LA PALMA MEXICAN GRILL

Basic - - From initial inspection : Basic - Equipment in poor repair. -Wooden dolly by ice machine. Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar. Warning - From follow-up inspection 2026-05-11: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Salsa 51f, Chicken 50f, Tamales 46f.Cooling from previous night.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw shrimp. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Soup made 03-10.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Chicken 50f, Tamales 46f, Salsa 51f. Cooling from previous night.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Chicken, Tamales, Salsa too deep.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -At beginning of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gaskets. -Exterior of bulk containers.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed peppers over soup in walk in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Cook handled food, Change gloves without washing hands. Operator coached. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 48f, Pico 52f. Less than 4 hours. Operator placed on ice. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Ceiling tile missing. -Over ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket stored on case of tortillas. Corrected On-Site

Basic - Equipment in poor repair. -Prep cooler gasket torn.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Plastic container with hole and burn mark. Operator discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Under wait station hand sink.

Basic - Food stored on floor. -Corn leaves. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hoods over flat grill. -Under grill. -Top of stove.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Light bulbs in box over prep table. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. -Small white reach in freezer door held with duct tape. Warning - From follow-up inspection 2024-07-23: Time Extended

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gaskets torn on far end of cookline.

Basic - Floor area(s) covered with standing water. Under bar dish machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer on cookline. -Walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stovetop. -Hood filters over flat grill. -Under microwave.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed peppers over salsa in walk in cooler. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn at end of cookline. Repeat Violation

Basic - Floor area(s) covered with standing water. At end of cookline.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Old labels stuck to food containers after cleaning.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Weed eater stored by disposable gloves.

Basic - Stored food not covered. -Frozen pizza stored directly on freezer rack.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. On fish.

High Priority - Employee washed hands with no soap. Server. Manager coached. Employee re washed. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook put on a glove over an already gloved hand, handle raw chicken and then dispose glove. Return to work with original glove still on.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -On cookline.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper portion of plastic shield.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some on cookline.

Basic - Cutting board has cut marks and is no longer cleanable. -Blue cutting board under microwave.

Basic - Equipment or utensils not designed or constructed in a durable manner. -4 door cooler gaskets torn on cookline.

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle.

Basic - Ripped/worn tin foil used as shelf cover. Under steam table.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour.