The Butcher's Club
Last inspected: Mar 16, 2026
67
Score
The Butcher's Club appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Mar 16, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
The pattern that stands out is “live”, which has been cited two times.
The Butcher's Club's latest score of 67 falls below the Palm Beach Gardens average of 81. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Personal Cleanliness
FL-40
67
Nov 17, 2025
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Feb 25, 2025
Food-Licensing Inspection
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Dec 12, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-12-12: Observed dish machine at 135F **Admin Complaint**
22-57-6
86
May 8, 2024
Routine - Food
No violations found.
100
Jan 30, 2024
Routine - Food
6 critical violations. 3 major violations.
View 9 violations
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. Employee touched their face and then proceeded to grab clean dishes- to prepare chocolate chip cookies- educated operator- employee washed hands. **Corrected On-Site**
12A-25-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar area- observed approximately 25 small flying insects at bar area landing on bar counter and bar reach in coolers **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler at end of cookline- non food grade paper towels lining container with cut mixed greens. **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 inside kitchen- raw prawns stored over vegetables- operator removed prawns. **Corrected On-Site**
08A-05-6
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 walk-in cooler- herb butter 47-48F- cold holding, raw prawns 47-48F- cold holding, cooked onion dip- 47-48F- cold holding, French onion soup 47-48F- cold holding, chicken au ju 47-48F- cold holding, Cooked potatoes 48F- cold holding, milk 47-48F- cold holding, raw shell eggs 47-48F- cold holding, cooked pasta 47-48F- cold holding, shredded cheese 47-48F- cold holding, butter 47-48F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler- herb butter 47-48F- cold holding, raw prawns 47-48F- cold holding, cooked onion dip- 47-48F- cold holding, French onion soup 47-48F- cold holding, chicken au ju 47-48F- cold holding, Cooked potatoes 48F- cold holding, milk 47-48F- cold holding, raw shell eggs 47-48F- cold holding, cooked pasta 47-48F- cold holding, shredded cheese 47-48F- cold holding, butter 47-48F-cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At second walk incooler - chicken stock 50-57F at 1:35 to 49-57F at 2:10 ( cooling since 10:00)- food stored in large quantity and covered - at current rate of cooling food will not reach to 41F within remaining time- operator placed ice to quick chill.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink by cookline- large quantity of ice inside hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
30
Mar 13, 2023
Routine - Food
6 critical violations. 3 major violations.
View 9 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....over 400 ppm, employee delusion at 200 ppm. **Corrected On-Site**
22-43-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....butter date marked 3/1, artichoke 3/1, beef soup 2/28 in walk in cooler. Stop sale issue. Employee discarded food. **Corrected On-Site**
02C-01-5
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....butter date marked 3/1, artichoke 3/1, beef soup 2/28 in walk in cooler.
01B-13-4
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...mashed potatoes for chicken 45°-46° in tall reach in cooler . Per chef food was cooked yesterday.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...mashed potatoes for chicken 45°-46° in tall reach in cooler . Per chef food was cooked yesterday. Stop sale issue. Employee discarded food. **Corrective Action Taken**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....live small flying insects approximately 4 at bakery station. Employee killed and cleaned . **Corrected On-Site**
35A-02-6
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 - Handwash sink not accessible for employee use at all times...blocked by table , garbage can at prep station, employee moved garbage can . **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
31B-02-4
30
Nov 4, 2022
Routine - Food
2 critical violations. 2 major violations.
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. Thawed cooked shrimp stored in ROP in walk in cooler. Item was packaged on site
03G-04-5
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. Thawed cooked shrimp stored in ROP in walk in cooler. Item was packaged on site
01B-13-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster consumer advisory. Operator posted **Corrected On-Site**
02A-01-4
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Discussed with operator
01C-05-4
61
Frequently Asked Questions
When was The Butcher's Club last inspected?
The most recent health inspection at The Butcher's Club on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at The Butcher's Club?
Across the inspection record, “live” has been cited two times, more than any other issue at The Butcher's Club.
How does The Butcher's Club compare to other restaurants in Palm Beach Gardens?
The Butcher's Club most recently scored 67 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has The Butcher's Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Butcher's Club have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Butcher's 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 The Butcher's Club inspected?
Based on the inspection history on file, The Butcher's Club is inspected around two times per year on average.
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