Banyan Golf Club
Last inspected: Mar 11, 2026
100
Score
Public records show 12 inspections at Banyan Golf Club stretching back to 2022. On Mar 11, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around four violations to closer to one violation per visit over the last few inspections.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
Restaurants in West Palm Beach average 79, so Banyan Golf Club is doing better than most peers. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Mar 10, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
70
Dec 18, 2025
Routine - Food
No violations found.
100
Dec 10, 2025
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
74
Apr 3, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm. - From follow-up inspection 2025-04-03: Dish machine heat sanitizer <160F **Admin Complaint**
22-49-4
86
Mar 26, 2025
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm.
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna burger over hot dogs at tall stainless reach in cooler by cook line, raw ground beef over fully cooked meatballs at walk in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: chicken Waldorf salad made 3/11, butternut squash soup 3/18, chicken tortilla soup 3/19, mushroom barley soup 3/19. See stop sale.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (115F - Hot Holding) Observed by grill. Per operator, held out of temperature overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (115F - Hot Holding) Observed by grill. Per operator, held out of temperature overnight. See stop sale. cooked rice (101F - Hot Holding) Observed on top of oven. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator time marked product for remaining 3 hours. Emailed time control procedure to operator. **Corrective Action Taken**
03B-01-6
Intermediate - No soap provided at handwash sink. At bar. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad not date marked at walk in cooler. Per operator, made 3/24. Advised operator to date mark product.
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. **Corrected On-Site**
31B-02-4
35
Feb 3, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-03: **Time Extended**
16-62-1
90
Dec 4, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At glass reach in cooler by cookline- cooked egg date marked 11/26 not used within 7 days- see stop sale. **Warning**
01B-28-5
High Priority - Dented/rusted cans present. See stop sale. At pantry area- approximately 6 rusted cans of cranberry sauce- see stop sale. **Warning**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over sauces- operatorvremoved and stored properly. At glass reach in cooler by cookline- raw smoked salmon stored over **Warning**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Handwash sink used for purposes other than handwashing. At bar area- handwashing sink with cups inside. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Lunch menu Nova platter, Ahi Tuna Tataki, Ahi Tuna poke, Ahi tuna burger, Salmon Pizza all with no indication of dishes being served undercooked/raw. **Warning**
02B-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados with stickers still attached- educated operator employee removed. **Warning**
08B-39-4
43
Apr 5, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
70
Dec 4, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes to clean dishes- without washing hands- educated operator-employee washed hands. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw salmon stored over cooked meatballs- operator moved raw salmon to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink - cups stored inside sink- operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass reach in cooler near cookline- guacamole with tomatoes made Saturday 12/02/2023 - not date marked - operator date marked. **Corrected On-Site**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner.At two compartment sink - shrimp defrosting in standing water- operator placed under running water. **Corrected On-Site**
06-01-5
58
Jun 19, 2023
Routine - Food
No violations found.
100
Nov 1, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees wrapping cooked bagels for later service with bare hands, discussed with operator. Operator discarded items **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above ready to eat foods in cook line reach in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
74
Frequently Asked Questions
When was Banyan Golf Club last inspected?
The most recent health inspection at Banyan Golf Club on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Banyan Golf Club?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Banyan Golf Club.
How does Banyan Golf Club compare to other restaurants in West Palm Beach?
Banyan Golf Club most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Banyan Golf Club's inspection record improved over time?
Yes. Recent inspections at Banyan Golf Club have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Banyan Golf Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Banyan Golf Club inspected?
Based on the inspection history on file, Banyan Golf Club is inspected around four times per year on average.
Nearby Restaurants