GUN CLUB CAFE INC

Name: GUN CLUB CAFE INC
Address: 4631 GUN CLUB RD, WEST PALM BEACH, FL, 33415-2850, US
Rating: 81.3

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

License #6007632

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GUN CLUB CAFE INC in WEST PALM BEACH currently holds an InspectFL Health Score of 81.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 14 total violations — 11 critical, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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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.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[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.
[08B-38-4] Food stored on floor. Observed boxes of hash brown potatoes underneath storage racks on the floor in storage area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee slicing tomatoes with no hair restraint
[14-01-5] Bowl or other container with no handle used to dispense rice.
[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.
[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.

Disposition: Administrative complaint recommended
[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.
[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
[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++
[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
[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
[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.

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