Inspection Report

Florida DBPR Inspection Report

HAMMOCK DUNES CLUBHOUSE

30 AVENUE ROYALE · PALM COAST · Flagler County · FL 32137

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Inspection Summary

Inspection dateMarch 5, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3650840
Visit number1
Inspection Visit ID13471940
DBPR license2800425

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
6 High Priority3 Intermediate3 Basic0 Critical0 Non-Critical12 Total

All DBPR Inspector Observations

12 full violation description(s) documented by the inspector during this visit.

High Priority 6

#4High Priority03D-02-5

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.

#5High Priority01B-36-5

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.

Stop Sale
#6High Priority03G-52-1

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**

Warning
#7High Priority03G-48-2

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**

WarningStop Sale
#8High Priority01B-24-5

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.

Stop Sale
#9High Priority01B-13-4

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.

Stop Sale

Intermediate 3

#10Intermediate16-62-1

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**

Corrected On-Site
#11Intermediate03G-49-2

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**

Warning
#12Intermediate03G-06-5

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**

Warning

Basic 3

#1Basic06-09-1

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.

Stop Sale
#2Basic14-69-4

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.

#3Basic21-08-4

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.

Inspector observations synchronized from DBPR on August 13, 2026 7:21 PM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
3 observation(s)
Category 4 · Facilities maintain proper food temperature
5 observation(s)
Category 7 · Food not re-served
1 observation(s)
Category 15 · No longer used
1 observation(s)
Category 17 · No longer used
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.