Frenchmans Creek Beach Club
Last inspected: Feb 11, 2026
58
Score
Frenchmans Creek Beach Club appears in inspection records nine times, starting in 2022. Frenchmans Creek Beach Club was last inspected on Feb 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around four violations each.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Frenchmans Creek Beach Club's latest score of 58 falls below the Juno Beach average of 75. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
58
Oct 21, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. In kitchen at dish washing station unlabeled spray bottle with bleach, discussed with operator who labeled bottle. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-21: In kitchen at dish washing station unlabeled spray bottle with bleach, discussed with operator who labeled bottle. **Admin Complaint** **Corrected On-Site**
41-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. In kitchen dish machine brain boards leaking onto floor, discussed with operator to repair pipe. **Warning** - From follow-up inspection 2025-10-21: In kitchen dish machine brain boards leaking onto floor, discussed with operator to repair pipe. **Time Extended**
29-11-4
86
Oct 13, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Mar 11, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At cook line utensils in unclean water; discarded **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- burgers and chicken on top of the stove at cook line Advised; food on time since 12:00 pm; time marked **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked over chicken salad on the speed rack in walk-in cooler; stored properly **Corrected On-Site**
08A-05-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over fruit salad in walk-in cooler Stored properly **Corrected On-Site**
08B-17-4
61
Nov 25, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
67
Apr 19, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers top drawer salad station
08B-39-4
70
Feb 8, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. At canned food storage rack; 1 dented #10 size can prunes and 1 dented #10 size can of roasted peppers See stop sale. Operator discarded cans.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At downstairs reach in cooler; raw shell eggs stored over ready to eat pasteurized liquid eggs. Operator moved raw shell eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At Lunch drawers under grill; cooked turkey, prepared onsite/date marked 1/29. See stop sale.
01B-24-5
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 Lunch drawers under grill; commercially processed reduced oxygen packaged raw mahi (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.
01B-13-4
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 Lunch drawers under grill; commercially processed reduced oxygen packaged raw mahi (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.
06-09-1
52
Mar 31, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar dish machine; chlorine 0ppm. Operator set up triple sink to quaternary 200ppm. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At downstairs reach in wall cooler; raw shell eggs stored over butter. Operator moved eggs below butter. **Corrected On-Site**
08A-05-6
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. At Lunch cook line Lift top cooler; cut sausage (50°F - Cold Holding); coleslaw (50°F - Cold Holding); grilled chicken (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Lunch cook line Lift top cooler; cut sausage (50°F - Cold Holding); coleslaw (50°F - Cold Holding); grilled chicken (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel and clam tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to store/fill dispensing pitchers. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Food not stored at least 6 inches off of the floor. At walk-in cooler; storage containers filled with brine/chicken stored on sheet tray on floor. Operator placed deep pan under sheet tray. **Corrected On-Site**
08B-47-4
Basic - Floor area(s) covered with standing water. At bar around dish machine; standing water on floor.
36-22-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At outside ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. At rice storage container; bowl used to dispense. Operator removed bowl. **Corrected On-Site**
14-01-5
37
Aug 1, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station bottom unit - cut potatoes (51F - Cold Holding); cooked green beans (53F - Cold Holding); wild rice (52F - Cold Holding); sauté mushrooms (51F - Cold Holding); tomato purée (51F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. double door reach in - milk (47F - Cold Holding) held over 4 hours not removed - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. sauté station bottom unit - cut potatoes (51F - Cold Holding); cooked green beans (53F - Cold Holding); wild rice (52F - Cold Holding); sauté mushrooms (51F - Cold Holding); tomato purée (51F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. double door reach in - milk (47F - Cold Holding) held over 4 hours not removed - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda in expo cooler - operator removed. **Corrected On-Site** **Warning**
12B-13-4
70
Frequently Asked Questions
When was Frenchmans Creek Beach Club last inspected?
The most recent health inspection at Frenchmans Creek Beach Club on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Frenchmans Creek Beach Club?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Frenchmans Creek Beach Club.
How does Frenchmans Creek Beach Club compare to other restaurants in Juno Beach?
Frenchmans Creek Beach Club most recently scored 58 out of 100, which is lower than the Juno Beach average of 75.
Has Frenchmans Creek Beach Club's inspection record improved over time?
Results have been roughly steady. Inspections at Frenchmans Creek Beach Club have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Frenchmans Creek Beach 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 Frenchmans Creek Beach Club inspected?
Based on the inspection history on file, Frenchmans Creek Beach Club is inspected around three times per year on average.
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