Ibis Golf & Country Club Bistro
Last inspected: Feb 11, 2026
86
Score
Inspectors have visited Ibis Golf & Country Club Bistro 10 times, with records going back to 2022. On Feb 11, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Required employee training expired for some employees” accounts for the largest share of issues, appearing two times across the record.
That puts the facility ahead of the local pack: the average West Palm Beach restaurant scores 79. Overall, the inspection record reads well.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Oct 29, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
67
Mar 14, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature <160F) Operator made an adjustment to booster heater. 160+F **Corrected On-Site**
22-49-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon and raw scallops over soup at walk in freezer. Both products not in commercial packaging. Raw fish over pasteurized liquid eggs at walk in cooler. Operator stored products properly. **Corrected On-Site**
08A-02-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees with expired training.
53B-14-5
67
Nov 13, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
52
Apr 30, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw eggs- operator moved eggs too top shelf. **Corrected On-Site**
08A-20-5
Intermediate - At walk in cooler- oysters tag removed from original container prior to container being emptied- operator placed tag with product.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
01C-10-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At make station- in use bananas with stickers still attached - educated operator- employee removed.
08B-39-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 78F- operator removed. **Corrected On-Site**
10-07-4
64
Apr 2, 2024
Routine - Food
No violations found.
100
Feb 3, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. Raw oysters offered on dinner menu with no oyster consumer advisory. **Warning** - From follow-up inspection 2024-02-03: **Time Extended**
02A-01-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Breakfast menu Tuscan Poached Egg and Smoked salmon platter with no indicator stating that these foods are served raw or undercooked. **Warning** - From follow-up inspection 2024-02-03: **Time Extended**
02B-01-5
82
Feb 2, 2024
Routine - Food
6 critical violations. 4 major violations. 4 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Spray can of butane stored over sauce and boxes of cereal at dry storage area- operator removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At reach in cooler by cookline- raw tuna in reduced oxygen packaging bearing label - not removed from packaging before thawing- see stop sale. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw smoked salmon stored over cooked lobster- operator moved salmon to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine area- employee handled dirty dishes then proceeded to handle clean dishes - educated operator- employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler - whipped butter 62F at 10:55 to 62F at 11:45 ( cooling since 10:30)- food stored in large quantity- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in freezer to quick chill. **Corrected On-Site** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers by cookline- hot dogs 50F- cold holding, ground beef 50F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours - operator placed ice bags on food to quick chill. At front counter - cream cheese 62F- cold holding- food not prepared or portioned today- food above ice bath- operator placed inside ice bath to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At bar- unlabeled spray bottle of sanitizer - operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Breakfast menu Tuscan Poached Egg and Smoked salmon platter with no indicator stating that these foods are served raw or undercooked. **Warning**
02B-01-5
Intermediate - Oysters tag removed from original container prior to container being emptied- operator provided and placed with original container. **Corrected On-Site** **Warning**
01C-10-4
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. Raw oysters offered on dinner menu with no oyster consumer advisory. **Warning**
02A-01-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with stickers attached- educated operator- employee removed and washed properly. **Corrected On-Site** **Warning**
08B-39-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station- utensils stored in water of 78F- operator removed. **Corrected On-Site** **Warning**
10-07-4
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. At reach in cooler by cookline- raw tuna in reduced oxygen packaging bearing label - not removed from packaging before thawing- see stop sale. **Warning**
06-09-1
Basic - Clams/mussels/oysters removed from original container for long-term storage. **Warning**
01C-06-5
22
Mar 10, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw salmon above pesto in reach in cooler at kitchen. Chef properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... 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. ...vacuum packaging after cooling rice , vegetables, chicken all at 41° in walk in cooler . Vacuum package date 2/24/23- 2/28/23 Being held more than 7 days . Stop sale issue . Employee discarded food .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cheese 52°, Brussels sprouts 47°, cut tomato 46° in reach in cooler by the hand washing sink at kitchen .... Cut tomatoes 45°, mozzarella cheese 45°, salmon 49° in pantry reach in cooler at kitchen being held less than four hours. Employee moved to walk in cooler . **Corrective Action Taken**
03A-02-5
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. ...vacuum packaging after cooling rice , vegetables, chicken all at 41° in walk in cooler . Vacuum package date 2/24/23- 2/28/23 Being held more than 7 days, chickenwas less than 7 days , employee opened food for serve today . Stop sale issue . Employee discarded food .
03G-50-1
Intermediate - No soap provided at handwash sink at dishwashing area.
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
47
Sep 30, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Ibis Golf & Country Club Bistro last inspected?
The most recent health inspection at Ibis Golf & Country Club Bistro on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ibis Golf & Country Club Bistro?
Across the inspection record, “required employee training expired for some employees” has been cited two times, more than any other issue at Ibis Golf & Country Club Bistro.
How does Ibis Golf & Country Club Bistro compare to other restaurants in West Palm Beach?
Ibis Golf & Country Club Bistro most recently scored 86 out of 100, which is higher than the West Palm Beach average of 79.
Has Ibis Golf & Country Club Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Ibis Golf & Country Club Bistro have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ibis Golf & Country Club Bistro 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 Ibis Golf & Country Club Bistro inspected?
Based on the inspection history on file, Ibis Golf & Country Club Bistro is inspected around three times per year on average.
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