DirtyFLRestaurant Inspection Data

THE GOLF CLUB OF JUPITER

With 5 inspections documented, THE GOLF CLUB OF JUPITER maintains a 1.0/5 food safety rating in JUPITER. Food safety practices have remained consistent.

1800 Central Boulevard
Florida, 33458
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/16/2025

Inspection #: Visit ID: 10928161

  • 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. walk in cooler: black beans (45F - Cooling) at 11:35; cooling since 10/15 at 5pm - Observed in deep container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: black beans (45F - Cooling) at 11:35; cooling since 10/15 at 5pm - Observed in deep container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can marinara with deep dent with raised edges.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs then picked up sandwich buns with no hand wash. Educated employee on proper hand washing procedures. Employee removed gloves and washed hands. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over bread at walk in cooler. Operator stored products properly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roux with butter (77F - hot holding) Observed on storage rack at cook line. Per operator, held out of refrigeration overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: sour cream (50F - Cold Holding) Observed resting on a bed of ice. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator fully submerged product into ice bath. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roux with butter (77F - hot holding) Observed on storage rack at cook line. Per operator, held out of refrigeration overnight. See stop sale. on grill: chicken breast (114F - Hot Holding) Observed in steam bath on grill with no flame. . Per operator, out of temperature for approximately 15 minutes. Operator turned on grill to reheat to 165+F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. corned beef (50F - Cooling) at 11:26; cooling since 10:00 - 50F at 11:58 - Observed in tightly wrapped portion bags at drawer coolers on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna appetizer on lunch and dinner menu not identified as undercooked. Educated operator on proper menu identification.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta at walk in cooler made on 10/14 not date marked. Operator date marked product. Corrected On-Site

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8881396

  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: Raw beef skewers over unwashed zucchini. Raw chicken skewers over mixed green salad. Operator stored 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. salmon (91F - Hot Holding); chicken (90F - Hot Holding) At hot holding unit by walk in cooler. Per operator, out of temperature for approximately 20 minutes. Per operator, items will be reheated to 165+F within 1 hour.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fish dip opened 12/7 not labeled at walk in cooler. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink across from walk in cooler. Corrected On-Site Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink. Operator labeled spray bottle. Corrected On-Site Repeat Violation

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8721986

  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper over bread and flour storage bins across from walk in cooler. Advised operator to relocate bug zapper.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed Employee crack raw shell eggs, handled clean plate to plate cooked food without hand washing. Educated operator on proper hand washing procedures.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over fully cooked lobster flip top cooler by beverage station, raw salmon not in commercial packaging over bread at walk in freezer. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink by prep area. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station across from tall stainless reach in cooler in kitchen. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked ribs made 9/1, refried beans made 8/31, potato salad made 9/2 not date marked at walk in cooler. Operator date marked products. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Operator labeled properly. Corrected On-Site

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8534781

  • 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 and Mahi in walk in cooler. Removed from freezer last night 33°F-37°F. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed and brought to dish area for cleaning and sanitizing. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 104°F. Cook reheated water to 165°F. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution at 75ppm. Corrected On-Site
  • 22-41-4:High Priority - 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 0ppm. Stick not all the way submerged. Dishwasher submerged stick and primed machine. 75ppm. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Hot dogs in same container with raw chorizo, both items wrapped tightly, in drawer under grill. Cook separated. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken. In drawer under grill. Cook reversed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Cook not able to explain safe food storage and reheating procedures. Emailed safe food storage flyer to cook and reviewed reheating procedures. **Corrective Action Taken**

Inspection Date: 10/24/2023

Inspection #: Visit ID: 8344168

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cook cleaned ice machine during inspection. Corrected On-Site
  • 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 on cook line 37°F. Operator removed all packaging. Corrected On-Site
  • 12B-07-4:Basic - Cook beverage container on a food preparation table at cook line. Cook removed.
  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar. Bar tender removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 47°F, Mahi 47°F, raw chicken 47°F, beans 46°F, ground beef 47°F, for less than 3 hours. Cooler door was bent out of shape during keg delivery 3 hours ago door doesn't close tight. Operator placed bags of ice on all foods. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tracy McKenzie expired 5.2.23
  • 16-37-1:Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-03-4:Intermediate - No soap provided at handwash sink next to cook line. Operator provided.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator repaired. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing degreaser not labeled in dish area. Cook labeled. Corrected On-Site