PALM RIVER CAFE

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

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

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in kitchen. Warning - From follow-up inspection 2026-03-19: Time Extended

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on microwave in kitchen. Repeat Violation

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.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall reach in cooler in kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Raw pork over unwashed lettuce in reach in cooler.

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.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Drink and plastic container in handwash sink in kitchen. Employee removed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site

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

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.

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.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.

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

Basic - Cutting board has cut marks and is no longer cleanable at sandwich station. Repeat Violation

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.

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.

Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

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

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

Basic - Cutting board has cut marks and is no longer cleanable at sandwich station.

Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers in storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall metal reach in cooler and reach in freezer. Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

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.

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

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.

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.

Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dry storage rack.

Basic - Floor not cleaned when the least amount of food is exposed in kitchen.

Basic - Reach-in cooler and reach in freezers interior/shelves have accumulation of soil residues throughout kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk salt in kitchen. Repeat Violation

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 pork held over fully cooked sausage in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shell eggs 54 F, operator stated eggs were taken out 30 mins prior. Operator relocated eggs to reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards in kitchen and can opener. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink storing employee drinks near back door.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided at time of inspection. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beans in reach in freezer. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to bulk sugar. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle I ice and bulk sugar.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues of reach in coolers in kitchen.

Basic - Stored food not covered. Yuca in reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in water in three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar on prep table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener

Intermediate - Handwash sink does not provide cold water though faucet. Hot water temped at 120 f

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on top of mircowave Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on service line Corrected-observed employee replace Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board grooved and stained above 3-compartment sink Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining slow at front hand sink Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed a refrigerator stored in the dining room not secured at time of inspection Corrected-observed employee lock refrigerator Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded pork, chicken empanadas and various items in reach in cooler. Warning - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-11-01: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. -employees in kitchen cooking and prepping not wearing hair restraints. -employees on serving line not wearing hair restraint. Warning - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-11-01: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -observed floor tiles in kitchen cracked and broken. Warning - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-11-01: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen. Repeat Violation Warning - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-11-01: Time Extended

Basic - - From initial inspection : Basic - No suitable facilities provided to store employee clothing and other possessions. -employee purse in kitchen/dish storage area on wall. Warning - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-11-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed raw chicken juice in bottom of reach in cooler on right side of stove. Warning - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-11-01: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -observed wiping clothes hanging on side of cook top and next to sink. Warning - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-11-01: Time Extended