MARTIN DOWNS GOLF CLUB AND RESORT
3801 GREENWOOD WAY · PALM CITY · Martin County · FL 34990
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-41-4High Priority – 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. Dishmachine chlorine 0ppm. Advised operator to set up 3 compartment sink to properly sanitize all dishes until Dishmachine is repaired.
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50 Small live flying insects Cookline-underneath sink 10 landing on jars of sauces Triple sink-10 landing on clean pots Dish machine area-20 on poles, pipes, floor drain Dry storage area-6 on shelves Coffee area-3 on shelves **Repeat Violation** **Admin Complaint**
35A-09-4High Priority – Presence of insects, rodents, or other pests. At cook line, pan of flour filled with live weevils. Operator discarded. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At cook line single door reach in cooler, Raw fish stored over chocolate cake. Advised operator of proper storage. Operator removed fish. At glass door reach in cooler, Raw shell eggs stored over washed cut mushrooms. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cheese (46F – Cold Holding); coleslaw (46F – Cold Holding); cut lettuce wedges (49F- Cold Holding); cut romaine (47F – Cold Holding); cut chicken (48F – Cold Holding); cut tomatoes (47F – Cold Holding); cheese (49F – Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cheese (46F – Cold Holding); coleslaw (46F – Cold Holding); cut lettuce wedges (49F- Cold Holding); cut romaine (47F – Cold Holding); cut chicken (48F – Cold Holding); cut tomatoes (47F – Cold Holding); cheese (49F – Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
Intermediate 2
31B-03-4Intermediate – No soap provided at handwash sink. At cook line, no soap at hand wash sink.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass door reach in cooler, several cooked items and held over 24 hours, not properly date marked. Advised operator of proper date marking for items heat treated and held in refrigeration over 24 hours.
Basic 1
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored over cook prep table.
Inspector observations synchronized from DBPR on August 10, 2026 2:44 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.