PALENCIA GOLF CLUB

Name: PALENCIA GOLF CLUB
Address: 600 PALENCIA CLUB DR, SAINT AUGUSTINE, FL, 32095, US
Rating: 96.8

600 PALENCIA CLUB DR, SAINT AUGUSTINE, FL 32095

License #6501699

🏌️ Club/Private ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

96.8 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

PALENCIA GOLF CLUB in SAINT AUGUSTINE currently holds an InspectFL Health Score of 96.8 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on October 29, 2025. Across those visits, inspectors documented 6 total violations — 2 critical, 3 major, 1 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 29, 2025 included 2 critical violations, 3 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut spring mix (45F - Cold Holding); cut tomatoes (45F - Cold Holding) in flip top reach in cooler on secondary make line adjacent to main cook line, per chef lid has been left open for less then 1 hour while containers had plastic covering removed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. 1 employee on cook line preparing food.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef not able to find any device for testing hot water temperature in dish machine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash station in prep area by office blacked by trash can, trash can moved.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open bag of hot dogs in reach in cooler between main cook line and perp area, per chef bag was opened Sunday.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers stored over mushroom caps under grill on cook line, mushrooms moved. Cooked shrimp and empanada wraps under raw lobster tails in small walk in cooler in prep area, shrimp and wraps moved. Raw beef stored over pesto sauce in reach in cooler on main make line, sauce moved.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse