The Golf Club of Jupiter
1800 Central Blvd, Jupiter, FL 33458 · Permanent Food Service · License 6006042
What drove the grade
Presence of insects, rodents, or other pests.
How the score was calculated
- Starting score100
- Violations at the Jul 10 complaint inspection5 high priority (1 fixed on the spot), 1 intermediate, 3 basic-33
- Administrative complaint on Jul 10, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitSep 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed Seared tuna offered medium rare, not identified and no consumer advisory on lunch and dinner menu no disclosure observed.
- 1st follow-up visitJul 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
- First visitJul 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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 due to food not being in a wholesome, sound condition.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee filled a container with cherry tomatoes with bare hands, after eating strawberries touching his lips with his hands. Presence of insects, rodents, or other pests. Observed buns and bread stored outside on the patio. Some buns with gnaw marks.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee filled a container with cherry tomatoes with bare hands, after eating strawberries touching his lips with his hands. See stop sale Waitress preparing toast with bare hands, putting butter on the toast. Waitress put gloves on.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee ate a strawberry and touched his lips with his hands, he then proceeded to fill tomato container without washing his hands or putting gloves on.
Code 22, Food-contact surfaces clean and sanitized: 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.
Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
Observed buns and bread stored outside on the patio. Some buns with gnaw marks. See stop sale
Administrative complaint
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Seared tuna offered medium rare, not identified and no consumer advisory on lunch and dinner menu.
Basic3
Code 08, Food protection and cross-contamination: Raw carrots not washed prior to preparation in prep area.
Cook went to wash carrots.
Fixed on the spot
Food stored outside.
Buns stored outside on patio. Gnawed evidence on buns.
Code 12, Handwashing and hygienic practices: Employee eating strawberries while preparing food, filling cherry tomato container.
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
- 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.