Hammock Dunes Clubhouse
Last inspected: Mar 5, 2026
26
Score
The Hammock Dunes Clubhouse, located at 30 Avenue Royale in Palm Coast, Florida, underwent a high-risk inspection on March 5, 2026, with a score of 26. This inspection identified six critical, three major, and three minor violations, including issues with commercially processed fish, ice buildup in a freezer, and sanitizing solution strength. Previous inspections at this facility have also predominantly been high-risk.
8
Inspections
6
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
26
Jul 24, 2025
Routine - Food
2 major violations. 4 minor violations.
67
Mar 14, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
43
Sep 18, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
37
Mar 13, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
41
Sep 21, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
35
Feb 28, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
41
Sep 22, 2022
Routine - Food
1 critical violation. 2 minor violations.
74
Violations — Mar 5, 2026 Inspection
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed 4 salmon filets still in their reduced oxygen environment, with labels stated to remove, fully thawed.
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed bar kitchen reach in freezer has a build up of ice impacting the door gasket.
14-69-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed two wiping cloth buckets at 0ppm quat. Person in charge hade buckets remade at 0ppm.
21-08-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe lemon chicken soup dated 3/4 64F Cooling overnight.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observe lemon chicken soup dated 3/4 64F Cooling overnight.
01B-36-5
High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Observed onsite reduced oxygen packaged products in walk-in cooler not being tracked number of days frozen **Warning**
03G-52-1
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed some fish products, see stop sale, packaged in normal vacuum plastic 3/4mil bags. Approved Process Waiver issues by The Division states the use of 10k bags are required for seafood. **Warning**
03G-48-2
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made marinara sauce dated 2/20 in walk-in cooler.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 Hamachis vacuum packaged onsite in regular vacuum bags still in their reduced oxygen environment while fully thawed. Observed 4 salmon filets still in their reduced oxygen environment, with labels stated to remove, fully thawed. Observed 4 halibut and 13 lobster tails vacuumed sealed in regular vacuum bags still in there reduced oxygen environment fully thawed. Observed 7 packages of regular bag vacuum packaged sea bass fully thawed in its reduced oxygen environment.
01B-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to measure high temperature sanitation machine. Employee located box of test strips near end of inspection. **Corrected On-Site**
16-62-1
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed Thermometer Calibration Log, refrigeration log, HACCP Plan Maintenance: Review, Revision Log, and Refrigerator/Freezer Log, and Employee HACCP training log are not filled out. Observed ROP / Vacuum Packaging Log missing 2/28 lobster entries. **Warning**
03G-49-2
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packaged products under approved HACCP only labeled with product name and packaged date. Labels are missing Keep at a¿¤41°F and Discard/use by date as per the HACCP. **Warning**
03G-06-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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