Turtle Creek Club
Last inspected: Mar 19, 2026
52
Score
Turtle Creek Club appears in inspection records nine times, starting in 2022. On Mar 19, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around five violations each, up from closer to three violations before.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.
The city-wide average sits at 76, which Turtle Creek Club's 52 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
52
Oct 14, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hot and Cold Water Available; Adequate Pressure
FL-25
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
43
Jan 3, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (74F - Hot Holding) Observed in pan at grill area. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp product for remaining 3.5 hours. Time control procedure emailed to operator.
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Ground beef over raw whole muscle beef tenderloin at walk in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed Quaternary sanitizer spray bottle not labeled at outdoor bar.
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Speed rack in kitchen: meatloaf (92F - Cooling) at 2:35; cooling since 1:35 - 85F at 3:00 At current rate of cooling product will not reach 70F within 2 hours. Operator placed in walk in cooler to properly cool. **Corrective Action Taken**
03D-15-4
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. Shaved prime rib frozen not date tracked. Per operator, prime rib is cooked, cooled, shaved and frozen next day. Per operator shaved prime rib was pulled from freezer on 1/1/25, no pull date present. Educated operator on proper date tracking procedure.
02C-04-5
55
Nov 26, 2024
Routine - Food
No violations found.
100
Sep 24, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observed Medication(pills in unlabeled bottle) over flip top cooler on cook line. Employee removed medication. **Corrected On-Site** **Warning**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon over cooked chicken wings at walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures. **Warning**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Operator is using reduced oxygen packaging on premises. Observed crab cake mix at walk in freezer in reduced oxygen packaging, per operator done onsite dated 7/19. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic oil (58F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to add to time control procedure. Advised operator to add time mark for remaining 3.5 hours. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer basket in hand wash sink at tiki bar. Employee removed strainer basket. **Corrected On-Site** **Warning**
31A-11-4
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. **Repeat Violation** **Warning**
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Operator is using reduced oxygen packaging on premises. Observed crab cake mix at walk in freezer in reduced oxygen packaging, per operator done onsite dated 7/19. See stop sale. **Warning**
03G-50-1
41
Mar 7, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Nov 13, 2023
Routine - Food
1 major violation.
View 1 violation
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 jerk chicken.
03G-43-1
90
Apr 6, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Crushed tomatoes can in dry storage.
01B-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered raw in sushi no parasite destruction proof. Operator was able to obtain proof before inspection was closed; **Corrected On-Site**
01D-01-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- pizza; butter; egg salad; chicken salad; cut tomatoes; in the dining room buffet; as per operator buffet set up at 11:00 until 3 pm; operator will be using specific times; operator added in the form; **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. boiled chicken (48-50 F - Cooling)at 11:30 to 49 F at 11:53 since 10:00 in walk-in cooler; food covered during cooling process; at this rate food will not reach 41° F or below within 6 hours; operator uncovered food; **Corrective Action Taken**
03D-15-4
Basic - Single-service articles improperly stored- coffee filters and cases of cups stored in the floor in dry storage area; Operator stored properly **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- in cooler at frying station ; operator removed **Corrected On-Site**
12B-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas in 78 F water at cook line; operator discarded **Corrected On-Site**
10-07-4
50
Nov 8, 2022
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. butter (75F - Cold Holding) at cook line; food out of temperature for 1 hour; emailed TPHC form and operator placed food on 4 hour plan ; **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza (101F - Hot Holding)at the buffet in the dinning rooms; as per operator food out of temperature for less than 1 hour; food placed on TPHC for 4 hours; emailed form; **Corrected On-Site**
03B-01-6
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. Establishment serves oysters as a special. Provided Consumer Advisory. Chef printed out. **Corrected On-Site**
02A-01-4
Basic - Single-service articles improperly stored box of cups stored on the floor in the dry storage area. Operator stored properly **Corrected On-Site**
25-05-4
64
Frequently Asked Questions
When was Turtle Creek Club last inspected?
The most recent health inspection at Turtle Creek Club on file is from Mar 19, 2026. The public record contains nine inspections in total.
What is the most common violation at Turtle Creek Club?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Turtle Creek Club.
How does Turtle Creek Club compare to other restaurants in Tequesta?
Turtle Creek Club most recently scored 52 out of 100, which is lower than the Tequesta average of 76.
Has Turtle Creek Club's inspection record improved over time?
No. Recent inspections at Turtle Creek Club have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Turtle Creek Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Turtle Creek Club inspected?
Based on the inspection history on file, Turtle Creek Club is inspected around three times per year on average.
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