The Palencia Club
Last inspected: Oct 29, 2025
50
Score
Across the available record, The Palencia Club has six inspections on file, the first dated 2022. The most recent visit was on Oct 29, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The pattern that stands out is “operator is doing a special process”, which has been cited three times.
By comparison, the average St. Augustine facility scores 81, putting The Palencia Club on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Oct 29, 2025
Food-Licensing Inspection
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut spring mix (45F - Cold Holding); cut tomatoes (45F - Cold Holding) in flip top reach in cooler on secondary make line adjacent to main cook line, per chef lid has been left open for less then 1 hour while containers had plastic covering removed.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers stored over mushroom caps under grill on cook line, mushrooms moved. Cooked shrimp and empanada wraps under raw lobster tails in small walk in cooler in prep area, shrimp and wraps moved. Raw beef stored over pesto sauce in reach in cooler on main make line, sauce moved. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open bag of hot dogs in reach in cooler between main cook line and perp area, per chef bag was opened Sunday.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in prep area by office blacked by trash can, trash can moved. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef not able to find any device for testing hot water temperature in dish machine.
16-62-1
Basic - Food stored on floor. Cooking oil at end of cook line under hand wash station, oil moved. **Corrected On-Site**
08B-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee on cook line preparing food.
13-04-4
50
Apr 23, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cava pasta date marked 4/15.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken stock at 50°. (Overnight temperatures).
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. Chicken stock at 50°. (Overnight temperatures).
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen . Sanitizer. **Repeat Violation**
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service To go containers not inverted. Moved by manager. **Corrected On-Site**
25-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
52
Jul 23, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in kitchen around secondary make line near main cook line. 1 live flying insect at the downstairs bar area. 1 live flying insect inside downstairs food storage area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw hamburger patties stored over bag of corn dogs in reach in freezer on cook line. Also undercooked tuna stored with cut cabbage and over various sauce bottles in reach in cooler on side make line in kitchen. All items rearranged **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored over side of dish machine where clean plates/utensils/equipment come out of. Spray bottles of fabuloso stored facing server trays on rack near dish machine. Spray bottle of sanitizer and soap stored with bolted water at hand wash station in server area by double doors to dining area. All chemicals removed **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter at mop sink in closest in kitchen.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of blue liquid on rack in mop closest **Repeat Violation**
41-17-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conduct reduced oxygen packaging on site and has submitted a HACCP plan to the division, but has not submitted any corrections to their plans as requested from email from November 20,2023. Violation already submitted for administrative action on callback inspection from today.
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine near stairs in kitchen.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dry storage area. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean glasses at upstairs bar area, left overnight, not inverted or covered.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep table in back prep area by walk in cooler. Container moved **Corrected On-Site**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of range oven on cook line.
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asperges and broccolini over bread in walk in cooler by office, produce moved **Corrected On-Site**
08B-17-4
33
Nov 16, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment using reduced oxygen packaging for raw meats including fish in 10K bags and for block cheese. Operator has been in communication with Special Processes in regards to a HACCP that will be submitted. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-11-16: At time of follow up inspection no HACCP plan has been received by the special processes team. Operator half way done completing the plan to be sent over. **Time Extended**
03G-50-1
90
Mar 29, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment currently vacuum packaged raw meats including fish, establishment does have 10k bags for the packaging of fish. Inspector provided HACCP Template. **Corrective Action Taken**
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer in on the back prep line has mold like substance build up on the door gasket. Reach in cooler under the flat top grill has build up of food debris at the base of the cooler.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Middle prep line ceiling vents and surrounding tiles have build up of dust.
36-34-5
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. In the walk in cooler, fully thawed vacuum packaged tuna filets.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table on the cold side of the cook line and on the shelf next to the microwave on the main cook line. **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee actively working with food with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal bowls stored on shelf over the cold cook line stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Next to the hand wash sink opposite the fryers reach in cooler, jug of fryer oil stored on the floor.
08B-38-4
55
Oct 27, 2022
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Frequently Asked Questions
When was The Palencia Club last inspected?
The most recent health inspection at The Palencia Club on file is from Oct 29, 2025. The public record contains six inspections in total.
What is the most common violation at The Palencia Club?
Across the inspection record, “operator is doing a special process” has been cited three times, more than any other issue at The Palencia Club.
How does The Palencia Club compare to other restaurants in St. Augustine?
The Palencia Club most recently scored 50 out of 100, which is lower than the St. Augustine average of 81.
Has The Palencia Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Palencia Club have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Palencia Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Palencia Club inspected?
Based on the inspection history on file, The Palencia Club is inspected around two times per year on average.
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