Martin Downs Golf Club and Resort
Last inspected: Dec 17, 2025
100
Score
Going back to 2022, Martin Downs Golf Club and Resort has 15 inspections in the public record. The most recent visit was on Dec 17, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly four violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
The city-wide average for Palm City sits at 81, putting Martin Downs Golf Club and Resort on the better side of that line. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
No violations found.
100
Dec 9, 2025
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
Sep 16, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
May 29, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked rice (58F - Cold Holding); meatballs (48F - Cold Holding); not prepared or portioned today. Operator stated items held overnight. 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. At reach in cooler, cooked rice (58F - Cold Holding); meatballs (48F - Cold Holding); not prepared or portioned today. Operator stated items held overnight. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - No soap provided at handwash sink. At kitchen, No soap at hand wash sink. Operator replaced hand soap **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor open walk in freezer.
14-69-4
64
Jan 10, 2025
Complaint Full
No violations found.
100
Jan 6, 2025
Complaint Full
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cheese (46F - Cold Holding); coleslaw (46F - Cold Holding); cut lettuce wedges (49F- Cold Holding); cut romaine (47F - Cold Holding); cut chicken (48F - Cold Holding); cut tomatoes (47F - Cold Holding); cheese (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. 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. At cook line, cheese (46F - Cold Holding); coleslaw (46F - Cold Holding); cut lettuce wedges (49F- Cold Holding); cut romaine (47F - Cold Holding); cut chicken (48F - Cold Holding); cut tomatoes (47F - Cold Holding); cheese (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line single door reach in cooler, Raw fish stored over chocolate cake. Advised operator of proper storage. Operator removed fish. At glass door reach in cooler, Raw shell eggs stored over washed cut mushrooms. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Presence of insects, rodents, or other pests. At cook line, pan of flour filled with live weevils. Operator discarded. **Corrected On-Site**
35A-09-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50 Small live flying insects Cookline-underneath sink 10 landing on jars of sauces Triple sink-10 landing on clean pots Dish machine area-20 on poles, pipes, floor drain Dry storage area-6 on shelves Coffee area-3 on shelves **Repeat Violation** **Admin Complaint**
35A-02-6
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. Dishmachine chlorine 0ppm. Advised operator to set up 3 compartment sink to properly sanitize all dishes until Dishmachine is repaired.
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass door reach in cooler, several cooked items and held over 24 hours, not properly date marked. Advised operator of proper date marking for items heat treated and held in refrigeration over 24 hours.
02C-02-5
Intermediate - No soap provided at handwash sink. At cook line, no soap at hand wash sink.
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored over cook prep table.
12B-07-4
32
Oct 1, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 small flying insects in dry storage area landing on shelving. Approximately 30 small flying insects in dish machine area landing on drain pipe, floor drain. **Admin Complaint** - From follow-up inspection 2024-10-01: Observed approximately 4 small flying insects in dish machine area. 2 in dry storage area. **Admin Complaint**
35A-02-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cut romaine lettuce (48F - Cold Holding); grilled chicken (51F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-10-01: Cut melon 47F-Cold holding Coleslaw 46F-Cold holding Cut romaine lettuce 47F-Cold holding **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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 cook line flip top cooler, cut romaine lettuce (48F - Cold Holding); grilled chicken (51F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-10-01: Cut melon 47F-Cold holding Coleslaw 46F-Cold holding Cut romaine lettuce 47F-Cold holding **Admin Complaint**
01B-02-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup on floor. - From follow-up inspection 2024-10-01: Same **Time Extended**
14-69-4
61
Sep 30, 2024
Routine - Food
8 critical violations. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line glass door reach in cooler, chicken soup (47F - Cooling). Operator stated item stored in cooler over 6 hours. See stop sale.
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. At glass door reach in cooler, chicken soup (47F - Cooling). Product did not reach 41F within 6 hours, see stop sale.
01B-36-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 small flying insects in dry storage area landing on shelving. Approximately 30 small flying insects in dish machine area landing on drain pipe, floor drain. **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, Raw shell eggs stored over cheese in reach in cooler. Advised operator of proper storage, operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At reach in cooler, Pico de gallo dated 9/20, guacamole with tomatoes dated 9/20. See stop sale.
