Loxahatchee Club Snack Bar
Last inspected: Mar 5, 2026
95
Score
The health department has logged eight inspections at Loxahatchee Club Snack Bar, the earliest from 2022. The newest entry in the record is dated Mar 5, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The most common issue across all inspections has been “no soap provided at handwash sink”, showing up two times.
Among Jupiter restaurants, the typical score is 79; Loxahatchee Club Snack Bar is comfortably above that bar. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 minor violation.
View 1 violation
Hot and Cold Water Available; Adequate Pressure
FL-25
95
Oct 20, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
52
Jan 23, 2025
Routine - Food
3 critical violations. 2 major 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. Observed Raw chicken tenders over sweet potato fries at stainless reach in freezer on cook line. Both products opened from commercial packaging. Raw tuna over pretzel bites not in commercial packaging at reach in freezer by prep area. Operator stored all products properly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (132F - Hot Holding) Observed in hot holding box. Per operator, out of temperature for approximately 30 minutes. Operator placed chicken back in oven to reheat to 165+F. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no vacuum breaker observed. Removed splitter. **Corrected On-Site**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink on cook line. **Corrected On-Site** **Repeat Violation**
31B-03-4
52
Oct 3, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No soap provided at handwash sink. At hand wash sink by dish machine. Operator provided soap. **Corrected On-Site**
31B-03-4
90
Mar 12, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef behind cheese in drawers under grill. Cook reversed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70°F removed from cold holding for breakfast service 2 hours ago. Reviewed using time or margarine for the butter. Cook placed butter in refrigerator. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa 49°F prepared from a can added ingredients yesterday, stored over night in wait station refrigerator.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa 49°F prepared from a can added ingredients yesterday, stored over night in wait station refrigerator. See stop sale.
03D-06-5
55
Nov 2, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over cheese in drawers under grill. Chef removed cheese. **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermolables available.
16-62-1
78
Apr 4, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 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. shrimp (49F - Cold Holding); crab (49F - Cold Holding);in reach in cooler at cook line; as per operator foods out of temperature for more than 4 hours; See stop Sale ;
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (49F - Cold Holding); crab (49F - Cold Holding);in reach in cooler at cook line; as per operator foods out of temperature for more than 4 hours; See stop Sale ;
03A-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. ROP for cooked foods like short ribs, meatballs - no HACCP Educated and Provided special processes coordinator contact Jose 561-3250244 for info in staying compliant with Food Code.
03G-50-1
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
03G-43-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and printed out oyster consumer Advisory **Corrected On-Site**
02A-01-4
Intermediate - oyster tags not marked with last date served.
01C-03-4
Basic - Ice buildup in walk-in freezer.
14-69-4
47
Oct 20, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
55
Frequently Asked Questions
When was Loxahatchee Club Snack Bar last inspected?
The most recent health inspection at Loxahatchee Club Snack Bar on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Loxahatchee Club Snack Bar?
Across the inspection record, “no soap provided at handwash sink” has been cited two times, more than any other issue at Loxahatchee Club Snack Bar.
How does Loxahatchee Club Snack Bar compare to other restaurants in Jupiter?
Loxahatchee Club Snack Bar most recently scored 95 out of 100, which is higher than the Jupiter average of 79.
Has Loxahatchee Club Snack Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Loxahatchee Club Snack Bar have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Loxahatchee Club Snack Bar 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 Loxahatchee Club Snack Bar inspected?
Based on the inspection history on file, Loxahatchee Club Snack Bar is inspected around two times per year on average.
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