BUTCHER’S CLUB
400 AVENUE OF THE CHAMPIONS, Palm Beach Gardens FL 33418 · 305-789-2763
Last inspected Mar 16, 2026 · 9 visits since January 2024
MAY 24
DEC 24
FEB 25
NOV 25
MAR 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At server station near cookline- approximately 15 small flying insects landing on wall, shelves and clean glasses.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024010439 | Jan 30, 2024 | May 9, 2024 | $200 |
| 2--2020003433 | Dec 27, 2019 | Jan 31, 2020 | $200 |
Inspection history
9 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, steak sauce (50F - Cooling) @1:15 pm, since previous day. Item did not reach 41F within 6 hours. See stop sale
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, steak sauce (50F - Cooling) @1:15 pm, since previous day. Item did not reach 41F within 6 hours. See stop sale
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. At cook line, vacuum sealed fish thawed. Operator discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on shelf with dry food storage. Operator removed.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 cookline area- Butter 73F- cold holding- food left out on counter - food not prepared or portioned today- - food out of temperature for over 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline area- Butter 73F- cold holding- food left out on counter - food not prepared or portioned today- - food out of temperature for over 4 hours- see stop sale.
Feb 25, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler - cooked pasta 47-49F at 12:00 ( cooling overnight)- food tightly wrapped in plastic - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale
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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler - cooked pasta 47-49F at 12:00 ( cooling overnight)- food tightly wrapped in plastic - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale
Dec 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At server station near cookline- approximately 15 small flying insects landing on wall, shelves and clean glasses.
May 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator overnight sour cream, milk,shell eggs,cream cheese, mozzarella, rice balls, cooked vegetables (54F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at walk-in refrigerator overnight sour cream, milk,shell eggs,cream cheese, mozzarella, rice balls, cooked vegetables (54F - Cold Holding). See stop sale
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature 142).
Food stored on floor. Observe a plastic container of oil on floor in kitchen
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face and then proceeded to grab clean dishes- to prepare chocolate chip cookies- educated operator- employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area- observed approximately 25 small flying insects at bar area landing on bar counter and bar reach in coolers
Non-food grade paper/paper towel used as liner for food container. At reach in cooler at end of cookline- non food grade paper towels lining container with cut mixed greens.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler inside kitchen- raw prawns stored over vegetables- operator removed prawns.
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 walk-in cooler- herb butter 47-48F- cold holding, raw prawns 47-48F- cold holding, cooked onion dip- 47-48F- cold holding, French onion soup 47-48F- cold holding, chicken au ju 47-48F- cold holding, Cooked potatoes 48F- cold holding, milk 47-48F- cold holding, raw shell eggs 47-48F- cold holding, cooked pasta 47-48F- cold holding, shredded cheese 47-48F- cold holding, butter 47-48F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler- herb butter 47-48F- cold holding, raw prawns 47-48F- cold holding, cooked onion dip- 47-48F- cold holding, French onion soup 47-48F- cold holding, chicken au ju 47-48F- cold holding, Cooked potatoes 48F- cold holding, milk 47-48F- cold holding, raw shell eggs 47-48F- cold holding, cooked pasta 47-48F- cold holding, shredded cheese 47-48F- cold holding, butter 47-48F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At second walk incooler - chicken stock 50-57F at 1:35 to 49-57F at 2:10 ( cooling since 10:00)- food stored in large quantity and covered - at current rate of cooling food will not reach to 41F within remaining time- operator placed ice to quick chill.
Handwash sink used for purposes other than handwashing. At hand wash sink by cookline- large quantity of ice inside hand wash sink.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.