High Ridge Country Club
Last inspected: Mar 3, 2026
32
Score
Going back to 2022, High Ridge Country Club has 10 inspections in the public record. The newest entry in the record is dated Mar 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Across the inspection history, “employee touching ready-to-eat food” is the issue that surfaces most often, recorded two times.
High Ridge Country Club's latest score of 32 falls below the Lantana average of 80. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
32
Oct 16, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
74
Mar 17, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
52
Nov 7, 2024
Routine - Food
No violations found.
100
Apr 11, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. warmer - whole turkey (130F - Hot Holding) operator states held under 1 hour - operator moved to convection oven. **Corrective Action Taken**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Vodka sauce dated 03/20/24.
01B-24-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Utilizing cleaning clothes in direct contact with food - cooked shrimp - operator removed towels. **Corrected On-Site**
14-86-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Vegan sauce in zip lock bags in freezer - operator date marked. **Corrected On-Site**
02C-04-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on buffet not protected by sneeze guards - operator inverted. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on hot line prep table - operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing rolls - operator provided hair restraint. **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Tubs of corn and potatoes on walk in cooler floor - operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Food storage container/container lid cracked or broken. Several container lids in walk in cooler cracked - operator replaced. **Corrected On-Site**
14-38-4
45
Jan 29, 2024
Routine - Food
No violations found.
100
Nov 29, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed cutting ready to eat tomatoes to be cooked at a later time. Educated on site. **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over vegetables in walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Milk in walk in cooler. Chef unable to determine when milk was opened. **Warning**
02C-03-5
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. ROP and Sous Vide **Warning**
03G-50-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
02B-02-5
Basic - Food stored on floor. Bucket of Potatoes on floor in walk in cooler **Warning**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers **Warning**
08B-39-4
47
Mar 10, 2023
Routine - Food
3 critical violations. 6 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shell eggs over heavy cream in walk in cooler. Operator removed eggs. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours.
03G-31-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook mixing spring mix with bare hands. Reviewed wearing gloves when touching ready to eat food. She than put gloves on. **Corrected On-Site**
09-01-4
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. Emailed oyster advisory. Chef displayed. **Corrected On-Site**
02A-01-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Food packaged for more than 48 hours. Lobster, cheese, cooked food and raw meats.
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cooked turkey .
03G-09-5
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.
03G-43-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, across office . Operator provided. **Corrected On-Site**
31B-02-4
Basic - Ice scoop handle in contact with ice in wait station. Operator removed. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Operator removed. **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cheese, lobster, cooked foods and raw meets.
03G-53-1
30
Nov 7, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2022-11-07: Dishwasher not repaired. Establishment is using triple sink to sanitize. **Time Extended**
22-57-6
86
Nov 4, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was High Ridge Country Club last inspected?
The most recent health inspection at High Ridge Country Club on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at High Ridge Country Club?
Across the inspection record, “employee touching ready-to-eat food” has been cited two times, more than any other issue at High Ridge Country Club.
How does High Ridge Country Club compare to other restaurants in Lantana?
High Ridge Country Club most recently scored 32 out of 100, which is lower than the Lantana average of 80.
Has High Ridge Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at High Ridge Country Club have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at High 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 High Ridge Country Club inspected?
Based on the inspection history on file, High Ridge Country Club is inspected around three times per year on average.
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