GOLF CLUB OF JUPITER
1800 CENTRAL BLVD, Jupiter FL 33458 · 561.747.6262
Last inspected Jul 11, 2026 · 9 visits since October 2023
SEP 24
DEC 24
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed buns and bread stored outside on the patio. Some buns with gnaw marks. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089572 | Oct 16, 2025 | Feb 12, 2026 | $400 |
| 2--2024063270 | Sep 5, 2024 | Jan 6, 2025 | $200 |
Inspection history
9 visits, newest first
Jul 11, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna offered medium rare, not identified and no consumer advisory on lunch and dinner menu.
Jul 10, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 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 0ppm.
Employee ate a strawberry and touched his lips with his hands, he then proceeded to fill tomato container without washing his hands or putting gloves on.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee filled a container with cherry tomatoes with bare hands, after eating strawberries touching his lips with his hands. See stop sale Waitress preparing toast with bare hands, putting butter on the toast. Waitress put gloves on.
Presence of insects, rodents, or other pests. Observed buns and bread stored outside on the patio. Some buns with gnaw marks. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee filled a container with cherry tomatoes with bare hands, after eating strawberries touching his lips with his hands. Presence of insects, rodents, or other pests. Observed buns and bread stored outside on the patio. Some buns with gnaw marks.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna offered medium rare, not identified and no consumer advisory on lunch and dinner menu.
Employee eating strawberries while preparing food, filling cherry tomato container.
Food stored outside. Buns stored outside on patio. Gnawed evidence on buns.
Raw carrots not washed prior to preparation in prep area. Cook went to wash carrots.
Mar 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee breaded raw chicken, then placed breaded chicken in fryer, changed gloves and proceeded to work with cooked chicken and clean utensils without washing her hands first. Cook went to wash her hands.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic Eggs Benedict, Fried egg sandwich on Breakfast Menu. Seared tuna on lunch and dinner menu. Consumer advisory has to be on the menu to identify raw ingredients.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Salmon removed from freezer 3hours ago, packaging not removed. Operator removed package.
Employee open water bottle on a food preparation table at cook line. Cook removed bottle.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 90 F on cook line. Operator removed water.
Dec 17, 2025Call 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 ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna appetizer on lunch and dinner menu not identified as undercooked. Educated operator on proper menu identification.
Oct 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority3 Intermediate0 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: black beans (45F - Cooling) at 11:35; cooling since 10/15 at 5pm - Observed in deep container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: black beans (45F - Cooling) at 11:35; cooling since 10/15 at 5pm - Observed in deep container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. 1 can marinara with deep dent with raised edges.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs then picked up sandwich buns with no hand wash. Educated employee on proper hand washing procedures. Employee removed gloves and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over bread at walk in cooler. Operator stored products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roux with butter (77F - hot holding) Observed on storage rack at cook line. Per operator, held out of refrigeration overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: sour cream (50F - Cold Holding) Observed resting on a bed of ice. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator fully submerged product into ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roux with butter (77F - hot holding) Observed on storage rack at cook line. Per operator, held out of refrigeration overnight. See stop sale. on grill: chicken breast (114F - Hot Holding) Observed in steam bath on grill with no flame.. Per operator, out of temperature for approximately 15 minutes. Operator turned on grill to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. corned beef (50F - Cooling) at 11:26; cooling since 10:00 - 50F at 11:58 - Observed in tightly wrapped portion bags at drawer coolers on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna appetizer on lunch and dinner menu not identified as undercooked. Educated operator on proper menu identification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta at walk in cooler made on 10/14 not date marked. Operator date marked product.
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Walk in cooler: Raw beef skewers over unwashed zucchini. Raw chicken skewers over mixed green salad. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salmon (91F - Hot Holding); chicken (90F - Hot Holding) At hot holding unit by walk in cooler. Per operator, out of temperature for approximately 20 minutes. Per operator, items will be reheated to 165+F within 1 hour.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fish dip opened 12/7 not labeled at walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink across from walk in cooler.
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.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink. Operator labeled spray bottle.
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed Employee crack raw shell eggs, handled clean plate to plate cooked food without hand washing. Educated operator on proper hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over fully cooked lobster flip top cooler by beverage station, raw salmon not in commercial packaging over bread at walk in freezer. Operator stored products properly.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink by prep area.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station across from tall stainless reach in cooler in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked ribs made 9/1, refried beans made 8/31, potato salad made 9/2 not date marked at walk in cooler. Operator date marked products.
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.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Operator labeled properly.
Insect control device installed over food preparation area. Bug zapper over bread and flour storage bins across from walk in cooler. Advised operator to relocate bug zapper.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 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 0ppm. Stick not all the way submerged. Dishwasher submerged stick and primed machine. 75ppm.
Raw animal food stored in same container as ready-to-eat food. Hot dogs in same container with raw chorizo, both items wrapped tightly, in drawer under grill. Cook separated.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken. In drawer under grill. Cook reversed.
No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Cook not able to explain safe food storage and reheating procedures. Emailed safe food storage flyer to cook and reviewed reheating procedures.
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 and Mahi in walk in cooler. Removed from freezer last night 33°F-37°F.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed and brought to dish area for cleaning and sanitizing.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 104°F. Cook reheated water to 165°F.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution at 75ppm.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 47°F, Mahi 47°F, raw chicken 47°F, beans 46°F, ground beef 47°F, for less than 3 hours. Cooler door was bent out of shape during keg delivery 3 hours ago door doesn't close tight. Operator placed bags of ice on all foods.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tracy McKenzie expired 5.2.23
No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink next to cook line. Operator provided.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator repaired.
Spray bottle containing degreaser not labeled in dish area. Cook labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cook cleaned ice machine during inspection.
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 on cook line 37°F. Operator removed all packaging.
Cook beverage container on a food preparation table at cook line. Cook removed.
Ice scoop handle in contact with ice at bar. Bar tender 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.