The Loxahatchee Club
Last inspected: Mar 5, 2026
74
Score
Inspectors have visited The Loxahatchee Club 11 times, with records going back to 2022. The latest inspection on file is from Mar 5, 2026. 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 two violations per visit.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
By comparison, the average Jupiter facility scores 79, putting The Loxahatchee Club on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
74
Oct 28, 2025
Routine - Food
No violations found.
100
Oct 20, 2025
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Jan 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed Raw Oysters in freezer with no tag at walk in freezer. Operator provided tag. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-24: Same. **Time Extended**
01C-06-5
95
Jan 23, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over bok choy at walk in cooler, raw oysters and raw clams over soups and sauces at walk in freezer. Both products not in commercial packaging. Raw snapper over plantains, both products not in commercial packaging at stainless reach in freezer. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. main walk in: Pulled turkey (45F - Cold Holding); sliced beef (45F - Cold Holding); cheese (44F - Cold Holding); shrimp (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator calling maintenance department to check cooler. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed Stainless steel polish over clean stainless skillets at dish rack by dish washing area. Operator stored chemicals properly. **Corrected On-Site** **Repeat Violation** **Warning**
41-10-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked turkey previously frozen, then pulled from freezer and placed in walk in cooler on 1/21 with no date mark. Operator dated product. **Corrected On-Site** **Warning**
02C-04-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed Raw Oysters in freezer with no tag at walk in freezer. Operator provided tag. **Corrected On-Site** **Warning**
01C-06-5
55
Aug 22, 2024
Routine - Food
No violations found.
100
Aug 21, 2024
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flying insects on opened bottle of vinegar in dry storage area. Observed 1 flying insect on ice machine in kitchen. **Warning**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler #1 : observed chicken soup dated 8/12/24. See stop sale **Warning**
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. In walk in cooler #1 : observed chicken soup dated 8/12/24. **Warning**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Observed Bleach bottle stored on top of food prep counter across pastry station. Operator removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked chicken at 129F. Per operator, came out of oven 10 minutes ago and placed under heat lamp. Operator reheated chicken to 182F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03C-44-5
High Priority - Food with mold-like growth. See stop sale. In walk in cooler: Mascarpone cheese and goat cheese with mold like growth. **Warning**
01B-07-4
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 Process Waiver from the Division of Hotels and Restaurants. 3 bags of peach purée in walk in cooler. Operator will be using ziplock bags in the future. **Warning**
03G-43-2
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 86F-in salad station Operator discarded water. **Corrected On-Site** **Warning**
10-07-4
35
Mar 12, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Turkey 147°F cooked for 18 hours, no variance. Turkey will be fully cooked to 165°F before serving. Cook placed turkey back into oven. **Corrective Action Taken**
03C-44-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
82
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 Pork Loin over shrimp on speed rack in walk in cooler 1 Operator removed **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 thermo lable available.
16-62-1
78
Apr 4, 2023
Routine - Food
6 major violations. 1 minor violation.
View 7 violations
Intermediate - oyster tags not marked with last date served.
01C-03-4
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. Establishment ROP cooked foods like chicken, short ribs. Educated operator on new requirements.
03G-50-1
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- three compartment sink and wiping cloth buckets.
16-33-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 operator printed during inspection **Corrected On-Site**
02A-01-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided -some apples not wrapped at outside buffet; Operator removed unwrapped fruit; **Corrected On-Site**
08B-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on prep table by salad station; Operator removed **Corrected On-Site**
12B-07-4
52
Oct 20, 2022
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Frequently Asked Questions
When was The Loxahatchee Club last inspected?
The most recent health inspection at The Loxahatchee Club on file is from Mar 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Loxahatchee Club?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at The Loxahatchee Club.
How does The Loxahatchee Club compare to other restaurants in Jupiter?
The Loxahatchee Club most recently scored 74 out of 100, which is lower than the Jupiter average of 79.
Has The Loxahatchee Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Loxahatchee Club have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Loxahatchee Club 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 Loxahatchee Club inspected?
Based on the inspection history on file, The Loxahatchee Club is inspected around three times per year on average.
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