The Golf Club of Jupiter
Last inspected: Mar 23, 2026
61
Score
Public records show nine inspections at The Golf Club of Jupiter stretching back to 2022. Inspectors last stopped by on Mar 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
Across the inspection history, “no chemical test kit provided when using sanitizer” is the issue that surfaces most often, recorded three times.
By comparison, the average Jupiter facility scores 79, putting The Golf Club of Jupiter on the weaker side. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
61
Dec 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna appetizer on lunch and dinner menu not identified as undercooked. Educated operator on proper menu identification. - From follow-up inspection 2025-12-17: Same. **Admin Complaint**
02B-01-5
90
Oct 16, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 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
Food Received at Proper Temperature
FL-12
22
Dec 10, 2024
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salmon (91F - Hot Holding); chicken (90F - Hot Holding) At hot holding unit by walk in cooler. Per operator, out of temperature for approximately 20 minutes. Per operator, items will be reheated to 165+F within 1 hour.
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: Raw beef skewers over unwashed zucchini. Raw chicken skewers over mixed green salad. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
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. Fish dip opened 12/7 not labeled at walk in cooler. **Corrected On-Site**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink across from walk in cooler. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. **Repeat Violation**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by triple sink. Operator labeled spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
39
Sep 5, 2024
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over fully cooked lobster flip top cooler by beverage station, raw salmon not in commercial packaging over bread at walk in freezer. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed Employee crack raw shell eggs, handled clean plate to plate cooked food without hand washing. Educated operator on proper hand washing procedures.
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink by prep area. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station across from tall stainless reach in cooler in kitchen. **Corrected On-Site**
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 ribs made 9/1, refried beans made 8/31, potato salad made 9/2 not date marked at walk in cooler. Operator date marked products. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Operator labeled properly. **Corrected On-Site**
41-17-4
Basic - Insect control device installed over food preparation area. Bug zapper over bread and flour storage bins across from walk in cooler. Advised operator to relocate bug zapper.
35B-02-4
43
Mar 1, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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 0ppm. Stick not all the way submerged. Dishwasher submerged stick and primed machine. 75ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken. In drawer under grill. Cook reversed. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Hot dogs in same container with raw chorizo, both items wrapped tightly, in drawer under grill. Cook separated. **Corrected On-Site**
08A-08-5
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Cook not able to explain safe food storage and reheating procedures. Emailed safe food storage flyer to cook and reviewed reheating procedures. **Corrective Action Taken**
53A-14-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution at 75ppm. **Corrected On-Site**
21-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 104°F. Cook reheated water to 165°F. **Corrected On-Site**
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed and brought to dish area for cleaning and sanitizing. **Corrected On-Site**
10-17-4
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. Tuna and Mahi in walk in cooler. Removed from freezer last night 33°F-37°F. **Repeat Violation**
06-09-1
43
Oct 24, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 47°F, Mahi 47°F, raw chicken 47°F, beans 46°F, ground beef 47°F, for less than 3 hours. Cooler door was bent out of shape during keg delivery 3 hours ago door doesn't close tight. Operator placed bags of ice on all foods. **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tracy McKenzie expired 5.2.23
53A-03-7
Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink next to cook line. Operator provided.
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator repaired. **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing degreaser not labeled in dish area. Cook labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cook cleaned ice machine during inspection. **Corrected On-Site**
22-20-5
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. Tuna on cook line 37°F. Operator removed all packaging. **Corrected On-Site**
06-09-1
Basic - Cook beverage container on a food preparation table at cook line. Cook removed.
12B-07-4
Basic - Ice scoop handle in contact with ice at bar. Bar tender removed. **Corrected On-Site**
10-08-5
43
Mar 8, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (105F - Hot Holding)on the grill at cook line Food out of temperature for less than one hour; employee moved chicken to be reheated to 165° F **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and steak stored above diced onions and peppers in reach in cooler at cook line; Operator stored properly **Corrected On-Site**
08A-05-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
53A-05-6
Intermediate - No soap and paper towels provided at handwash sink at cook line - operator provided **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored in a location that is exposed to splash/dust. Flat bread uncovered stored under condenser line in walk-in freezer Operator stored properly **Corrected On-Site**
08B-36-4
Basic - Food stored on floor case of bread in walk-in cooler Operator stored properly **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line; Operetta up sanitizer bucket **Corrected On-Site**
21-12-4
50
Oct 25, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
41
Frequently Asked Questions
When was The Golf Club of Jupiter last inspected?
The most recent health inspection at The Golf Club of Jupiter on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at The Golf Club of Jupiter?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at The Golf Club of Jupiter.
How does The Golf Club of Jupiter compare to other restaurants in Jupiter?
The Golf Club of Jupiter most recently scored 61 out of 100, which is lower than the Jupiter average of 79.
Has The Golf Club of Jupiter's inspection record improved over time?
Yes. Recent inspections at The Golf Club of Jupiter have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Golf Club of Jupiter 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 The Golf Club of Jupiter inspected?
Based on the inspection history on file, The Golf Club of Jupiter is inspected around three times per year on average.
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