J L Clubhouse
16823 Captain Kirle Dr, Jupiter, FL 33477 · Permanent Food Service · License 6005849
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection5 high priority (3 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 2 basic-29
- Administrative complaint on Nov 6Counts in full until a follow-up finds the problems fixed-20
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler Cream sauce (52°F - Cooling) and Lamb sauce (47°F - Cooling) at 10:30 per operator cooling since previous day over 12 hour ago. At this rate of cooling both items did not reach 41°F or below within 6 hours. See stop sale.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At Expo area Half and half creamer (56°F - Cold Holding), per employee product was left out on the table for approximately 1 hour. Discussed with operator proper cold holding procedures. Product placed in reach in.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler Cream sauce (52°F - Cooling) and Lamb sauce (47°F - Cooling) at 10:30 per operator cooling since previous day over 12 hour ago. At this rate of cooling both items did not reach 41°F or below within 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in in cooler raw quail eggs stored above liquid eggs. In walk-in in cooler raw salmon stored directly over cooked lobster. Discussed with operator who corrected storage of all products.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In cooler raw ground beef stored directly above whole muscle steak, discussed with operator who corrected storage of products.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk-in cooler Cream sauce (52°F - Cooling) and Lamb sauce (47°F - Cooling) at 10:30 per operator cooling since previous day over 12 hour ago. At this rate of cooling items did not reach 41°F or below within 6 hours. See stop sale. In blast chiller house made Marinara sauce (67°F - Heated Cooling) at 10:15 cooling since 9:45 to 65°F at 11:15 . At this current rate of cooling product will not reach 41°F within 6hr, discussed with operator to move product to shallow pans to allow adequate air flow cooling.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 50ppm) discussed with operator to correct to 150-400ppm quaternary.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
At cook line prep area employee keys and opened bottled water stored on shelf above prep area. Discussed with operator who removed the items.
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.
- Stop sale
- An order that the food can’t be sold or served.