GUN CLUB CAFE
3301 GUN CLUB DR BLDG B1, West Palm Beach FL 33406 · 954.383.2800
Last inspected Apr 2, 2026 · 7 visits since October 2023
FEB 24
JUL 24
JAN 25
AUG 25
APR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; sausage (120F - Hot Holding). Operator stated sausage was reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026039608 | Apr 2, 2026 | Jul 27, 2026 | $700 |
| 2--2024049152 | Jul 25, 2024 | Sep 23, 2024 | $200 |
Inspection history
7 visits, newest first
Apr 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee Cracked raw shell eggs then wiped hands on clean wiping cloth and then assembled sandwich with no hand wash. Educated employee. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over fully cooked pork, raw bacon over sliced vegetables at walk in cooler. Raw beef over hash browns not in commercial packaging at walk in freezer. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers: tuna salad (44F - Cold Holding); raw chicken (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed product in walk in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli cheese soup (111F - Hot Holding) Observed in steam well. Per operator, out of temperature for approximately 30 minutes. Operator placed product in steamer to reheat to 165+F.
Show the remaining 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade. Operator removed can opener to be cleaned and sanitized.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Observed with multiple rags in bucket. Operator made new bucket of quaternary sanitizer with only one rag in bucket. 400ppm quaternary sanitizer.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from taking customers order at point of sale system then put on gloves and began handing clean utensils, equipment and food to prepare for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Grab and Go Open Air Cooler; boiled eggs (52F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 2 hours, moved to reach in cooler. At Ice bath; pasteurized liquid eggs (52F - Cold Holding). Operator stated not prepared or portioned held on top of ice not surrounding product for less than 2 hours, submerged.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present and engaged in food preparation, no certified food manager present. Advised Operator of requirements.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air temperature thermometer in Grab and Go Open Air Cooler. Advised Operator to install.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and then handled clean utensils to prepare food without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At drawers under grill; raw shell eggs in top drawer stored over ready to eat sauces in bottom drawer, no complete physical barrier between drawers. Operator moved raw shell eggs to bottom drawer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked potatoes (126F - Hot Holding). Operator stated potatoes reheated prior to being placed in steam table, held for less than 2 hours, moved to be reheated to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store cleaning utensils/soiled towel. Operator removed.
Jul 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Grab and Go; butter packets (48F - Cold Holding); cream cheese packets (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, moved to double door stainless reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Double sided double door stainless reach in cooler; portioned pasta salad (53F - Ambient Cooling/53F - Ambient Cooling); yogurt parfait (50F - Ambient Cooling/50F - Ambient Cooling); portioned pre-boiled eggs (53F - Ambient Cooling/53F -Ambient Cooling). Operator stated items portioned/cooling since 7:30am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. At dry storage area; 2 #10 size cans creamed corn dented on seam. See stop sale. Operator segregated can.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; pooled raw shell eggs stored over ready to eat dressing/sauce. Operator moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Bottom drawers under grill; raw chicken (46F - Cold Holding). Operator stated not prepared or portioned today, being held less than 4 hours, added ice. At front counter; sliced provolone (50F - Cold Holding). Operator stated not prepared or portioned today, being held on ice not surrounding product level for 2 hours, submerged fully in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; sausage (120F - Hot Holding). Operator stated sausage was reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; pooled raw shell eggs (52F - Ambient Cooling 9:05am/49F - Ambient Cooling 10:00am). Operator stated eggs were pooled at 7:30am, stored on prep cart at room temperature, at this rate eggs will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area mounted can opener; blade soiled with mold-like substance. Operator removed to be washed rinsed and sanitized.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160°F). Operator set up triple sink to quaternary 200ppm.
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 pan of raw chicken stored over plastic wrapped pan of cooked rice. Operator moved raw chicken below cooked rice.
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed potatoes. Operator moved raw shell eggs to lower shelf.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated establishment has no measuring device available for measuring utensil surface temperature and is using hot water as sanitizer in dish machine.
No soap provided at handwash sink. At hand wash sink by dish machine; no soap. Operator provided soap.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; employee beverage container on prep table next to cutting board. 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.