PALMAR

200 E FLAGLER ST UNIT 309

★½☆☆☆ (1.9/5)

Based on 4 health inspection reports

All Inspection Reports

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.

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

Inspection #: Visit ID: 8506096

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

Inspection #: Visit ID: 8362884

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.

★★★★☆ (4.0/5)

(26 reviews)

✓ Restaurant

Takeout

Delivery

Dine-in

Last Enriched At: 5/14/2025

Enriched Reports: 0 of 0