PALMS GRILLE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezers -Raw pork (not commercially packaged) stored over cookies. Raw stuffed chicken (not commercially packaged)stored over cooked beef. Employee removed and stored correctly.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler - on-site Garlic sauce marked 9/30/25

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler - on-site Garlic sauce marked 9/30/25

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee dropped off soiled plates then proceeded to grab plated food. Employee washed hands properly. Corrected On-Site

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. Observed at flip top cooler - heart of palm (45F - Cold Holding) as per employee item not portioned or prepared today. Item held out of temperature for unknown time. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - heart of palm (45F - Cold Holding) as per employee item not portioned or prepared today. Item held out of temperature for unknown time. See stop sale.

Basic - Cutting board has cut marks and is no longer cleanable. Observed large white cutting board. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed operator engaged in food preparation with bracelet on left wrist.

Basic - Employee with no hair restraint while engaging in food preparation. Observed operator engaged in food preparation without hair restraint.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed on short speed rack next to cook line - scallops thawing at room temperature (30F) operator ran item under water. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floor between equipment throughout kitchen.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator couldn't find device.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in flip top cooler across from grill - cooked mushrooms without date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Observed under sink in cook line - spay bottle unlabeled.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed in kitchen racks of clean plates not stored at least 6 inches above floor.

Basic - Cutting board has cut marks and is no longer cleanable. Observed in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on preparation counter. Employee stored correctly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Employee stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked Nova salmon platter not identified as raw.

Intermediate - No soap provided at handwash sink. Observed at handwashing sink in kitchen next to exit door in kitchen. Operator provided item. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to dishwasher machine Repeat Violation Warning

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. Poster emailed to operator Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in rear kitchen, employee cleaned and sanitized Corrected On-Site

Basic - Soiled dry wiping cloth in use. Prep table in cook line, two soiled wiping cloths, employee removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- observed beef brisket 50-50 degrees F. Operator stated brisket has been inside cooler overnight. See Stop Sale.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Cook line reach in freezer- observed raw beef being stored over raw potatoes and

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. Walk in cooler- observed beef brisket 50-50 degrees F. Operator stated brisket has been inside cooler overnight. See Stop Sale.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line- observed prep cook wearing watch.

Basic - Employee with no hair restraint while engaging in food preparation. Cook line- observed prep cook with no hair restraint.

Basic - Soiled dry wiping cloth in use. Cook line reach in freezer- observed wiping cloths on prep table at microwave. Operator removed wiping cloths. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen kitchen at walk-in cooler- observed hand washing sink being blocked by trash can.

Basic - Time/temperature control for safety food thawed in an improper manner. Mail kitchen 3 compartment sink- observed frozen bags of vegetable being thawed in standing water.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink. Operator discontinued using hand wash sink as dump sink. Corrected On-Site

Basic - Food stored on floor. Observed bottle of cooking oil stored on kitchen floor. Employee stored properly. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handled dirty wet wiping cloth then proceed to cutting lettuce. Operator was told to wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (58°F - Cold Holding) on prep table in front of ovens. Operator moved to reach in cooler. Corrected On-Site

Basic - Food stored on floor. Observed case of food stored on floor in walk in freezer. Operator elevated Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water at 78°F. Operator discarded water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table next to salad cooler. Operator removed. Corrected On-Site