Banyan Creek Golf Club
Last inspected: Jan 12, 2026
74
Score
Banyan Creek Golf Club appears in inspection records nine times, starting in 2022. Banyan Creek Golf Club was last inspected on Jan 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Stop sale issued due to food not being in a wholesome” comes up most often, recorded two times in the inspection record.
Restaurants in Palm City average 81, so Banyan Creek Golf Club trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Personal Cleanliness
FL-40
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
74
Oct 8, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
61
Feb 20, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
Oct 24, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - 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. At walk in cooler, raw tuna in ROP thawed. See stop sale. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. At bar, spray bottle containing sanitizer stored on rack with clean glasses. Operator removed spray bottle. **Corrected On-Site**
41-10-4
Basic - 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 walk in cooler, raw tuna in ROP thawed. See stop sale.
06-09-1
Basic - Ice scoop handle in contact with ice. At bar, ice scoop with handle down, stored inside ice bin. Operator removed. **Corrected On-Site**
10-08-5
67
Apr 18, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw sausage and raw salmon over cooked boneless chicken at walk in freezer. Both products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Cooked rice dated 4/11, cooked lobster dated 4/10. See stop sale.
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags missing date of last order sold. Educated operator on proper shellfish tag procedures.
01C-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with sticker attached at reach in cooler on cook line. **Corrected On-Site**
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment soiled with oil residue and food splatter.
36-27-5
61
Dec 4, 2023
Routine - Food
No violations found.
100
Nov 27, 2023
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground beef over fish at reach in drawer cooler on cook line. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (54F - Cold Holding) Observed at reach in cooler at cook line in plastic pan lined with deli paper. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately three hours. Operator decided to discard product. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed Pain reliever stored over cooking oil and single service utensils at dry storage. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine not functioning properly at time of inspection. No color change on DBPR provided heat strip used by inspector. **Warning**
22-49-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork sausage opened from commercial packaging over cooked lobster not in commercial packaging at walk in freezer. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed house made Chili at walk in cooler dated 11/15. Per operator, chili was made and frozen 11/15. Educated operator on proper date marking procedures for house made products frozen for later use. Operator labeled properly. **Corrected On-Site** **Warning**
02C-04-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed pan of fresh mussels at reach in cooler on cook line with no tag present. Original Tag stored in pan of mussels at walk in cooler. Operator made copy of original tag and placed in pan at reach in cooler on cook line. **Corrected On-Site** **Warning**
01C-06-5
41
Jun 8, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
58
Oct 20, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Banyan Creek Golf Club last inspected?
The most recent health inspection at Banyan Creek Golf Club on file is from Jan 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Banyan Creek Golf Club?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited two times, more than any other issue at Banyan Creek Golf Club.
How does Banyan Creek Golf Club compare to other restaurants in Palm City?
Banyan Creek Golf Club most recently scored 74 out of 100, which is lower than the Palm City average of 81.
Has Banyan Creek Golf Club's inspection record improved over time?
Results have been roughly steady. Inspections at Banyan Creek Golf Club have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Banyan Creek Golf Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Banyan Creek Golf Club inspected?
Based on the inspection history on file, Banyan Creek Golf Club is inspected around three times per year on average.
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