PINE TREE GOLF CLUB INC
10600 S PINE TREE TER · BOYNTON BEACH · Palm Beach County · FL 33436-4906
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 5
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw Salmon, Raw Mahi stored thawed in ROP in walk in cooler. See stop sale. **Warning**
22-57-6High 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. Operator reset booster and retemped at above 160F **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above pasteurized crab cakes in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 1-18 in produce walk in cooler. See stop sale. **Warning**
01B-13-4High 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, Raw Mahi stored thawed in ROP in walk in cooler. **Warning**
Intermediate 5
03G-46-1Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment packaging raw fish using an ROP method, not frozen entire time **Warning**
16-62-1Intermediate – 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 **Repeat Violation** **Warning**
53B-02-5Intermediate – No proof of required state approved employee training provided for employees 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. **Warning**
03G-50-1Intermediate – 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 using an ROP method to be held longer than 48 hours **Warning**
01C-07-4Intermediate – Raw oysters from different original containers mixed together prior to preparation for service. **Warning**
Inspector observations synchronized from DBPR on October 13, 2026 3:14 PM.
Violation category totals
3 observation(s)
3 observation(s)
1 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.