Hammock Dunes Clubhouse
Last inspected: Mar 5, 2026
26
Score
Across the available record, Hammock Dunes Clubhouse has 11 inspections on file, the first dated 2022. The most recent visit was on Mar 5, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to nine violations.
Across the inspection history, “commercially processed ready-to-eat” is the issue that surfaces most often, recorded four times.
Compared to other Palm Coast restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
6
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe lemon chicken soup dated 3/4 64F Cooling overnight.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observe lemon chicken soup dated 3/4 64F Cooling overnight.
01B-36-5
High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Observed onsite reduced oxygen packaged products in walk-in cooler not being tracked number of days frozen **Warning**
03G-52-1
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed some fish products, see stop sale, packaged in normal vacuum plastic 3/4mil bags. Approved Process Waiver issues by The Division states the use of 10k bags are required for seafood. **Warning**
03G-48-2
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made marinara sauce dated 2/20 in walk-in cooler.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 Hamachis vacuum packaged onsite in regular vacuum bags still in their reduced oxygen environment while fully thawed. Observed 4 salmon filets still in their reduced oxygen environment, with labels stated to remove, fully thawed. Observed 4 halibut and 13 lobster tails vacuumed sealed in regular vacuum bags still in there reduced oxygen environment fully thawed. Observed 7 packages of regular bag vacuum packaged sea bass fully thawed in its reduced oxygen environment.
01B-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to measure high temperature sanitation machine. Employee located box of test strips near end of inspection. **Corrected On-Site**
16-62-1
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed Thermometer Calibration Log, refrigeration log, HACCP Plan Maintenance: Review, Revision Log, and Refrigerator/Freezer Log, and Employee HACCP training log are not filled out. Observed ROP / Vacuum Packaging Log missing 2/28 lobster entries. **Warning**
03G-49-2
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packaged products under approved HACCP only labeled with product name and packaged date. Labels are missing Keep at a¿¤41°F and Discard/use by date as per the HACCP. **Warning**
03G-06-5
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. See stop sale. Observed 4 salmon filets still in their reduced oxygen environment, with labels stated to remove, fully thawed.
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed bar kitchen reach in freezer has a build up of ice impacting the door gasket.
14-69-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed two wiping cloth buckets at 0ppm quat. Person in charge hade buckets remade at 0ppm.
21-08-4
26
Jul 24, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at bistro bar hand washing sink.
31B-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags marked with the last date sold and are not in chronological order.
01C-03-4
Basic - Ice bucket/shovel stored on floor between uses. Observed person set 2 ice bucket on floor in bistro bar. Chef addressed. **Corrective Action Taken**
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in bistro has ice accumulation **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bistro beer cooler.
29-49-6
67
Mar 14, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over heirloom grains. Person in charge moved steak. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Near dish machine; GOAT cheese 48F, crab meat 51F; ( - Cold Holding). In cooler overnight. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; GOAT cheese 48F, crab meat 51F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate.
22-20-5
Basic - Floor not cleaned when the least amount of food is exposed. Grease behind cook line.
36-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In 2nd kitchen; ice buildup in reach in freezer. Person in charge cleared ice. **Corrected On-Site**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in cooler by dish machine. Person in charge replaced. **Corrected On-Site**
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in sink. Person in charge hung up to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
43
Nov 19, 2024
Routine - Food
No violations found.
100
Sep 19, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Establishment is ROP its fish and and does not have HAACP plan in pace. **Warning** - From follow-up inspection 2024-09-19: Time extended. **Time Extended**
03G-05-5
86
Sep 18, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In above fill line; cut melon 57F; ( - Cold Holding) In cooler overnight; Side kitchen in tall cooler; rice, chicken, pasta 48F; ( - Cold Holding) **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cooler overnight; ; cream of mushroom (48F - Cooling)
03D-02-5
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. Establishment is ROP its fish and and does not have HAACP plan in pace. **Warning**
03G-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; ; cream of mushroom (48F - Cooling **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Container is too deep. Container can not be deeper than 4".
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes not dated. Person in charge dated yesterday. **Corrected On-Site**
02C-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Food stored on floor. At bar soda box on floor. Person in charge moved soda. **Corrected On-Site**
08B-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Kitchen staff missing a beard guard.
13-04-4
37
Mar 13, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In downstairs walk in cooler raw pork over raw steak. Person in charge moved pork to bottom. **Corrected On-Site**
08A-20-5
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 and the time removed from temperature control cannot be determined. Missing on cheese and salsa at server line in bar area. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on pizza line 88F. Person in charge reheated to proper temperature. **Corrected On-Site**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. Person in charge dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has not Don any training since 10/23.
53B-13-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop and bucket on top of ice machine. Person in charge removed both. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from cookline oven and 3 pairs hanging from pizza line doors. Person in charge removed all tongs. **Corrected On-Site**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 bottles of water amongst restaurants supplies. Person in charge removed. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pasta thawing at room temperature. Person in charge placed into cooler. **Corrective Action Taken**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados on pizza line. Person in charge removed stickers and washed. **Corrected On-Site**
08B-17-4
41
Sep 22, 2023
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
35
Feb 28, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheese in low boy cooler; cheese dated 2.18. Today is .28. Person in charge discarded cheese. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On bottom shelf; rice, pasta 47F; ( - Cold Holding) in cooler overnight. Chef discarded. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bottom shelf; rice, pasta 47F; ( - Cold Holding) in cooler overnight. Chef discarded. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server cooler not dated. Person in charge dated yesterday. **Corrected On-Site**
02C-03-5
Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Several spatulas in between wall and sink. Person in charge removed spatulas. **Corrected On-Site**
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has black mold like substance on it. Person in charge wiped clean. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. To go quart cup used as scoop in rice flour. Person in charge removed cup. **Corrected On-Site**
14-01-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Lid for seafood breaker is cracked. Person in charge replaced lid. **Corrected On-Site**
14-10-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks in server cooler. Person in charge removed. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. On bottom shelf of Fry station tavern; water in cooler.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. In tavern; seafood breaker not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
41
Sep 22, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
74
Frequently Asked Questions
When was Hammock Dunes Clubhouse last inspected?
The most recent health inspection at Hammock Dunes Clubhouse on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hammock Dunes Clubhouse?
Across the inspection record, “commercially processed ready-to-eat” has been cited four times, more than any other issue at Hammock Dunes Clubhouse.
How does Hammock Dunes Clubhouse compare to other restaurants in Palm Coast?
Hammock Dunes Clubhouse most recently scored 26 out of 100, which is lower than the Palm Coast average of 79.
Has Hammock Dunes Clubhouse's inspection record improved over time?
No. Recent inspections at Hammock Dunes Clubhouse have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Hammock Dunes Clubhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hammock Dunes Clubhouse inspected?
Based on the inspection history on file, Hammock Dunes Clubhouse is inspected around three times per year on average.
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