THE CLUB AT QUAIL RIDGE

Name: THE CLUB AT QUAIL RIDGE
Address: 3715 GOLF RD, BOYNTON BEACH, FL, 33436, US
Rating: 82

3715 GOLF RD, BOYNTON BEACH, FL 33436

License #6004288

🏨 Hotel/Resort ℹ️

82 Grade C / 100

Mixed Health Record

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Latest inspection

July 27, 2026 · 16 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE CLUB AT QUAIL RIDGE in BOYNTON BEACH currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 27, 2026. Across those visits, inspectors documented 16 total violations — 7 critical, 6 major, 3 minor.

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Record snapshot

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Inspections on file

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The latest inspection on July 27, 2026 shows 16 observation rows: 7 critical, 6 major, and 3 minor.

Official recordInspection data quality

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100%

Inspector notes

Coverage note

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DBPR

Community reaction

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Would you eat here?

THE CLUB AT QUAIL RIDGE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[06-09-1] 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...Tuna , mahi-mahi thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish from packaged.
[31A-09-4] Handwash sink not accessible for employee use at all times blocked by moving rack at prep station . Employee removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food....avocado with stickers with cut avocado in reach in cooler #0 . Employee removed avocado to washed .
[14-86-1] Non-food grade paper/paper towel used as liner for food container in chopped basil , mashed avocado in reach in cooler . Employee removed paper towel
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly at bar chlorine 00 ppm. Chef stated that they use main dishmachine at kitchen until repair bar dishmachine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at bar .
[31B-03-4] No soap provided at handwash sink at bar .
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...gazpacho date marked 7/13/26, blue cheese sauce 7/09/26, home made Caesar dressings 7/13 /26 in cooler #6 , mushrooms prep date 7/6/26, portioned roast beef prep date 7/11/26 in reach in coole #0 at main kitchen . See stop sale. Chef discarded food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 54F, vacuum package tuna 48F, chicken 64F in cooler #0 at kitchen. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Employee discarded food. Roast beef 54F, cheese 50F in flip top reach in cooler , food not prepped or portioned today , food being held less than 4 hours . Employee removed food to walk in cooler .
[01B-02-5] 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...butter 54F, vacuum package tuna 48F, chicken 64F in cooler #0 at kitchen. Food not prepped or portioned today , food being held more than 4 hours .
[31A-11-4] Handwash sink used for purposes other than handwashing...stored ice cream scoop with standing water in hand washing sink at kitchen. Chef removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned .
[01B-13-4] 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. ...gazpacho date marked 7/13/26, blue cheese sauce 7/09/26, home made Caesar dressings 7/13 /26 in cooler #6 and mushrooms prep date 7/6/26, portioned roast beef prep date 7/11/26 in reach in coole #0 at main kitchen
[12A-13-4] 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 put dirty dishes in dishmachine to washed and then handled cleaned dishes / utilities without hand wash . Dishwasher washing hands after discussion.
[16-62-1] Not provided any kind of measuring device / tools available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.