DirtyFLRestaurant Inspection Data

HAMMOCK DUNES CLUBHOUSE

Health inspection records show HAMMOCK DUNES CLUBHOUSE in PALM COAST has 9 inspections with a food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

30 AVENUE ROYALE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 9 health inspection reports

All Inspection Reports

3/5/2026· 1mo ago

Visit ID: 13471940

Follow-up Inspection Required

6 high, 3 int, 3 basic

  • 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. See stop sale. Observed 4 salmon filets still in their reduced oxygen environment, with labels stated to remove, fully thawed.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed bar kitchen reach in freezer has a build up of ice impacting the door gasket.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed two wiping cloth buckets at 0ppm quat. Person in charge hade buckets remade at 0ppm.
  • 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. Observe lemon chicken soup dated 3/4 64F Cooling overnight.
  • 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. Observe lemon chicken soup dated 3/4 64F Cooling overnight.
  • 03G-52-1:High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Observed onsite reduced oxygen packaged products in walk-in cooler not being tracked number of days frozen Warning
  • 03G-48-2:High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed some fish products, see stop sale, packaged in normal vacuum plastic 3/4mil bags. Approved Process Waiver issues by The Division states the use of 10k bags are required for seafood. Warning
  • 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 house made marinara sauce dated 2/20 in walk-in cooler.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 Hamachis vacuum packaged onsite in regular vacuum bags still in their reduced oxygen environment while fully thawed. Observed 4 salmon filets still in their reduced oxygen environment, with labels stated to remove, fully thawed. Observed 4 halibut and 13 lobster tails vacuumed sealed in regular vacuum bags still in there reduced oxygen environment fully thawed. Observed 7 packages of regular bag vacuum packaged sea bass fully thawed in its reduced oxygen environment.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to measure high temperature sanitation machine. Employee located box of test strips near end of inspection. Corrected On-Site
  • 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed Thermometer Calibration Log, refrigeration log, HACCP Plan Maintenance: Review, Revision Log, and Refrigerator/Freezer Log, and Employee HACCP training log are not filled out. Observed ROP / Vacuum Packaging Log missing 2/28 lobster entries. Warning
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packaged products under approved HACCP only labeled with product name and packaged date. Labels are missing Keep at a¿¤41°F and Discard/use by date as per the HACCP. Warning

7/24/2025· 8mo ago

Visit ID: 10922221

Met Inspection Standards

2 int, 4 basic

  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed person set 2 ice bucket on floor in bistro bar. Chef addressed. **Corrective Action Taken**
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in bistro has ice accumulation Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed tongs. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bistro beer cooler.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags marked with the last date sold and are not in chronological order.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at bistro bar hand washing sink.

3/14/2025· 1y 1mo ago

Visit ID: 8893311

Follow-up Inspection Required

3 high, 1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Grease behind cook line.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In 2nd kitchen; ice buildup in reach in freezer. Person in charge cleared ice. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in cooler by dish machine. Person in charge replaced. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in sink. Person in charge hung up to dry. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Person in charge labeled. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over heirloom grains. Person in charge moved steak. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Near dish machine; GOAT cheese 48F, crab meat 51F; ( - Cold Holding). In cooler overnight. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; GOAT cheese 48F, crab meat 51F; ( - Cold Holding) Repeat Violation Admin Complaint
  • 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. Cream not dated. Person in charge dated. Corrected On-Site Repeat Violation

11/19/2024· 1y 4mo ago

Visit ID: 8893803

Met Inspection Standards
  • N/A:No Violations Were Observed

9/19/2024· 1y 6mo ago

Visit ID: 8892697

Follow-up Inspection Required

1 high

  • 03G-05-5:High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Establishment is ROP its fish and and does not have HAACP plan in pace. Warning - From follow-up inspection 2024-09-19: Time extended. **Time Extended**

9/18/2024· 1y 7mo ago

Visit ID: 8774634

Follow-up Inspection Required

4 high, 3 int, 2 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Kitchen staff missing a beard guard.
  • 08B-38-4:Basic - Food stored on floor. At bar soda box on floor. Person in charge moved soda. 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. In cooler overnight; ; cream of mushroom (48F - Cooling)
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Establishment is ROP its fish and and does not have HAACP plan in pace. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; ; cream of mushroom (48F - Cooling Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In above fill line; cut melon 57F; ( - Cold Holding) In cooler overnight; Side kitchen in tall cooler; rice, chicken, pasta 48F; ( - Cold Holding) Warning
  • 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. Cream not dated. Person in charge dated. Corrected On-Site Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Container is too deep. Container can not be deeper than 4".
  • 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. Cooked potatoes not dated. Person in charge dated yesterday. Corrected On-Site

3/13/2024· 2y 1mo ago

Visit ID: 8506004

Met Inspection Standards

3 high, 2 int, 5 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop and bucket on top of ice machine. Person in charge removed both. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from cookline oven and 3 pairs hanging from pizza line doors. Person in charge removed all tongs. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 bottles of water amongst restaurants supplies. Person in charge removed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pasta thawing at room temperature. Person in charge placed into cooler. **Corrective Action Taken**
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados on pizza line. Person in charge removed stickers and washed. 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. In downstairs walk in cooler raw pork over raw steak. Person in charge moved pork to bottom. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on cheese and salsa at server line in bar area. Person in charge time stamped. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on pizza line 88F. Person in charge reheated to proper temperature. Corrected On-Site
  • 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. Cream not dated. Person in charge dated. 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. Establishment has not Don any training since 10/23.

9/22/2023· 2y 6mo ago

Visit ID: 8505504

Met Inspection Standards
  • N/A:No Violations Were Observed

9/21/2023· 2y 6mo ago

Visit ID: 8373730

Follow-up Inspection Required

5 high, 2 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In bar; co2 tank not secured. Person in charge secured. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. Person in charge removed scoop.
  • 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. In walk in cooler overnight; vegetable soup (51F - Cooling). Vegetable soup placed in walk in cooler hot last night. Warning
  • 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. Dishwasher at 0ppm. Primed and got 75ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lowboy on cook line; Eggs batter 47F; ( - Cold Holding). In cooler overnight. Small kitchen; raw pork 47F, egg batter 48F; ( - Cold Holding). In cooler over night. In walk in cooler overnight; vegetable soup (51F - Cooling). Vegetable soup placed in walk in cooler hot last night. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy on cook line; Eggs batter 47F; ( - Cold Holding). In cooler overnight. Small kitchen; raw pork 47F, egg batter 48F; ( - Cold Holding). In cooler over night. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on wrong spot-needs to be on blue hose. Person in charge placed on correct hose. Corrected On-Site
  • 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. Cream in reach in cooler not dated. Person in charge dated yesterday. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar soiled.