Wycliffe Golf and Country Club Main Dining Room

4650 Wycliffe Country Club Blvd, Wellington, FL 33449 · Permanent Food Service · License 6011242

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
4 high priority (3 fixed by the Sep 25 follow-up, 1 fixed on the spot), 3 intermediate, 10 basic
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep242026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling vents soiled with accumulated food debris, grease, or dust in kitchen.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Salmon burger (53°F), turkey burger (53°F), sliced cheese (45°F), chicken (60°F), and salmon (44°F) in two drawer reach in cooler at grill. Not prepared or portioned today. Placed in unit from walk in cooler less than two hours ago per operator. Operator moved foods to reach in freezer to rapid chill to 41°F or below.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee drinking from styrofoam cup in the kitchen with gloved hands. Employee discarded cup and handled cleaned food utensils and cloth napkins immediately after without first handwashing and changing gloves. Advised employee to wash hands.
  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.
  Observed employee touch soiled wet wiping cloth with bare hands then handle cleaned cutting board immediately after without first handwashing. Advised employee to wash hands.
- Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed operator run thermolabel through dishmachine twice with little to no color change. Inspector verified, Dishwasher (Temperature 146.4), using state provided high temperature measuring device.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify, Tuna Tartare on lunch menu and Spicy Tuna Poke bowl on dinner menu, which items contain raw or undercooked animal foods covered by the consumer advisory.
- Code 16, Dishwashing facilities and test kits: One -compartment sink used for warewashing.
  Observed employee washing knife in one bay food prep sink in kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 146.4), using state provided high temperature measuring device.
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed ambient thermometer not working at two drawer refrigerated unit at cookline at the grill.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee drinking from styrofoam cup with gloved hands in kitchen. Operator advised employee not to drink in kitchen and employee continued to drink from cup.
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee personal drink stored on cutting board at front counter grill.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employees wearing bracelets while preparing food in kitchen.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to clear food containers after cleaning and stored at cleaned utensil storage rack in warewash area.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Quaternary 0ppm). Operator discarded and remade solution, retested at 200ppm.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth stored on food prep table in kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the crushed ice machine in kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  1. Observed at door gaskets at two door and two drawer, beverage air, reach in cooler at front counter.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling vents soiled with accumulated food debris, grease, or dust in kitchen.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.