PALMER LEGENDS COUNTRY CLUB
1635 PALMER WAY, The Villages FL 32162 · 3527504499
Last inspected May 6, 2026 · 8 visits since December 2023
JUL 24
NOV 24
DEC 24
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crab cakes 46F cold hold.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016028606 | Jun 15, 2016 | Jul 8, 2016 | $400 |
Inspection history
8 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched drink then continued to cook without washing hands or changing gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Seven pieces of sea bass at 41F in reach in cooler on cookline.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In alto sham on cookline: meat sauce 91-101F. Manager asked employee to discard. Alto sham was not on correct setting for hot holding. On stove on cookline: meatloaf 103-122F, reheated then 176F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar soiled with brown substance. Cleaned.
Show the remaining 7 findings ▾
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. Seven pieces of sea bass at 41F in reach in cooler on cookline.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cookline. Removed during this inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water at 65F, dipperwell not running. Manager turned on dipperwell.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pink slimy substance around drawer cooler doors. Cleaned during this inspection.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork shanks on cookline and in walk in cooler. Sealed in bag yesterday. Manager opened all bags.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of cherry tomatoes on shelf over cut lemons in server pass thru area. Tomatoes moved to bottom shelf during this inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in prep area. Manager refreshed then 200 ppm.
Dec 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old labels stuck to food containers after cleaning. Clean pans on dish rack
Oct 6, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Non-food grade cloth napkins used as liner for food container. Raw oysters on trays in walk in cooler. Operator had employee removed napkins.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared Ahi Tuna
Spray bottle containing toxic substance not labeled. Spray bottle by hand wash sink in prep area. Operator labeled degreaser.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters for soda lines in dry storage area and ice machine last changed 5/2024
Old labels stuck to food containers after cleaning. Clean pans on dish rack
Reach-in cooler interior/shelves have accumulation of soil residues. Drawer reach in cooler under grill in cook line area
Dec 19, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw beef, changed gloves, no handwashing. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Steak stored over butter in cook line, in reach in cooler. Employee moved. Priority: High Priority
Observed: Sewage/wastewater backing up through floor drains. Drain behind bar backing up onto floor underneath handwashing sink. Owner contacted plumber, mopped up all standing water and will not use handwashing sink until pipe is fixed. Whole inspector was present, plumber came and fixed drain, sink water is now flowing into drain and there is no back up into floor. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Clarified butter 46F date marked 12/16, 2nd temp 34F at 1:56 pm Potatoes salad at 47F 12/17, 2nd temperature 39F Cut Cabbage at 50 cabbage, 2nd temperature 25F Blue cheese 58F, 2nd temperature 37F. Employee stated walk in cooler door left open while truck was present approximately, one hour ago. All food iced and moved to freezer. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed mushrooms hot holding 124F hot holding out, employee moved to heat up. Second temp 157F at 1:00 pm. Priority: High Priority
Observed: Toxic substance/chemical improperly stored. Priority: High Priority
Observed: Handwash sink used for purposes other than handwashing. Ice in handwashing sink by wait staff area and picture, manager moved. Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No asterisk to indicate seared ahi tuna to link to consumed advisory. Priority: Intermediate
Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have a high temp thermometer or high temperature stickers. Priority: Intermediate
Observed: Current Hotel and Restaurant license not displayed. Priority: Basic
Observed: Open dumpster lid. Manager closed. Priority: Basic
Observed: Plumbing system in disrepair. Faucet continuous drink at handwashing sink behind bar. Owner is working on getting drip fixed. Priority: Basic
Nov 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Crab meat 1lb, manager discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58F pickled ginger at on cook line, manager moved to walk in, 2nd temp at 12:43 pm 43F Container of raw chicken at 53F on cook line with melted bag of ice in since 11:00 am, manager moved, second temp at 39F Manager advised both the raw chicken and pickled ginger were at 41F at 11:00 am.
Toxic substance/chemical improperly stored. Chemical spray bottles hanging on rack where open wine bottles were stored. Employee moved.
Handwash sink not accessible for employee use at all times. Handwashing sink behind bar leaking. Manager stated they turn off at night. They are working in getting this corrected. Manager was able to turn water on and handwash sink worked.
Handwash sink used for purposes other than handwashing. Handwashing sink on wait staff line had employee personal belongings around it and clothes hung over it, falling into sink area. Employee moved.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler soiled. Manager stated he will have employee clean tonight.
Current Hotel and Restaurant license not displayed. 2024 license displayed. Owner accessed license and displayed.
Dead roaches on premises. 1dead cockroaches on floor by storage area by bathrooms
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees items on top of coffee machine. Manager moved.
Floors not maintained smooth and durable. Walk in cooler metal floors peeling up in areas, leaving holes. Manager stated they are working on repairing this issue.
Plumbing system in disrepair. Handwashing sink behind bar leaking. Manager stated they turn off at night. They are working in getting this corrected.
Working containers of food removed from original container not identified by common name. Several squeeze bottles on cook line not labeled. Two squeeze bottles behind bar not labeled. Discussed labeling bottles with manager.
Jul 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Dented/rusted cans present. 2 dented number 10 cans of pumpkin. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crab cakes 46F cold hold.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (63F - Cold Holding, second temp 49F cooling).; feta cheese (64F - Cold Holding, second temp @4:04pm 53F); blue cheese (57F - Cold Holding second temperature @4:04pm 43F cold hold), crab cake 46F cold hold, tuna 46F cold hold, lobster 46F cold hold. Fries 145F hot holding See Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
No paper towels or mechanical hand drying device provided at handwash sink. Behind the bar, operator replaced paper towels
No soap provided at handwash sink. Behind bar, operator replaced soap duringg inspection
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Behind cook line.
Floor soiled/has accumulation of debris. Under and behind equipment cook line, prep area and storage areas.
Plumbing system in disrepair. Hand wash sink behind bar.
Waste line missing at soda gun holster.. Behind bar
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled. Soda gun nozzles in bar area
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Giovanni Beth Madison
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (49F - Cold Holding);feta cheese (51F - Cold Holding) Operator moved to reach in freezer to rapidly chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator cleaned during inspection.
Handwash sink used for purposes other than handwashing. Chemical spray bottle in hand wash sink in cook line area. Inspector removed.
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. Salmon in walk in cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cook line
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.