Bocaire Country Club
Last inspected: Mar 25, 2026
55
Score
The health department has logged seven inspections at Bocaire Country Club, the earliest from 2022. Inspectors last stopped by on Mar 25, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 74, which Bocaire Country Club's 55 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
7
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Sep 2, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
27
Apr 18, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Fish wrap with towels. Chef removed towels. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at prep station at Cooked eggs; (46F - Cold Holding); cut tomatoes (46F - Cold Holding), chef lowered setting and moved items to different working cooler **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not labeled with last day of use
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bakery area. Chef posted handwashing sign **Corrected On-Site**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Avocados with stickers on prep table. Chef removed stickers and washed before cutting **Corrected On-Site**
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl instead of scoop. Chef removed scoop. **Corrected On-Site**
14-01-5
52
Sep 27, 2024
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cream sauce date 9/14, tomato jam 9/11 in reach in cooler . .. spinach cheese 9/13 at walk in cooler . ...Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ..smoke salmon at walk in cooler in vacuum package ... Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature...establishment cooked turkey corn chowder , cooling and then vacuum packed in walk in cooler . Date marked was 9/22/24
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... butter 66F, marinara sauce 56F, sauce 66F at prep kitchen, food not prepped or portion today , food being held less than , employee removed food to walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ....smoke salmon at walk in cooler in vacuum package . See stop sale. Employee discarded food. See stop sale. **Corrective Action Taken**
03G-04-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... . .... Cream sauce date 9/14, tomato jam 9/11 in reach in cooler.... spinach cheese 9/13 at walk in cooler . . See stop sale. Employee discarded food. **Corrective Action Taken**
01B-24-5
Intermediate - Handwash sink used for purposes other than handwashing...employee rinsing in handwashing sink . Manager educated **Corrected On-Site**
31A-11-4
Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.... establishment cooked turkey corn chowder , cooling and then vacuum packed in walk in cooler . Date marked was 9/22/24. Stop sale issue . **Corrected On-Site**
03G-19-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants...provided HACCP plan coordinator email.
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite not properly date marked.... wrong date marked whole turkey was cooked 9/26 ,date marked 9/27, chili cooked 9/27 , date marked 9/28 at walk in cooler . Chef correction date marked **Corrected On-Site**
02C-02-5
37
Jan 10, 2024
Routine - Food
No violations found.
100
Mar 9, 2023
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding grilled chicken 108°-120° at salad station being held less than 2 hours . Employee time marked. **Corrective Action Taken**
03B-01-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Thawing with open bag at reach in cooler . See stop sale. Chef discarded food. **Corrected On-Site**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Thawing with open bag at reach in cooler . See stop sale. Chef discarded food.
01B-13-4
High Priority - 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 degrees Fahrenheit.....butter 73° at prep line , cream cheese 46°, butter 47° in glass door reach in cooler at server station being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....butter 73° at prep line , cream cheese 46°, butter 47° in glass door reach in cooler at server station being held more than four hours. Stop sale issue .chef discarded food. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking....butter , cream cheese at buffet line being held less than four hours. Employee time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee moved . **Corrected On-Site**
22-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...provided chef **Corrected On-Site**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled...yellow liquid spray bottle by the dishwashing sink . Employee labeled. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name....salt at prep kitchen, main kitchen , chef labeled
02D-01-5
Basic - Bowl or other container with no handle used to dispense food in bread crumbs at prep line , employee moved container. **Corrected On-Site**
14-01-5
27
Nov 15, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bocaire Country Club last inspected?
The most recent health inspection at Bocaire Country Club on file is from Mar 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Bocaire Country Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bocaire Country Club.
How does Bocaire Country Club compare to other restaurants in Boca Raton?
Bocaire Country Club most recently scored 55 out of 100, which is lower than the Boca Raton average of 74.
Has Bocaire Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at Bocaire Country Club have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bocaire Country Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bocaire Country Club inspected?
Based on the inspection history on file, Bocaire Country Club is inspected around two times per year on average.
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