Ibis Golf & Country Club Bistro

8225 Ibis Blvd, West Palm Beach, FL 33412 · Permanent Food Service · License 6010112

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · fixed by the Sep 9 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
3 high priority (2 fixed by the Sep 9 follow-up, 1 fixed on the spot), 2 intermediate (fixed on the spot), 4 basic
-17
Safety score83

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

Inspection history

1 inspection · 2 visits

Sep22026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler, Demi glaze (51°F - Cooling); chicken stock (48°F - Cooling), operator stated items were prepared and held in cooler from previous day, exceeding 6 hours, items did not reach 41°F within 6 hours, see stop sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  At walk in cooler, Demi glaze (51°F - Cooling); chicken stock (48°F - Cooling), operator stated items were prepared and held in cooler from previous day, exceeding 6 hours, items did not reach 41°F within 6 hours, see stop sale.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At ware washing area, Dishwasher (Temperature 150°F) is not properly sanitizing. Advised operator to set up three compartment sink to properly wash, rinse, sanitize all dishes until dish machine is repaired. Operator set up three compartment sink.
  Fixed on the spot
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters tag removed from original container prior to container being emptied.
  At walk in cooler, tag removed from original container of fresh mussels. Operator provided tags
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  At walk in cooler, marinara sauce removed from freezer, thawed and held in refrigerator not properly dated. Advised operator of proper date marking. Operator date marked item.
  Fixed on the spot
Basic4
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  At cook line, employee using dry soiled cloth to wipe off food contact surfaces.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  At dry storage, clean bowls stored, not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  At dry storage, clean bowls not properly stored. Wet nesting.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.