PGA NATIONAL RESORT AND SPA HONEYBELLE
400 Avenue of the Champions
Florida, 33418
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 12/11/2024
Inspection #: Visit ID: 8726376
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment- at cookline- operator removed. Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with stickers attached- educated operator - employee removed. Corrected On-Site
- 14-86-1:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - 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. Corrected On-Site
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
Inspection Date: 5/6/2024
Inspection #: Visit ID: 8595039
- 08B-38-4:Basic - Food stored on floor. Observe in walk-in refrigerator case of cauliflower on floor.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observe ice scoop on top of machine.
- 03G-53-1:Basic - 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.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausage (110F - Hot Holding).
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Inspection Date: 1/20/2024
Inspection #: Visit ID: 8594746
- N/A:No Violations Were Observed
Inspection Date: 1/19/2024
Inspection #: Visit ID: 8348026
- 08B-38-4:Basic - Food stored on floor. Containers of raw meat stored on floor in walk in cooler- operator moved off floor.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwash sink.
- 03D-02-5:High Priority - 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.
- 12A-25-4:High Priority - 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. **Corrective Action Taken**
- 03G-04-5:High Priority - 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.
- 08A-02-6:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - 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. Corrected On-Site
- 03A-03-5:High Priority - 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. **Corrective Action Taken**
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint
- 41-10-4:High Priority - 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
- 03D-15-4:Intermediate - 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. **Corrective Action Taken**