PGA NATIONAL RESORT & SPA MEMBERS CLUBHOUSE
400 AVENUE OF THE CHAMPIONS, PALM BEACH GARDENS 33418
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/22/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-43-4:High Priority - 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) Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above bread. Operator moved the raw beef. Corrected On-Site
- 16-62-1:Intermediate - 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
- 22-02-4:Intermediate - Observe with can opener and ice machine surface soiled with food debris, mold-like substance or slime.
Food safety inspection conducted on 4/22/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 3/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/20/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-01-20: **Time Extended**
Food safety inspection conducted on 1/20/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/19/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table - operator removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwash sink.
- 08B-39-4:Basic - 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. Corrected On-Site
- 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 salmon not commercially packaged stored over chili- operator moved salmon to lower shelf.
- 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 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. Repeat Violation Admin Complaint
- 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- 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. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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- 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. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink- ice inside handwash sink. Repeat Violation
- 02B-01-5:Intermediate - 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.
Food safety inspection conducted on 1/19/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).