The Club at Quail Ridge
3715 Golf Rd, Boynton Beach, FL 33436 · Permanent Food Service · License 6004288
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 Jul 27 routine inspection7 high priority (4 fixed on the spot), 6 intermediate (4 fixed on the spot), 3 basic-47
- Administrative complaint on Jul 27Counts in full until a follow-up finds the problems fixed-20
- Safety score33
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 visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F...butter 54°F, vacuum package tuna 48°F, chicken 64°F in cooler #0 at kitchen. Food not prepped or portioned today , food being held more than 4 hours .
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. ...gazpacho date marked 7/13/26, blue cheese sauce 7/09/26, home made Caesar dressings 7/13 /26 in cooler #6 and mushrooms prep date 7/6/26, portioned roast beef prep date 7/11/26 in reach in coole #0 at main kitchen
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...gazpacho date marked 7/13/26, blue cheese sauce 7/09/26, home made Caesar dressings 7/13 /26 in cooler #6 , mushrooms prep date 7/6/26, portioned roast beef prep date 7/11/26 in reach in coole #0 at main kitchen .
See stop sale. Chef discarded food.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...butter 54°F, vacuum package tuna 48°F, chicken 64°F in cooler #0 at kitchen.
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food. Roast beef 54°F, cheese 50°F in flip top reach in cooler , food not prepped or portioned today , food being held less than 4 hours . Employee removed food to walk in cooler .
Administrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher put dirty dishes in dishmachine to washed and then handled cleaned dishes / utilities without hand wash .
Dishwasher washing hands after discussion.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in chopped basil , mashed avocado in reach in cooler .
Employee removed paper towel
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 at bar chlorine 00 ppm. Chef stated that they use main dishmachine at kitchen until repair bar dishmachine.
Fixed on the spot
Intermediate6
Code 16, Dishwashing facilities and test kits: Not provided any kind of measuring device / tools 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....can opener blade .
Employee cleaned .
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times blocked by moving rack at prep station .
Employee removed
Fixed on the spot
Handwash sink used for purposes other than handwashing...stored ice cream scoop with standing water in hand washing sink at kitchen.
Chef removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
Employee provided.
Fixed on the spot
No soap provided at handwash sink at bar .
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...Tuna , mahi-mahi thawing in reduce oxygen packaging at reach in cooler.
Label states to remove before thawing. Employee removed fish from packaged.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food....avocado with stickers with cut avocado in reach in cooler #0 .
Employee removed avocado to washed .
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at bar .
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.