Tequesta Country Clubhouse
Last inspected: Apr 28, 2026
61
Score
The health department has logged 10 inspections at Tequesta Country Clubhouse, the earliest from 2022. On Apr 28, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “no measuring device available”, showing up three times.
Compared to other Tequesta restaurants (averaging 75), there's room to close the gap. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer entered kitchen eating, wiped his mouth and proceeded to touch clean dishes without washing his hands.
12A-10-4
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 oyster advisory. Operator printed oyster advisory and placed on wall on dining room. **Corrected On-Site**
02A-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermometer label available. **Repeat Violation**
16-62-1
Intermediate - Oysters tag removed from original container prior to container being emptied in walk in cooler. Chef placed tag with container. **Corrected On-Site**
01C-10-4
Basic - Open dumpster lid.
33-16-4
61
Dec 9, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Warning** - From follow-up inspection 2025-12-09: M **Time Extended**
16-62-1
90
Oct 9, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
32
Nov 7, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
47
Aug 2, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made Ranch dressing contains buttermilk date marked 7 19.24, more than 7 days. Homemade blue cheese dressing date marked 7.24.24, more than 7 days. See stop sale
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made Ranch dressing contains buttermilk date marked 7 19.24, more than 7 days. Homemade blue cheese dressing date marked 7.24.24, more than 7 days.
01B-13-4
Basic - Working containers of sugar and flour removed from original container not identified by common name in pastry area. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in sanitizer container. **Corrected On-Site**
21-12-4
Basic - Food storage sugar container lid cracked in pastry area. Operator replaced lid. **Corrected On-Site**
14-38-4
64
Mar 7, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
58
Nov 8, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Employee drank out of a water bottle,unscrewed the lid and put the lid back on, then engaged in food preparation, touched vegetables and handled clean equipment on cook line without washing hands. Reviewed proper hand washing with employee. Employee washed his hands. **Corrected On-Site**
12A-05-4
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. Vacuum packaged raw meats, dated 30 days ago in walk in cooler
03G-43-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.
16-62-1
70
Jan 4, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Jul 27, 2022
Routine - Food
No violations found.
100
Jul 26, 2022
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
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 (48F - Cooling)at 10:30 to 48° F at 11:23 since 10:00 in reach in cooler at salad station; at this rate food will not reach 41° F or below within four hours; food moved to different cooler; ham (50F - Cooling)at 10:35 to 50° F at 11:20 since 10:00 ; tuna (50F - Cooling)at 10:35 to 52° F at 11:20 since 10:00 in reach in cooler at at cold prep station At this rate food will not reach 41° or below within four hours; foods moved to different cooler; butter (48F - Cooling)at 10:50 to 48° F at 11:00 since 9:50 ;in three door cooler at cook line ; at this rate food will not reach 41° F within 4 hours; food moved to walk-in cooler ; **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. piccata sauce (44F - Cold Holding); roast beef (48F - Cold Holding); chicken (50F - Cold Holding); boiled potatoes (45F - Cold Holding);in cooler at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours. See Stop Sale. egg salad ( 50F-Cold Holding) in cold prep station As per operator food not portioned or prepared today; food out of temperature for less than four hours; foods moved to walk-in cooler to quick chill; **Corrective Action Taken**
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. piccata sauce (44F - Cold Holding); roast beef (48F - Cold Holding); chicken (50F - Cold Holding); boiled potatoes (45F - Cold Holding);in cooler at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours. See Stop Sale.
01B-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. cooked garlic (51F - Cooling)at 10:45 to 51° F at 11:00 since 9:50 ; in 3 door reach in cooler at cook line ; at this rate foods will not reach 41° F within 6 hours ; foods moved to walk-in cooler to properly cooled; **Corrective Action Taken**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cooked taco meat in 2 door cooler at cold prep station; Eggs over tortilla in 2 door cooler by ice machine; operator stored properly; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Milk opened in Saturday not date marked in reach in cooler at waitress area; Operator date marked. **Corrected On-Site**
02C-03-5
43
Frequently Asked Questions
When was Tequesta Country Clubhouse last inspected?
The most recent health inspection at Tequesta Country Clubhouse on file is from Apr 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tequesta Country Clubhouse?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Tequesta Country Clubhouse.
How does Tequesta Country Clubhouse compare to other restaurants in Tequesta?
Tequesta Country Clubhouse most recently scored 61 out of 100, which is lower than the Tequesta average of 75.
Has Tequesta Country Clubhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Tequesta Country Clubhouse have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tequesta Country Clubhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tequesta Country Clubhouse inspected?
Based on the inspection history on file, Tequesta Country Clubhouse is inspected around three times per year on average.
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