Coral Ridge Country Club
Last inspected: Feb 11, 2026
50
Score
Going back to 2022, Coral Ridge Country Club has nine inspections in the public record. Coral Ridge Country Club was last inspected on Feb 11, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to five violations per visit.
Across the inspection history, “cookline cutting board has cut marks” is the issue that surfaces most often, recorded four times.
By comparison, the average Fort Lauderdale facility scores 80, putting Coral Ridge Country Club on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Cookline - right flip top drawers - Raw beef burgers stored over/not properly separated from ready-to-eat prepared onions. Victory reach in - Raw fish stored over/not properly separated from ready-to-eat cooked crab. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Dented can present. 1 #10 can apple sauce. See stop sale.
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered cookline, put on gloves and handled clean utensils and food pans in the cookline reach in - without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box - chicken wings (115-119F - Hot Holding). Per operator holding approximately 20 minutes. Operator immediately moved to oven to reheat. **Corrective Action Taken**
03B-01-6
Basic - Waste line missing at soda gun holster. 1 soda gun at each bar.
29-17-4
Basic - Cookline cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
50
Sep 24, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Basic - Water draining onto floor surface from ice cream reach in freezer.
29-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ceiling tile missing in equipment storage room.
36-36-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Interior of microwave has accumulation of grease/food debris.
22-08-4
67
Mar 11, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Main Bar; soda gun nozzle.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable at cookline.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Cookline; water 74F, operator moved to heat source. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. -2 cookline units -sandwich station Operator removed. **Corrected On-Site**
21-04-4
78
Dec 10, 2024
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Banquet Cooler; Raw salmon over ready to eat quinoa bowls. -Cookline drawer; raw burger patty over ready to eat pork. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Main Bar soda gun nozzles. -Wait Station coffee machine.
22-02-4
Intermediate - No soap provided at handwash sink. -Main Bar, operator provided. **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. -Main Bar, operator secured. **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Cookline flip top -Prep area, Operator removed. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses at cookline, operator stored properly. **Corrected On-Site**
10-20-4
61
May 6, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, chicken (52F - cold holding); burger patty (52F- cold holding). Operator stated held less than 2 hours, moved to walk in cooler to quick chill **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw whole muscle beef stored over ready to eat lunch meats. Cook moved meat to lower shelf **Corrected On-Site**
08A-05-6
74
Feb 27, 2024
Routine - Food
No violations found.
100
Feb 22, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener blade soiled with food debris Operator removed at out to clean **Corrective Action Taken** **Warning**
22-02-4
Basic - Stored food not covered. In ice cream freezer, ice cream not covered between use. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. On cook line, squeeze bottle with oil not labeled **Warning**
02D-01-5
Basic - Food stored on floor. In walk in #1 bucket of butter stored on floor. Operator moved to shelf **Corrected On-Site** **Warning**
08B-38-4
67
Jun 29, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short rib sauce (46F - Cooling); in walk-in cooler at the back of the kitchen; gravy (52F - Cooling); in walk-in cooler next to hot box as per operator food cooked the day before and covered during cooling; food never reached 41° F or below within 6 hours; See Stop Sale ;
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short rib sauce (46F - Cooling); in walk-in cooler at the back of the kitchen; gravy (52F - Cooling); in walk-in cooler next to hot box as per operator food cooked the day before and covered during cooling; food never reached 41° F or below within 6 hours; See Stop Sale ;
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw sausage in walk-in cooler at the back of the kitchen Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over cooked rice in walk-in cooler at back of the kitchen Operator reversed; **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 3 containers of milk in dairy walk-in cooler - as per operator not exactly sure when food was opened; determined 48 hours; dated **Corrected On-Site**
02C-03-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory- smoked salmon
02B-01-5
Basic - Standing water in bottom of reach-in-cooler- 3 door at the back of the kitchen
29-49-6
Basic - Cutting board has cut marks and is no longer cleanable all at cook line
14-09-4
41
Oct 20, 2022
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
74
Frequently Asked Questions
When was Coral Ridge Country Club last inspected?
The most recent health inspection at Coral Ridge Country Club on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Coral Ridge Country Club?
Across the inspection record, “cookline cutting board has cut marks” has been cited four times, more than any other issue at Coral Ridge Country Club.
How does Coral Ridge Country Club compare to other restaurants in Fort Lauderdale?
Coral Ridge Country Club most recently scored 50 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Coral Ridge Country Club's inspection record improved over time?
No. Recent inspections at Coral Ridge Country Club have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Coral Ridge Country Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Coral Ridge Country Club inspected?
Based on the inspection history on file, Coral Ridge Country Club is inspected around three times per year on average.
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