J L CLUBHOUSE
16823 CAPTAIN KIRLE DR, Jupiter FL 33477 · (561)747-7600
Last inspected Mar 20, 2026 · 8 visits since December 2023
MAR 24
OCT 24
FEB 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw scallops in walk-in cooler; stored properly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036585 | Mar 19, 2026 | Jun 18, 2026 | $1,200 |
| 2--2026007335 | Dec 3, 2025 | Feb 23, 2026 | $600 |
| 2--2025030687 | Feb 27, 2025 | Apr 24, 2025 | $400 |
| 2--2024020979 | Mar 18, 2024 | Apr 23, 2024 | $200 |
Inspection history
8 visits, newest first
Mar 20, 2026Call 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
What the inspector wrote — 1 finding
Live, small flying insects found In kitchen approximately 4 small live flying insects at server expo station on ceiling. In kitchen dry storage room approximately 5 small live flying insects landing on sealed boxes of food products. In dessert preparation area approximately 4 small live flying insects landing on boxes of sealed food products. At cook line approximately 6 small live flying insects landing on shelves and heat lamps. On top of reach in cooler pizza speed rack with approximately 15 small live flying insects. Thought out kitchen on ceiling tiles and walls approximately 250 small live flying insects. Discussed with operator who called pest control to determine source of flies.
Mar 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Live, small flying insects found In kitchen approximately 4 small live flying insects at server expo station on ceiling. In kitchen dry storage room approximately 5 small live flying insects landing on sealed boxes of food products. In dessert preparation area approximately 4 small live flying insects landing on boxes of sealed food products. At cook line approximately 6 small live flying insects landing on shelves and heat lamps. On top of reach in cooler pizza speed rack with approximately 15 small live flying insects. Thought out kitchen on ceiling tiles and walls approximately 250 small live flying insects. Discussed with operator who called pest control to determine source of flies.
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. In reach in cooler raw breaded veal stored in top drawer with no physical barrier between bottom drawer with cooked octopus, discussed with operator who corrected storage of products.
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. In kitchen at cook line bowl of butter (62F - Cold Holding) per operator products not portioned or prepared today and left out overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen at cook line bowl of butter (62F - Cold Holding) per operator products not portioned or prepared today and left out overnight, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit cooked sausage (131F - Hot Holding) per operator products prepared approximately 1 hour ago, discussed with chef to reheat product to 165F+.
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roasted chicken (46-53F - Cooling); sweet baked potatoes (55F - Cooling); in walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Stop
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. butter (46F - Cold Holding); Cole slaw (55F - Cold Holding); in glass cooler by produce walk-in cooler; food not prepared or portioned today; food out of temperature for more than four 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. roasted chicken (46-53F - Cooling); sweet baked potatoes (55F - Cooling); in walk-in cooler; food never reached 41 F or below within 6 hours; See Stop Stop
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding); Cole slaw (55F - Cold Holding); in glass cooler by produce walk-in cooler; food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Clam/mussel tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (93-101F - Cooling)at 10:03 to 94-104 at 10:25 since 9:30; on the speed rack in walk-in cooler; food not spaced out and covered during the cooling process; food was uncovered;
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/ Manager showed up before closing inspection
Time/temperature control for safety food thawed in an improper manner- raw whole chickens in prep sinks in standing water; advised to place under cold running water; operator turned water on
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); fixed to 200 ppm;
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees moved garbage can with his hand and opened blast chiller to remove covers on food containers without washing hands before Operator educated; employee washed hands;
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Breaded raw chicken over steaks in cooler at cook line Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (52F Cold Holding ); chicken (52F - Cold Holding); pork (52F - Cold Holding); brisket ( 52 Cold Holding) in drawers at cook line in the kitchen downstairs; food not prepared or portioned today; food out of temperature for approximately 1 hours; food placed in ice and moved to different cooler; shredded cheese (52F - Cold Holding)in cooler at prep area by pizza oven Food no prepared or portioned today; food out of temperature for approximately 1 hour; food double panned; food moved inside cooler;
Clam tags not marked with last date served. Advised to mark
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. veal stock (68F - Cooling)at 11:45 to 68 F at 12:30 since 11:15 the chill blaster not working properly; moved to walk-in freezer and smaller portioned made;
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on the menu Advised to add an asterisk
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed new menus with consumer advisory posted
In-use knives stored in cracks between pieces of equipment-wall and cooler at cook line on downstairs kitchen Removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) fixed to 200 ppm
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked crab- all not commercially packaged in walk-in freezer Stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw scallops in walk-in cooler; stored properly
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee cu on speed rack inside walk-in cooler Removed
Stored food not covered. Pastries in walk-in freezer; advised to cover
Mar 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shrimp commercially packaged over cooked ribs not commercially Raw Rabit in ROP ( in the house not commercially) over cream spinach not commercially packaged- all in reach in freezer in 1 floor kitchen by cook line; Stored properly
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw meats; observed raw rabbit in ROP, dated 3/16/24 in reach in freezer at 1st floor kitchen; food removed from package and placed in zip lock bags;
No conspicuously located ambient air temperature thermometer in holding unit- all units on 1st floor and 2nd floor kitchens
Mar 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 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. soup (47-56F - Cooling); corn beef (55-51F - Cooling); in meat and dairy walk-in cooler; food cooked the night before; stored in big plastic containers; food never reached 41 F or below within 6 hours: See Stop Sale;
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); operator fixed to 160 F
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shrimp commercially packaged over cooked ribs not commercially Raw Rabit in ROP ( in the house not commercially) over cream spinach not commercially packaged- all in reach in freezer in 1 floor kitchen by cook line; Stored properly
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 41 degrees Fahrenheit within 6 hours. soup (47-56F - Cooling); corn beef (55-51F - Cooling); in meat and dairy walk-in cooler; food cooked the night before; stored in big plastic containers; food never reached 41 F or below within 6 hours: See Stop Sale;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (47F - Cold Holding); cheese (47F - Cold Holding); wings (47F - Cold Holding) in drawers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; foods placed on ice; Cole slaw (50F - Cold Holding) in small glass door at expo line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher- not tested before sanitizing dishes
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw meats; observed raw rabbit in ROP, dated 3/16/24 in reach in freezer at 1st floor kitchen; food removed from package and placed in zip lock bags;
Buildup of food debris/soil residue on equipment door handles- Glass dirt cooler at expo line
No conspicuously located ambient air temperature thermometer in holding unit- all units on 1st floor and 2nd floor kitchens
Raw fruits/vegetables not washed prior to preparation- avocados cut stickers stick on; Educated and advised to wash before cutting
Standing water in bottom of reach-in-cooler- glass door cooler at expo line;
Standing water in floor - in front of glass door cooler at expo line;
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn beef (46F - Cold Holding); prime rib (46F - Cold Holding)in walk-in cooler upstairs kitchen; as per operator food cooked last night; food left outside for approximately 30 minutes; foods moved to blast chiller;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken salad (50-51 F - Cooling)at 10:30 to 51 F at 10:56 since 8:30; operator moved food in freezer to speed up cooling;
Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards
No soap provided at handwash sink at bar in main dining room; provided
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed, printed and posted it during inspection;
Clams/mussels/oysters removed from original container for long-term storage. Clams with no original tag in cooler at downstairs kitchen; as per operator clams portioned on Saturday into smaller containers between the kitchens; unable to find original tag; See Stop Sale
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 in cooler at salad station Educated; fish removed from package
In-use utensil stored in sanitizer between uses. Pizza cutter and brush stored in sanitizer water at salad station downstairs kitchen; 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.