JUPITER HILLS CLUB

Name: JUPITER HILLS CLUB
Address: 11800 SE HILLCLUB TER, TEQUESTA, FL, 33469-1794, US
Rating: 79.7

11800 SE HILLCLUB TER, TEQUESTA, FL 33469-1794

License #5300177

🏨 Hotel/Resort ℹ️

79.7 Grade C / 100

Mixed Health Record

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Latest inspection

April 15, 2026 · 5 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

JUPITER HILLS CLUB in TEQUESTA currently holds an InspectFL Health Score of 79.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 31 total violations — 11 critical, 15 major, 5 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 8, 2025

The latest inspection on April 15, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

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DBPR

Community reaction

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Would you eat here?

JUPITER HILLS 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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in wait station.
[06-09-1] 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. Grouper not removed from vacuum package on cook line . Removed from freezer 3 hours ago. Cook removed package.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over deli meats in walk in cooler. Operator removed salmon.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Home made marinara sauce date marked 4.6.26 on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator provided.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at hot cook line.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed puréed Tomato gazpacho made 9/30 at tall stainless reach in cooler by cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed Fully cooked pork belly in reduced oxygen packaging conducted on site at walk in freezer, cooked on 9/30. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken savanna soup (46F - Cooling) at 11:23; cooling 11:00 - 46F at 12:00 Observed in deep container with tight fitting lid in walk in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in walk in freezer to quick chill.
[31B-03-4] No soap provided at handwash sink. At bar and server side station hand sinks.
[03G-50-1] 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. Observed Fully cooked pork belly in reduced oxygen packaging conducted on site at walk in freezer, cooked on 9/30. See stop sale. Please contact dhr.specialprocess@myfloridalicense.com regarding information on HACCP plans and process waivers.

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed raw tuna and raw salmon in reduced oxygen packaging not frozen at pull out drawer cooler in back store room area. Reduced oxygen packaging occurs on location of license holder. See top sale. Observed Beef broth made 12/4 at walk in cooler. See stop sale.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam, mussel and oyster tags missing last order sold dates. Educated operator on proper shellfish tracking procedures.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in net bag, no tag observed at walk in cooler. Operator provided tag.
[31B-03-4] No soap provided at handwash sink. Hand wash station at bar.
[03G-50-1] 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. Observed raw tuna and raw salmon in reduced oxygen packaging not frozen at pull out drawer cooler in back store room area. Reduced oxygen packaging occurs on location of license holder. See top sale. Observed Cooked prime rib in reduced oxygen packaging at reach in cooler, hearts of Palm in reduced oxygen packaging at walk in cooler no date and time on packaging. Reduced oxygen packaging occurs at location of license holder. Per operator reduced oxygen packaging done on 12/14. Advised operator to remove from reduced oxygen packaging. Please email DHR.specialprocess@myfloridalicense.com for information regarding creating a HACCP Plan.

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed cooked Lobster unfrozen in reduced oxygen packaging at reach in cooler on cook line. Per operator, reduced oxygen packaging is conducted in house. See stop sale. Observed cooked beef in reduced oxygen packaging at walk in freezer. Cooked beef has been in reduced oxygen packaging greater than 48 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: butter (51F - Cold Holding); drawer by rational oven: cheese (52F - Cold Holding); ham (52F - Cold Holding); tuna (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operatoriced down products. hard boiled eggs (46F - Cold Holding); beef barley soup (44F - Cold Holding); chick peas (46F - Cold Holding); blended tomato gazpacho (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down products and or moving to walk in freezer.
[03G-50-1] 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. Observed cooked Lobster unfrozen in reduced oxygen packaging at reach in cooler on cook line. Per operator, reduced oxygen packaging is conducted in house. See stop sale. Observed cooked beef in reduced oxygen packaging at walk in freezer. Cooked beef has been in reduced oxygen packaging greater than 48 hours. See stop sale. Observed raw ground pork in reduced oxygen packaging in walk in freezer. Advised operator to remove raw pork from reduced oxygen packaging.