WILLOUGHBY GOLF CLUB
3001 SE DOUBLETON DR, Stuart FL 34997 · 772.220.6000
Last inspected Mar 23, 2026 · 7 visits since October 2023
APR 24
NOV 24
FEB 25
NOV 25
MAR 26
▼ IMPROVING
5 inspections trending up, 32 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw ground beef stored over raw lamb- operator stored properly.
★ 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--2024026849 | Apr 16, 2024 | May 21, 2024 | $200 |
Inspection history
7 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area - employee handled dirty dishes than proceeded to handle clean dishes- educated operator- employee washed hands properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw ground beef stored over raw lamb- operator stored properly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator.
In-use wet wiping cloth/towel used under cutting board- operator removed.
Nov 17, 2025Inspection 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 ▾
Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Establishment is doing ROP sous vide non-Continuos cooking to required minimum internal temperature without an approved written plan. Advised operator of proper procedure for non-continuous cooking. Provided form to operator.
Accumulation of debris on exterior of warewashing machine. Dishmachine exterior soiled with food debris.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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 reach in cooler, Tuna salad dated 2/11, exceeding 7 days from preparation. At walk in cooler, Soup dated 2/13, 2/12, exceeding 7 days from preparation.
Dented/rusted cans present. See stop sale. At dry storage, 1 #10 can of bamboo chutes dented.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline, Employee cracked shell eggs then proceeded to touch clean plates without washing hands and changing gloves. Advised operator of proper handwashing.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At salad prep area, tuna salad (44F - Cooling)@11:45 since 10:00, 44F @12:23, at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed product into smaller pans to fascilitate cooling.
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.
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, Chicken stock Short rib gravy dated 10/22/24 exceeding 7 days from preparation. See stop sale.
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. At cook line low boy, fish-Tuna thawed In ROP. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen flip top cooler, cut cabbage (46F - Cooling)@10:11 since 9:00, 45F @11:17; at the current rate product will not reach 41F within 4 hours. Operator placed product into reach in cooler to fascilitate cooling.
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. HAACP plan submitted to DBPR but not approved at time of inspection.
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. Provided form to operator, who then posted.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bins not inverted.
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. At cook line low boy, fish-Tuna thawed In ROP. See stop sale.
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 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 steak not in commercial packaging over tiramisu at walk in cooler, raw steak over cooked shrimp at walk in cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Chicken vegetable soup dated 4/8, chicken noodle soup dated 4/7, clam chowder dated 4/7. 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. Cook line Reach in cooler by steamer: pasteurized raw shell eggs (47F - Cold Holding); cooked sausage (46F - 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. Cook line Reach in cooler by steamer: pasteurized raw shell eggs (47F - Cold Holding); cooked sausage (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Toxic substance/chemical improperly stored. Observed Butane fuel canisters stored over clean plate ware by entrance to kitchen. Operator stored properly.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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 shrimp over beef Demi glacé not in commercial packaging at walk in freezer. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Creamy squash soup, mushroom and potato soup dated 10/24 at walk in cooler. Operator discarded products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer, chlorine sanitizer 200+ppm, operator corrected to 100 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for sanitizer bucket, chlorine sanitizer at time of inspection.
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.