DirtyFLRestaurant Inspection Data

DEVONSHIRE AT PGA NATIONAL MAIN DINNING ROOM

100 Devonshire Way
Florida, 33418
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10851122

  • N/A:No Violations Were Observed

Inspection Date: 2/17/2025

Inspection #: Visit ID: 10725816

  • 16-55-4:Basic - 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.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 6 #10 cans marinara heavily dented to seam of can.
  • 08A-02-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - 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. Corrected On-Site
  • 29-42-4:High Priority - 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.
  • 02C-02-5:Intermediate - 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. Corrected On-Site

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8767500

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted - operator inverted. Corrected On-Site
  • 08B-39-4:Basic - 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. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area- 1 dented can of water chestnuts- see stop sale.
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8598261

  • 08B-38-4:Basic - Food stored on floor. Ice cream tubs stored on walk in freezer floor
  • 02D-01-5:Basic - 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
  • 08A-20-5:High Priority - 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. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb mop sink in located in chemical storage area.
  • 53A-03-7:Intermediate - 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
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8597767

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees- for most handwash sinks throughout kitchen. Warning - From follow-up inspection 2024-01-25: **Time Extended**

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8370103

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees- for most handwash sinks throughout kitchen. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. At coffee station coffee filters stored on top of counter exposed. Warning
  • 01B-02-5:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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. Corrected On-Site Warning
  • 03D-06-5:High Priority - 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. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Fire starter spray - stored over clean dishes- operator removed. Corrected On-Site Warning
  • 01C-03-4:Intermediate - Clam tags not marked with last date served- operator marked. Corrected On-Site Warning