line being held less than 4 hours .
Employee time marked.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored...Clorox spray bottles stored by cleaned containers, pan , whipper .
Chef removed
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clams tag removed from original container prior to container being emptied.
Chef put it back.
Fixed on the spot
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...wrong mark , day marked in rice , employee properly date marked.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Not measuring device / tool available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...old meat stacked in slicer blade.
Employee cleaned.
Fixed on the spot
Basic2
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice buckets by the ice machine.
Cleaned and sanitized equipment or utensils not properly stored...ice buckets stored on the floor by the ice machine.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.