PALMER LEGENDS COUNTRY CLUB

Name: PALMER LEGENDS COUNTRY CLUB
Address: 1635 PALMER WAY, THE VILLAGES, FL, 32162, US
Rating: 97.4

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

97.4 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

PALMER LEGENDS COUNTRY CLUB in THE VILLAGES currently holds an InspectFL Health Score of 97.4 out of 100 — an A grade for consistent compliance with state food-safety standards. 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.

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.

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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
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar soiled with brown substance. Cleaned.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

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