GUN CLUB CAFE INC
4631 GUN CLUB RD, West Palm Beach FL 33415 · 561.471.0879
Last inspected Mar 30, 2026 · 9 visits since August 2023
JAN 24
SEP 24
JAN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 7 flying around and landing on shelves in dishwasher area and walls on expo area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024068413 | Sep 19, 2024 | Feb 13, 2025 | $1,800 |
| 2--2024006086 | Jan 19, 2024 | Mar 4, 2024 | $1,200 |
| 2--2022053474 | Aug 26, 2022 | Dec 16, 2022 | $400 |
| 2--2022032061 | Jun 20, 2022 | Aug 11, 2022 | $400 |
Inspection history
9 visits, newest first
Mar 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked red bliss potatoes (44F - Cooling) stored over-stacked in plastic bus pan operator cooked last night and held in cooler overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Mashed potatoes 106F @9:55 cooling since 9:30 Boiled red potatoes 97F @ 10:00 cooling since 9:00 meat loaf 98F@ 10:00 cooling since 9:00 rechecked Boiled red potatoes 90F meat loaf 85F mashed potatoes 95F @10:30 at current rate of cooling food will not reach to 70F within 2 hours. Operator placed items in walk-in freezer to quickly chill.
Employee washed hands with cold water. Observed server turn on cold water faucet only then wash hands. Explained correct hand washing method. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler cooked red bliss potatoes (44F - Cooling) stored over-stacked in plastic bus pan operator cooked last night and held in cooler overnight.
Show the remaining 3 findings ▾
Bowl or other container with no handle used to dispense rice.
Employee with no hair restraint while engaging in food preparation. Observed employee slicing tomatoes with no hair restraint
Food stored on floor. Observed boxes of hash brown potatoes underneath storage racks on the floor in storage area.
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 7 high priority.
7 High priority0 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep stovetop Chicken soup at 11:28am(121F cooling) since 1.5 hours at 12:40pm same temperature stop sale Mashed potatoes at 11:29am(106F cooling) at 12:40pm same temperature since 1.5 hours stop sale Cooked potatoes at 11:54F (73 cooling) since 10 am at 12:40pm same, Products did not cool to 70F within 2 hours. See stop sale
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw shells eggs than keep preparing food without washing hands. Employee washed hands
Live, small flying insects found Approximately 7 flying around and landing on shelves in dishwasher area and walls on expo area.
Raw animal food stored over/not properly separated from ready-to-eat food. Under stovetop Raw shell eggs stored in the same container as cooked sausage. Operator removed raw shell eggs
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep stovetop Chicken soup at 11:28am(121F cooling) since 1.5 hours at 12:40pm same temperature stop sale Mashed potatoes at 11:29am(106F cooling) at 12:40pm same temperature since 1.5 hours stop sale Cooked potatoes at 11:54F (73 cooling) since 10 am at 12:40pm same, Products did not cool to 70F within 2 hours. See stop sale
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 and the time removed from temperature control cannot be determined. Observed multiple items Like ham, sausage,writing on the time control form and on the board in the kitchen without time. Per operator all items stored since 8 am operator timed marked for the remaining time of 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table mashed potatoes 120F hot holding Stored for approximately 1 hour. Operator moved to stovetop to reheat to 165F++
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cookline; Employee handled egg whites, changed gloves then handled clean utensils without washing hands first. Advised operator, employee washed hands
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 and the time removed from temperature control cannot be determined. No time mark for all items. Advised operator who fixed
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in Cooler at Cookline; cut lettuce (49F - Cooling)since 7:45@9:20 @ 10:15-same Advised operator to move to quick chill
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 8 high priority.
8 High priority0 Intermediate0 Basic
Show 8 findings ▾
Container of medicine improperly stored. At Kitchen; Medicine (Benadryl) stored over Steam table with open containers of ready to eat foods. Advised operator who removed
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) Advised operator to sanitize dishes at three compartment sink until dishwasher is fixed.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked eggs then proceeded to handle clean dishes without washing hands Advised employee who then washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw chicken over raw steak Advised operator who removed
Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Freezer; Raw shrimp over ready to eat onion rings Advised operator who 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 Flip Top Cooler; slice turkey (49F - Cold Holding); sliced ham (49F - Cold Holding); slice tomatoes (47F - Cold Holding); tuna salad (49F - Cold Holding); chicken salad (49F - Cold Holding); cheese (48F - Cold Holding) Per operator was held in cooler overnight Not prepared or portioned today. Reach-in Cooler above Flame Grill; ribs (47F - Cold Holding); ham (47F - Cold Holding); sausages (47F - Cold Holding); ham steak (46F - Cold Holding); pork (47F - Cold Holding) Per operator not prepared or portioned today Per operator held overnight in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip Top Cooler; slice turkey (49F - Cold Holding); sliced ham (49F - Cold Holding); slice tomatoes (47F - Cold Holding); tuna salad (49F - Cold Holding); chicken salad (49F - Cold Holding); cheese (48F - Cold Holding) Per operator was held in cooler overnight Not prepared or portioned today. See stop sale Reach-in Cooler above Flame Grill; ribs (47F - Cold Holding); ham (47F - Cold Holding); sausages (47F - Cold Holding); ham steak (46F - Cold Holding); pork (47F - Cold Holding) Per operator not prepared or portioned today Per operator held overnight in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; melted cheese (120F - Hot Holding) Per operator was held for less than an hour Advised operator to reheat to 165F+
Jan 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floors not constructed to be easily cleanable. Grout missing throughout the dishwasher area.
