PALMER LEGENDS COUNTRY CLUB

Name: PALMER LEGENDS COUNTRY CLUB
Address: 1635 PALMER WAY, THE VILLAGES, FL, 32162, US
Rating: 76.1

1635 PALMER WAY, THE VILLAGES, FL 32162

License #7000411

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

76.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PALMER LEGENDS COUNTRY CLUB in THE VILLAGES currently holds an InspectFL Health Score of 76.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 18 total violations — 4 critical, 4 major, 10 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.

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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 May 6, 2026 shows 11 observation rows: 3 critical, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[06-09-1] 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. Seven pieces of sea bass at 41F in reach in cooler on cookline.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water at 65F, dipperwell not running. Manager turned on dipperwell.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar soiled with brown substance. Cleaned.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Case of cherry tomatoes on shelf over cut lemons in server pass thru area. Tomatoes moved to bottom shelf during this inspection.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork shanks on cookline and in walk in cooler. Sealed in bag yesterday. Manager opened all bags.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In alto sham on cookline: meat sauce 91-101F. Manager asked employee to discard. Alto sham was not on correct setting for hot holding. On stove on cookline: meatloaf 103-122F, reheated then 176F.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Seven pieces of sea bass at 41F in reach in cooler on cookline.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in prep area. Manager refreshed then 200 ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pink slimy substance around drawer cooler doors. Cleaned during this inspection.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched drink then continued to cook without washing hands or changing gloves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cookline. Removed during this inspection.

Community reaction

What do locals think?

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Community pulse