DirtyFLRestaurant Inspection Data

PALM DINER

9860 S MILITARY TRL STE J1

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/8/2025

Inspection #: 3602183

Inspection Date: 7/7/2025

Inspection #: 3602183

Inspection Date: 1/24/2025

Inspection #: Visit ID: 8867359

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at reach in cooler grooved cutting board.
  • 14-69-4: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.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed next to stove standing water next to floor drain.
  • 14-31-5: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
  • 08A-20-5: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
  • 03B-01-6: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
  • 41-10-4: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
  • 02C-02-5: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
  • 41-17-4: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

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8719555

  • 06-09-1: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.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler soiled
  • 22-41-4: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
  • 01B-32-4: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.
  • 08A-05-6: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
  • 01B-13-4: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.
  • 03A-02-5: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
  • 03B-01-6: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

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