PALENCIA GOLF CLUB
600 PALENCIA CLUB DR, Saint Augustine FL 32095 · (904) 599-9040
Last inspected Oct 29, 2025 · 8 visits since September 2023
SEP 23
MAY 24
JUL 24
APR 25
OCT 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at service station in front of dish room. One live flying insect at back prep area. One live flying insect at hand wash sink in main bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Oct 29, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers stored over mushroom caps under grill on cook line, mushrooms moved. Cooked shrimp and empanada wraps under raw lobster tails in small walk in cooler in prep area, shrimp and wraps moved. Raw beef stored over pesto sauce in reach in cooler on main make line, sauce moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut spring mix (45F - Cold Holding); cut tomatoes (45F - Cold Holding) in flip top reach in cooler on secondary make line adjacent to main cook line, per chef lid has been left open for less then 1 hour while containers had plastic covering removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open bag of hot dogs in reach in cooler between main cook line and perp area, per chef bag was opened Sunday.
Handwash sink not accessible for employee use at all times. Hand wash station in prep area by office blacked by trash can, trash can moved.
Show the remaining 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef not able to find any device for testing hot water temperature in dish machine.
Employee with no beard guard/restraint while engaging in food preparation. 1 employee on cook line preparing food.
Food stored on floor. Cooking oil at end of cook line under hand wash station, oil moved.
Apr 23, 2025Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock at 50°. (Overnight temperatures).
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cava pasta date marked 4/15.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken stock at 50°. (Overnight temperatures).
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen. Sanitizer.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Single-service articles not stored inverted or protected from contamination. Single service To go containers not inverted. Moved by manager.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in kitchen around secondary make line near main cook line. 1 live flying insect at the downstairs bar area. 1 live flying insect inside downstairs food storage area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw hamburger patties stored over bag of corn dogs in reach in freezer on cook line. Also undercooked tuna stored with cut cabbage and over various sauce bottles in reach in cooler on side make line in kitchen. All items rearranged
Toxic substance/chemical improperly stored. Stainless steel cleaner stored over side of dish machine where clean plates/utensils/equipment come out of. Spray bottles of fabuloso stored facing server trays on rack near dish machine. Spray bottle of sanitizer and soap stored with bolted water at hand wash station in server area by double doors to dining area. All chemicals removed
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter at mop sink in closest in kitchen.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conduct reduced oxygen packaging on site and has submitted a HACCP plan to the division, but has not submitted any corrections to their plans as requested from email from November 20,2023. Violation already submitted for administrative action on callback inspection from today.
Spray bottle containing toxic substance not labeled. Bottle of blue liquid on rack in mop closest
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine near stairs in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dry storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean glasses at upstairs bar area, left overnight, not inverted or covered.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table in back prep area by walk in cooler. Container moved
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of range oven on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asperges and broccolini over bread in walk in cooler by office, produce moved
Jul 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment first cited for conducting reduced oxygen packaging of all meats and fresh fish on 3/29/23. HACCP plan received by Plan Review with deficiencies emailed to operator 11/20/2023. Operator is still in the process of completing deficiencies to resubmit final plan to Plan Review for approval completion.
May 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed completely thawed mahi and salmon in vacuum sealed packaging, not verified as 10k bags.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at service station in front of dish room. One live flying insect at back prep area. One live flying insect at hand wash sink in main bar.
Stop Sale issued on time/temperature control for safety food due to temperature abuse and unwholesome/unsound. Raw beef patties in drawer under char grill at 71F. Per operator, beef has been in the drawer overnight. Observed completely thawed mahi and salmon in vacuum sealed packaging, not verified as 10k bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw beef patties in drawer under char grill at 71F. Per operator, beef has been in the drawer overnight.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager unable to provide Big 6 Foodborne illnesses. Provided DBPR HR Form 5030-165.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of left soda gun at main bar has slime build up.
Handwash sink used for purposes other than handwashing. Chemical spray bottle and bag of soap in hand wash sink by dry storage. Strainer in hand wash sink in banquet room. All items removed.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment first cited for conducting reduced oxygen packaging of all meats and fresh fish on 3/29/23. HACCP plan received by Plan Review with deficiencies emailed to operator 11/20/2023. Operator is still in the process of completing deficiencies to resubmit final plan to Plan Review for approval completion.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at hand wash sink at back prep area. Manager stated it is Fabuloso and labeled. Unlabeled spray bottle with clear liquid at service line. Employee states it is sanitizer and labeled. Two unlabeled spray bottles with green and purple liquid at dishmachine.
Carbon dioxide/helium tanks not adequately secured. Small carbon dioxide tank in banquet room bar is not secured.
Ceiling/ceiling tiles/vents/floor soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above dishes storage rack at back prep area and by walk in cooler have dust/debris. Floor under equipment in bar area is soiled.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink in banquet room bar or main downstairs bar. No hand washing sign at main bar hand wash sink. Provided DBPR Form HR 5030-111.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top and second shelf of clean pan rack at end of make line has dust and build up on shelving. Hood filters have grease build up.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 16, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment using reduced oxygen packaging for raw meats including fish in 10K bags and for block cheese. Operator has been in communication with Special Processes in regards to a HACCP that will be submitted.
Sep 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw beef stored over potato salad and raw shell eggs stored over cooked chicken. Operator relocated the raw shell eggs and potato salad from the cooler.
Toxic substance/chemical improperly stored. Chemical spray bottle of fabuloso stored on the prep line by the can opener and chemical spray bottle of sanitizer on the pass through window side of the cook line behind the flip top reach in cooler. Operator relocated the chemical spray bottles.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the cold cook line has food debris build up above the blade. Downstairs bar has syrup build up inside the soda gun nozzle. Employee cleaned the soda gun.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At time of inspection, operator has thermometer for checking high temperature dish machine but missing irreversible feature.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment using reduced oxygen packaging for raw meats including fish in 10K bags and for block cheese. Operator has been in communication with Special Processes in regards to a HACCP that will be submitted.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin on the second floor has mold like substance spots at the top of the ice bin by the chute.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in kitchen area have build up of dust.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf between the prep lines, clean metal containers stacked while wet.
Food stored on floor. Container of fryer oil stored on the floor of the prep line by the hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on the back prep line by the dry storage area, door gaskets have mold like substance build up.
Time/temperature control for safety food thawed in an improper manner. On the speed rack by the walk in cooler, raw beef patties thawing at ambient air temperature. Operator relocated the raw beef to the walk in cooler.
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.