J L Clubhouse
Last inspected: Mar 20, 2026
86
Score
Across the available record, J L Clubhouse has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “raw animal food stored over or with ready-to-eat food” has been the most frequent reason, cited two times.
The city-wide average for Jupiter sits at 79, putting J L Clubhouse on the better side of that line. Taken together, the history is a positive one.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found In kitchen approximately 4 small live flying insects at server expo station on ceiling. In kitchen dry storage room approximately 5 small live flying insects landing on sealed boxes of food products. In dessert preparation area approximately 4 small live flying insects landing on boxes of sealed food products. At cook line approximately 6 small live flying insects landing on shelves and heat lamps. On top of reach in cooler pizza speed rack with approximately 15 small live flying insects. Thought out kitchen on ceiling tiles and walls approximately 250 small live flying insects. Discussed with operator who called pest control to determine source of flies. **Admin Complaint** - From follow-up inspection 2026-03-20: Approximately 17 small live flying insects on ceiling tiles in kitchen, discussed with operator who killed insects, discussed with operator to clean and sanitize areas. **Admin Complaint**
35A-02-7
86
Mar 19, 2026
Routine - Food
4 critical violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Dec 3, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
43
Feb 27, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
39
Oct 2, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked crab- all not commercially packaged in walk-in freezer Stored properly **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw scallops in walk-in cooler; stored properly **Corrected On-Site**
08A-20-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Stored food not covered. Pastries in walk-in freezer; advised to cover
08B-12-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coffee cu on speed rack inside walk-in cooler Removed **Corrected On-Site**
12B-13-4
61
Mar 19, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
74
Mar 18, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Shrimp commercially packaged over cooked ribs not commercially Raw Rabit in ROP ( in the house not commercially) over cream spinach not commercially packaged- all in reach in freezer in 1 floor kitchen by cook line; Stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (47-56F - Cooling); corn beef (55-51F - Cooling); in meat and dairy walk-in cooler ; food cooked the night before; stored in big plastic containers; food never reached 41 F or below within 6 hours: See Stop Sale; **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (47F - Cold Holding); cheese (47F - Cold Holding); wings (47F - Cold Holding) in drawers at cook line; food not prepared or portioned today ; food out of temperature for approximately 1 hour; foods placed on ice ; Cole slaw (50F - Cold Holding) in small glass door at expo line ; food not prepared or portioned today ; food out of temperature for approximately 1 hour; food moved to different cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. soup (47-56F - Cooling); corn beef (55-51F - Cooling); in meat and dairy walk-in cooler ; food cooked the night before; stored in big plastic containers; food never reached 41 F or below within 6 hours: See Stop Sale; **Warning**
03D-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); operator fixed to 160 F **Corrected On-Site** **Warning**
22-49-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher- not tested before sanitizing dishes **Warning**
16-33-4
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 ROP raw meats; observed raw rabbit in ROP, dated 3/16/24 in reach in freezer at 1st floor kitchen; food removed from package and placed in zip lock bags; **Corrected On-Site** **Warning**
03G-50-1
Basic - Buildup of food debris/soil residue on equipment door handles- Glass dirt cooler at expo line **Warning**
23-24-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit- all units on 1st floor and 2nd floor kitchens **Warning**
05-09-4
Basic - Raw fruits/vegetables not washed prior to preparation- avocados cut stickers stick on; Educated and advised to wash before cutting **Warning**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler- glass door cooler at expo line; **Warning**
29-49-6
Basic - Standing water in floor - in front of glass door cooler at expo line; **Warning**
29-19-4
30
Dec 11, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Feb 21, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed dating procedures with operator. **Corrective Action Taken**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing glasses in hand sink. Operator instructed employee to wash glass at 3 compartment sink. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Cloth used as a food-contact surface. Bar towel on blanched asparagus- operator removed. **Corrected On-Site**
21-05-5
Basic - Food not stored at least 6 inches off of the floor. Bag of bread on freezer floor - operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Stored food not covered. Walk in cooler. - chicken stock operator covered. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Goose liver dated 12/14 in freezer - educated operator - operator will change storage procedures to ziplock bags. **Corrective Action Taken**
03G-54-1
Basic - Time/temperature control for safety food thawed in an improper manner. Turkey thawing in standing water - operator added running water. **Corrected On-Site**
06-01-5
58
Sep 30, 2022
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
21
Frequently Asked Questions
When was J L Clubhouse last inspected?
The most recent health inspection at J L Clubhouse on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at J L Clubhouse?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at J L Clubhouse.
How does J L Clubhouse compare to other restaurants in Jupiter?
J L Clubhouse most recently scored 86 out of 100, which is higher than the Jupiter average of 79.
Has J L Clubhouse's inspection record improved over time?
Results have been roughly steady. Inspections at J L Clubhouse have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at J L 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 J L Clubhouse inspected?
Based on the inspection history on file, J L Clubhouse is inspected around three times per year on average.
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