01B-24-5
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 cook line flip top cooler, cut romaine lettuce (48F - Cold Holding); grilled chicken (51F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cut romaine lettuce (48F - Cold Holding); grilled chicken (51F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line, chili (145F - Reheating). Operator reheat product to 165F.
03E-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup on floor.
14-69-4
29
Apr 19, 2024
Routine - Food
No violations found.
100
Apr 18, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wild rice soup (117F - Cooling) at 11:30 since 9:20 Observed in sealed plastic containers on counter in kitchen. Operator returned to stove to reheat to 165+F. **Corrective Action Taken**
03D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked meatballs chest freezer on cook line, both products not in commercial packaging. Educated operator on proper storage procedures. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw oysters in walk in freezer, no tag present at time of inspection.
01B-13-4
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. Walk in cooler: ground beef (55F - Cold Holding); bagged tuna (53F - Cold Holding); hot dogs (54F - Cold Holding); chicken (47F - Cold Holding); sour cream (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (45-46F - Cold Holding) Flip top cooler by grill: Observed in shallow pan filled above rim of pan. Per operator, out of temperature for approximately 1 hour. Per operator, not prepared or portioned today. Operator placed overstocked cheese in bottom portion of cooler. Walk in cooler: ground beef (55F - Cold Holding); bagged tuna (53F - Cold Holding); hot dogs (54F - Cold Holding); chicken (47F - Cold Holding); sour cream (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See Stop sale. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink. Hand wash sink By office and by dish machine. **Corrected On-Site**
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw oysters in walk in freezer, no tag present at time of inspection.
01C-01-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives stored in sanitizer water. **Corrected On-Site**
24-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On chest freezer at cook line. **Corrected On-Site**
21-12-4
35
Dec 13, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded shrimp over onion rings reach in chest freezer in kitchen. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (46F - Cold Holding) at 11:45 since 9:00 Observed in top portion of flip top cooler in kitchen. Beef patties stocked approximately 1 inch above top of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed in freezer to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (106F - Hot Holding) Observed in kitchen on flat top with no heat applied. Per operator, out of temperature for approximately 2.5 hours. Operator returned to stove to reheat to 165+F. **Corrective Action Taken**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed Clam tag with no date of last order sold.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available at time of inspection.
16-37-1
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. Per operator, some employees hired in excess of 60 days with no proof of training.
53B-13-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine, chlorine sanitizer 0ppm.
16-55-4
45
Jul 31, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-06-01: Proof of employee training will be inspected by July 31, 2023. **Time Extended** - From follow-up inspection 2023-07-31: Still no proof of required training for any employees. **Admin Complaint**
53B-01-5
90
Jun 1, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-06-01: Proof of employee training will be inspected by July 31, 2023. **Time Extended**
53B-01-5
90
May 31, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw lamb in walk in freezer, all items not commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed Salmon on dinner menu. Operator states salmon is served undercooked per guest request. No proof of parasite destruction available at time of inspection.
01D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over cooked chicken dumplings at reach in freezer by cook line. Operator stored properly. **Corrected On-Site**
08A-02-6
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Knives resting in bucket with water 125F at cook line. Operator removed from water. **Corrected On-Site**
10-07-4
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. Observed snapper thawed in reach in cooler by cook line in sealed reduced oxygen packaging. Operator removed from packaging. **Corrected On-Site**
06-09-1
47
Oct 20, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
47
Frequently Asked Questions
When was Martin Downs Golf Club and Resort last inspected?
The most recent health inspection at Martin Downs Golf Club and Resort on file is from Dec 17, 2025. The public record contains 15 inspections in total.
What is the most common violation at Martin Downs Golf Club and Resort?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Martin Downs Golf Club and Resort.
How does Martin Downs Golf Club and Resort compare to other restaurants in Palm City?
Martin Downs Golf Club and Resort most recently scored 100 out of 100, which is higher than the Palm City average of 81.
Has Martin Downs Golf Club and Resort's inspection record improved over time?
Yes. Recent inspections at Martin Downs Golf Club and Resort have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Martin Downs Golf Club and Resort 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 Martin Downs Golf Club and Resort inspected?
Based on the inspection history on file, Martin Downs Golf Club and Resort is inspected around five times per year on average.
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