Crane Watch Club
Last inspected: Mar 17, 2026
74
Score
Inspectors have visited Crane Watch Club 12 times, with records going back to 2022. The most recent report on file is from Mar 17, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to eight violations per visit.
“Operator is doing a special process” accounts for the largest share of issues, appearing four times across the record.
Compared to other Palm City restaurants (averaging 81), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
12
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
74
Oct 15, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
45
Jan 24, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, Raw hamburgers stored over pretzels, not all commercially packaged. At walk in freezer, Raw fish stored over cooked chicken wings in freezer, not all commercially packaged. Advised operator of proper storage.
08A-02-6
High Priority - Toxic substance/chemical improperly stored. At cook line, All purpose cleaner stored on shelf with food. Advised operator of proper chemical storage. Operator removed chemical. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Advised operator to clean.
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Well water testing report/documentation is not available upon request. Well water test document expired 4/14/2023. Operator provided new report 10/14/2024. **Corrected On-Site**
27-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several counters, shelves soiled with dirt, dust, food debris.
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors visibly soiled with food debris.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer.
14-69-4
37
Sep 9, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinated chicken breast (49F - Cold Holding); raw hamburgers (47F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinated chicken breast (49F - Cold Holding); raw hamburgers (47F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
74
Jul 24, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
May 23, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Advised operator to renew license during inspection. **Admin Complaint**
50-17-3
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, chicken soup (126F - Cooling)@10:40, since 10:20am, 122F @ 11:20am; at the current cooling rate, product will not reach 70F with 2 hours. Advised operator to place soup in freezer to facilitate cooling process. Operator placed soup into walk in freezer. **Warning**
03D-15-4
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. Establishment vacuum pack marinated chicken,storing in walk in cooler for more than 48 hours. Plan submitted 12/21/23, not approved yet. **Warning**
03G-50-1
70
Jan 8, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan. **Warning** - From follow-up inspection 2023-10-20: **Time Extended** - From follow-up inspection 2023-12-20: Per operator, still cooking chicken wings in reduced oxygen packaging in steamer. Per Jose Quinones, 14 day callback for January 3, 2023. **Time Extended** - From follow-up inspection 2024-01-08: Haccp plan submitted 12/21/2023, awaiting approval. Approval will be validated upon next unannounced routine inspection.
03G-50-1
90
Dec 20, 2023
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Oct 20, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan. **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
03G-50-1
90
Oct 19, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
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. Walk in cooler: tuna salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); potato salad (46F - Cold Holding); Cole slaw (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); American cheese (44F - Cold Holding); beef patties (45F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding); butter (45F - Cold Holding); chicken breast (47F - Cold Holding) chicken wings (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over hash browns and pita. Chicken tenders and pita opened from commercial packaging. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: tuna salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); potato salad (46F - Cold Holding); Cole slaw (46F - Cold Holding); hard boiled eggs (45F - Cold Holding); American cheese (44F - Cold Holding); beef patties (45F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding); butter (45F - Cold Holding); chicken breast (47F - Cold Holding) chicken wings (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in cooler. See stop sale. **Warning**
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Frozen Alfredo made in house at walk in freezer, not date marked. Per operator made 10/17. Advised operator to label with preparation date and date placed in freezer. **Warning**
02C-04-5
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. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan. **Warning**
03G-50-1
52
Mar 10, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler by cooking- raw comminuted turkey over raw comminuted beef- operator moved turkey to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage -dented can of mandarins - see Stop sale.
01B-01-4
Basic - Cloth used as a food-contact surface. At reach in cooler by cookline- a container of chopped lettuce with a wiping cloth stored on top of the container in contact with the lettuce - operator removed.
21-05-5
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 walk in cooler- mahi in reduced oxygen packaging bearing label - not removed from packaging- operator removed. **Corrected On-Site**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink at bar- operator provided. **Corrected On-Site** **Repeat Violation**
31B-04-4
64
Oct 20, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
82
Frequently Asked Questions
When was Crane Watch Club last inspected?
The most recent health inspection at Crane Watch Club on file is from Mar 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Crane Watch Club?
Across the inspection record, “operator is doing a special process” has been cited four times, more than any other issue at Crane Watch Club.
How does Crane Watch Club compare to other restaurants in Palm City?
Crane Watch Club most recently scored 74 out of 100, which is lower than the Palm City average of 81.
Has Crane Watch Club's inspection record improved over time?
No. Recent inspections at Crane Watch Club have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Crane Watch Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Crane Watch Club inspected?
Based on the inspection history on file, Crane Watch Club is inspected around four times per year on average.
Nearby Restaurants