PINE ISLAND RIDGE COUNTRY CLUB
9400 PINE RIDGE DR · DAVIE · Broward County · FL 33324-4499
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 6
35A-02-6High Priority – Observed approximately 10 Live, small flying insects in kitchen, food preparation area upstairs.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Line cook freezer coconut shrimp over sweet potato fries. Foods moved. **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 4 live ones behind ice machine next to cook line 7 live in dishwashing area 2 live near cook line stove 1 live on continental refrigerator hinge in prep area 1 live in door frame by dry storage room.
01B-02-5High 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. Flip top cooler #1 In down stairs cookline kitchen Cheddar cheese 51°F, chopped tomatoes 50°F, mozzarella cheese 52°F Swiss 51° American cheese 52°F provolone 51°, sauté onion 53°F Hotdogs 51°F, pesto 53°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale. Flip top cooler #1 In down stairs cookline kitchen Hamburger patties 51°F salmon 70°F chef stated items placed in for 15 minutes. Moved to working cooler. Flip top #2 down stairs kitchen shredded cheddar 52°F, fresh mozzarella 58°F, chicken wings 52°F-58°F product were held in flip top overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale. At walk-in cooler- turkey (54°F) Swiss 45°F ,shredded cheddar ,45°F hot dogs 45°F ,Ham 45°F ,ground beef 45°F ,Chicken salad 45°F, yogurt 46°F, Pico 45°F, Tuna salad 45°F, garlic mayo 45°F, sauté onions 45°F, tzatziki 45°F, chili 45°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 In down stairs cookline kitchen Cheddar cheese 51°F, chopped tomatoes 50°F, mozzarella cheese 52°F Swiss 51° American cheese 52°F provolone 51°, sauté onion 53°F Hotdogs 51°F, pesto 53°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale. Flip top cooler #1 In down stairs cookline kitchen Hamburger patties 51°F salmon 70°F chef stated items placed in for 15 minutes. Moved to working cooler. Flip top #2 down stairs kitchen shredded cheddar 52°F, fresh mozzarella 58°F, chicken wings 52°F-58°F product were held in flip top overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale. At walk-in cooler- turkey (54°F) Swiss 45°F ,shredded cheddar ,45°F hot dogs 45°F ,Ham 45°F ,ground beef 45°F ,Chicken salad 45°F, yogurt 46°F, Pico 45°F, Tuna salad 45°F, garlic mayo 45°F, sauté onions 45°F, tzatziki 45°F, chili 45°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At over 200 ppm chlorine. Corrected to 50 ppm chlorine. **Corrected On-Site**
Basic 7
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured in ice machine room downstairs
36-36-4Basic – Ceiling tile missing in down stairs kitchen next to the cook line
06-09-1Basic – 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. Salmon at flip top cooler in cookline area downstairs.
35A-03-4Basic – Dead roaches on premises. 4 dead behind hot holding cabinet 3 dead ones behind ice machine 15 dead roaches up stairs by dry storage room 5 dead inside Frigidaire cooler in wait station 15 dead by the ice cream cooler
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees in down stairs wait station
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food.Bags of potatoes and carrots stored over peeled onions in up stairs walk-in.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. At cookline flip top cooler.
Inspector observations synchronized from DBPR on August 10, 2026 8:52 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.