DirtyFLRestaurant Inspection Data

CLUB HOUSE KITCHEN

CLUB HOUSE KITCHEN has 6 health inspections on file for its HOBE SOUND location, with an overall rating of 2.8/5. Recent inspections indicate some food safety concerns.

6550 Southeast Osprey Street
Florida, 33455
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 10883491

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on flip top cooler at hot cook line. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over apples and avocado at tall reach in cooler at hot cook line. Raw bacon over dressings, raw smoked salmon over fully cooked turkey at walk in cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked Pulled chicken made 10/14 at walk in cooler. Warning
  • 03G-50-1:Intermediate - 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. Observed raw beef in reduced oxygen packaging which is conducted on site. No approved HACCP plan at time of inspection. Operator has been forwarded an email from Doug Peterson requesting additional information from operator. Advised operator to remove raw beef from reduced oxygen packaging. Repeat Violation Admin Complaint

Inspection Date: 1/2/2025

Inspection #: Visit ID: 10710249

  • N/A:No Violations Were Observed

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8839175

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over sauces and vegetables at tall reach in cooler on cook line, raw pork over cooked pasta reach in flip top cooler on cook line. Raw steak over smoked salmon at walk in cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef au jus (89F - Hot Holding) Observed in pan next to grill. Per operator, out of temperature for approximately 30 minutes. Operator returned to grill to reheat to 165+F. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids procedure emailed to operator.
  • 03G-50-1:Intermediate - 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. Observed cooked pork belly in reduced oxygen packaging at walk in freezer. Per operator, pork belly was cooked, cooled to 41F then placed in reduced oxygen packaging and placed in freezer on 10/1/24. Advised operator to remove from reduced oxygen packaging.

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8779855

  • 08B-38-4:Basic - Chicken stored on floor in walk in freezer. Operator placed on a shelf. Corrected On-Site
  • 08A-05-6:High Priority - Raw shell eggs stored over/not properly separated from mayonnaise and ketchup. Operator organized properly. Corrected On-Site

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8554685

  • 21-05-5:Basic - Cloth used as a food-contact surface for cut lettuce on cook line prep cooler. Operator removed. Corrected On-Site
  • 08B-39-4:Basic - Raw lettuce not washed prior to preparation. Review washing lettuce before cutting. **Corrective Action Taken**

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8378667

  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses at cook line. Operator removed. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 46°F-54°F in walk in cooler. Cooked yesterday, in deep covered container.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 46°F-54°F in walk in cooler. Cooked yesterday, in deep covered container.