DirtyFLRestaurant Inspection Data

PALM AVENUE DELI

1289 North Palm Avenue
Sarasota, Florida, 34236
Sarasota County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/18/2025

Inspection #: Visit ID: 8843043

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Liver spread thawing in standing water. Chef placed the liver in the walk in cooler. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean equipment without washing their hands. The employee was informed and properly washed their hands.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked fish in the walk in cooler. Chef removed the ground beef. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items were stored in the walk in cooler with date marks of, butter milk brine 1/21, Cooked pasta 2/8 chicken stock 2/10. Chef discarded the items.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. The following items were stored in the walk in cooler with date marks of, butter milk brine 1/21, Cooked pasta 2/8 chicken stock 2/10. Chef discarded the items
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw (51 F - Cold Holding); Potato salad (52F - Cold Holding) Coleslaw stored stacked in a pan in the top of the reach in cooler in the front corner area. Chef stated the items were stored in the reach in cooler for approximately 1 hour. Chef placed the items in the bottom of the reach in cooler. **Corrective Action Taken**
  • 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. Operator filled out emailed forms before the end of the inspection. **Corrective Action Taken**

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8842483

  • N/A:No Violations Were Observed

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8729365

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee containers stored next to the hand washing sink in the front counter area. Chef removed the containers. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks store preparation tables in the cook line area and the back preparation area. Employees removed the drinks. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over cooked vegetables and ready to eat sauces in the walk in cooler. Chef removed the salmon. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored over beef steak in the drawer reach in cooler on the cook line. Chef removed the steak. Corrected On-Site Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food handler training expired on 2/9/24. Warning

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8482453

  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Vegetable soup stored in the reach in cooler with a date mark of 3/23. Chef discarded the soup.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then clean dishes without washing their hands. Dishwasher rewashed the dishes and washed their hands. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vegetable soup stored in the reach in cooler with a date mark of 3/23. Chef discarded the soup.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 54F stored stacked above the fill line in the top section of the reach in cooler on the cook line. Chef stated the cheese was stored in the reach in cooler for approximately 30 minutes. Chef emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8350889

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean utensils without washing hands. Employees removed the utensils to be sanitized and washed their hands. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter on time as a public health control in the wait station area with no time marks. Chef stated stated the butter had been at room temperature for approximately 1 hours. Chef placed time marks on the butter. 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. Pre cooked commercial sausage 118F stored in hot holding on the cook line. Chef stated the sausage had been in hot holding for 20 minutes. Employee reheated the sausage to 192F and placed them in hot holding. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used the hand washing sink on the cook line to rinse a utensil Employee removed the utensil to be sanitized. **Corrective Action Taken**
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Tuna salad, Salmon salad and Egg salad packaged for grab and go stored display reach in cooler in the front counter area with no date marks. Chef stated the items had been prepared on 8/23. Chef placed data marks on the containers. Corrected On-Site