Frenchman's Creek Clubhouse
Last inspected: Oct 14, 2025
100
Score
The health department has logged 10 inspections at Frenchman's Creek Clubhouse, the earliest from 2022. Inspectors last stopped by on Oct 14, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly three violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Frenchman's Creek Clubhouse's latest score of 100 sits above the Palm Beach Gardens average of 81. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 14, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
6 critical violations. 4 major violations. 2 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw bacon in walk-in cooler #4; stored properly **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (48F - Cold Holding);in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food overstocked ; placed in ice ; salmon (52F - Cold Holding); cooked asparagus (62F - Cold Holding); cooked broccoli (62F - Cold Holding); chicken (52F - Cold Holding);in cooler #3 ; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to reach in freezer to quick chill; Establishment has pantry of cold holding units through out the kitchen; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (112F - Hot Holding);in steam table at cook line; food double panned ; food out of temperature for approximately 1 hour; food returned to be reheated to 165 F ; **Corrective Action Taken** **Warning**
03B-01-6
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. Dishwasher (Chlorine 0ppm); dishwasher ran multiple times; unable to fix; three compartment sink set up with quaternary at 200 ppm; **Corrective Action Taken** **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used in direct contact and as liner with multiple foods like corned beef; roast beef; sliced ham - all at cook line and steam table ; paper towels removed **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked pot roast on the speed rack in walk-in cooler #5; stored properly **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine test strips before running dishes through; **Warning**
16-33-4
Intermediate - Handwash sink at expo line used for purposes other than handwashing- plastic bowl stored inside Removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at handwashing sink at prep area at the back of cook line; chef turned back on **Corrected On-Site** **Warning**
27-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottles of water and plastic food container inside blast chiller at prep area; removed; **Corrected On-Site** **Warning**
12B-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. Tuna packages no longer frozen still in ROP in cooler at pantry area; as per operator thawing since last night; fish removed from ROP package; **Corrected On-Site** **Warning**
06-09-1
25
Feb 26, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
50
Sep 25, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (47F - Cold Holding); in cooler #3 at cook line raw chicken (48F - Cold Holding); in cooler #1 at cook line as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-25: Raw chicken 47 Cold Holding Hot Dogs 44 Cold Holding Burgers 46 Cold Holding at cooler #1 at cook line foods not prepared or portioned today ; food out if temperature for approximately 2 hours; food moved to different cooler ; **Admin Complaint**
03A-02-5
86
Sep 24, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach inside reach in cooler #3 at cook line; operator killed and cleaned up; **Corrective Action Taken** **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (47F - Cold Holding); in cooler #3 at cook line raw chicken (48F - Cold Holding); in cooler #1 at cook line as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cooked lobster in cooler at pantry area; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Emailed poster
11-27-4
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. Soups dated 9/1 removed from walk-in freezer yesterday and 2 days prior not tracked and dated Operator dated **Corrected On-Site**
02C-04-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink - shared between desert area and dishwasher area; unable to turn on **Warning**
27-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line
05-09-4
45
Nov 28, 2023
Complaint Full
No violations found.
100
Nov 27, 2023
Complaint Full
6 critical violations. 3 major violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped raw chicken stored over plastic wrapped bagels. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Displayed food not properly protected from contamination. At pastry self service buffet; pastries displayed without any covering or sneeze guard. Operator removed pastries. **Corrected On-Site** **Warning**
08B-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects in garde manger prep area/service station flying around/landing on drink dispenser(s). 2 live, small flying insects in kitchen at expo line flying around utensil storage by back door. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees F. At cook line steam table; Sliced turkey (118°F - Hot Holding). Operator stated turkey cooked 1 hour prior to being placed in steam table, moved to be reheated to 165°F. At Hot holding cabinet; sausage (98°F - Hot Holding). Operator stated sausage cooked prior to being placed in hot holding cabinet 2 hours prior, moved to be reheated to 165°F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line right side flip top cooler; meatloaf (48°F - Cold Holding); shredded mozzarella (48°F - Cold Holding); blue cheese (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in overfilled pans/above make top over product line overnight. At Pastry double door upright stainless; custard (47°F - Cold Holding); butter (46°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. **Warning**
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. At Right side flip top cooler; meatloaf (48°F - Cold Holding); shredded mozzarella (48°F - Cold Holding); blue cheese (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in overfilled pans/above make top over product line overnight. At Pastry double door upright stainless; custard (47°F - Cold Holding); butter (46°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. **Warning**
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon; served raw and not identified as being raw. Operates added asterisk next to salmon and next to consumer advisory. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam/mussel tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; mussel tag removed from original container prior to container being emptied. Operator replaced tag. **Warning** **Corrected On-Site** **Warning**
01C-10-4
30
Nov 2, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked vegetables in cooler at cook line; operator stored properly; **Corrected On-Site**
08A-05-6
Intermediate - No soap or paper towels provided at handwash sink at the bar in main dining room; Operator provided **Corrected On-Site**
31B-03-4
Basic - Ice buildup in walk-in freezer.
14-69-4
74
Feb 21, 2023
Routine - Food
No violations found.
100
Nov 18, 2022
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Empty room with 5 coolers, two reach in freezer and dry storage added to plans by plan review office. Four walk in coolers and one walk In freezer- added to plans by plan review office. **Corrected On-Site**
51-16-7
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers at dry storage not inverted- operator inverted. **Corrected On-Site**
24-05-4
86
Frequently Asked Questions
When was Frenchman's Creek Clubhouse last inspected?
The most recent health inspection at Frenchman's Creek Clubhouse on file is from Oct 14, 2025. The public record contains 10 inspections in total.
What is the most common violation at Frenchman's Creek Clubhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Frenchman's Creek Clubhouse.
How does Frenchman's Creek Clubhouse compare to other restaurants in Palm Beach Gardens?
Frenchman's Creek Clubhouse most recently scored 100 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Frenchman's Creek Clubhouse's inspection record improved over time?
No. Recent inspections at Frenchman's Creek Clubhouse have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Frenchman's Creek Clubhouse 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 Frenchman's Creek Clubhouse inspected?
Based on the inspection history on file, Frenchman's Creek Clubhouse is inspected around three times per year on average.
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