Club House Kitchen

6550 Se Osprey St, Hobe Sound, FL 33455

American

Last inspected: Mar 26, 2026

Score

Low Risk

Across the available record, Club House Kitchen has 10 inspections on file, the first dated 2022. On Mar 26, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.

When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited two times.

Club House Kitchen's latest score is in line with the Hobe Sound average of 79. Overall, the inspection record reads well.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 26, 2026

Routine - Food

2 major violations. 1 minor violation.

View 3 violations

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Wiping Cloths Properly Used and Stored

FL-41

Dec 22, 2025

Routine - Food

No violations found.

100

Oct 21, 2025

Routine - Food

2 critical violations. 1 major violation. 1 minor violation.

View 4 violations

Supervisor/Person in Charge Present

FL-01

Employee Health Policies Present

FL-03

Hands Clean and Properly Washed

FL-08

Proper Hot and Cold Holding Temperatures

FL-21

Jan 2, 2025

Routine - Food

No violations found.

100

Nov 1, 2024

Routine - Food

2 critical violations. 2 major violations.

View 4 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef au jus (89F - Hot Holding) Observed in pan next to grill. Per operator, out of temperature for approximately 30 minutes. Operator returned to grill to reheat to 165+F. **Corrective Action Taken**

03B-01-6

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over sauces and vegetables at tall reach in cooler on cook line, raw pork over cooked pasta reach in flip top cooler on cook line. Raw steak over smoked salmon at walk in cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

08A-05-6

Intermediate - 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 pork belly in reduced oxygen packaging at walk in freezer. Per operator, pork belly was cooked, cooled to 41F then placed in reduced oxygen packaging and placed in freezer on 10/1/24. Advised operator to remove from reduced oxygen packaging.

03G-50-1

Intermediate - 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. Not available at time of inspection. Bodily fluids procedure emailed to operator.

11-27-4

Jul 24, 2024

Routine - Food

1 critical violation.

View 1 violation

Hands Clean and Properly Washed

FL-08

Mar 18, 2024

Routine - Food

2 minor violations.

View 2 violations

Proper Hot and Cold Holding Temperatures

FL-21

Hands Clean and Properly Washed

FL-08

Nov 16, 2023

Routine - Food

2 critical violations. 1 minor violation.

View 3 violations

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 46°F-54°F in walk in cooler. Cooked yesterday, in deep covered container.

03D-02-5

High Priority - 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 41 degrees Fahrenheit within 6 hours. Chili 46°F-54°F in walk in cooler. Cooked yesterday, in deep covered container.

01B-02-5

Basic - In-use tongs stored on oven door handle between uses at cook line. Operator removed. **Corrected On-Site**

10-20-4

Apr 5, 2023

Routine - Food

2 critical violations. 3 minor violations.

View 5 violations

High Priority - Non-food grade cloth towel used as liner for food container storing peppers, lemons and cheese in reach in cooler at cook line; operator removed; **Corrected On-Site**

14-86-1

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded fish stored above key lime pies on the speed rack in walk-in cooler; Operator stored properly **Corrected On-Site**

08A-05-6

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at cook line next to glass door reach in cooler; operator discarded **Corrected On-Site**

10-07-4

Basic - Food stored on floor- cooked chili container in walk-in freezer ; operator stored properly **Corrected On-Site**

08B-38-4

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment does ROP for cooked foods like ribeye- raw foods like beef and shrimp no time/ date tracked; Educated and provided Special Processes coordinator contact information; operator dated and time marked foods;

03G-53-1

Sep 21, 2022

Routine - Food

No violations found.

100

Show all 10 inspections Show less

Frequently Asked Questions

When was Club House Kitchen last inspected?

The most recent health inspection at Club House Kitchen on file is from Mar 26, 2026. The public record contains 10 inspections in total.

What is the most common violation at Club House Kitchen?

Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Club House Kitchen.

How does Club House Kitchen compare to other restaurants in Hobe Sound?

Club House Kitchen most recently scored 78 out of 100, which is about the same as the Hobe Sound average of 79.

Has Club House Kitchen's inspection record improved over time?

Results have been roughly steady. Inspections at Club House Kitchen have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Club House Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Club House Kitchen inspected?

Based on the inspection history on file, Club House Kitchen is inspected around three times per year on average.

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