DEVONSHIRE AT PGA NATIONAL MAIN DINNING ROOM
100 DEVONSHIRE WAY, Palm Beach Gardens FL 33418 · 561.627.7070
Last inspected Mar 4, 2026 · 10 visits since January 2024
NOV 24
FEB 25
JUN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw pork loin in walk-in cooler. Sour chef inverted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Administrative 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At kitchen reach in cooler, mashed potatoes (50F - Cooling); Demi glaze (50F - Cooling); at cook line cooling drawers-cooked rice (45F - Cooling); cooked mushrooms (45F - Cooling), operator stated items placed in units previous day, product 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 70 degrees Fahrenheit within 2 hours. At kitchen reach in cooler, mashed potatoes (50F - Cooling); Demi glaze (50F - Cooling); at cook line cooling drawers-cooked rice (45F - Cooling); cooked mushrooms (45F - Cooling), operator stated items placed in units previous day, product did not reach 41F within 6 hours. See stop sale.
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees
Oct 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler on cook line- Cooked green beans at 50F- cooling since yesterday per operator, items did not reach 135F to 41F within 6 hours of cooling. See stop sale.
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. Observed at flip top reach in cooler at main kitchen: scrambled egg (53F- cold holding); cut tomatoes (47-53F); mozzarella cheese (50F); feta cheese (52F); cut lettuce (50F) - cold holding, per operator items not prepped or portioned today and left out temperature for more than 4 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. Observed at reach in cooler on cook line- Cooked green beans at 50F- cooling since yesterday per operator, items did not reach 135F to 41F within 6 hours of cooling. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top reach in cooler at main kitchen: scrambled egg (53F- cold holding); cut tomatoes (47-53F); mozzarella cheese (50F); feta cheese (52F); cut lettuce (50F) - cold holding, per operator items not prepped or portioned today and left out temperature for more than 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked green beans 50F cooling for more than 6 hours over night, in metal container wrapped with plastic wrap and observed condition build up on inner plastic wrap.
No handwashing sign provided at a hand sink used by food employees
Jun 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 6 #10 cans marinara heavily dented to seam of can.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw steak not in commercial packaging over fully cooked Canadian bacon at walk in freezer. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Blade tenderized strip steak over whole muscle beef tenderloin not blade tenderized. Operator stored properly. Educated operator on proper storage procedures.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 way splitter at mop sink, missing vacuum breaker for three hose connections.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buffalo chicken dip made 2/14 no date mark at reach in cooler across from cook line.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature < 160F) Advised operator to sanitize via triple sink quaternary sanitizer 200-400ppm.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area- 1 dented can of water chestnuts- see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At middle walk in cooler- raw shell eggs stored over soup- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- mozzarella 47-48F cold holding - food not prepared or portioned today- food out of temperature for 45 minutes- food left out in counter- operator moved inside reach in freezer to quick chill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted - operator inverted.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler near cookline- in use avocados with sticker attached- educated operator- employee removed and washed properly.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw pork loin in walk-in cooler. Sour chef inverted.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb mop sink in located in chemical storage area.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Pic Jean Zevallos
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored on floor. Ice cream tubs stored on walk in freezer floor
Working containers of food sugar removed from original container not identified by common name location baking storage area. Working containers of food flour removed from original container not identified by common name in baking area
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees- for most handwash sinks throughout kitchen.
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler drawers by cookline- raw chicken 51F at 9:30 ( cooling overnight), cooked whole wheat pasta 51F at 9:30 ( cooling overnight), cooked penne 51F at 9:30 ( cooling overnight), spaghetti 51F at 9:30 ( cooling overnight), diced tomatoes 51F at 9:30 ( cooling overnight), raw shrimp 51F at 9:30 ( cooling overnight)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet - yogurt 52F- cold holding, cottage cheese 51F- cold holing cream cheese 61F- cold holding, butter 57F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed food under time as a public health control used for remaining 2.5 hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler drawers by cookline- raw chicken 51F at 9:30 ( cooling overnight), cooked whole wheat pasta 51F at 9:30 ( cooling overnight), cooked penne 51F at 9:30 ( cooling overnight), spaghetti 51F at 9:30 ( cooling overnight), diced tomatoes 51F at 9:30 ( cooling overnight), raw shrimp 51F at 9:30 ( cooling overnight)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
Toxic substance/chemical improperly stored. Fire starter spray - stored over clean dishes- operator removed.
Clam tags not marked with last date served- operator marked.
No handwashing sign provided at a hand sink used by food employees- for most handwash sinks throughout kitchen.
Single-service articles improperly stored. At coffee station coffee filters stored on top of counter exposed.
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.