FRENCHMANS CREEK BEACH CLUB

Name: FRENCHMANS CREEK BEACH CLUB
Address: 400 CELESTIAL WAY, JUNO BEACH, FL, 33408-2324, US
Rating: 71

400 CELESTIAL WAY, JUNO BEACH, FL 33408-2324

License #6009150

🏨 Hotel/Resort ℹ️

71 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

February 11, 2026 · 5 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FRENCHMANS CREEK BEACH CLUB in JUNO BEACH currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 32 total violations — 17 critical, 8 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 11, 2026 shows 5 observation rows: 3 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

FRENCHMANS CREEK BEACH CLUB has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Burgers thawing on top of convection oven ; moved in the cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce and fruits over cooked shrimp and lobster in walk-in cooler; stored properly
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses on face and continued to cook foods without changing gloves and washing hands first; Operator educated
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked crab legs in walk-in cooler; Stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (44F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; placed in ice;

Disposition: Warning Issued
[29-11-4] Water leaking from pipe and/or faucet/handle. In kitchen dish machine brain boards leaking onto floor, discussed with operator to repair pipe.
[41-07-4] Container of medicine improperly stored. Above flip top cooler medication bottle with pills, discussed with operator who removed bottle.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F ) Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who replaced bottle of quaternary to Triple Sink (Quaternary 200ppm)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw shrimp (78F - Cold Holding) discussed with operator who said product left out to thaw, discussed with operator thawing requirements. Operator moved product to reach in freezer to chill.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connection under three compartment sink missing vacuum breaker, discussed with operator to install.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk cooler pasta salad (48F - Cooling) at 3:15 since 12:30 to 48F at 3:55, at this current rate of cooling product will not reach 41F within 6 hours. Discussed with operator who removed plastic wrap to allow adequate air flow cooling.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at dish washing station used stored to store dishes, discussed with operator who removed dishes.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen at dish washing station unlabeled spray bottle with bleach, discussed with operator who labeled bottle.