St Andrews Club
Last inspected: Apr 10, 2026
70
Score
Inspectors have visited St Andrews Club nine times, with records going back to 2022. The newest entry in the record is dated Apr 10, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around six violations to closer to four violations per visit over the last few inspections.
“Spray bottle containing toxic substance not labeled” comes up most often, recorded two times in the inspection record.
Compared to the broader Delray Beach restaurant scene, this is about average. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
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...chef printed it and displayed on the wall **Corrected On-Site**
02A-01-5
Intermediate - Spray bottle containing toxic substance not labeled....yellow liquid chemical spray bottle with food vinaigrette label . Chef discarded bottle , another bottle liquid bleach bottle without labeled. Chef labeled. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items....employee cell phone top of reach in cooler at kitchen. Employee removed **Corrected On-Site**
40-06-5
70
Oct 20, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
55
Mar 14, 2025
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
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....set up triple sink **Corrective Action Taken**
22-57-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server dropped dirty plate and the handle clean utensils without handwashed.
12A-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
12A-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days...clams, mussels, oysters
01C-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. **Repeat Violation**
03G-50-1
Intermediate - Reduced oxygen packaged food held less than than 48 hours not labeled time and date ....raw chicken in reach in cooler , chef date and time marked.
03G-09-5
50
Nov 1, 2024
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...roasted garlic in oil date marked 11/24 , chef stated that it was cooked yesterday. Chef discarded food. **Corrective Action Taken**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....spinach dip date marked 10/25, home made ceaser dressing ( with roasted garlic ) date marked 10/13/24 . See stop sale issue . Advise chef to discarded food.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....spinach dip date marked 10/25, home made ceaser dressing ( with roasted garlic ) date marked 10/13/24 .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...lamb sauce 61F, roasted garlic 65F in cook line , food not prepped or portion today , food being held less than 4 hours per chef , roasted garlic discarded , lamb sauce reheating it. **Repeat Violation** **Admin Complaint**
03A-02-5
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...multiple cheeses vacuum packed in walk in cooler .
03G-35-5
Intermediate - Clam/mussel/oyster tags not marked with last date served...clams .
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....German cabbage in walk in cooler , food was cooked 6 days ago. Chef discarded food.
03G-09-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
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....
03G-50-1
Basic - Cleaned and sanitized equipment or utensils not properly stored....ice bucket stored on the floor by the handwashing sink , chef removed. **Corrected On-Site**
24-07-4
32
Jan 24, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...goat cheese 47°, blue cheese 47° in flip top salad reach in cooler , being held less than 4 hours. Employee moved to walk in cooler . **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth. ..provolone cheese in walk in cooler . ...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion butter date marked 12/26 in walk in cooler .
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion butter date marked 12/26 in walk in cooler . Chef discarded food. **Corrected On-Site**
02C-01-5
High Priority - Food with mold-like growth. ..provolone cheese in walk in cooler . See stop sale. Chef discarded food. **Corrected On-Site**
01B-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....per chef marinara sauce was cooked 4 days ago in walk in cooler . Chef discarded food. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing...scrub , dirty towel in handwashing sink at coffee station.
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at bar , employee removed **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...handwashing sink at coffee station .
23-03-4
41
Oct 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Spray bottle containing toxic substance not labeled...multiple cleaning spray bottles not labeled at dishwashing area.
41-17-4
90
Jun 29, 2023
Routine - Food
No violations found.
100
Apr 19, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-04-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-02-5
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator corrected by opening vacuum seal. **Corrective Action Taken**
06-09-1
78
Nov 18, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
82
Frequently Asked Questions
When was St Andrews Club last inspected?
The most recent health inspection at St Andrews Club on file is from Apr 10, 2026. The public record contains nine inspections in total.
What is the most common violation at St Andrews Club?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited two times, more than any other issue at St Andrews Club.
How does St Andrews Club compare to other restaurants in Delray Beach?
St Andrews Club most recently scored 70 out of 100, which is about the same as the Delray Beach average of 71.
Has St Andrews Club's inspection record improved over time?
Yes. Recent inspections at St Andrews Club have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at St Andrews 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 St Andrews Club inspected?
Based on the inspection history on file, St Andrews Club is inspected around three times per year on average.
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