THE GOLF CLUB OF JUPITER

Name: THE GOLF CLUB OF JUPITER
Address: 1800 CENTRAL BLVD, JUPITER, FL, 33458, US
Rating: 81.3

1800 CENTRAL BLVD, JUPITER, FL 33458

License #6006042

🏌️ Club/Private 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

THE GOLF CLUB OF JUPITER in JUPITER 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 23, 2026. Across those visits, inspectors documented 15 total violations — 8 critical, 4 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

None on file yet

The latest inspection on March 23, 2026 included 1 critical violation, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee breaded raw chicken, then placed breaded chicken in fryer, changed gloves and proceeded to work with cooked chicken and clean utensils without washing her hands first. Cook went to wash her hands.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed knife.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic Eggs Benedict, Fried egg sandwich on Breakfast Menu. Seared tuna on lunch and dinner menu. Consumer advisory has to be on the menu to identify raw ingredients.
[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. Salmon removed from freezer 3hours ago, packaging not removed. Operator removed package.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over bread at walk in cooler. Operator stored products properly.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs then picked up sandwich buns with no hand wash. Educated employee on proper hand washing procedures. Employee removed gloves and washed hands.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: black beans (45F - Cooling) at 11:35; cooling since 10/15 at 5pm - Observed in deep container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta at walk in cooler made on 10/14 not date marked. Operator date marked product.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. corned beef (50F - Cooling) at 11:26; cooling since 10:00 - 50F at 11:58 - Observed in tightly wrapped portion bags at drawer coolers on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in freezer to quick chill.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roux with butter (77F - hot holding) Observed on storage rack at cook line. Per operator, held out of refrigeration overnight. 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. Roux with butter (77F - hot holding) Observed on storage rack at cook line. Per operator, held out of refrigeration overnight. See stop sale. on grill: chicken breast (114F - Hot Holding) Observed in steam bath on grill with no flame. . Per operator, out of temperature for approximately 15 minutes. Operator turned on grill to reheat to 165+F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: sour cream (50F - Cold Holding) Observed resting on a bed of ice. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator fully submerged product into ice bath.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: black beans (45F - Cooling) at 11:35; cooling since 10/15 at 5pm - Observed in deep container with tight fitting lid. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.

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