DirtyFLRestaurant Inspection Data

ESCAPE LOUNGE

1000 PALM BEACH INTERNATIONAL ARPRT, PRIMECLASS LOUNGE TERMINAL B, PALM SPRINGS 33406

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2025

Inspection #: Visit ID: 8773443

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over prep tables. Operator removed. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At kitchen, cooked chicken (46F - Cooling)@12:15 since 6:30pm, prior day. Product did not reach 41F within 4 hours. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At kitchen, cooked chicken (46F - Cooling)@12:15 since 6:30pm, prior day. Operator stated product was thawed and mixed with other ingredients and placed back into refrigeration. Product did not reach 41F within 4 hours. See stop sale.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No measuring device for high temperature dish machine. Repeat Violation

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8537440

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At kitchen; sanitizer bucket stored on floor. Operator removed from floor. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Left side Double door low boy reach in cooler; cooked noodles (47F - Cooling); cooked rice (47F - Cooling). Operator stated items cooling overnight, stored in deep, full containers with tightly fitting lids, did not reach 41F within 6 hours. See Stop Sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Left side Double door low boy reach in cooler; cooked noodles (47F - Cooling); cooked rice (47F - Cooling). Operator stated items cooling overnight, stored in deep, full containers with tightly fitting lids, did not reach 41F within 6 hours. See Stop Sale.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 160F). Operator stated no measuring device available for measuring utensil surface temperature. Advised Operator to acquire measuring device. Repeat Violation

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8372351

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion and peppers 114 f on top of the pan on steam table. As per employee less than 30 minutes. Explained. Manager discarded.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine sanitizer test strip turned purple and back to white over 200 ppm. Dispenser system for quat and low temp chlorine hooked up.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Washcloth bucket chlorine sanitizer test strip turned purple and back to white over 200 ppm. Dispenser system for quat and low temp chlorine hooked up.
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager christy Saintsurin working as manager for 2 years no certified food manager certificate available.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handlers working no certified food manager present.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation