TURTLE CREEK CLUB
2 CLUB CIR DR, Tequesta FL 33469 · 561.746.8371
Last inspected Mar 19, 2026 · 7 visits since November 2023
MAR 24
SEP 24
JAN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sauerkraut date marked 1.25.26. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Lentils 42F-45F, cooked yesterday in walk in cooler cooling since yesterday.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sauerkraut date marked 1.25.26. See stop sale.
Oyster tags not marked with last date served, marked with date received. Reviewed proper procedure.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at entrance to kitchen. Operator repaired.
Show the remaining 2 findings ▾
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 oyster advisory for special menu.
Squeeze bottles of oil removed from original container not identified by common name on cook line. Operator labeled.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over pickles at small flip top cooler by fryer, raw pork over fully cooked mussels at walk in freezer. Both products not in commercial packaging. Operator stored all products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler: Cooked beets made 10/7, cooked beef goulash made 10/5.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed, cleaned and sanitized can opener blade.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna stack on menu served rare not properly identified as undercooked animal protein. Operator added asterisk next to menu item and consumer advisory.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked ground beef made 10/11 no date mark at walk in cooler. Operator date marked product.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Single-service articles improperly stored. Dry pasta, plastic cups and various single service items (sauce packets, food containers/lids) stored on floor in dry storage.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Ground beef over raw whole muscle beef tenderloin at walk in cooler. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (74F - Hot Holding) Observed in pan at grill area. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp product for remaining 3.5 hours. Time control procedure emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Speed rack in kitchen: meatloaf (92F - Cooling) at 2:35; cooling since 1:35 - 85F at 3:00 At current rate of cooling product will not reach 70F within 2 hours. Operator placed in walk in cooler to properly cool.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shaved prime rib frozen not date tracked. Per operator, prime rib is cooked, cooled, shaved and frozen next day. Per operator shaved prime rib was pulled from freezer on 1/1/25, no pull date present. Educated operator on proper date tracking procedure.
Spray bottle containing toxic substance not labeled. Observed Quaternary sanitizer spray bottle not labeled at outdoor bar.
Nov 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 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observed Medication(pills in unlabeled bottle) over flip top cooler on cook line. Employee removed medication.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon over cooked chicken wings at walk in freezer. 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. 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. Operator is using reduced oxygen packaging on premises. Observed crab cake mix at walk in freezer in reduced oxygen packaging, per operator done onsite dated 7/19. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic oil (58F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to add to time control procedure. Advised operator to add time mark for remaining 3.5 hours.
Handwash sink used for purposes other than handwashing. Observed strainer basket in hand wash sink at tiki bar. Employee removed strainer basket.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
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. Operator is using reduced oxygen packaging on premises. Observed crab cake mix at walk in freezer in reduced oxygen packaging, per operator done onsite dated 7/19. See stop sale.
Mar 7, 2024Inspection 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 shell eggs behind pizza sauce in flip top cooler across stove on cook line. Chef removed eggs.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device or thermo label.
Nov 13, 2023Inspection 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 ▾
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. Vacuum packaged jerk chicken.
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.