FRENCHMAN'S CREEK CLUBHOUSE
13495 TOURNAMENT DR, Palm Beach Gardens FL 33410
Last inspected Oct 14, 2025 · 8 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
NOV 23
SEP 24
FEB 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach inside reach in cooler #3 at cook line; operator killed and cleaned up;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025084367 | Oct 6, 2025 | Dec 11, 2025 | $400 |
| 2--2025030717 | Feb 26, 2025 | May 20, 2025 | $400 |
Inspection history
8 visits, newest first
Oct 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
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 (Chlorine 0ppm); dishwasher ran multiple times; unable to fix; three compartment sink set up with quaternary at 200 ppm;
Non-food grade paper/paper towel used as liner for food container. Paper towel used in direct contact and as liner with multiple foods like corned beef; roast beef; sliced ham - all at cook line and steam table; paper towels removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked pot roast on the speed rack in walk-in cooler #5; stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw bacon in walk-in cooler #4; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (48F - Cold Holding);in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food overstocked; placed in ice; salmon (52F - Cold Holding); cooked asparagus (62F - Cold Holding); cooked broccoli (62F - Cold Holding); chicken (52F - Cold Holding);in cooler #3; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to reach in freezer to quick chill; Establishment has pantry of cold holding units through out the kitchen;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (112F - Hot Holding);in steam table at cook line; food double panned; food out of temperature for approximately 1 hour; food returned to be reheated to 165 F;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine test strips before running dishes through;
Handwash sink at expo line used for purposes other than handwashing- plastic bowl stored inside Removed
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at handwashing sink at prep area at the back of cook line; chef turned back on
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. Tuna packages no longer frozen still in ROP in cooler at pantry area; as per operator thawing since last night; fish removed from ROP package;
Opened employee beverage container in a cold holding unit with food to be served to customers- bottles of water and plastic food container inside blast chiller at prep area; removed;
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walking in the kitchen, put gloves on and started to cut onions without washing hands; operator educated; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked lobster tail in cooler at prep area; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked asparagus (47F - Cold Holding); cooked broccoli (47F Cold Holding ); in cooler #1 at cook line; foods not prepared or portioned today; foods stored on top of other food containers; food out of temperature for approximately 30 minutes; food moved on the bottom cooler;
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 - cooked breakfast potatoes and fries at cook line; operator added time- since 9:00 am
Handwash sink at prep area not accessible for employee use at all times- blocked by hot bid; removed
Sep 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (47F - Cold Holding); in cooler #3 at cook line raw chicken (48F - Cold Holding); in cooler #1 at cook line as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice;
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cooked lobster in cooler at pantry area; stored properly
Roach activity present as evidenced by live roaches found. Observed one live roach inside reach in cooler #3 at cook line; operator killed and cleaned up;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (47F - Cold Holding); in cooler #3 at cook line raw chicken (48F - Cold Holding); in cooler #1 at cook line as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice;
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. Emailed poster
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. Soups dated 9/1 removed from walk-in freezer yesterday and 2 days prior not tracked and dated Operator dated
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink - shared between desert area and dishwasher area; unable to turn on
No conspicuously located ambient air temperature thermometer in holding units at cook line
Nov 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 27, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Displayed food not properly protected from contamination. At pastry self service buffet; pastries displayed without any covering or sneeze guard. Operator removed pastries.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects in garde manger prep area/service station flying around/landing on drink dispenser(s). 2 live, small flying insects in kitchen at expo line flying around utensil storage by back door.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped raw chicken stored over plastic wrapped bagels. Operator moved raw chicken to lower shelf.
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 Right side flip top cooler; meatloaf (48°F - Cold Holding); shredded mozzarella (48°F - Cold Holding); blue cheese (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in overfilled pans/above make top over product line overnight. At Pastry double door upright stainless; custard (47°F - Cold Holding); butter (46°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line right side flip top cooler; meatloaf (48°F - Cold Holding); shredded mozzarella (48°F - Cold Holding); blue cheese (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in overfilled pans/above make top over product line overnight. At Pastry double door upright stainless; custard (47°F - Cold Holding); butter (46°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees F. At cook line steam table; Sliced turkey (118°F - Hot Holding). Operator stated turkey cooked 1 hour prior to being placed in steam table, moved to be reheated to 165°F. At Hot holding cabinet; sausage (98°F - Hot Holding). Operator stated sausage cooked prior to being placed in hot holding cabinet 2 hours prior, moved to be reheated to 165°F.
Clam/mussel/oyster tags not marked with last date served. Clam/mussel tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; mussel tag removed from original container prior to container being emptied. Operator replaced tag.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon; served raw and not identified as being raw. Operates added asterisk next to salmon and next to consumer advisory.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked vegetables in cooler at cook line; operator stored properly;
No soap or paper towels provided at handwash sink at the bar in main dining room; Operator provided
Ice buildup in walk-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.