The Dye Preserve Golf Club
Last inspected: Mar 19, 2026
78
Score
The health department has logged seven inspections at The Dye Preserve Golf Club, the earliest from 2023. The Dye Preserve Golf Club was last inspected on Mar 19, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.
Looking across the full record, “no chemical test kit provided when using sanitizer” is the recurring theme, flagged two times.
The Dye Preserve Golf Club scores about where you'd expect for a Jupiter restaurant. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
78
Oct 17, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
70
Jan 21, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans tuna heavily dented in dry storage room.
01B-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in dining area dish room. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked rice at tall reach in cooler in kitchen made 1/18 not labeled, cooked mushrooms made 1/18 at walk in cooler not labeled. Operator labeled products. **Corrected On-Site** **Repeat Violation**
02C-02-5
64
Sep 20, 2024
Routine - Food
3 critical violations. 8 major violations. 1 minor violation.
View 12 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. cilantro cream (57F - Cold Holding) ; salsa verde - cooked jalapeño(48F - Cold Holding) Observed in tall squirt bottles approximately 4 inches above fill line of pan at flip top cooler on cook line. 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. cilantro cream (57F - Cold Holding) ; salsa verde - cooked jalapeño(48F - Cold Holding) Observed in tall squirt bottles approximately 4 inches above fill line of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink on back dock with no additional vacuum breaker.
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary sanitizer in sanitizer buckets.
16-37-1
Intermediate - No soap provided at handwash sink. At hand wash sink at bar.
31B-03-4
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. 1 employee has manager certification and two employees no proof at time of inspection.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler: Cooked quinoa made 9/18 not labeled. Advised operator to label product.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser and chlorine sanitizer spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled.
41-17-4
Intermediate - Well water testing report/documentation is not available upon request. Not available at time of inspection.
27-02-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Vomit and Diarrhea procedure sent to operator.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy lime scale on exterior of dish machine.
23-03-4
27
Mar 22, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
67
Nov 17, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Dish washer handled soiled equipment or utensils and then handled clean equipment without washing hands. Reviewed hand washing with dish washer. She then washed her hands. **Corrected On-Site**
12A-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Lobster meat date marked 11.8.23, 9 days ago on cookline. 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. Cooked Lobster meat date marked 11.8.23, 9 days ago on cookline. See stop sale
01B-13-4
Basic - Working containers of sugar and flour removed from original container not identified by common name. Operator labeled containers. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in pantry area.
22-20-5
Basic - Bowl or other container with no handle used to dispense flour and sugar. Operator removed **Corrected On-Site**
14-01-5
55
Feb 6, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. At walk in freezer- raw chicken meatballs not commercially packaged over raw fish- operator moved raw chicken to lower shelf. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by ice machine near bar area- blocked by mops and reach in freezer- operator removed. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. **Corrected On-Site**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler at cookline- avocado with stickers still attached- operator removed. **Corrected On-Site**
08B-39-4
70
Frequently Asked Questions
When was The Dye Preserve Golf Club last inspected?
The most recent health inspection at The Dye Preserve Golf Club on file is from Mar 19, 2026. The public record contains seven inspections in total.
What is the most common violation at The Dye Preserve Golf Club?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at The Dye Preserve Golf Club.
How does The Dye Preserve Golf Club compare to other restaurants in Jupiter?
The Dye Preserve Golf Club most recently scored 78 out of 100, which is about the same as the Jupiter average of 79.
Has The Dye Preserve Golf Club's inspection record improved over time?
Yes. Recent inspections at The Dye Preserve Golf Club have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at The Dye Preserve Golf Club 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 The Dye Preserve Golf Club inspected?
Based on the inspection history on file, The Dye Preserve Golf Club is inspected around two times per year on average.
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