St. Andrews Country Club Property Owners Association

17557 Claridge Oval W, Boca Raton, FL 33496

American

Last inspected: Apr 10, 2025

Score

Low Risk

Going back to 2022, St. Andrews Country Club Property Owners Association has seven inspections in the public record. The newest entry in the record is dated Apr 10, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.

Performance has remained roughly level over recent inspections, averaging near four violations each time.

“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing two times across the record.

That puts the facility ahead of the local pack: the average Boca Raton restaurant scores 74. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 10, 2025

Routine - Food

2 minor violations.

View 2 violations

Basic - No handwashing sign provided at a hand sink used by food employees at the cookline. Operator provided. **Corrected On-Site**

31B-04-4

Basic - Ceiling vents soiled with accumulated food debris, grease, ot dust in ware wash and back prep area. Operator cleaned during inspection.

36-34-5

Aug 1, 2024

Routine - Food

3 critical violations. 2 major violations.

View 5 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Procedures for Responding to Vomiting/Diarrheal Events

FL-05

Food Contact Surfaces Clean and Sanitized

FL-22

Approved Thawing Methods Used

FL-31

Feb 27, 2024

Food-Licensing Inspection

2 critical violations. 1 minor violation.

View 3 violations

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. Raw Salmon in ROP packaged on site fully thawed in walk in cooler.

01B-13-4

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw Salmon in ROP packaged on site fully thawed in walk in cooler. See stop sale.

03G-04-5

Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator removed **Corrected On-Site**

10-20-4

Feb 7, 2024

Routine - Food

3 critical violations. 4 major violations.

View 7 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked octopus in meat walk in cooler. Operator reorganized **Corrected On-Site** **Warning**

08A-05-6

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. Observed employee handling lettuce to be placed on burger buns, cooked fries to be packaged with bare hands. Operator instructed employee to wash hands and put on gloves **Corrective Action Taken** **Warning**

09-01-4

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: cooked chicken (116F-129F - Hot Holding) operator states item was cooked approximately 30 minutes ago and placed in alto sham for hot holding. Operator reheated to 165 and turned up alto sham **Corrected On-Site** **Warning**

03B-01-6

Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed proper tag maintenance with operator **Warning**

01C-03-4

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection **Warning**

16-62-1

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Operator unable to provide at time of inspection **Warning**

53B-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. Establishment packaging tcs foods to be held longer than 48 hours by freezing as evidenced by date marking. Discussed with operator provided 2017 FDA Food code adoption and Special Processes guidance **Warning**

03G-50-1

Sep 20, 2023

Routine - Food

1 major violation.

View 1 violation

Potentially Hazardous Food Held at Proper Temperature

FL-16

Feb 21, 2023

Routine - Food

3 minor violations.

View 3 violations

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

22-20-5

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

16-55-4

Basic - Employee with no beard guard/restraint while engaging in food preparation.

13-04-4

Nov 3, 2022

Routine - Food

1 critical violation. 1 major violation. 2 minor violations.

View 4 violations

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. Dishwasher. **Corrected On-Site**

12A-13-4

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Thermal strip indicates temperature to be less than 160°f. Technician **Corrected On-Site**

16-54-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned ice machine during inspection **Corrected On-Site**

22-20-5

Basic - Employee with no beard guard/restraint while engaging in food preparation.

13-04-4

Show all 7 inspections Show less

Frequently Asked Questions

When was St. Andrews Country Club Property Owners Association last inspected?

The most recent health inspection at St. Andrews Country Club Property Owners Association on file is from Apr 10, 2025. The public record contains seven inspections in total.

What is the most common violation at St. Andrews Country Club Property Owners Association?

Across the inspection record, “accumulation of black/green mold-like substance” has been cited two times, more than any other issue at St. Andrews Country Club Property Owners Association.

How does St. Andrews Country Club Property Owners Association compare to other restaurants in Boca Raton?

St. Andrews Country Club Property Owners Association most recently scored 90 out of 100, which is higher than the Boca Raton average of 74.

Has St. Andrews Country Club Property Owners Association's inspection record improved over time?

Results have been roughly steady. Inspections at St. Andrews Country Club Property Owners Association have averaged around four violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at St. Andrews 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 St. Andrews Country Club Property Owners Association inspected?

Based on the inspection history on file, St. Andrews Country Club Property Owners Association is inspected around three times per year on average.

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