DirtyFLRestaurant Inspection Data

LEVIN PALACE

4850 RYNA GREENBAUM DR

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10805976

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. Warning - From follow-up inspection 2025-03-26: At walk in cooler: chicken and rice soup (47F at 9:00am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: crepes with cheese (117F -at 9:40am Reheating) As per operator, reheating since 7am. Item did not reheat for hot holding in a total of 2 hours to 135F. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. Warning - From follow-up inspection 2025-03-26: At walk in cooler: chicken and rice soup (47F at 9:00am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. Admin Complaint

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10715840

  • 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 walk in cooler: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of peel tomatoes Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef enter kitchen then began touching clean plate with butter packets; no hand wash. Advised operator that chef should wash hands. Warning
  • 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. Observed employee touch glasses then touched clean handle of walk in cooler to enter; no hand wash. Advised operator that employee should wash hands. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: crepes with cheese (117F -at 9:40am Reheating) As per operator, reheating since 7am. Item did not reheat for hot holding in a total of 2 hours to 135F. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: crab bisque (53F at 9:30am- Cooling); beets soup (52F at 9:30am- Cooling) As per operator, both items cooling overnight in cooler. Items did not cool from 135F to 41F in a total of 6 hours. Items stored in large quantities. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On dining tables: whipped butter with milk (67F - Cold Holding) As per operator, stored since 15 mins. Not prepped or portioned today. Operator moved to quick chill. At low boy reach in cooler: whipped butter with milk (50F - Cold Holding) As per operator, stored since 1.25hrs. Not prepped or portioned today. Operator moved to quick chill. At back prep area on rolling rack: cut lettuce (45F - Cold Holding) As per operator, cut yesterday and stored in cooler. Removed from cooler on rolling rack since 24mins. Not prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line sitting on shelf near expo line: hard boiled eggs (118F - Hot Holding) As per operator, cooked and stored since 2 hours. Advised operator to reheat to 165F. Warning
  • 03E-04-5:High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. At steam table: crepes with cheese (117F -at 9:40am Reheating) As per operator, reheating since 7am. Item did not reheat for hot holding in a total of 2 hours to 135F. See stop sale. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area on rolling rack: cut tomatoes (56F at 9:20am; 57F at 10:05am - Ambient Cooling) As per operator, cooling since 9am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Item covered tightly with plastic wrap. Operator moved item to cooler to quick chill. **Corrective Action Taken** Warning

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8733638

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At Walk-in Freezer;Raw portioned beef over dough Operator fixed Corrected On-Site

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8575155

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 #10 cans of peeled tomatoes
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line pooled eggs (51F - Cooling)@11:50 since 11:00am 54F @ 12:40pm; pooled egg whites (54F - Cooling)@11:50am since11:00am 56F @ 12:40pm. At expo line reach in cooler slaw (52F - Cooling)@ 11:58 since 11:00am 56F @1:12 pm; potato salad (57F - Cooling)since 11:00am 56F @1:12pm Operator applied ice to pan to facilitate cooling. All these products will not reach 41F within 4 hours. **Corrective Action Taken**

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8574983

  • 14-69-4:Basic - - From initial inspection : Basic - Heavy Ice buildup in walk-in freezer floor Warning - From follow-up inspection 2023-12-15: Light ice buildup now **Time Extended**

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8355235

  • 08B-38-4:Basic - Food stored on floor. Box of steaks stored on floor under shelve in walk in freezer. Warning
  • 14-69-4:Basic - Heavy Ice buildup in walk-in freezer floor Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth bucket quat 0 ppm on cook line, washcloth bucket fresh at three compartment sink quat 0 ppm, three compartment sink quat 0 ppm.( soap bucket hooked up) changed sanitizer gallon primed and tested quat 200 ppm. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of raw turkey burgers stored over bag of French fries in walk in freezer. Explained. Warning
  • 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. cooked beets 40 cooked on 11/30 as per date marked, cinnamon butter 40 f mixed on 12/3 as per date marked, tzatziki sauce 39 prepared on site on 11/17 as per date marked. Yogurt and dill mix, today's date 12/14/2023 Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. cooked beets 40 cooked on 11/30 as per date marked, cinnamon butter 40 f mixed on 12/3 as per date marked, tzatziki sauce 39 prepared on site on 11/17 as per date marked. Yogurt and dill mix, today's date 12/14/2023 Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 71 f in bowls at front counter, ( not prepared or portioned today ) noodles 67 f next to soup at front counter cooked yesterday and brought out at 11:30 am less than 3 hours. Explained temperature controlled for safety and emailed the form sliced turkey 47 f on ice at front counter since 10:30 am as per employee sliced yesterday moved from walk in cooler today at 10:30 am.current time 1:38 pm, , cream cheese packet 45 f in double door cooler in the kitchen not prepared or portioned today. Potato salad 49 f ( date marked 12/12 preparation and portioned date ) coleslaw 51 f ( date marked 12/13 preparation and portioned date ) in double door cooler in the kitchen. Repeat Violation Admin Complaint
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut tomatoes 53 f on ice sliced at 8 am. Current time 1:39 pm ( ambient cooling 5 hour 39 minutes) Warning
  • 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. cut tomatoes 53 f on ice sliced at 8 am. Current time 1:39 pm ( ambient cooling 5 hour 39 minutes) Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one. Warning