PALMAR
200 E FLAGLER ST UNIT 309
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/31/2025
High Priority
1
Intermediate
2
Basic
7
Total
10
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to all kitchen cooler door gaskets.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef at 53 f in room temperature. kitchen employees place the beef inside reach in cooler. **Corrective Action Taken**
- 11-27-4: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.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 1/31/2025 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 10/11/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen reaching cooler, door gasket soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 11-27-4: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.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site
Food safety inspection conducted on 10/11/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 2/27/2024
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp being thrown in standing water.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 11-27-4: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. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Corrected On-Site
Food safety inspection conducted on 2/27/2024 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 9/21/2023
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 08B-12-5:Basic - Stored food not covered. Sauce not covered inside RIC.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags in direct contact with raw vegetables inside RIC.
- 11-27-4: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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage disposal.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 9/21/2023 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).