High Ridge Country Club
2400 Hypoluxo Rd, Lantana, FL 33462 · Permanent Food Service · License 6005681
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection3 high priority (fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 1 basic-16
- Safety score84
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 23, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
garde manger alto sham: roasted turkey (133°F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Per operator, leftover product will be discarded in less than 4 hours. Operator placed time stamp for remaining 3.5 hours.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw shrimp over fully cooked shrimp not in commercial packaging at walk in freezer. Operator stored products properly.
Fixed on the spotRepeat violation
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw sausage over raw lobster at walk in freezer, both products not in commercial packaging. Operator stored products properly.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown chemical spray bottle observed by hand wash sink in ice bin room, degreaser spray not labeled in mop sink closet. Operator labeled chemicals.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates and bowls not inverted in plate storage rooms.
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.