GUN CLUB CAFE INC

Name: GUN CLUB CAFE INC
Address: 4631 GUN CLUB RD, WEST PALM BEACH, FL, 33415-2850, US
Rating: 68.2

4631 GUN CLUB RD, WEST PALM BEACH, FL 33415-2850

License #6007632

☕ Café/Breakfast ℹ️

68.2 Grade F / 100

Failing Health Score

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Latest inspection

March 30, 2026 · 7 findings · 4 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

GUN CLUB CAFE INC in WEST PALM BEACH currently holds an InspectFL Health Score of 68.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 45 total violations — 33 critical, 2 major, 10 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 23, 2025

The latest inspection on March 30, 2026 shows 7 observation rows: 4 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

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GUN CLUB CAFE INC has a rough inspection history. Would you risk it?

F record

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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
[14-01-5] Bowl or other container with no handle used to dispense rice.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee slicing tomatoes with no hair restraint
[08B-38-4] Food stored on floor. Observed boxes of hash brown potatoes underneath storage racks on the floor in storage area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler cooked red bliss potatoes (44F - Cooling) stored over-stacked in plastic bus pan operator cooked last night and held in cooler overnight. See stop sale.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Mashed potatoes 106F @9:55 cooling since 9:30 Boiled red potatoes 97F @ 10:00 cooling since 9:00 meat loaf 98F@ 10:00 cooling since 9:00 rechecked Boiled red potatoes 90F meat loaf 85F mashed potatoes 95F @10:30 at current rate of cooling food will not reach to 70F within 2 hours. Operator placed items in walk-in freezer to quickly chill.
[12A-19-4] Employee washed hands with cold water. Observed server turn on cold water faucet only then wash hands. Explained correct hand washing method. Employee washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler cooked red bliss potatoes (44F - Cooling) stored over-stacked in plastic bus pan operator cooked last night and held in cooler overnight.

Disposition: Warning Issued
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep stovetop Chicken soup at 11:28am(121F cooling) since 1.5 hours at 12:40pm same temperature stop sale Mashed potatoes at 11:29am(106F cooling) at 12:40pm same temperature since 1.5 hours stop sale Cooked potatoes at 11:54F (73 cooling) since 10 am at 12:40pm same, Products did not cool to 70F within 2 hours. See stop sale
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw shells eggs than keep preparing food without washing hands. Employee washed hands
[35A-02-7] Live, small flying insects found Approximately 7 flying around and landing on shelves in dishwasher area and walls on expo area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Under stovetop Raw shell eggs stored in the same container as cooked sausage. Operator removed raw shell eggs
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep stovetop Chicken soup at 11:28am(121F cooling) since 1.5 hours at 12:40pm same temperature stop sale Mashed potatoes at 11:29am(106F cooling) at 12:40pm same temperature since 1.5 hours stop sale Cooked potatoes at 11:54F (73 cooling) since 10 am at 12:40pm same, Products did not cool to 70F within 2 hours. See stop sale
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed multiple items Like ham, sausage ,writing on the time control form and on the board in the kitchen without time . Per operator all items stored since 8 am operator timed marked for the remaining time of 2 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table mashed potatoes 120F hot holding Stored for approximately 1 hour. Operator moved to stovetop to reheat to 165F++

