GUN CLUB CAFE

Name: GUN CLUB CAFE
Address: 3301 GUN CLUB DR BLDG B1, WEST PALM BEACH, FL, 33406, US
Rating: 67.7

3301 GUN CLUB DR BLDG B1, WEST PALM BEACH, FL 33406

License #6009597

☕ Café/Breakfast ℹ️

67.7 Grade F / 100

Failing Health Score

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Latest inspection

April 2, 2026 · 6 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GUN CLUB CAFE in WEST PALM BEACH currently holds an InspectFL Health Score of 67.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 31 total violations — 17 critical, 10 major, 4 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 17, 2023

The latest inspection on April 2, 2026 shows 6 observation rows: 4 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

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?

GUN CLUB CAFE 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
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Observed with multiple rags in bucket. Operator made new bucket of quaternary sanitizer with only one rag in bucket. 400ppm quaternary sanitizer.
[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 Cracked raw shell eggs then wiped hands on clean wiping cloth and then assembled sandwich with no hand wash. Educated employee. Employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over fully cooked pork, raw bacon over sliced vegetables at walk in cooler. Raw beef over hash browns not in commercial packaging at walk in freezer. Operator stored all products properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers: tuna salad (44F - Cold Holding); raw chicken (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed product in walk in freezer to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli cheese soup (111F - Hot Holding) Observed in steam well. Per operator, out of temperature for approximately 30 minutes. Operator placed product in steamer to reheat to 165+F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade. Operator removed can opener to be cleaned and sanitized.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[01B-01-4] Dented/rusted cans present. At dry storage area; 2 #10 size cans creamed corn dented on seam. See stop sale. Operator segregated can.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; pooled raw shell eggs stored over ready to eat dressing/sauce. Operator moved eggs to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Bottom drawers under grill; raw chicken (46F - Cold Holding). Operator stated not prepared or portioned today, being held less than 4 hours, added ice. At front counter; sliced provolone (50F - Cold Holding). Operator stated not prepared or portioned today, being held on ice not surrounding product level for 2 hours, submerged fully in ice.
[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; sausage (120F - Hot Holding). Operator stated sausage was reheated prior to being placed in steam table, held 1 hour, moved to be reheated to 165F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; pooled raw shell eggs (52F - Ambient Cooling 9:05am/49F - Ambient Cooling 10:00am). Operator stated eggs were pooled at 7:30am, stored on prep cart at room temperature, at this rate eggs will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area mounted can opener; blade soiled with mold-like substance. Operator removed to be washed rinsed and sanitized.