JUPITER COUNTRY CLUB
300 MARSALA CT, Jupiter FL 33478 · 561-746-3950
Last inspected Mar 31, 2026 · 8 visits since October 2023
MAR 24
SEP 24
JAN 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 47°F, tuna salad 48°F, was placed in cooler 2 hours ago. Cook placed on ice, at the end of inspection items are 41°F.
★ 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 |
|---|---|---|---|
| 2--2022052192 | Oct 31, 2022 | Dec 8, 2022 | $400 |
Inspection history
8 visits, newest first
Mar 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Dish washer scratched hair, surfed the internet on cell phone and then handled clean dishes without washing hands.
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. Operator set up triple sink to sanitize.
Raw salmon and mahi stored over/not properly separated from ready-to-eat marinara sauce in right flip top cooler on cook line. Cook reversed items.
Sink and Surface Cleaner not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator purged line and set up fresh solution at 700ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au Jus (118F - Hot Holding) on cook line, cook turned stove off 30 minutes ago. Cook reheated Au Jus to 180F for further hot holding.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar salad dressing containing raw unpasteurized shell eggs as an ingredient does not inform consumer of raw ingredient.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna lettuce wrap containing undercooked tuna not identified on menu.
Wiping cloth sink and surface cleaner, sanitizing solution not at proper minimum strength 0ppm on cook line. Operator set up fresh solution at 700ppm.
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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 <160F)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw smoked salmon over diced tomatoes in flip top cooler on cook line. Operator stored properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Lentil soup made 10/17, chicken stock made 10/16 at walk in cooler, Caesar dressing with pasteurized egg yolk made 10/21 at tall stainless reach in cooler.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over cooked tostones cups at walk in freezer. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Italian Wedding soup made 1/7 at walk in cooler. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (126F - Hot Holding) Observed in hot holding unit. Per operator, left out after cooking for approximately 20 minutes. Operator placed back on grill to reheat to 165+F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Jambalaya and tomato sauce made 1/15 no label at walk in cooler. Operator dated products.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw tuna over fully cooked bone marrow not in commercial packaging at reach in freezer across from walk in cooler. Operator stored properly.
Clams/mussels/oysters removed from original container for long-term storage. No tag present for clams received fresh (raw) at walk in freezer. Operator provided tag.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 47°F, tuna salad 48°F, was placed in cooler 2 hours ago. Cook placed on ice, at the end of inspection items are 41°F.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
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.