PGA NATIONAL RESPORT AND SPA (HONEYBELLE)
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
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found At back dry storage/ prep area- approximately 8 small flying insects landing on dry storage shelves with food and clean equipment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026035162 | Mar 16, 2026 | Jun 10, 2026 | $400 |
| 2--2026006357 | Nov 17, 2025 | Feb 23, 2026 | $360 |
Inspection history
9 visits, newest first
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At reach in cooler, Garlic confit dated 3/5. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cous cous (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 2 hours. Advised operator of cold holding parameters. Operator placed item into reach in to quick chill.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator corrected.
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. At dry storage/ prep area- approximately one dented can of dolmades- see stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F)
Live, small flying insects found At back dry storage/ prep area- approximately 8 small flying insects landing on dry storage shelves with food and clean equipment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline area- cooked onions 47F- hot holding, cooked carrots 47F- hot holding, cooked pasta 47F- cold holding, cooked mushrooms 46F- cold holding, cooked pearl quinoa 46F- cold holding, red sauce 46F- cold holding - food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed ice bags on food to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area- Cooked Pork sausage 107F- hot holding- food out of temperature for 1.5 hours- operator placed to be reheated.
Toxic substance/chemical improperly stored. At storage area- pink chemical spray bottle stored over single service cups- operator removed and stored proper
No paper towels or mechanical hand drying device provided at handwash sink- at bar handwashing sink.
No handwashing sign provided at a hand sink used by food employees- at bar handwashing sink.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F)
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw ground beef stored over cooked sausages - operator removed and stored properly.
Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale. At bar area- glass drink/ soda bottle stored in ice used to make drink- discarded ice- 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. At flip top cooler at cookline - cut tomatoes 50F- cold holding, chicken tenders 55F- cold holding, sliced green tomatoes 46F- cold holding, cooked chicken wings 54F- cold holding- as per operator food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline - cut tomatoes 50F- cold holding, chicken tenders 55F- cold holding, sliced green tomatoes 46F- cold holding, cooked chicken wings 54F- cold holding- as per operator food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. At double door glass reach in cooler - milk 46F- cold holding, cut melon 46F- cold holding- food not prepared or portioned today- food out of temperature for an hours- operator moved food to walk in to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink- at bar area.
No handwashing sign provided at a hand sink used by food employees- at bar area handwash sink.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At back prep adea handwashing- slow to drain.
Wiping cloth sanitizing solution stored on the floor- operator moved off the floor.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cookline area - non food grade paper napkins used to line container of micro greens- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw salmon stored over pre cooked bacon stored - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter by cookline area- scallion cream cheese 63F- cold holding, yogurt 62F- cold holding- food not prepared or portioned today- food left out on counter out of temper for 2 hours- operator placed on ice to quick chill.
In-use knife/knives stored in cracks between pieces of equipment- at cookline- operator removed.
Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with stickers attached- educated operator - employee removed.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausage (110F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris.
No probe thermometer provided to measure temperature of food products.
Food stored on floor. Observe in walk-in refrigerator case of cauliflower on floor.
In-use ice scoop stored on soiled surface between uses. Observe ice scoop on top of machine.
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. Observe chicken with date but not time of day.
Jan 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority1 Intermediate2 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler by cookline- roasted beets 47F at 9:45 (cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 6 hoursa¿¿see stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline employee touched their nose/ face and then proceeded to handle clean Tupperware containers- educated operator- employee washed hands.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. At tall reach in cooler near prep area- inside reduced oxygen packaged raw salmon not held frozen- see stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw pork not commercially packaged stored over sauce/ soup operator moved pork to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw cold smoked salmon stored over batters - operator moved salmon to lower shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cold well by cookline- Raw shell eggs 64-67F- cold holding- food not prepared or portioned today- food out of temperature for 2 hour - operator placed in large ice bath to quick chill.
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 flip top cooler by cookline- roasted beets 47F at 9:45 (cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 6 hoursa¿¿see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- milk 49-50F- cold holding, cut cabbage 49-50F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill.
Toxic substance/chemical improperly stored. At dry storage area packages of chlorine wet wiping clothes stored over single service gloves- operator moved to clothes to lower
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk In cooler - cut melon 49F at 10:30 to 49F at 10:50 ( cooling since 9:45) as per operator food left out at room temperature for 30 minutes- at current rate of cooling food will not reach to 41F within remaining time -operator moved food to walk in freezer to quick chill.
Food stored on floor. Containers of raw meat stored on floor in walk in cooler- operator moved off floor.
No handwashing sign provided at a hand sink used by food employees- at bar handwash 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.