DirtyFLRestaurant Inspection Data

800 PALMTRAIL GRILL

800 PALM TRAIL, UNITS 4 AND 5

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10828077

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents and surrounding ceiling tiles above cook line heavily soiled with dust and mold-like substance. Warning - From follow-up inspection 2025-04-29: Air vents and surrounding ceiling tiles above cook line heavily soiled with dust and mold-like substance. **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-04-29: Required employee training expired for all employees.**Time Extended** **Time Extended**

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10827154

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents and surrounding ceiling tiles above cook line heavily soiled with dust and mold-like substance. Warning
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach observed on expo line shelving. Two dead roaches observed behind single door reach in cooler near coffee prep station. Admin Complaint
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Approximately 10 flies observed in bar area. Approximately 3 flies observed in dry storage area. Approximately 3 flies near coffee prep station. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cesar dressing (58F - Cold Holding) held at room temperature for less than two hours on kitchen prep line. Operator moved to reach in cooler for quick chill. **Corrective Action Taken** Warning
  • 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. Baked potatoes and cooked rice held more than 24 hours in reach in two door stainless cooler for near cook line not date marked. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8733855

  • 36-17-5:Basic - Floor tiles in disrepair. Along cook line
  • 08B-38-4:Basic - Food stored on floor. Under the double ovens, a container of potatoes was stored on the floor. The bin was put up on a rack. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In outdoor mop sink, shrimp thawing in standing water. The shrimp was brought inside and placed on ice
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In the window of the cook line, bottles of chicken stock, sesame oil and lemon juice were not labeled. The operator labeled Corrected On-Site
  • 01B-01-4:High Priority - Dented can present. See stop sale. 1 can of canned tomatoes.
  • 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, rice (76F - Hot Holding) The rice was prepared at 7:00am. The rice was discarded. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the short speed rack next to the cook line, french fries (53F - Cold Holding). The fries have been out of refrigeration less than 4 hours. The fries were returned to refrigeration to chill and cold hold. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, marinara (101F - Hot Holding); rice (76F - Hot Holding); short rib (91F - Hot Holding). Marinara sauce was reheated on the stove this morning then moved to the steam table less than 3 hours ago. The marinara has been reheated to 173F. The rice was prepared at 7:00am. The rice was discarded. See stop sale Short rib was removed from the refrigerator less than 3 hours ago. The short rib has been removed to the oven to be reheated to 165F to hot hold.
  • 53A-03-7: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/ Amy Mandile 5/22/19
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the soda gun nozzle was soiled.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the front line, a bin containing items on TPHC, sour cream and tzatziki sauce, time marked with no plan.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8562635

  • N/A:No Violations Were Observed

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8562271

  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed. Corrected On-Site Warning - From follow-up inspection 2023-12-07: **Time Extended**

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8355465

  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar. Bar tender removed. Corrected On-Site Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed. Corrected On-Site Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles, on the floor at cook line. Cook placed on a shelf. Corrected On-Site Warning
  • 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 0ppm. Operator set up triple sink QAC 200ppm. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab Cannes over cooked turkey on speed rack in walk in cooler. Operator removed crab cakes. Corrected On-Site Warning