Mile Marker 803 Clubhouse
101 Palm Harbor Pkwy Ste A101-102, Palm Coast, FL 32137 · Permanent Food Service · License 2800946
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 26 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed sliced cheese dated 8/9. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler beef brisket (44°F - Cold Holding)
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop at bar handle in ice. Operator removed.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed tongs hanging from oven handle. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice machine deflector plate soiled. Operator cleaned.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.