J L CLUBHOUSE
16823 CAPTAIN KIRLE DR, JUPITER 33477
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/19/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit- all units on 1st floor and 2nd floor kitchens Warning - From follow-up inspection 2024-03-19: **Time Extended**
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shrimp commercially packaged over cooked ribs not commercially Raw Rabit in ROP ( in the house not commercially) over cream spinach not commercially packaged- all in reach in freezer in 1 floor kitchen by cook line; Stored properly Corrected On-Site Warning - From follow-up inspection 2024-03-19: Raw beef not commercially packaged over cooked spinach not commercially packaged in reach in freezer by cook line; stored properly Admin Complaint Corrected On-Site
- 03G-50-1:Intermediate - - From initial inspection : 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. Establishment ROP raw meats; observed raw rabbit in ROP, dated 3/16/24 in reach in freezer at 1st floor kitchen; food removed from package and placed in zip lock bags; Corrected On-Site Warning - From follow-up inspection 2024-03-19: **Time Extended**
Food safety inspection conducted on 3/19/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 3/18/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles- Glass dirt cooler at expo line Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit- all units on 1st floor and 2nd floor kitchens Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation- avocados cut stickers stick on; Educated and advised to wash before cutting Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler- glass door cooler at expo line; Warning
- 29-19-4:Basic - Standing water in floor - in front of glass door cooler at expo line; Warning
- 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. soup (47-56F - Cooling); corn beef (55-51F - Cooling); in meat and dairy walk-in cooler ; food cooked the night before; stored in big plastic containers; food never reached 41 F or below within 6 hours: See Stop Sale; Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); operator fixed to 160 F Corrected On-Site Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shrimp commercially packaged over cooked ribs not commercially Raw Rabit in ROP ( in the house not commercially) over cream spinach not commercially packaged- all in reach in freezer in 1 floor kitchen by cook line; Stored properly Corrected On-Site Warning
- 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. soup (47-56F - Cooling); corn beef (55-51F - Cooling); in meat and dairy walk-in cooler ; food cooked the night before; stored in big plastic containers; food never reached 41 F or below within 6 hours: See Stop Sale; Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (47F - Cold Holding); cheese (47F - Cold Holding); wings (47F - Cold Holding) in drawers at cook line; food not prepared or portioned today ; food out of temperature for approximately 1 hour; foods placed on ice ; Cole slaw (50F - Cold Holding) in small glass door at expo line ; food not prepared or portioned today ; food out of temperature for approximately 1 hour; food moved to different cooler; **Corrective Action Taken** Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher- not tested before sanitizing dishes 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. Establishment ROP raw meats; observed raw rabbit in ROP, dated 3/16/24 in reach in freezer at 1st floor kitchen; food removed from package and placed in zip lock bags; Corrected On-Site Warning
Food safety inspection conducted on 3/18/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 12/11/2023
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Clams with no original tag in cooler at downstairs kitchen; as per operator clams portioned on Saturday into smaller containers between the kitchens; unable to find original tag; See Stop Sale
- 06-09-1:Basic - 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 in cooler at salad station Educated ; fish removed from package Corrected On-Site
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Pizza cutter and brush stored in sanitizer water at salad station downstairs kitchen; removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn beef (46F - Cold Holding); prime rib (46F - Cold Holding)in walk-in cooler upstairs kitchen ; as per operator food cooked last night; food left outside for approximately 30 minutes; foods moved to blast chiller ; **Corrective Action Taken**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken salad (50-51 F - Cooling)at 10:30 to 51 F at 10:56 since 8:30 ; operator moved food in freezer to speed up cooling ; **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards
- 31B-03-4:Intermediate - No soap provided at handwash sink at bar in main dining room; provided Corrected On-Site
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed, printed and posted it during inspection; Corrected On-Site
Food safety inspection conducted on 12/11/2023 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).