Palmer Legends Country Club

1635 Palmer Way, The Villages, FL 32162 · Permanent Food Service · License 7000411

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 complaint inspection
3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 12 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep22026

Complaint inspection

16 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 3 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cook make line cooler shredded cheddar (52°F - Cold Holding); Poultry (52°F - Cold Holding); goat cheese (53°F - Cold Holding); bleu cheese (56°F - Cold Holding); lobster salad (47°F - Cold Holding); raw fish (56°F - Cold Holding). Make line cooler: salmon (44°F - Cold Holding); raw beef (49°F - Cold Holding); raw beef (49°F - Cold Holding); sauerkraut (49°F - Cold Holding); raw beef (49°F - Cold Holding) Manager began icing product
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Warmer- mashed potatoes (113°F - Hot Holding); lobster bisque (128°F - Hot Holding); sweet potatoes (128°F - Hot Holding); mashed potatoes (115°F - Hot Holding); mashed potatoes (115°F - Hot Holding); mashed potatoes (115°F - Hot Holding). Manager began reheating product. Steam well: beef stew (126 - Hot Holding) re temp beef stew 169 hot holding.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food walk in cooler
  Raw Scallops stored over cheese in walk in cooler. Manager moved
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Gallon of milk in walk in cooler not dated. Manager dated
  Fixed on the spot
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  On alto sham warmer in prep area
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple pans of Cooked rice and sauces in walk in cooler not covered. Manager covered
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  All cutting boards on cook line.
  Equipment in poor repair.
  Alto sham door handle broken. Manager repaired. Torn reach in cooler gaskets on cook line
  Fixed on the spot
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Cloth lining pan with raw scallops in walk in the walk in cooler.
  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Bar sani bucket tested at 0 ppm
  Wiping cloth sanitizing solution stored on the floor.
  At bar area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler racks soiled with food debris
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand washing signs missing at bar hand sinks. Gave manager signs
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  At bar and dry storage.
  Ceiling tile missing.
  Multiple ceiling tiles missing in kitchen and expo area.
  Floor soiled/has accumulation of debris.
  All kitchen soiled and build up debris and grease
Official report, on the Florida DBPR website

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

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.