Jan 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 11 high priority.
11 High priority2 Intermediate6 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female server put on gloves prior to washing hands to handle toast. As per server she just came out of restroom and washed her hands in restroom. Explained and she washed hands in the sink.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 4 jars of HP's Guava Jelly 863-983-7430. Asked manager for vender info. As per manager it's from a local lady.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on slicer blade guard 1 on wall near clock by walk in cooler 4 on wall by 3 compartment sink 1 on top shelf ledge over prep table 6 on empty egg crate flat on top shelf over prep table 2 on can holder rack in dry food storage room
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of Raw beef steaks stored over cooked sausage patty in walk in freezer. Explained.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pasta in walk in cooler. Employee rearranged.
Stop Sale issued due to food originating from an unapproved source. 4 jars of HP's Guava Jelly 863-983-7430. Asked manager for vender info. As per manager it's from a local lady
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 69 f at 10:29 am reheating since 5 am as per manager ( was frozen ),
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On round plates on cook line American cheese 53 f,Swiss cheese 56 f, provolone cheese 59 f,pepper jack cheese 57 f as per chef less than 1 hour. As per manager it will be used within 2 hours. Explained temperature controlled for safety and emailed the form. Raw shell eggs ambient air temperature 77 f in double pan on ice on cook line. As per chef less than 1 hour. Explained temperature controlled for safety and advised to add to the list. Operator will use time. Not prepared or portioned today. Butter 68 f as per manager less than 2 hours. Explained temperature controlled for safety breakfast potatoes 55 f by fryer. As per chef less than 1 hour. Explained and employee moved container to cooler. ( corrective action taken ) tuna salad (45F - Cold Holding); chicken salad (46F - Cold Holding); corned beef hash (50F - Cold Holding); sliced turkey (46F - Cold Holding); sliced ham (47F - Cold Holding); coleslaw (59F - Cold Holding) in flip top cooler at sandwich station. As per employee less than 2 hours. In this cooler. Explained temperature controlled for safety.operator will use time until repaired.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili 69 f at 10:29 am reheating since 5 am as per manager ( was frozen ),
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown casserole 112-121 f hot holding,sausage gravy 128 f hot holding, oatmeal 112 f hot holding,cheese grits 122 f hot holding, As per manager 2 hours in there. Explained temperature controlled for safety.
Toxic substance/chemical improperly stored. Bleach container stored over box of oil in dry food storage room outside.
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 one.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. As per manager 2 employees hired within last 2 months. Today is the first day for one of the employee. Emailed the food employee reporting agreement form.
Employee with no hair restraint while engaging in food preparation. Employee preparing pancake mix without any hair restraint for loose head and beard hairs. Explained.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Prep cook only washed and rinsed mixer container in three compartment sink. Not sanitized. Three compartment sink sanitizer sink not setup explained.
Exterior door left open that opens to the outside. Small flying insects present.
Floors not constructed to be easily cleanable. Grout missing throughout the dishwasher area.
Food stored on floor. Box of beef stored on floor under the shelf in walk in freezer. Explained.
Single-service articles not stored inverted or protected from contamination. Foam cups in upright dispensers by soda machine dispensers missing top cover and top cup not capped. Explained and manager put on lid on top cups.
Aug 15, 2023Inspection 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 ▾
Stop Sale issued due to food not being in a wholesome, sound condition..... Time/temperature control for safety food re-served to customers.... single serve butter in glass door reach in cooler at 67°, employee stated that it was brought up from the customer table to reuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 54°, milk 50° in tall glass door reach in cooler... tuna salad 51°, chicken salad 49°, roast beef 50°, cut tomatoes 51° in flip top reach in cooler being held less than four hours. Operator moved some food to acceptable shelf, some time marked.
Time/temperature control for safety food re-served to customers.... single serve butter in glass door reach in cooler at 67°, employee stated that it was brought up from the customer table to reuse. Stop sale issue. Employee discarded food
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....sanitizer spray bottle at server station. Employee labeled.
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.