South Florida Country Clubs

November 12, 2020
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PARKLAND, Fla. - condition documents reveal a major problem a week ago inside home at Parkland Golf and Country Club.

A state inspector noted 14 violations that included a roach problem.

The violations had been really serious enough your inspector ordered your kitchen closed.

Fritanga Momotombo, in the united kingdom Mall Plaza near Zoo Miami, has also been purchased closed last week by an inspector with all the Florida Department of Business and Professional Regulation.

Among the list of 16 violations had been a roach problem and difficulties with the supervisor available.

Under is a listing of locations plus some of their violations.

All of the locations mentioned had been permitted to re-open following a bought clean and re-inspection.

***Parkland Golf & Country Club

Sports Club Main Dining

10001 Old Club Road


Ordered closed Dec. 6

14 violations discovered

"Roach activity present as evidenced by live roaches found. 1/. Noticed roughly 12 live roaches behind and underneath the huge reachin into the kitchen area 2/. Noticed approximately 5 live roaches on the ground when you look at the kitchen area."

"Dead roaches on premises. 1/. 1 dead roach Inside the barbecue grill reachin 2/. 4 lifeless roaches inside Deli place reachin."

"build up of meals dirt, dust or dirt on nonfood-contact surface. Outdoor of the range reachins."

"Floor soiled/has buildup of debris. Under all significant equipment."

***Fritanga Momotombo

Country Mall Plaza

15888 SW 137th Ave.


Ordered closed Dec. 8

16 violations discovered

"Roach activity present as evidenced by approximately 20 live roaches found. 1 real time roach in the kitchen area hand-wash sink, about 19 live roaches on walls, racks and flooring in the home."

"Dead roaches on premises. About 30 on the cooking area floor."

"Employee without any hair discipline while engaging in preparing food."

"Dented/rusted cans present. See end sale. 2 cans tomato."

"Certified meals management or person in control does not have knowledge of food borne health problems and symptoms of infection that could prevent an employee from using the services of meals, clean equipment and utensils, and single-service things."

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