Pga National Resort and Spa Honeybelle
Last inspected: Mar 16, 2026
70
Score
Pga National Resort and Spa Honeybelle has been inspected 10 times since 2022. The most recent report on file is from Mar 16, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Palm Beach Gardens facility scores 81, putting Pga National Resort and Spa Honeybelle on the weaker side. Nothing in the record is alarming, but there's room to improve.
10
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
70
Nov 18, 2025
Routine - Food
No violations found.
100
Nov 17, 2025
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Live, small flying insects found At back dry storage/ prep area- approximately 8 small flying insects landing on dry storage shelves with food and clean equipment. **Repeat Violation** **Admin Complaint**
35A-02-7
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 0F) **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - Dented/rusted cans present. See stop sale. At dry storage/ prep area- approximately one dented can of dolmades- see stop sale.
01B-01-4
High Priority - Toxic substance/chemical improperly stored. At storage area- pink chemical spray bottle stored over single service cups- operator removed and stored proper **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area- Cooked Pork sausage 107F- hot holding- food out of temperature for 1.5 hours- operator placed to be reheated. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline area- cooked onions 47F- hot holding , cooked carrots 47F- hot holding, cooked pasta 47F- cold holding, cooked mushrooms 46F- cold holding, cooked pearl quinoa 46F- cold holding, red sauce 46F- cold holding - food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed ice bags on food to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at bar handwashing sink. **Repeat Violation** **Admin Complaint**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwashing sink. **Corrected On-Site**
31B-04-4
35
Feb 25, 2025
Routine - Food
No violations found.
100
Feb 24, 2025
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw ground beef stored over cooked sausages - operator removed and stored properly. **Corrected On-Site** **Warning**
08A-05-6
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 dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands properly. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F) **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline - cut tomatoes 50F- cold holding , chicken tenders 55F- cold holding, sliced green tomatoes 46F- cold holding, cooked chicken wings 54F- cold holding- as per operator food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. At double door glass reach in cooler - milk 46F- cold holding, cut melon 46F- cold holding- food not prepared or portioned today- food out of temperature for an hours- operator moved food to walk in to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cookline - cut tomatoes 50F- cold holding , chicken tenders 55F- cold holding, sliced green tomatoes 46F- cold holding, cooked chicken wings 54F- cold holding- as per operator food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. **Warning**
01B-02-5
High Priority - Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale. At bar area- glass drink/ soda bottle stored in ice used to make drink- discarded ice- see stop sale. **Warning**
01B-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at bar area. **Warning**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees- at bar area handwash sink. **Corrected On-Site** **Warning**
31B-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At back prep adea handwashing- slow to drain. **Warning**
29-20-5
Basic - Wiping cloth sanitizing solution stored on the floor- operator moved off the floor. **Warning**
21-38-4
32
Dec 11, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area - non food grade paper napkins used to line container of micro greens- operator removed. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw salmon stored over pre cooked bacon stored - operator removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter by cookline area- scallion cream cheese 63F- cold holding, yogurt 62F- cold holding- food not prepared or portioned today- food left out on counter out of temper for 2 hours- operator placed on ice to quick chill. **Corrective Action Taken**
03A-02-5
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with stickers attached- educated operator - employee removed. **Corrected On-Site**
08B-39-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- at cookline- operator removed. **Corrected On-Site**
10-17-4
58
May 6, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausage (110F - Hot Holding).
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - 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. Observe chicken with date but not time of day.
03G-53-1
Basic - In-use ice scoop stored on soiled surface between uses. Observe ice scoop on top of machine.
10-12-5
Basic - Food stored on floor. Observe in walk-in refrigerator case of cauliflower on floor.
08B-38-4
61
Jan 19, 2024
Routine - Food
9 critical violations. 1 major violation. 2 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler by cookline- roasted beets 47F at 9:45 (cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 6 hoursa¿¿see stop sale.
03D-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline employee touched their nose/ face and then proceeded to handle clean Tupperware containers- educated operator- employee washed hands. **Corrective Action Taken**
12A-25-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. At tall reach in cooler near prep area- inside reduced oxygen packaged raw salmon not held frozen- see stop sale.
03G-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw pork not commercially packaged stored over sauce/ soup operator moved pork to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw cold smoked salmon stored over batters - operator moved salmon to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cold well by cookline- Raw shell eggs 64-67F- cold holding- food not prepared or portioned today- food out of temperature for 2 hour - operator placed in large ice bath to quick chill. **Corrective Action Taken**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler by cookline- roasted beets 47F at 9:45 (cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 6 hoursa¿¿see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- milk 49-50F- cold holding, cut cabbage 49-50F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At dry storage area packages of chlorine wet wiping clothes stored over single service gloves- operator moved to clothes to lower
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk In cooler - cut melon 49F at 10:30 to 49F at 10:50 ( cooling since 9:45) as per operator food left out at room temperature for 30 minutes- at current rate of cooling food will not reach to 41F within remaining time -operator moved food to walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwash sink.
31B-04-4
Basic - Food stored on floor. Containers of raw meat stored on floor in walk in cooler- operator moved off floor.
08B-38-4
21
Mar 13, 2023
Routine - Food
5 critical violations. 9 major violations. 2 minor violations.
View 16 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....vegan mayonnaise made by chick peas date marked 3/1 /23 at dressings reach in cooler . Chef discarded food. **Corrected On-Site**
02C-01-5
High Priority - Shell eggs in use or stored with cracks or broken shells at walk in cooler , chef discarded eggs. **Corrected On-Site**
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....vegan mayonnaise made by chick peas date marked 3/1 /23 at dressings reach in cooler
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cheese 52°, blue cheese sauce 50°, cut lettuce 54°, dressing 54° in flip top sauté reach in cooler across from fryer at kitchen being held less than 4 hours , employee time marked....Cut lettuce, spinach , green mixed all at 49° in walk in produce cooler being held less than four hours. Chef moved another acceptable walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing...stored whisk in handwashing sink at cook line.....scoop , container stored in handwashing sink at pizza station l chef moved . **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza station, bar . Chef provided and server station. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at pizza station, bar chef provided **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees at pizza station , bar .
31B-04-4
Basic - Food not stored at least 6 inches off of the floor...milk , water at beer cooler .
08B-47-4
17
Nov 9, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cooked octopus stored in ROP thawed in walk in cooler
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked clam chowder in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cooked octopus stored in ROP thawed in walk in cooler
01B-13-4
Basic - Old labels stuck to food containers after cleaning. Operator moved to ware washing and employees removed and rewashed **Corrected On-Site**
16-46-4
61
Frequently Asked Questions
When was Pga National Resort and Spa Honeybelle last inspected?
The most recent health inspection at Pga National Resort and Spa Honeybelle on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pga National Resort and Spa Honeybelle?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Pga National Resort and Spa Honeybelle.
How does Pga National Resort and Spa Honeybelle compare to other restaurants in Palm Beach Gardens?
Pga National Resort and Spa Honeybelle most recently scored 70 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Pga National Resort and Spa Honeybelle's inspection record improved over time?
Results have been roughly steady. Inspections at Pga National Resort and Spa Honeybelle have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pga National Resort and Spa Honeybelle 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 Pga National Resort and Spa Honeybelle inspected?
Based on the inspection history on file, Pga National Resort and Spa Honeybelle is inspected around three times per year on average.
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