EMERALD DUNES CLUB
2100 EMERALD DUNES DR, West Palm Beach FL 33411 · 561.687.1700
Last inspected Mar 18, 2026 · 9 visits since November 2023
MAR 24
DEC 24
MAR 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw ground beef stored over raw pork- operator removed and stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets stored not inverted. Operator corrected.
Food stored on floor. At walk in freezer, food stored on floor. Operator moved items to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 71F. Operator removed utensils.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in freezer Raw steak over cooked potatoes in walk in freezer. Potatoes was not commercially packaged. Operator stored raw steak properly.
Ice buildup in walk-in freezer.
Old labels stuck to food containers after cleaning. Observed old labels stored on tall clear buckets at warewashing area after cleaning.
Standing water in top of double door reach in cooler.
Wiping cloth sanitizing solution stored on the floor at cookline. Operator stored properly.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw ground beef stored over raw pork- operator removed and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline - near stove- butter 71F- hot holding- food left out- food out of temperature for 1.5 hours - operator placed under time as a public health control for remaining time.
No soap provided at handwash sink by dishwashing area- operator provided.
Feb 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At tall reach in cooler - Cooked quinoa dated 12/4 and Cream cheese dated 12/3- not used within 7 days - see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler raw salmon and raw tuna stored over cooked eggs- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Sliced tomatoes 51F- cold holding, sliced cheese 54F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in cooler to quick chill.
Equipment drain line draining into handwash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Breakfast menu - Smoked Salmon toast and Smoked Salmon bagel on menu with no indication that these items are served raw/ undercooked. On lunch menu - Caesar, Seared Tuna, Poke Bowl and Tuna tostada on menu with no indication that these items are served raw/ undercooked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At talk reach in cooler cooked asparagus made 2 days ago no date mark- operator date marked.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. At bar reach in cooler container with min lined with non food grade paper towel- operator removed non food grade paper.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double sided glass door reach in cooler - Tuna salad 47-48F- cold holding, Gazpacho 47-48F- cold holding, sliced cheese 47-48F- cold holding, cottage cheese 47-48F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator moved to walk in cooler to quick chill.
Equipment drain line draining into handwash sink. At kitchen double door entrance- handwash sink with line draining into handwashsink - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink- no paper towels- operator provided.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag over soda sand water bottles at server station- operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station - utensils stored in water of 73F- operator removed.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline- in use avocados with stickers attached- educated operator- employee removed.
Nov 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. At tall reach In cooler- non food grade towel on top of cooked rice - educated operator- employee removed.
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 double sided glass reach in cooler butter 47-48F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double sided glass reach in cooler butter 47-48F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale At reach in cooler by cookline- sliced cheese 54-56F- cold holding- food not prepared or portioned today - food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At double sided glass reach in cooler- Gazpacho 50F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline stove - Au ju 122F- hot holding- food out of temperature for 1 hour- operator placed on stove and reheated to 165F.
Equipment drain line draining into handwash sink. At handwash sink by kitchen main entrance - large pipe from sanitizer machine draining into handwash sink- educated operator- employee removed.
Food stored on floor. At walk in freezer- pork stored on floor - operator moved off floor.
Raw fruits/vegetables not washed prior to preparation. At make station- in use avocados with stickers still attached- educated operator- employee removed stickers.
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.