Pga National Resport and Spa (members Clubhouse)
400 Avenue of the Champions, Palm Beach Gardens, FL 33418 · Permanent Food Service · License 6007788
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection1 intermediate, 4 basic (1 repeat)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At expo line hand sink used for other purposes as evident by pot prep drink and ice inside sink.
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
At cook line low boy, vacuum sealed fish thawed. Operator stated items held thawed approximately 2 hours. Advised operator of proper thawing vacuum sealed fish. Operator removed items from package and properly stored.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
At reach in cooler, Unwashed strawberries stored over cut melon. Advised operator of proper storage. Operator stored correctly.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean bowls stored, not inverted. Operator corrected.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Clean bowls not properly stored. Wet nesting.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.