PGA NATIONAL RESPORT AND SPA (MEMBERS CLUBHOUSE)
400 AVENUE OF THE CHAMPIONS, Palm Beach Gardens FL 33418 · 305-789-2763
Last inspected Mar 16, 2026 · 11 visits since January 2024
APR 24
DEC 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006335 | Nov 17, 2025 | Feb 23, 2026 | $560 |
Inspection history
11 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 kitchen, server handled dirty dishes then proceeded to touch clean glasses for customer without washing hands. Advised operator of proper handwashing. Operator educated employee. Employee washed hands.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters removed from original container for long-term storage. At walk in cooler, oyster tags removed from original package. Operator provided tags.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 101F. Operator removed.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. At cook line readpch in cooler, unwashed produce-Strawberries stored over ready to eat coleslaw and washed ready to eat vegetables. Advised operator of proper storage.
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. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw mahi not commercially packaged stored over cooked pulled pork- operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw ground beef stored over cooked crab - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet area - Cooked quinoa 64F- cold holding, cut tomatoes 64F- cold holding, cooked artichokes 64F- cold holding, chopped lettuce and tomato 63F- cold holding cut melon - 64F- cold holding- food not prepared or portioned today- food out of temperature fir 3.5 hours- operator placed under time as a public health control for remaining time. At reach in cooler by cookline- mozzarella 55F- cold holding- food not prepared or portioned today- food double container and stored above fill line- food out of temperature for 3 hours- operator placed inside reach in cooler to quick chill.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At server station- hot water at 76F.
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near server area at water of 75F.
Feb 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffer area- Cooked egg 64F- cold holding, cut tomatoes 64F- cold holding, cooked mushrooms 64F- cold holding, chopped lettuce 64F- cold holding, chopped spinach 64F- cold holding, Cooked quinoa 64F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a Publix health contro,for remaining time.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near server area at water of 75F.
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. At can storage area- near walk in cooler raw shell- 4 dented cans of Green peppercorns- 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)
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over sauce- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffer area- Cooked egg 64F- cold holding, cut tomatoes 64F- cold holding, cooked mushrooms 64F- cold holding, chopped lettuce 64F- cold holding, chopped spinach 64F- cold holding, Cooked quinoa 64F- cold holding - food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a Publix health contro,for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet area- cooked pork loin 87F-104F hot holding- food out of temperature for 2 hours- operator placed under time as a public health control for remaining time.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near server area at water of 75F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored over clean plates and food - operator removed.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. At cookline cooler- Commercially processed reduced oxygen packaged Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- see stop sale.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At server station handwash sink only reaches to water of 76F.
At cookline cooler- Commercially processed reduced oxygen packaged Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- see stop sale.
Raw fruits/vegetables not washed prior to preparation. At prep counter by salad station- in use avocados with stickers still attached- operator removed and washed properly.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe Triple Sink (Quaternary 0ppm); Operator correct Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above bread. Operator moved the raw beef.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated they don't have measuring device available for measuring utensil surface temperature
Observe with can opener and ice machine surface soiled with food debris, mold-like substance or slime.
Mar 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 20, 2024Call 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 ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu has yellowfin tuna tartare on menu with no identifiable mark showing the item contains raw or undercooked ingredients.
Jan 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw salmon not commercially packaged stored over chili- operator moved salmon to lower shelf.
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 reach in cooler by cookline- American cheese 59-62F- cold holding, provolone cheese 59-62F- cold holding, Swiss cheese 59-62F- cold holding, pepper jack cheese 59-62F- cold holding, hot dogs 59-62F- cold holding, raw beef 59-62F- cold holding, raw chicken 59-62F- 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 reach in cooler by cookline- American cheese 59-62F- cold holding, provolone cheese 59-62F- cold holding, Swiss cheese 59-62F- cold holding, pepper jack cheese 59-62F- cold holding, hot dogs 59-62F- cold holding, raw beef 59-62F- cold holding, raw chicken 59-62F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At buffet area- Sliced tomatoes 45-53F- cold holding, feta cheese 45-47F- cold holding, cut melon 47-54F- cold holding- food not prepared or portioned today - food left out on counter for 1 hours- operator placed under time as a public health control for remaining time. At second walk in cooler- raw sausege 47F- cold holding- food not prepared or portioned today- food left out for 30 minutes- food out of temperature for 1 hour- operator moved to walk in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- cooked pasta 49F at 12:30 to 49F at 1:10( cooling since 11:20)-food portioned and wrapped in plastic bags and stacked- at current rate of cooling food will not reach 41F- operator moved to reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. At bar handwash sink- ice inside handwash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu has yellowfin tuna tartare on menu with no identifiable mark showing the item contains raw or undercooked ingredients.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table - operator removed.
No handwashing sign provided at a hand sink used by food employees- at bar handwash sink.
Raw fruits/vegetables not washed prior to preparation. At flip top cooler by cookline- in use avocados with stickers attached - educated operator employee removed avocados to be washed and sticker removed.
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.