Clubhouse Dining Room
Last inspected: Feb 23, 2026
78
Score
Clubhouse Dining Room has been inspected 10 times since 2022. Clubhouse Dining Room was last inspected on Feb 23, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The most common issue across all inspections has been “stop sale issued due to food not being in a wholesome”, showing up two times.
Clubhouse Dining Room's latest score is in line with the North Palm Beach average of 78. Taken together, the history is a positive one.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
78
Sep 18, 2025
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Mar 10, 2025
Routine - Food
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Mar 7, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At kitchen, reach in cooler, vacuum sealed tuna thawed. See stop sale.
01B-13-4
High Priority - Live, small flying insects found Approximately 8 small flying insects at bar dump sink and underneath sink near floor drain. Approximately 3 small flying insects at dishmachine area. **Admin Complaint**
35A-02-7
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline flip top cooler, sliced tomatoes (53F - Cooling)@11:40 since 10:00, 55F @12:10. Item stored in cooler with lid open. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item onto ice bath to fascilitate cooling. **Corrective Action Taken**
03D-15-4
Basic - 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. At kitchen, reach in cooler, vacuum sealed tuna thawed. See stop sale.
06-09-1
64
Nov 20, 2024
Routine - Food
1 critical violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
86
Nov 18, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1 quart Ranch dressing dated 11/08. **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station - sliced tomatoes (48F - Cold Holding); cut chicken (48F - Cold Holding); shredded cheese (51F - Cold Holding); sliced American cheese (51F - Cold Holding); grilled onions (45F - Cold Holding); Cole slaw (51F - Cold Holding); pooled eggs (50F - Cold Holding) operator states all the above food items held over 4 hours in make tables - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station - sliced tomatoes (48F - Cold Holding); cut chicken (48F - Cold Holding); shredded cheese (51F - Cold Holding); sliced American cheese (51F - Cold Holding); grilled onions (45F - Cold Holding); Cole slaw (51F - Cold Holding); pooled eggs (50F - Cold Holding) operator states all the above held over 4 hours-see stop sale. **Warning**
03A-02-5
64
Apr 4, 2024
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Dec 19, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Mar 8, 2023
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; turkey chili (126°F - Hot Holding). Operator stated turkey chili reheated on stove prior to being placed in steam table less than 2 hours prior. Operator reheated turkey chili to 170°F. **Corrected On-Site**
03B-01-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. At walk-in cooler; cooked octopus vacuum packaged onsite not frozen. See Stop Sale.
03G-04-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. At walk-in freezer; fish vacuum packaged onsite, no label.
03G-05-5
High Priority - Raw animal food stored over or with unwashed produce. At sushi station upright stainless; raw salmon stored over unwashed avocados. Operator moved salmon below avocados. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. At walk-in cooler; cooked octopus vacuum packaged onsite not frozen. See Stop Sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Gard Mange lift top; quinoa (50°F - Cold Holding); boiled eggs (50°F - Cold Holding); boiled potatoes (50°F - Cold Holding). Items held double panned. Operator stated items not prepared today, previously held in walk-in cooler overnight, being held in lift top less than 4 hours. Operator moved items to walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment is vacuum packaging; raw chicken, raw duck, raw fish, raw lamb, cooked chicken, hummus; labeled with production date only and held more than 48 hours, no approved HACCP plan.
03G-50-1
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment is vacuum packaging raw fish, cooked fish, cooked chicken and hummus; labeled with production date only and held over 48 hours,no approved variance.
03G-43-1
Basic - Bowl or other container with no handle used to dispense food. At rice/flour/bread crumb storage container(s); bowl used to dispense. Operator removed. **Corrected On-Site**
14-01-5
32
Sep 9, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Clubhouse Dining Room last inspected?
The most recent health inspection at Clubhouse Dining Room on file is from Feb 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Clubhouse Dining Room?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited two times, more than any other issue at Clubhouse Dining Room.
How does Clubhouse Dining Room compare to other restaurants in North Palm Beach?
Clubhouse Dining Room most recently scored 78 out of 100, which is about the same as the North Palm Beach average of 78.
Has Clubhouse Dining Room's inspection record improved over time?
Results have been roughly steady. Inspections at Clubhouse Dining Room have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Clubhouse Dining Room 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 Clubhouse Dining Room inspected?
Based on the inspection history on file, Clubhouse Dining Room is inspected around three times per year on average.
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