DirtyFLRestaurant Inspection Data

PALMS POOL BAR

PALMS POOL BAR in ORLANDO has 8 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

6677 SEA HARBOR DR

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

12/29/2025· 2mo ago

Visit ID: 10892669

Met Inspection Standards

1 high, 1 int, 1 basic

  • 29-17-4:Basic - Waste line missing at soda gun holster. At bar
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn salad (45F - Cold Holding) top of make table. Operator states lid open too long. In unit less then 2 hours. Will keep lid closed and monitor **Corrective Action Taken**
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind bar Corrected On-Site

5/30/2025· 9mo ago

Visit ID: 10720326

Met Inspection Standards

1 int, 3 basic

  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tiles missing in the back dry storage room.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed no current license displayed in the pool bar. Chef notify Director of restaurant to find copy. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee slicing radishes prior to washing.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board has white residue on the surface recommend to replace or resurface.

2/20/2025· 1y ago

Visit ID: 10758559

Met Inspection Standards

2 high, 1 int

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer at make table, raw fish over cooked chicken. Corrected On-Site - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (79F - Hot Holding) In unit less then 1 hour, operator will reheat **Corrective Action Taken** - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended** - From follow-up inspection 2025-02-20: **Time Extended**

1/13/2025· 1y 1mo ago

Visit ID: 10727207

Follow-up Inspection Required

2 high, 3 int

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer at make table, raw fish over cooked chicken. Corrected On-Site - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (79F - Hot Holding) In unit less then 1 hour, operator will reheat **Corrective Action Taken** - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon in poke bowl. Warning - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2025-01-13: Admin Complaint
  • 02B-02-5:Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2025-01-13: Admin Complaint
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar - From follow-up inspection 2024-11-21: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**

11/21/2024· 1y 3mo ago

Visit ID: 10719861

Follow-up Inspection Required

2 high, 3 int

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer at make table, raw fish over cooked chicken. Corrected On-Site - From follow-up inspection 2024-11-21: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (79F - Hot Holding) In unit less then 1 hour, operator will reheat **Corrective Action Taken** - From follow-up inspection 2024-11-21: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon in poke bowl. Warning - From follow-up inspection 2024-11-21: **Time Extended**
  • 02B-02-5:Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning - From follow-up inspection 2024-11-21: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar - From follow-up inspection 2024-11-21: **Time Extended**

11/14/2024· 1y 3mo ago

Visit ID: 8766022

Follow-up Inspection Required

3 high, 3 int

  • 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. At bar, tested at 0ppm Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer at make table, raw fish over cooked chicken. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (79F - Hot Holding) In unit less then 1 hour, operator will reheat **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon in poke bowl. Warning
  • 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. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar

3/20/2024· 1y 11mo ago

Visit ID: 8579357

Met Inspection Standards

1 high, 1 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of reachin cooler, at prep sink
  • 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. At bar, tested at 0ppm. Container was empty. Replaced container,retested at 100 Corrected On-Site

12/20/2023· 2y 2mo ago

Visit ID: 8369594

Met Inspection Standards

1 high, 1 int

  • 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. 0 ppm. Will have serviced before opening or will use triple sink to sanitize
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade