MARTIN DOWNS GOLF CLUB AND RESORT
3801 GREENWOOD WAY, Palm City FL 34990 · 703-864-4489
Last inspected Jun 29, 2026 · 13 visits since July 2023
JAN 25
MAY 25
SEP 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections trending up, 56 points better than where it started.
Presence of insects, rodents, or other pests. At cook line, pan of flour filled with live weevils. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025045403 | May 29, 2025 | Oct 27, 2025 | — |
| 2--2025003126 | Jan 10, 2025 | Jun 20, 2025 | $800 |
| 2--2024069207 | Sep 30, 2024 | Mar 18, 2025 | $1,200 |
| 2--2024027873 | Apr 18, 2024 | Jun 5, 2024 | $800 |
| 2--2024001006 | Dec 13, 2023 | Jan 23, 2024 | $200 |
| 2--2017003699 | Jan 20, 2017 | Feb 1, 2017 | $400 |
Inspection history
13 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At tall reach in cooler by cookline - salsa date marked 06/14/26 not used within 7 days - see stop sale.
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. At tall reach in cooler- sour cream 52F-cold holding -food not prepared or portion today a¿¿ food at a temperature overnight a¿¿ she stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler- sour cream 52F-cold holding -food not prepared or portion today a¿¿ food at a temperature overnight a¿¿ she stop sale.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to properly wash, rinse, and sanitize dishes until dish machine is repaired.
Sep 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 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 tuna stored over ready to eat mandarin oranges items not commercially packaged at white tall reach in freezer in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer bowl and wisp soiled with old food Substance
No paper towels or mechanical hand drying device provided at handwash sink at bar. Bartender provided paper towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings inside plastic bag in reach in cooler with no date mark. Per chef, chicken wings made on Friday 9/12, food made more than 24 hours ago.
No handwashing sign provided at a hand sink used by food employees at hand wash sink at bar.
May 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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. At reach in cooler, cooked rice (58F - Cold Holding); meatballs (48F - Cold Holding); not prepared or portioned today. Operator stated items held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked rice (58F - Cold Holding); meatballs (48F - Cold Holding); not prepared or portioned today. Operator stated items held overnight. See stop sale.
No soap provided at handwash sink. At kitchen, No soap at hand wash sink. Operator replaced hand soap
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor open walk in freezer.
Jan 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
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. Dishmachine chlorine 0ppm. Advised operator to set up 3 compartment sink to properly sanitize all dishes until Dishmachine is repaired.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50 Small live flying insects Cookline-underneath sink 10 landing on jars of sauces Triple sink-10 landing on clean pots Dish machine area-20 on poles, pipes, floor drain Dry storage area-6 on shelves Coffee area-3 on shelves
Presence of insects, rodents, or other pests. At cook line, pan of flour filled with live weevils. Operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line single door reach in cooler, Raw fish stored over chocolate cake. Advised operator of proper storage. Operator removed fish. At glass door reach in cooler, Raw shell eggs stored over washed cut mushrooms. Operator stored correctly.
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. At cook line, cheese (46F - Cold Holding); coleslaw (46F - Cold Holding); cut lettuce wedges (49F- Cold Holding); cut romaine (47F - Cold Holding); cut chicken (48F - Cold Holding); cut tomatoes (47F - Cold Holding); cheese (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cheese (46F - Cold Holding); coleslaw (46F - Cold Holding); cut lettuce wedges (49F- Cold Holding); cut romaine (47F - Cold Holding); cut chicken (48F - Cold Holding); cut tomatoes (47F - Cold Holding); cheese (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale.
No soap provided at handwash sink. At cook line, no soap at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass door reach in cooler, several cooked items and held over 24 hours, not properly date marked. Advised operator of proper date marking for items heat treated and held in refrigeration over 24 hours.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored over cook prep table.
Oct 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 small flying insects in dry storage area landing on shelving. Approximately 30 small flying insects in dish machine area landing on drain pipe, floor drain.
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. At cook line flip top cooler, cut romaine lettuce (48F - Cold Holding); grilled chicken (51F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cut romaine lettuce (48F - Cold Holding); grilled chicken (51F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup on floor.
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 8 high priority.
8 High priority0 Intermediate1 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. At cook line glass door reach in cooler, chicken soup (47F - Cooling). Operator stated item stored in cooler over 6 hours. See stop sale.
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. At glass door reach in cooler, chicken soup (47F - Cooling). Product did not reach 41F within 6 hours, see stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 small flying insects in dry storage area landing on shelving. Approximately 30 small flying insects in dish machine area landing on drain pipe, floor drain.
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, Raw shell eggs stored over cheese in reach in cooler. Advised operator of proper storage, operator stored properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At reach in cooler, Pico de gallo dated 9/20, guacamole with tomatoes dated 9/20. See stop sale.
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. At cook line flip top cooler, cut romaine lettuce (48F - Cold Holding); grilled chicken (51F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cut romaine lettuce (48F - Cold Holding); grilled chicken (51F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line, chili (145F - Reheating). Operator reheat product to 165F.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup on floor.
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2024Administrative 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 70 degrees Fahrenheit within 2 hours. chicken wild rice soup (117F - Cooling) at 11:30 since 9:20 Observed in sealed plastic containers on counter in kitchen. Operator returned to stove to reheat to 165+F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked meatballs chest freezer on cook line, both products not in commercial packaging. Educated operator on proper storage procedures.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw oysters in walk in freezer, no tag present at time of inspection.
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. Walk in cooler: ground beef (55F - Cold Holding); bagged tuna (53F - Cold Holding); hot dogs (54F - Cold Holding); chicken (47F - Cold Holding); sour cream (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45-46F - Cold Holding) Flip top cooler by grill: Observed in shallow pan filled above rim of pan. Per operator, out of temperature for approximately 1 hour. Per operator, not prepared or portioned today. Operator placed overstocked cheese in bottom portion of cooler. Walk in cooler: ground beef (55F - Cold Holding); bagged tuna (53F - Cold Holding); hot dogs (54F - Cold Holding); chicken (47F - Cold Holding); sour cream (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See Stop sale.
No soap provided at handwash sink. Hand wash sink By office and by dish machine.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw oysters in walk in freezer, no tag present at time of inspection.
Cleaned and sanitized equipment or utensils not properly stored. Knives stored in sanitizer water.
Wet wiping cloth not stored in sanitizing solution between uses. On chest freezer at cook line.
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded shrimp over onion rings reach in chest freezer in kitchen. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (46F - Cold Holding) at 11:45 since 9:00 Observed in top portion of flip top cooler in kitchen. Beef patties stocked approximately 1 inch above top of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (106F - Hot Holding) Observed in kitchen on flat top with no heat applied. Per operator, out of temperature for approximately 2.5 hours. Operator returned to stove to reheat to 165+F.
Clam/mussel/oyster tags not marked with last date served. Observed Clam tag with no date of last order sold.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available at time of inspection.
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. Per operator, some employees hired in excess of 60 days with no proof of training.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine, chlorine sanitizer 0ppm.
Jul 31, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.