PALM DINER

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then touch clean handle without washing hands . Discussed with manager employee washing hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler at cook line ; diced ham (45F), sausage 45f. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added ice to foods. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling tile missing. Observed ceiling tile missing at cook line area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards at cook line with cut marks and is no longer cleanable at cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees with no hair restraints at cook line engaging in food preparation. Advised employees to wear hairnets. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.

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

Basic - Single-service articles improperly stored. Observed to go plates stored on top of shelf that are exposed to dust.

Basic - Stored food not covered. Observed stored chicken fingers and fries not covered in one door glass freezer at cook line .

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving in walk in cooler with rust that has pitted the surface.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed soap and chlorine mixed together in sanitizer bucket. Operator remade sanitizer bucket. Corrected On-Site

High Priority - Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair and then proceeded to handle clean plate. Discussed with operator. Employee washed hands. Corrected OnSite Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed in one door refrigeration at cook line raw calories over pancake batter. Operator stored raw calamari properly. Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in one door refrigeration at cook line. Pancake batter 69F. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed into walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint Priority: High Priority

Intermediate - Observed: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then proceeded to touch clean plate without washing hands and changing gloves. Discussed with operator. Employee washed hands. Corrected On-Site Priority: High Priority

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta not date marked. Operator labeled 08/23/25. Corrected On-Site Repeat Violation Priority: Intermediate

High Priority - Nonfood-grade bags used in direct contact with food. Observed bagels stored in non food grade bags. Operator stored bagels in proper food grade bags. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler Raw chicken stored next to raw beef and raw pork. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table at cook line sausage and gravy (108F - Hot Holding). Food held in unit less than 2 hours. Observed not enough water in steam table. Operator reheated in microwave to 165F or more. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed at cook line above the pancake grill butane fuel and grill glass cleaner stored. Operator stored properly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. #1 Observed in walk in cooler stuffed bell peppers not date marked. Operator labeled 1/20/25. #2 Observed in walk in cooler cooked ribs not date marked. Operator labeled 1/20/25 Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. #1 Observed at dishwashing area spray bottle unlabeled. Operator labeled degreaser. #2 Observed at dishwashing area spray bottle unlabeled. Operator labeled bleach. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at reach in cooler grooved cutting board.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer ice build up on ceiling and vent system.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed next to stove standing water next to floor drain.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Sanitizer empty. Operator replaced and primed. Retested at 100ppm Corrected On-Site

High Priority - Food stored in a container that previously held a toxic substance. Ready to eat carrots stored in chemical buckets in walk in cooler. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over cooked turkey in 2 drawer cooler at cook-line., Raw shrimp stored over corned beef and ham at 2 drawer cooler on cook line. Operator reorganized. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw Mahi fully thawed in rop labeled packaging to be removed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (65F-70F). Being held on tray on top of pans above fill line in cook line flip top. Operator states item has been out for approximately 1.5 hours. Operator moved cheese to reach in cooler. Retook temperature 1 hour later at 53F Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (98F - Hot Holding) being held at room temperature for less than 1 hour, operator reheated to 165F+ and put in steam table Corrected On-Site

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. Raw Mahi fully thawed in rop labeled packaging to be removed see stop sale.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler soiled

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-06-18: Time Extended - From follow-up inspection 2024-06-18: Next unannounced Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to cook line hand wash sink - From follow-up inspection 2024-06-18: - From follow-up inspection 2024-06-18:

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used to dump ice. Discussed with operator Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 45, Ham 45 Walk In Cooler

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test strip used to test quat sanitizer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop pasta. Walk In Cooler

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server chewing gum while serving food.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Reach In Cooler

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection. Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.

Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Stored food not covered. Potatoes. Walk In Cooler

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing. Dump ice

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Basic - Stored food not covered. Chicken, Potatoes, Walk In Cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around Dish washing area

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.observed cooks cracking eggs then pick up spatula. Employee washed hands Corrected On-Site - From follow-up inspection 2022-05-25: Not observed. Next unannounced Time Extended

High Priority - - From initial inspection : 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 servers plating toast and bagels with bare hands after toasting. Operator provided deli paper. Corrected On-Site - From follow-up inspection 2022-05-25: Not observed. Discussed with operator. Next unannounced Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time Observed overstocked Chopped Lettuce inside flip top cooler on cook line at 9:45 (55F ambient cooling )per operator product ambient cooling since 9:15. Rechecked at 12pm same temperature.. Operator iced down product Corrective Action Taken - From follow-up inspection 2022-05-25: Not observed. Next unannounced Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food re-served to customers....single serve butter 78° in reach in cooler . Operator stated butter bring from the dining table .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream cheese 66° temperature control on ice being held less than four hours, employee discarded food. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food re-served to customers....single serve butter 78° in reach in cooler . Operator stated butter bring from the dining table . Stop sale issue. Operator discarded food. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at server station.

Basic - Clean utensils knife stored between equipment at cook line . Operator moved Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...cook

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....dishwasher. Washing hands after discussed. Corrected On-Site

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....Cook grabbed cut lettuce, cut tomatoes, cut onion for sandwich with bare hands . Employee Discarded food. Employee putting gloves on hands after discussed without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above cooked chicken at reach in cooler. Employee properly stored food. 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....raw fish 61° in reach in cooler . Fish was out but operator not aware how long .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw fish 61° in reach in cooler . Fish was out but operator not aware how long . Stop sale issue. Operator discarded food. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled...soap water spray bottle.