DirtyFLRestaurant Inspection Data

PALMS GRILLE

Based on 6 health inspections, PALMS GRILLE in WESTON has earned a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.

16102 Emerald Park Circle
Florida, 33331
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 10942280

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed large white cutting board. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed operator engaged in food preparation with bracelet on left wrist.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed operator engaged in food preparation without hair restraint.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed on short speed rack next to cook line - scallops thawing at room temperature (30F) operator ran item under water. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floor between equipment throughout kitchen.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezers -Raw pork (not commercially packaged) stored over cookies. Raw stuffed chicken (not commercially packaged)stored over cooked beef. Employee removed and stored correctly.
  • 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. Observed at reach in cooler - on-site Garlic sauce marked 9/30/25
  • 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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler - on-site Garlic sauce marked 9/30/25
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee dropped off soiled plates then proceeded to grab plated food. Employee washed hands properly. 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 cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - heart of palm (45F - Cold Holding) as per employee item not portioned or prepared today. Item held out of temperature for unknown time. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - heart of palm (45F - Cold Holding) as per employee item not portioned or prepared today. Item held out of temperature for unknown time. See stop sale.

Inspection Date: 3/28/2025

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed in kitchen racks of clean plates not stored at least 6 inches above floor.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed in kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on preparation counter. Employee stored correctly. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Employee stored correctly. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator couldn't find device.
  • 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. Observed in flip top cooler across from grill - cooked mushrooms without date mark.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed under sink in cook line - spay bottle unlabeled.

Inspection Date: 12/11/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to dishwasher machine Repeat Violation Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked Nova salmon platter not identified as raw.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink in kitchen next to exit door in kitchen. Operator provided item. Corrected On-Site

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8469314

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in rear kitchen, employee cleaned and sanitized Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Prep table in cook line, two soiled wiping cloths, employee removed. Corrected On-Site
  • 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. Poster emailed to operator **Corrective Action Taken**

Inspection Date: 8/11/2023

Inspection #: Visit ID: 8468778

  • N/A:No Violations Were Observed

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8353620

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Main kitchen salad station- observed crates of clean plates being stored on the floor.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen salad station cold holding unit- observed employee beverage cup on prep table. Employee removed cup. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen salad station cold holding unit- observed employee's cellphone and personal bag at cold holding unit prep table. Employee removed items. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen walk in cooler #2- observed employee bottle of coconut water inside cooler. Employee removed coconut water. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloth on cold holding unit prep table. Employee removed wiping cloth. Corrected On-Site
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Main kitchen at 3 compartment sink- observed spray bottle of Home Defense insect killer on equipment shelf.
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Cook line reach in freezer- observed open bag raw shrimp being stored with ready to eat vegetables.
  • 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 cold held at greater than 41 degrees Fahrenheit. Cook line low boy cooler- observed chicken soup, tilapia, mashed potatoes, marinara, vegetables, cheese sauce, pasta, raw beef patties, skirt steak temperature ranges 48-51. Low boy cooler ambient temperature 44 degrees F. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line low boy cooler- observed chicken soup, tilapia, mashed potatoes, marinara, vegetables, cheese sauce, pasta, raw beef patties, skirt steak temperature ranges 48-51. Low boy cooler ambient temperature 44 degrees F. See Stop Sale. Warning