Delaire Country Club Property Owners' Association
Last inspected: Mar 25, 2026
82
Score
Delaire Country Club Property Owners' Association has been inspected eight times since 2022. The newest entry in the record is dated Mar 25, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
Restaurants in Delray Beach average 71, so Delaire Country Club Property Owners' Association is doing better than most peers. The file should reassure diners considering a visit.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
82
Oct 28, 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
Proper Hot and Cold Holding Temperatures
FL-21
29
Apr 28, 2025
Routine - Food
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. Raw shelled eggs over ready to eat food in walk in cooler.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked handwashing sink in kitchen by garbage can. Chef removed **Corrected On-Site**
31A-09-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at counter at breakfast buffet not wrapped . Chef removed and had apples wrapped **Corrected On-Site**
08B-15-4
Basic - Bowl or other container with no handle used to dispense food. Bowls being used as scoops. Chef removed bowls **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table on cook line. Chef discarded **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by coffee area with mold like substance by ice chute.
22-20-5
61
Oct 24, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...hot dog with raw hamburger contacted each other at reach in drawer at kitchen. Chef properly stored. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first..cheese date marked 9/12, sausages date marked 7/3, sausage date marked 7/9 at walk in cooler .
01B-13-4
Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first..cheese date marked 9/12, sausages date marked 7/3, sausage date marked 7/9 at walk in cooler . Stop sale issue . Chef discarded food . **Corrective Action Taken**
03G-35-5
Intermediate - Clam/mussel/oyster tags not marked with last date served...some of them no date marked
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...meat slicer
22-02-4
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
03G-50-1
Basic - Stored food not covered...salt and pepper at prep station . Employee covered . **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name...bread crumbs, flour , brown sugar , salt and pepper . Employee labeled. **Corrected On-Site**
02D-01-5
45
Mar 4, 2024
Routine - Food
No violations found.
100
Dec 1, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
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. Cabbage soup 48°F-50°F cooked yesterday in walk in cooler #3. In a deep container. See stop sale
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cabbage soup 48°F-50°F cooked yesterday in walk in cooler #3. In a deep container.
01B-36-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon in walk in cooler 38°F. See stop sale.
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. Salmon in walk in cooler 38°F. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 38°F on cook line since yesterday.
01B-13-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic poke bowl containing raw tuna on menu. Operator reprinted menus during the inspection, identifying fresh raw ahi tuna in the poke pool. **Corrected On-Site**
02B-01-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. ROP cooked rice and raw meats held for more than 48 hours in bag.
03G-43-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine no thermo label or thermometer.
16-62-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 38°F on cook line since yesterday. See stop sale
06-09-1
39
Apr 19, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - 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. Chef turned booster on **Corrected On-Site**
22-56-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Notes t strips
16-37-1
Basic - Cloth used as a food-contact surface. Chef removed cloth **Corrected On-Site**
21-05-5
Basic - Food stored on floor. Boxes of eggs on the floor in the walk in cooler, chef picked up **Corrected On-Site**
08B-38-4
74
Nov 17, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill, cooked chicken (125F - Hot Holding). Item being reheated to 165°F to hot hold. **Corrective Action Taken**
03B-01-6
86
Frequently Asked Questions
When was Delaire Country Club Property Owners' Association last inspected?
The most recent health inspection at Delaire Country Club Property Owners' Association on file is from Mar 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Delaire Country Club Property Owners' Association?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Delaire Country Club Property Owners' Association.
How does Delaire Country Club Property Owners' Association compare to other restaurants in Delray Beach?
Delaire Country Club Property Owners' Association most recently scored 82 out of 100, which is higher than the Delray Beach average of 71.
Has Delaire Country Club Property Owners' Association's inspection record improved over time?
Results have been roughly steady. Inspections at Delaire Country Club Property Owners' Association have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Delaire Country Club Property Owners' Association means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Delaire Country Club Property Owners' Association inspected?
Based on the inspection history on file, Delaire Country Club Property Owners' Association is inspected around two times per year on average.
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