LOXAHATCHEE CLUB TURTLE CAFE
1350 ECHO DR, Jupiter FL 33458 · 561.744.6168
Last inspected Mar 5, 2026 · 6 visits since November 2023
MAR 24
OCT 24
JAN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70°F removed from cold holding for breakfast service 2 hours ago. Reviewed using time or margarine for the butter. Cook placed butter in refrigerator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025090183 | Oct 20, 2025 | Jan 12, 2026 | $200 |
Inspection history
6 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Scallop shells purchased from a supplier reused to serve food.
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over pasteurized egg whites at flip top cooler across from grill, raw fish over fully cooked chicken at pantry flip top cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwich flip top cooler: roast beef (56F - Cold Holding) Observed overstocked above rim of food storage pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed overstocked portion in freezer. Rechecked 42F cold holding.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breast (125F - Hot Holding) Observed in hot holding box. Per operator, out of temperature for approximately 20 minutes. Operator returned product to oven to reheat to 165+F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: turkey breast (62F - Cooling) at 11:50; cooling since 8:45 - 61F at 12:08 Observed tightly wrapped in plastic. At current rate of cooling product will not reach 41F within 6 hours. Operator removed plastic wrap and placed in freezer to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon crostini is not identified as raw on the menu. Operator corrected menu during course of inspection.
Jan 23, 2025Inspection 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over sweet potato fries at stainless reach in freezer on cook line. Both products opened from commercial packaging. Raw tuna over pretzel bites not in commercial packaging at reach in freezer by prep area. Operator stored all products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (132F - Hot Holding) Observed in hot holding box. Per operator, out of temperature for approximately 30 minutes. Operator placed chicken back in oven to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no vacuum breaker observed. Removed splitter.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line.
No soap provided at handwash sink. Hand wash sink on cook line.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No soap provided at handwash sink. At hand wash sink by dish machine. Operator provided soap.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef behind cheese in drawers under grill. Cook reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70°F removed from cold holding for breakfast service 2 hours ago. Reviewed using time or margarine for the butter. Cook placed butter in refrigerator.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa 49°F prepared from a can added ingredients yesterday, stored over night in wait station refrigerator.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa 49°F prepared from a can added ingredients yesterday, stored over night in wait station refrigerator. See stop sale.
Nov 2, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over cheese in drawers under grill. Chef removed cheese.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermolables available.
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.