THE PALENCIA CLUB
600 PALENCIA CLUB DR
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service To go containers not inverted. Moved by manager. Corrected On-Site
- 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. Chicken stock at 50°. (Overnight temperatures).
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cava pasta date marked 4/15.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken stock at 50°. (Overnight temperatures).
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen . Sanitizer. Repeat Violation
Food safety inspection conducted on 4/23/2025 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment first cited for conducting reduced oxygen packaging of all meats and fresh fish on 3/29/23. HACCP plan received by Plan Review with deficiencies emailed to operator 11/20/2023. Operator is still in the process of completing deficiencies to resubmit final plan to Plan Review for approval completion. Repeat Violation Warning - From follow-up inspection 2024-07-23: Operator has still not sent any update regarding their HACCP plan and are still conducting the process on site. Admin Complaint
Food safety inspection conducted on 7/23/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/23/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine near stairs in kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dry storage area. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean glasses at upstairs bar area, left overnight, not inverted or covered.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table in back prep area by walk in cooler. Container moved Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of range oven on cook line.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asperges and broccolini over bread in walk in cooler by office, produce moved Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in kitchen around secondary make line near main cook line. 1 live flying insect at the downstairs bar area. 1 live flying insect inside downstairs food storage area. Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw hamburger patties stored over bag of corn dogs in reach in freezer on cook line. Also undercooked tuna stored with cut cabbage and over various sauce bottles in reach in cooler on side make line in kitchen. All items rearranged Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored over side of dish machine where clean plates/utensils/equipment come out of. Spray bottles of fabuloso stored facing server trays on rack near dish machine. Spray bottle of sanitizer and soap stored with bolted water at hand wash station in server area by double doors to dining area. All chemicals removed Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter at mop sink in closest in kitchen.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conduct reduced oxygen packaging on site and has submitted a HACCP plan to the division, but has not submitted any corrections to their plans as requested from email from November 20,2023. Violation already submitted for administrative action on callback inspection from today.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of blue liquid on rack in mop closest Repeat Violation
Food safety inspection conducted on 7/23/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 5/24/2024
High Priority
4
Intermediate
5
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Small carbon dioxide tank in banquet room bar is not secured.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/floor soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above dishes storage rack at back prep area and by walk in cooler have dust/debris. Floor under equipment in bar area is soiled. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink in banquet room bar or main downstairs bar. No hand washing sign at main bar hand wash sink. Provided DBPR Form HR 5030-111.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top and second shelf of clean pan rack at end of make line has dust and build up on shelving. Hood filters have grease build up.
- 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. Observed completely thawed mahi and salmon in vacuum sealed packaging, not verified as 10k bags.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at service station in front of dish room. One live flying insect at back prep area. One live flying insect at hand wash sink in main bar.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse and unwholesome/unsound. Raw beef patties in drawer under char grill at 71F. Per operator, beef has been in the drawer overnight. Observed completely thawed mahi and salmon in vacuum sealed packaging, not verified as 10k bags.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw beef patties in drawer under char grill at 71F. Per operator, beef has been in the drawer overnight.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager unable to provide Big 6 Foodborne illnesses. Provided DBPR HR Form 5030-165.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of left soda gun at main bar has slime build up. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Chemical spray bottle and bag of soap in hand wash sink by dry storage. Strainer in hand wash sink in banquet room. All items removed. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment first cited for conducting reduced oxygen packaging of all meats and fresh fish on 3/29/23. HACCP plan received by Plan Review with deficiencies emailed to operator 11/20/2023. Operator is still in the process of completing deficiencies to resubmit final plan to Plan Review for approval completion. Repeat Violation Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid at hand wash sink at back prep area. Manager stated it is Fabuloso and labeled. Unlabeled spray bottle with clear liquid at service line. Employee states it is sanitizer and labeled. Two unlabeled spray bottles with green and purple liquid at dishmachine. Corrected On-Site
Food safety inspection conducted on 5/24/2024 revealed 13 total violations (4 high priority, 5 intermediate, 4 basic).
Inspection on 1/4/2024
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 1/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/16/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment using reduced oxygen packaging for raw meats including fish in 10K bags and for block cheese. Operator has been in communication with Special Processes in regards to a HACCP that will be submitted. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2023-11-16: At time of follow up inspection no HACCP plan has been received by the special processes team. Operator half way done completing the plan to be sent over. **Time Extended**
Food safety inspection conducted on 11/16/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/12/2023
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin on the second floor has mold like substance spots at the top of the ice bin by the chute.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in kitchen area have build up of dust. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf between the prep lines, clean metal containers stacked while wet. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Container of fryer oil stored on the floor of the prep line by the hand wash sink. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on the back prep line by the dry storage area, door gaskets have mold like substance build up.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On the speed rack by the walk in cooler, raw beef patties thawing at ambient air temperature. Operator relocated the raw beef to the walk in cooler. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw beef stored over potato salad and raw shell eggs stored over cooked chicken. Operator relocated the raw shell eggs and potato salad from the cooler. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of fabuloso stored on the prep line by the can opener and chemical spray bottle of sanitizer on the pass through window side of the cook line behind the flip top reach in cooler. Operator relocated the chemical spray bottles. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the cold cook line has food debris build up above the blade. Downstairs bar has syrup build up inside the soda gun nozzle. Employee cleaned the soda gun. **Corrective Action Taken** Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At time of inspection, operator has thermometer for checking high temperature dish machine but missing irreversible feature.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment using reduced oxygen packaging for raw meats including fish in 10K bags and for block cheese. Operator has been in communication with Special Processes in regards to a HACCP that will be submitted. **Corrective Action Taken** Repeat Violation Warning
Food safety inspection conducted on 9/12/2023 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).