DirtyFLRestaurant Inspection Data

J L CLUBHOUSE

16823 Captain Kirle Drive
Florida, 33477
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/27/2025

Inspection #: Visit ID: 8993889

  • 10-17-4:Basic - In-use knives stored in cracks between pieces of equipment-wall and cooler at cook line on downstairs kitchen Removed Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) fixed to 200 ppm
  • 12A-13-4:High Priority - 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. Employees moved garbage can with his hand and opened blast chiller to remove covers on food containers without washing hands before Operator educated; employee washed hands ; Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Breaded raw chicken over steaks in cooler at cook line Stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (52F Cold Holding ); chicken (52F - Cold Holding); pork (52F - Cold Holding); brisket ( 52 Cold Holding) in drawers at cook line in the kitchen downstairs; food not prepared or portioned today; food out of temperature for approximately 1 hours; food placed in ice and moved to different cooler; shredded cheese (52F - Cold Holding)in cooler at prep area by pizza oven Food no prepared or portioned today; food out of temperature for approximately 1 hour; food double panned; food moved inside cooler; **Corrective Action Taken** **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Advised to mark
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. veal stock (68F - Cooling)at 11:45 to 68 F at 12:30 since 11:15 the chill blaster not working properly; moved to walk-in freezer and smaller portioned made; **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on the menu Advised to add an asterisk
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed new menus with consumer advisory posted Corrected On-Site

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8717917

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee cu on speed rack inside walk-in cooler Removed Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Pastries in walk-in freezer; advised to cover
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked crab- all not commercially packaged in walk-in freezer Stored properly Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw scallops in walk-in cooler; stored properly Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8634505

  • 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**

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8571357

  • 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

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8339569

  • 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