Seagate Country Club
3600 Hamlet Dr, Delray Beach, FL 33445 · Permanent Food Service · License 6004186
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....chick peas 56°F, artichoke 54°F, green leafy 54°F in ice bath at expo line , food not prepped or portioned today , food being held less than 4 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-11
- Safety score89
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 31, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....chick peas 56°F, artichoke 54°F, green leafy 54°F in ice bath at expo line , food not prepped or portioned today , food being held less than 4 hours.
Manager disco food.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade .
Employee removed cleaned.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner... macaroni cheese 52°F thawing in room temperature at prep station , food being held less than 4 hours.
Manager removed food to cooler .
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with stickers stored with dressing in reach in cooler at kitchen.
Employee removed to wash
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack....ice scoop stored directly top of ice machine.
Manager removed ice scoop .
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.