DirtyFLRestaurant Inspection Data

PALM TREE CLUB

Food safety records indicate PALM TREE CLUB in ORLANDO has 4 inspections with a 2.0/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

9101 INTERNATIONAL DR STE 1008

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 10941003

Met Inspection Standards

2 high, 3 int, 5 basic

  • 36-36-4:Basic - Ceiling tile missing./over manager's office.
  • 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 tuna/cut and removed completely from the packaged/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour and sugar bins at back kitchen/ Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener holder soiled. Bar dish machine curtains 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./chlorine 0ppm/bar dish machine./rechecked 50ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over ginger/sushi reach in cooler/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards at cook line.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

7/29/2025· 7mo ago

Visit ID: 13466733

Met Inspection Standards

1 high, 4 int, 9 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./throughout the kitchen.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./most chef in kitchen with no beard guards.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor./a case of shrimp on walk in freezer floor/ Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./water temperature 95F/ Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./cooked artichokes, raw wagyu beef and cooked short ribs. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked artichokes, raw wagyu beef and cooked short ribs using reduced oxygen packaged holding more than 48 hours or with no date on the products.
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired./rinse temperature only reaching 114F. Heat strips failed to turn color. After several tries, heat strips turned black. Corrected On-Site
  • 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./sushi rice/form emailed to chef.
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Repeat Violation
  • 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.

4/22/2025· 10mo ago

Visit ID: 10713233

Met Inspection Standards

3 high, 3 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed employee wearing a watch while preparing food.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of standing water/cook line reach in cooler.
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./cooked brisket packaged using a reduced oxygen method without a HACCO plan in walk in cooler/bag cut immediately/ **Corrective Action Taken**
  • 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./chlorine 0ppm/ran out of sanitizer/rechecked 50ppm/ Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over pickles, walk in cooler/ Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served.
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service./emailed to chef, printed and posted. Corrected On-Site

11/5/2024· 1y 4mo ago

Visit ID: 8854623

Met Inspection Standards
  • N/A:No Violations Were Observed