JUPITER HILLS CLUB
11800 SE HILLCLUB TER, Tequesta FL 33469 · 561.746.5151
Last inspected Apr 15, 2026 · 9 visits since November 2023
MAR 24
SEP 24
DEC 24
OCT 25
APR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Home made marinara sauce date marked 4.6.26 on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025086687 | Oct 8, 2025 | Dec 22, 2025 | $320 |
Inspection history
9 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over deli meats in walk in cooler. Operator removed salmon.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Home made marinara sauce date marked 4.6.26 on cook line.
No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in wait station.
Show the remaining 1 finding ▾
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. Grouper not removed from vacuum package on cook line. Removed from freezer 3 hours ago. Cook removed package.
Dec 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed puréed Tomato gazpacho made 9/30 at tall stainless reach in cooler by cook line.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed Fully cooked pork belly in reduced oxygen packaging conducted on site at walk in freezer, cooked on 9/30. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken savanna soup (46F - Cooling) at 11:23; cooling 11:00 - 46F at 12:00 Observed in deep container with tight fitting lid in walk in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in walk in freezer to quick chill.
No soap provided at handwash sink. At bar and server side station hand sinks.
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. Observed Fully cooked pork belly in reduced oxygen packaging conducted on site at walk in freezer, cooked on 9/30. See stop sale. Please contact dhr.specialprocess@myfloridalicense.com regarding information on HACCP plans and process waivers.
Cutting board has cut marks and is no longer cleanable. Cutting boards at hot cook line.
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed raw tuna and raw salmon in reduced oxygen packaging not frozen at pull out drawer cooler in back store room area. Reduced oxygen packaging occurs on location of license holder. See top sale. Observed Beef broth made 12/4 at walk in cooler. See stop sale.
Clam/mussel/oyster tags not marked with last date served. Clam, mussel and oyster tags missing last order sold dates. Educated operator on proper shellfish tracking procedures.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in net bag, no tag observed at walk in cooler. Operator provided tag.
No soap provided at handwash sink. Hand wash station at bar.
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. Observed raw tuna and raw salmon in reduced oxygen packaging not frozen at pull out drawer cooler in back store room area. Reduced oxygen packaging occurs on location of license holder. See top sale. Observed Cooked prime rib in reduced oxygen packaging at reach in cooler, hearts of Palm in reduced oxygen packaging at walk in cooler no date and time on packaging. Reduced oxygen packaging occurs at location of license holder. Per operator reduced oxygen packaging done on 12/14. Advised operator to remove from reduced oxygen packaging. Please email DHR.specialprocess@myfloridalicense.com for information regarding creating a HACCP Plan.
Sep 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed cooked Lobster unfrozen in reduced oxygen packaging at reach in cooler on cook line. Per operator, reduced oxygen packaging is conducted in house. See stop sale. Observed cooked beef in reduced oxygen packaging at walk in freezer. Cooked beef has been in reduced oxygen packaging greater than 48 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: butter (51F - Cold Holding); drawer by rational oven: cheese (52F - Cold Holding); ham (52F - Cold Holding); tuna (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operatoriced down products. hard boiled eggs (46F - Cold Holding); beef barley soup (44F - Cold Holding); chick peas (46F - Cold Holding); blended tomato gazpacho (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down products and or moving to walk in freezer.
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. Observed cooked Lobster unfrozen in reduced oxygen packaging at reach in cooler on cook line. Per operator, reduced oxygen packaging is conducted in house. See stop sale. Observed cooked beef in reduced oxygen packaging at walk in freezer. Cooked beef has been in reduced oxygen packaging greater than 48 hours. See stop sale. Observed raw ground pork in reduced oxygen packaging in walk in freezer. Advised operator to remove raw pork from reduced oxygen packaging.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Entire cold buffet.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato sauce 12:35 cooked 1 hour ago (81°F - Cooling), tomato sauce 1:00 (79°F-81°F - Cooling) In a deep half covered container in walk in cooler. At this rate sauce will not reach 70°F within 2 hours. Operator placed ice stick in sauce for quick cooling.
Oyster tags not marked with last date served. Stopped date marking on March 8th.
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. Operator displayed oyster advisory next to salad bar.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Chorizo and chicken ROP missing the time of production.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Entire hot and cold buffet.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Mahi on cook line 39°F not frozen, label indicating to be removed from packaging.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Liquid butter 108°F, on stove for less than 2 hours. Cook reheated to 180°F, for hot holding.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna and salmon crudo, ahi tuna tartare, sushi grade ahi tuna on menu. Operator printed new menus identifying items.
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 advisory. Operator printed and displayed.
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. Mahi on cook line 39°F not frozen, label indicating to be removed from packaging. See stop sale
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.