CRANE WATCH CLUB
4225 SW BIMINI CIR S, Palm City FL 34990 · 772-286-2111
Last inspected Mar 17, 2026 · 10 visits since October 2023
MAY 24
SEP 24
JAN 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Advised operator to renew license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Toxic substance/chemical improperly stored. At storage shelf- oven cleaning chemical stored over clean plates- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink- near cookline- operator provided.
In-use wet wiping cloth/towel used under cutting board.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by reach in freezer. Operator made accessible
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary ammonia test kit provided for chlorine dishwasher, operator unable to provide chlorine test kit at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided
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. 1 provided, 4 employees employed more than 60 days. Operator unable to provide remainder at time of inspection
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves burgers undercooked per customer request. Consumer advisory not posted in establishment/on lunch menu. Dinner menu not in use at this time. Provided consumer advisory to operator and operator posted
Ceiling shows damage or is in disrepair. Observed above ware washing area
Ice buildup in reach-in freezer. Observed at chest freezer on cook line
Interior of microwave has accumulation of grease/food debris. Operator started to clean
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top reach in cooler, 1 door low top reach in freezer in cook line
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, Raw hamburgers stored over pretzels, not all commercially packaged. At walk in freezer, Raw fish stored over cooked chicken wings in freezer, not all commercially packaged. Advised operator of proper storage.
Toxic substance/chemical improperly stored. At cook line, All purpose cleaner stored on shelf with food. Advised operator of proper chemical storage. Operator removed chemical.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Advised operator to clean.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Well water testing report/documentation is not available upon request. Well water test document expired 4/14/2023. Operator provided new report 10/14/2024.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors visibly soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several counters, shelves soiled with dirt, dust, food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinated chicken breast (49F - Cold Holding); raw hamburgers (47F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinated chicken breast (49F - Cold Holding); raw hamburgers (47F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 vacuum pack marinated chicken,storing in walk in cooler for more than 48 hours. Plan submitted 12/21/23, not approved yet.
May 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Advised operator to renew license during inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, chicken soup (126F - Cooling)@10:40, since 10:20am, 122F @ 11:20am; at the current cooling rate, product will not reach 70F with 2 hours. Advised operator to place soup in freezer to facilitate cooling process. Operator placed soup into walk in freezer.
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 vacuum pack marinated chicken,storing in walk in cooler for more than 48 hours. Plan submitted 12/21/23, not approved yet.
Jan 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan.
Dec 20, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan.
Oct 20, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan.
Oct 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over hash browns and pita. Chicken tenders and pita opened from commercial packaging. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: tuna salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); potato salad (46F - Cold Holding); Cole slaw (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); American cheese (44F - Cold Holding); beef patties (45F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding); butter (45F - Cold Holding); chicken breast (47F - Cold Holding) chicken wings (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: tuna salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); potato salad (46F - Cold Holding); Cole slaw (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); American cheese (44F - Cold Holding); beef patties (45F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding); butter (45F - Cold Holding); chicken breast (47F - Cold Holding) chicken wings (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale.
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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan.
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. Observed Frozen Alfredo made in house at walk in freezer, not date marked. Per operator made 10/17. Advised operator to label with preparation date and date placed in freezer.
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.