DirtyFLRestaurant Inspection Data

PALM RIVER CAFE

With 7 documented inspections, PALM RIVER CAFE in TAMPA has achieved a 2.1/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 7 reports on file

7754 PALM RIVER RD

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

3/19/2026· 4w ago

Visit ID: 13652328

Met Inspection Standards

1 int, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At sandwich station reach in cooler cutting board. Warning - From follow-up inspection 2026-03-19: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in kitchen. Warning - From follow-up inspection 2026-03-19: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Repeat Violation Warning - From follow-up inspection 2026-03-19: **Time Extended**

3/16/2026· 1mo ago

Visit ID: 13455907

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At sandwich station reach in cooler cutting board. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to coffee machine in kitchen. Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in kitchen. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw bacon over unwashed green peppers. Operator relocated bacon. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: Swiss cheese 45 F, milk 45 F,stuffed potatoes 50 F, flan 48 F, roast pork 47 F, chicken empanadas 46 F, beef empanadas 48 F, cooked ham 45 F, raw bacon 48 F, white American cheese 44 F, raw shell eggs 60 F, Per operator all items have been in reach in cooler in storage room overnight. Operator did not take temperature of items this morning and ambient cooling thermometer reads 45 F. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shell eggs 54 F, American cheese 50 F Per operator items were put on prep table in ice at 7 am this morning. Time temped 10:15 am. Operator more ice at time of inspection.Repeat Violation Cold holding: Swiss cheese 45 F, milk 45 F,stuffed potatoes 50 F, flan 48 F, roast pork 47 F, chicken empanadas 46 F, beef empanadas 48 F, cooked ham 45 F, raw bacon 48 F, white American cheese 44 F, raw shell eggs 60 F, Per operator all items have been in reach in cooler in storage room overnight. Operator did not take temperature of items this morning and ambient cooling thermometer reads 45 F. Stop sale issued for all food items in reach in cooler. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Repeat Violation Warning
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

7/8/2025· 9mo ago

Visit ID: 10891669

Met Inspection Standards

1 high, 2 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on microwave in kitchen. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone,purse and glasses on shelf over microwave in kitchen.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall reach in cooler in kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shell eggs 61 F. Per operator eggs were put in reach in cooler in kitchen at 7 am this morning. Time temped 9:20 am. Operator relocated to different cooler at time of inspection. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Repeat Violation

3/6/2025· 1y 1mo ago

Visit ID: 8836133

Met Inspection Standards

3 high, 3 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table at front counter. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee has only wash bay set up with 2 bays empty.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw pork over unwashed lettuce in reach in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: beef cooked 51 F, tomato sauce 53 F, Per operator items were left in reach in cooler over night and is unaware when items went out of temperature.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: beef cooked 51 F, tomato sauce 53 F, Per operator items were left in reach in cooler over night and is unaware when items went out of temperature.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Drink and plastic container in handwash sink in kitchen. Employee removed.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site

7/22/2024· 1y 8mo ago

Visit ID: 8724072

Met Inspection Standards

1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at sandwich station. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at front counter. Operator removed at time of inspection.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler over food for establishment. Operator removed at time of inspection. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and multiple times in reach in cooler. Repeat Violation

3/26/2024· 2y ago

Visit ID: 8533507

Met Inspection Standards

3 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at sandwich station.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers in storage area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall metal reach in cooler and reach in freezer. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal cup in handwash sink at front counter. Operator removed at time of inspection. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in cooler. Repeat Violation

10/23/2023· 2y 5mo ago

Visit ID: 8345464

Met Inspection Standards

1 high, 2 int, 8 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks at front counter and prep table in kitchen. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee over bacon for restaurant. Operator moved at time of inspection.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf next to soy sauce and cooking wine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dry storage rack.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed in kitchen.
  • 22-16-4:Basic - Reach-in cooler and reach in freezers interior/shelves have accumulation of soil residues throughout kitchen. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk salt in kitchen. Repeat Violation
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in reach in freezer. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork,chicken and beef.