DirtyFLRestaurant Inspection Data

PALM DINER

9860 S MILITARY TRL STE J1

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/18/2024

Inspection #: Visit ID: 8696821

  • 14-17-4: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**
  • 45-02-4:- 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:

Inspection Date: 6/18/2024

Inspection #: Visit ID: 8695812

  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead roaches on ground under cook line flip top cooler in kitchen. Observed 6 dead roaches on ground in expo/prep area next to 1 door glass reach in cooler in kitchen Warning - From follow-up inspection 2024-06-18: Observed 3 dead roaches in kitchen area of establishment **Time Extended**
  • 14-17-4: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**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 30+ live roaches inside of back compressor area of cook line flip top cooler in kitchen Warning - From follow-up inspection 2024-06-18: Observed approximately 8 live roaches on/ in between wooden 2x4 supporting shelf above cook line flip top **Time Extended**
  • 45-02-4:- 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:

Inspection Date: 6/17/2024

Inspection #: Visit ID: 8687568

  • 35A-03-4:Basic - Dead roaches on premises. Observed 2 dead roaches on ground under cook line flip top cooler in kitchen. Observed 6 dead roaches on ground in expo/prep area next to 1 door glass reach in cooler in kitchen Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored on top of sauerkraut in cook line flip top cooler. Operator reorganized Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 30+ live roaches inside of back compressor area of cook line flip top cooler in kitchen Warning
  • 01B-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. cooked potatoes (50F); cooked sweet potatoes (51F); cooked rice (51F); cooked pasta (49F); cooked matzo balls (50F); tsazki sauce (50F); tuna salad (50F); butter packets (50F-52F); cooked stuffed peppers (50F); cooked moussaka (49F); liquid egg (50F-51F); cooked vegetable mix (51F); raw gyro cone (49F); raw beef (48F); raw pork (48F); corned beef (47F); Raw Shell Egg ambient (49F) being held in walk in cooler overnight. Monitored unit for approximately 1 hour with no changes in temperature. Foods not prepared or portioned today Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (50F); cooked sweet potatoes (51F); cooked rice (51F); cooked pasta (49F); cooked matzo balls (50F); tsazki sauce (50F); tuna salad (50F); butter packets (50F-52F); cooked stuffed peppers (50F); cooked moussaka (49F); liquid egg (50F-51F); cooked vegetable mix (51F); raw gyro cone (49F); raw beef (48F); raw pork (48F); corned beef (47F); Raw Shell Egg ambient (49F) being held in walk in cooler overnight. Monitored unit for approximately 1 hour with no changes in temperature. Foods not prepared or portioned today. See Stop Sale Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand wash sink. Operator provided Corrected On-Site Warning
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to cook line hand wash sink

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8478599

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on cook line
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line
  • 31A-11-4: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
  • 53B-14-5: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.

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8341379

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop pasta. Walk In Cooler
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server chewing gum while serving food.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 45, Ham 45 Walk In Cooler
  • 16-32-5: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