HAMMOCK DUNES CLUBHOUSE
30 AVENUE ROYALE, Palm Coast FL 32137 · 386-446-6219
Last inspected May 13, 2026 · 10 visits since September 2023
MAR 24
SEP 24
MAR 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight;; cream of mushroom (48F - Cooling
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019029902 | Jun 4, 2019 | Jun 27, 2019 | $400 |
Inspection history
10 visits, newest first
May 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe lemon chicken soup dated 3/4 64F Cooling overnight.
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. Observe lemon chicken soup dated 3/4 64F Cooling overnight.
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Observed onsite reduced oxygen packaged products in walk-in cooler not being tracked number of days frozen
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed some fish products, see stop sale, packaged in normal vacuum plastic 3/4mil bags. Approved Process Waiver issues by The Division states the use of 10k bags are required for seafood.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made marinara sauce dated 2/20 in walk-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 Hamachis vacuum packaged onsite in regular vacuum bags still in their reduced oxygen environment while fully thawed. Observed 4 salmon filets still in their reduced oxygen environment, with labels stated to remove, fully thawed. Observed 4 halibut and 13 lobster tails vacuumed sealed in regular vacuum bags still in there reduced oxygen environment fully thawed. Observed 7 packages of regular bag vacuum packaged sea bass fully thawed in its reduced oxygen environment.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to measure high temperature sanitation machine. Employee located box of test strips near end of inspection.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed Thermometer Calibration Log, refrigeration log, HACCP Plan Maintenance: Review, Revision Log, and Refrigerator/Freezer Log, and Employee HACCP training log are not filled out. Observed ROP / Vacuum Packaging Log missing 2/28 lobster entries.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packaged products under approved HACCP only labeled with product name and packaged date. Labels are missing Keep at a¿¤41°F and Discard/use by date as per the HACCP.
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. See stop sale. Observed 4 salmon filets still in their reduced oxygen environment, with labels stated to remove, fully thawed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed bar kitchen reach in freezer has a build up of ice impacting the door gasket.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed two wiping cloth buckets at 0ppm quat. Person in charge hade buckets remade at 0ppm.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served. Tags marked with the last date sold and are not in chronological order.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at bistro bar hand washing sink.
Ice bucket/shovel stored on floor between uses. Observed person set 2 ice bucket on floor in bistro bar. Chef addressed.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in bistro has ice accumulation
In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed tongs.
Standing water in bottom of reach-in-cooler. Standing water in bistro beer cooler.
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over heirloom grains. Person in charge moved steak.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Near dish machine; GOAT cheese 48F, crab meat 51F; ( - Cold Holding). In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; GOAT cheese 48F, crab meat 51F; ( - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate.
Floor not cleaned when the least amount of food is exposed. Grease behind cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. In 2nd kitchen; ice buildup in reach in freezer. Person in charge cleared ice.
No conspicuously located ambient air temperature thermometer in holding unit. Missing in cooler by dish machine. Person in charge replaced.
Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in sink. Person in charge hung up to dry.
Working containers of food removed from original container not identified by common name. Salt not labeled. Person in charge labeled.
Nov 19, 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, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Establishment is ROP its fish and and does not have HAACP plan in pace.
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cooler overnight;; cream of mushroom (48F - Cooling)
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Establishment is ROP its fish and and does not have HAACP plan in pace.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight;; cream of mushroom (48F - Cooling
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In above fill line; cut melon 57F; ( - Cold Holding) In cooler overnight; Side kitchen in tall cooler; rice, chicken, pasta 48F; ( - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Container is too deep. Container can not be deeper than 4".
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes not dated. Person in charge dated yesterday.
Employee with no beard guard/restraint while engaging in food preparation. Kitchen staff missing a beard guard.
Food stored on floor. At bar soda box on floor. Person in charge moved soda.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In downstairs walk in cooler raw pork over raw steak. Person in charge moved pork to bottom.
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. Missing on cheese and salsa at server line in bar area. Person in charge time stamped.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on pizza line 88F. Person in charge reheated to proper temperature.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated.
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. Establishment has not Don any training since 10/23.
In-use ice scoop stored on soiled surface between uses. Ice scoop and bucket on top of ice machine. Person in charge removed both.
In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from cookline oven and 3 pairs hanging from pizza line doors. Person in charge removed all tongs.
Opened employee beverage container in a cold holding unit with food to be served to customers. 2 bottles of water amongst restaurants supplies. Person in charge removed.
Time/temperature control for safety food thawed in an improper manner. Pasta thawing at room temperature. Person in charge placed into cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados on pizza line. Person in charge removed stickers and washed.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler overnight; vegetable soup (51F - Cooling). Vegetable soup placed in walk in cooler hot last night.
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 at 0ppm. Primed and got 75ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lowboy on cook line; Eggs batter 47F; ( - Cold Holding). In cooler overnight. Small kitchen; raw pork 47F, egg batter 48F; ( - Cold Holding). In cooler over night. In walk in cooler overnight; vegetable soup (51F - Cooling). Vegetable soup placed in walk in cooler hot last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy on cook line; Eggs batter 47F; ( - Cold Holding). In cooler overnight. Small kitchen; raw pork 47F, egg batter 48F; ( - Cold Holding). In cooler over night.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on wrong spot-needs to be on blue hose. Person in charge placed on correct hose.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream in reach in cooler not dated. Person in charge dated yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar soiled.
Carbon dioxide/helium tanks not adequately secured. In bar; co2 tank not secured. Person in charge secured.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. Person in charge removed scoop.
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.