CLUB HOUSE KITCHEN
6550 SE OSPREY ST, Hobe Sound FL 33455 · 772-545-3838
Last inspected Mar 26, 2026 · 8 visits since November 2023
MAR 24
JUL 24
NOV 24
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids procedure emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (48F - Cooling for 5 minutes at 10:30, 50F at 11:45) cooling in double pan in cook line flip top cooler. Operator removed from secondary plan to increase cooling rate.
Spray bottle containing toxic substance not labeled. Bleach water not labeled at warewashing area. Operator labeled.
Food stored on floor. Box of bread on floor in freezer. Operator reorganized.
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over apples and avocado at tall reach in cooler at hot cook line. Raw bacon over dressings, raw smoked salmon over fully cooked turkey at walk in cooler. Operator stored all products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked Pulled chicken made 10/14 at walk in cooler.
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. Observed raw beef in reduced oxygen packaging which is conducted on site. No approved HACCP plan at time of inspection. Operator has been forwarded an email from Doug Peterson requesting additional information from operator. Advised operator to remove raw beef from reduced oxygen packaging.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on flip top cooler at hot cook line.
Jan 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over sauces and vegetables at tall reach in cooler on cook line, raw pork over cooked pasta reach in flip top cooler on cook line. Raw steak over smoked salmon at walk in cooler. Operator stored all products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef au jus (89F - Hot Holding) Observed in pan next to grill. Per operator, out of temperature for approximately 30 minutes. Operator returned to grill to reheat to 165+F.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids procedure emailed to operator.
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. Observed cooked pork belly in reduced oxygen packaging at walk in freezer. Per operator, pork belly was cooked, cooled to 41F then placed in reduced oxygen packaging and placed in freezer on 10/1/24. Advised operator to remove from reduced oxygen packaging.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw shell eggs stored over/not properly separated from mayonnaise and ketchup. Operator organized properly.
Chicken stored on floor in walk in freezer. Operator placed on a shelf.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cloth used as a food-contact surface for cut lettuce on cook line prep cooler. Operator removed.
Raw lettuce not washed prior to preparation. Review washing lettuce before cutting.
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 46°F-54°F in walk in cooler. Cooked yesterday, in deep covered container.
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. Chili 46°F-54°F in walk in cooler. Cooked yesterday, in deep covered container.
In-use tongs stored on oven door handle between uses at cook line. Operator removed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.