DirtyFLRestaurant Inspection Data

TURTLE CREEK CLUB

Health inspection records show TURTLE CREEK CLUB in TEQUESTA has 6 inspections with a food safety rating of 2.6/5. Food safety practices have remained consistent.

2 Southeast Club Circle
Florida, 33469
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/14/2025

Inspection #: Visit ID: 10882941

  • 25-05-4:Basic - Single-service articles improperly stored. Dry pasta, plastic cups and various single service items (sauce packets, food containers/lids) stored on floor in dry storage.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over pickles at small flip top cooler by fryer, raw pork over fully cooked mussels at walk in freezer. Both products not in commercial packaging. Operator stored all products properly. Corrected On-Site
  • 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. Walk in cooler: Cooked beets made 10/7, cooked beef goulash made 10/5.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed, cleaned and sanitized can opener blade. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna stack on menu served rare not properly identified as undercooked animal protein. Operator added asterisk next to menu item and consumer advisory. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
  • 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 ground beef made 10/11 no date mark at walk in cooler. Operator date marked product. 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.

Inspection Date: 1/3/2025

Inspection #: Visit ID: 8898002

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Ground beef over raw whole muscle beef tenderloin at walk in cooler. Operator stored properly. 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. roasted garlic oil (74F - Hot Holding) Observed in pan at grill area. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp product for remaining 3.5 hours. Time control procedure emailed to operator.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Speed rack in kitchen: meatloaf (92F - Cooling) at 2:35; cooling since 1:35 - 85F at 3:00 At current rate of cooling product will not reach 70F within 2 hours. Operator placed in walk in cooler to properly cool. **Corrective Action Taken**
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shaved prime rib frozen not date tracked. Per operator, prime rib is cooked, cooled, shaved and frozen next day. Per operator shaved prime rib was pulled from freezer on 1/1/25, no pull date present. Educated operator on proper date tracking procedure.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Quaternary sanitizer spray bottle not labeled at outdoor bar.

Inspection Date: 11/26/2024

Inspection #: Visit ID: 8897521

  • N/A:No Violations Were Observed

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8738961

  • 41-07-4:High Priority - Container of medicine improperly stored. Observed Medication(pills in unlabeled bottle) over flip top cooler on cook line. Employee removed medication. 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. Observed Raw salmon over cooked chicken wings at walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Operator is using reduced oxygen packaging on premises. Observed crab cake mix at walk in freezer in reduced oxygen packaging, per operator done onsite dated 7/19. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic oil (58F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to add to time control procedure. Advised operator to add time mark for remaining 3.5 hours. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer basket in hand wash sink at tiki bar. Employee removed strainer basket. Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. Repeat Violation 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. Operator is using reduced oxygen packaging on premises. Observed crab cake mix at walk in freezer in reduced oxygen packaging, per operator done onsite dated 7/19. See stop sale. Warning

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8550936

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs behind pizza sauce in flip top cooler across stove on cook line. Chef removed eggs. 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. No measuring device or thermo label.

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8360276

  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged jerk chicken.