Westchester Golf and Country Clb
Last inspected: Mar 31, 2026
74
Score
Westchester Golf and Country Clb has been inspected 13 times since 2022. Inspectors last stopped by on Mar 31, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around five violations each.
“Can opener soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 79, which Westchester Golf and Country Clb's 74 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
74
Jan 13, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
45
Mar 21, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in standing reach in cooler raw ribs stored over cooked ribs.Operator stored properly. Observed in walk in cooler raw shell eggs stored over sauce. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Can opener soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler #1 soup not date marked. Operator date marked soup 3/17/25. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed near dishwashing area spray bottle not labeled. Operator labeled chlorine. **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of debris at cook line near u star reach in freezer.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hood filters soiled at cook line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust at cook line.
36-27-5
55
Dec 6, 2024
Routine - Food
No violations found.
100
Oct 7, 2024
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi line: sushi rice (77F - Cold Holding) prepared yesterday and being held at room temperature over night. Operator unable to provided written procedure for time as a public health control. See Stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Food with mold-like growth. Ready to eat strawberries at wait station with mold like growth. See stop sale. **Warning**
01B-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi line: sushi rice (77F - Cold Holding) prepared yesterday and being held at room temperature over night. Operator unable to provide written procedure for time as a public health control. **Warning**
01B-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator unable to provide proof of manager certification for on duty employee. 4+ employees engaged in food handling **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at wait station hand wash sink. Operator refilled **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
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 - No soap provided at handwash sink. Observed at cook line hand wash sink. Operator refilled **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef prepared 3 days ago not dated **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/blade soiled **Warning**
22-02-4
Basic - Equipment in poor repair. Gasket at tall 2 door reach in cooler in cook line in poor repair **Warning**
14-11-5
Basic - Food stored on floor. Multiple items on floor in walk in cooler, walk in freezer, dry storage **Warning**
08B-38-4
32
Jul 29, 2024
Complaint Full
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Jun 5, 2024
Complaint Full
1 critical violation. 5 major violations.
View 6 violations
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. Monitored for extended amount of time. Heat strip failed to turn black at hot water ware washing machine. Operator set up sink at 100ppm chlorine for manual sanitizing **Warning** - From follow-up inspection 2024-06-05: Dish machine tested at less than 160F. Triple sink not set up. Observed ware washing being conducted. New dish machine on order **Admin Complaint** **Corrective Action Taken**
22-57-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink at cook line. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-05: Observed employee using hand wash sink to rinse wiping cloths **Admin Complaint**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. PIC: Rami Attis/Tanzie Kumalo **Warning** - From follow-up inspection 2024-06-05: 53 days **Time Extended**
53A-01-7
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-06-05: 53 days **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/PIC: Rami Attis/Tanzie Kumamoto **Warning** - From follow-up inspection 2024-06-05: 53 days **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for any employees **Warning** - From follow-up inspection 2024-06-05: 53 Days **Time Extended**
11-26-1
52
May 29, 2024
Complaint Full
7 critical violations. 8 major violations. 1 minor violation.
View 16 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen and begin work with utensils/ wrapped bread without first washing hands. Discussed with operator. Operator instructed employee to wash hands **Corrected On-Site** **Warning**
12A-16-4
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 cutting limes for beverage garnish with bare hands. Discussed with operator **Warning**
09-01-4
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. Monitored for extended amount of time. Heat strip failed to turn black at hot water ware washing machine. Operator set up sink at 100ppm chlorine for manual sanitizing **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken / raw lamb stored above ready eat cut tomatoes, onions on skewers in #4 reach in cooler on cook line. Operator reorganized Raw beef stored above cooked potatoes in walk cooler #1. Operator reorganized Raw salmon stored on top shelf of speed rack in walk in cooler #2 over cooked chicken. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi line: sushi rice (68F - Cold Holding) being held at sushi bar since yesterday with no temperature control. Not prepared or portioned today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi line: sushi rice (68F - Cold Holding) being held at sushi bar since yesterday with no temperature control. Not prepared or portioned today. Provided TPHC written procedure and discussed with operator. See Stop Sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggplant (120F-132F - Hot Holding) being held on cook line under heat lamp. Operator states egg plant was cooked less than 1 hour ago. Operator reheated to 165F and held in oven **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at drink station soiled **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink at cook line. Operator removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. PIC: Rami Attis/Tanzie Kumalo **Warning**
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/PIC: Rami Attis/Tanzie Kumamoto **Warning**
53A-05-6
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 paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink. Operator refilled **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for any employees **Warning**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves multiple items raw/undercooked. No consumer advisory posted. Printed and provided to operator. Operator posted **Corrected On-Site** **Warning**
02B-02-5
Basic - Employee eating while preparing food. Observed employee eating on cook line. Discussed with operator **Warning**
12B-01-4
15
Feb 26, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above cooked chicken chili in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken cooling for 30 minutes (10:45) (83-91F - Cooling); cooked chicken 11:10 (80F-89F - Cooling) being cooled on speed rack on cook line at room temperature. Operator moved to walk in cooler. Discussed proper cooling with operator **Corrective Action Taken**
03D-15-4
78
Sep 27, 2023
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Slicer guard soiled
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Food stored on floor. Canned food items stored on floor in dry storage. Operator moved to shelf **Corrected On-Site**
08B-38-4
82
Sep 26, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Pesticide-emitting strip present in food prep area. Observed at bar area. Operator removed and discarded **Corrected On-Site**
41-24-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 to operator and reviewed
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Soda nozzles at snack bar window soiled
22-02-4
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
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top in middle of cook line
22-16-4
Basic - Food stored on floor. Pans of food stored on floor in walk in freezer. Operator moved to shelf **Corrected On-Site**
08B-38-4
58
Mar 23, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 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. Dish washer touched garbage cans then removed clean plates from dishmachine.
12A-13-4
Basic - Food stored on floor. Bag containing carrots stored on floor. Walk In Cooler
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
78
Dec 19, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to Dish machine
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
78
Frequently Asked Questions
When was Westchester Golf and Country Clb last inspected?
The most recent health inspection at Westchester Golf and Country Clb on file is from Mar 31, 2026. The public record contains 13 inspections in total.
What is the most common violation at Westchester Golf and Country Clb?
Across the inspection record, “can opener soiled with food debris” has been cited five times, more than any other issue at Westchester Golf and Country Clb.
How does Westchester Golf and Country Clb compare to other restaurants in Boynton Beach?
Westchester Golf and Country Clb most recently scored 74 out of 100, which is lower than the Boynton Beach average of 79.
Has Westchester Golf and Country Clb's inspection record improved over time?
Results have been roughly steady. Inspections at Westchester Golf and Country Clb have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Westchester Golf and Country Clb 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 Westchester Golf and Country Clb inspected?
Based on the inspection history on file, Westchester Golf and Country Clb is inspected around four times per year on average.
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