PALO QUEMAO
350 NE 24 ST UNIT 109
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 08B-38-4:Basic - Food stored on floor. Observed caldo de sopa and yuca containers stored on the floor in the kitchen. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler with gaskets soiled. Observed walk in cooler fan covers with accumulated dust. Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw snapper stored in the walk in cooler. Operator stored properly. Corrected On-Site Warning
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handwashing sink at the front counter removed and replaced with a 3 compartment sink. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. In the kitchen. Operator placed new soap bottle. Corrected On-Site Warning
- 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. Observed employee named Andrea with expired certificate. Warning
Food safety inspection conducted on 4/2/2025 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 10/7/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tiles missing at kitchen.
- 14-11-5:Basic - Equipment in poor repair. Observed hot water handle broken at kitchen hand sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer at prep area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops inside standing water 86F on steam table.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed foam containers not inverted on shelve over reach in cooler.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in cooler.
- 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. Discussed and provided via email to manager. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand sink at kitchen. Employee removed the items. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/7/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 5/6/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. A bag of rice and multiple cases of fry oils stored on floor in dry storage area.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign worn and unable to read at front service counter's handwash sink.
- 12A-19-4:High Priority - Employee washed hands with cold water. The only handwash sink in kitchen has a broken hot water switch and unable to utilize hot water. Observed employee washed hands in this sink with water temped 73 F.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw shell eggs stored over a container of cooked pork in walk-in cooler. Employee rearranged items to prevent cross contamination.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 7 large packs of raw beef (49-51F - Cold Holding) stored on prep table in kitchen. Employee moved items to walk-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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a cooking utensil stored in handwash sink in kitchen. Employee removed. Observed a bucket with soap water stored in handwash sink at front service counter.
Food safety inspection conducted on 5/6/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 4/29/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On the chest reach in freezer lid in storage room. - From follow-up inspection 2024-04-29: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Chest reach in freezer gasket in disrepair in storage prep room. Cutting board on reach in cooler inn Kicthen with deep cut marks. Wooden boards used for serving steaks some are becoming cracked. - From follow-up inspection 2024-04-29: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. In chest freezer in back storage room. - From follow-up inspection 2024-04-29: **Time Extended**
- 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves by Three compartment sink not sealed. - From follow-up inspection 2024-04-29: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-29: **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed fake Servsafe certificate. Sebastian Garcia certificate number 96950500017, inspector went to Servsafe website and entered in certificate number and employee name, no records found. Warning - From follow-up inspection 2024-04-29: Still observed no new manager certificate provided. Sebastian Garcia. number 96950500017. Servsafe certificate. **Time Extended**
Food safety inspection conducted on 4/29/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 1/29/2024
High Priority
3
Intermediate
10
Basic
7
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On the chest reach in freezer lid in storage room.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf in reach in cooler behind bar, operator labeled and moved item to the bottom. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Chest reach in freezer gasket in disrepair in storage prep room. Cutting board on reach in cooler inn Kicthen with deep cut marks. Wooden boards used for serving steaks some are becoming cracked.
- 14-69-4:Basic - Ice buildup in reach-in freezer. In chest freezer in back storage room.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves by Three compartment sink not sealed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cooking equipment in kitchen.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in corner of kitchen.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 flies flying around wine bottles behind bar.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Beef over cilantro in walk in cooler. Raw chicken over raw shell eggs
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef 1 hour (57F - Cold Holding) item sitting on top of freezer in storage room, operator stated item was going to be prepped later, he placed item in walk in cooler. chicken (45F - Cold Holding) item in walk in cooler.
- 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes cooling for 1 hour at 108 sitting at room temperature in prep room. Operator moved item in walk in cooler. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen heavily stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tongs in Handwash sink in kitchen, owner moved. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed fake Servsafe certificate. Sebastian Garcia certificate number 96950500017, inspector went to Servsafe website and entered in certificate number and employee name, no records found. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Utilizing chlorine bleach.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen, owner placed towels by sink. Corrected On-Site 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.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only observed 2 certificates 3 other employees working longer than 60 days no certificates, all other employees are new.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serving steak cooked to order (medium rare, medium etc.) inspector provided copy operator posted. Corrected On-Site
Food safety inspection conducted on 1/29/2024 revealed 20 total violations (3 high priority, 10 intermediate, 7 basic).