Disposition: Warning Issued
[41-07-4] Container of medicine improperly stored. At Kitchen; Medicine (Benadryl) stored over Steam table with open containers of ready to eat foods. Advised operator who removed
[22-41-4] 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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize dishes at three compartment sink until dishwasher is fixed.
[12A-27-4] 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 eggs then proceeded to handle clean dishes without washing hands Advised employee who then washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw chicken over raw steak Advised operator who removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Freezer; Raw shrimp over ready to eat onion rings Advised operator who removed
[01B-02-5] 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 Flip Top Cooler; slice turkey (49F - Cold Holding); sliced ham (49F - Cold Holding); slice tomatoes (47F - Cold Holding); tuna salad (49F - Cold Holding); chicken salad (49F - Cold Holding); cheese (48F - Cold Holding) Per operator was held in cooler overnight Not prepared or portioned today. Reach-in Cooler above Flame Grill; ribs (47F - Cold Holding); ham (47F - Cold Holding); sausages (47F - Cold Holding); ham steak (46F - Cold Holding); pork (47F - Cold Holding) Per operator not prepared or portioned today Per operator held overnight in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip Top Cooler; slice turkey (49F - Cold Holding); sliced ham (49F - Cold Holding); slice tomatoes (47F - Cold Holding); tuna salad (49F - Cold Holding); chicken salad (49F - Cold Holding); cheese (48F - Cold Holding) Per operator was held in cooler overnight Not prepared or portioned today. See stop sale Reach-in Cooler above Flame Grill; ribs (47F - Cold Holding); ham (47F - Cold Holding); sausages (47F - Cold Holding); ham steak (46F - Cold Holding); pork (47F - Cold Holding) Per operator not prepared or portioned today Per operator held overnight in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; melted cheese (120F - Hot Holding) Per operator was held for less than an hour Advised operator to reheat to 165F+

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing pancake mix without any hair restraint for loose head and beard hairs. Explained.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Prep cook only washed and rinsed mixer container in three compartment sink. Not sanitized. Three compartment sink sanitizer sink not setup explained.
[35B-01-4] Exterior door left open that opens to the outside. Small flying insects present.
[36-12-4] Floors not constructed to be easily cleanable. Grout missing throughout the dishwasher area.
[08B-38-4] Food stored on floor. Box of beef stored on floor under the shelf in walk in freezer. Explained.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Foam cups in upright dispensers by soda machine dispensers missing top cover and top cup not capped. Explained and manager put on lid on top cups.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Female server put on gloves prior to washing hands to handle toast . As per server she just came out of restroom and washed her hands in restroom. Explained and she washed hands in the sink.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 4 jars of HPs Guava Jelly 863-983-7430 . Asked manager for vender info. As per manager its from a local lady.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on slicer blade guard 1 on wall near clock by walk in cooler 4 on wall by 3 compartment sink 1 on top shelf ledge over prep table 6 on empty egg crate flat on top shelf over prep table 2 on can holder rack in dry food storage room
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of Raw beef steaks stored over cooked sausage patty in walk in freezer. Explained.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pasta in walk in cooler. Employee rearranged.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. 4 jars of HPs Guava Jelly 863-983-7430 . Asked manager for vender info. As per manager its from a local lady
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 69 f at 10:29 am reheating since 5 am as per manager ( was frozen ),
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On round plates on cook line American cheese 53 f,Swiss cheese 56 f, provolone cheese 59 f,pepper jack cheese 57 f as per chef less than 1 hour. As per manager it will be used within 2 hours. Explained temperature controlled for safety and emailed the form. Raw shell eggs ambient air temperature 77 f in double pan on ice on cook line. As per chef less than 1 hour. Explained temperature controlled for safety and advised to add to the list. Operator will use time . Not prepared or portioned today. Butter 68 f as per manager less than 2 hours. Explained temperature controlled for safety breakfast potatoes 55 f by fryer . As per chef less than 1 hour. Explained and employee moved container to cooler. ( corrective action taken ) tuna salad (45F - Cold Holding); chicken salad (46F - Cold Holding); corned beef hash (50F - Cold Holding); sliced turkey (46F - Cold Holding); sliced ham (47F - Cold Holding); coleslaw (59F - Cold Holding) in flip top cooler at sandwich station. As per employee less than 2 hours. In this cooler. Explained temperature controlled for safety.operator will use time until repaired .
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili 69 f at 10:29 am reheating since 5 am as per manager ( was frozen ),
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown casserole 112-121 f hot holding ,sausage gravy 128 f hot holding, oatmeal 112 f hot holding,cheese grits 122 f hot holding, As per manager 2 hours in there. Explained temperature controlled for safety.
[41-10-4] Toxic substance/chemical improperly stored. Bleach container stored over box of oil in dry food storage room outside.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. As per manager 2 employees hired within last 2 months . Today is the first day for one of the employee. Emailed the food employee reporting agreement form.