🪰81,314 violations tracked across 67 Florida counties

THE CLUB AT QUAIL RIDGE

3715 GOLF RD, BOYNTON BEACH, FL 33436

License #6004288

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
70 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 27, 2026 · 16 findings · 5 critical
Routine - Food
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Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 27, 2026 shows 9 observation rows: 5 critical, 2 major, and 2 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
9
Coverage note
Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source.

What you’ll see here
  • •Inspector notes appear inline when available.
  • •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [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.
  • [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
  • [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 .
  • [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.
  • [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 .
  • [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.
  • [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 .
  • [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
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Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

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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