THE PALM HOUSE

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon offered on the menu; advised to place un asterisk Repeat Violation Admin Complaint - From follow-up inspection 2026-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-03-16: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee continuously cracking raw shell eggs wiping gloved hands on soiled towel, touching plates, clean utensil other ready to eat foods ; educated ; chef asked employee to wash hands; employee washed hands; Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty dishes to load dishwasher and unloading cleaned ones without washing hands; educated; washed hands; Corrected On-Site

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 wiping gloved hands on visibly soiled towel and continued to work with foods touching plates and utensils; Employee washed hands; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food prepared with soiled equipment/utensil. Observed employee scraping egg spatula on the garbage and scooped poach eggs out of the water and plated food and served to the customer ; Educated; employee discarded spatula Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in cooler #3 at cook line Stored properly Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in a location that is exposed to splash/dust. Observed condensation liquid from cooler dripping inside guacamole to be served to consumers; See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken soup (57F - Cold Holding); clam chowder soup (59F - Cold Holding); soup pots held outside for approximately 30 minutes; food not prepared or portioned today; food placed on the stove to reheat; tuna salad (41-53F - Cold Holding); chicken salad (41-53F - Cold Holding);in cooler #2 at cook line below the hot lamp food not prepared or portioned today ; food out of temperature for approximately 30 minutes; advised to keep ice bags on top or cover and close cooler in between ; operator covered ; #3 smoked salmon (53F - Cold Holding); cheese (53F - Cold Holding); Drawers : sliced cheese (56F - Cold Holding); corned beef hash (56F - Cold Holding); sliced turkey (56F - Cold Holding); salmon (50F - Cold Holding); mahi (50F - Cold Holding); raw chicken (52F - Cold Holding); corned beef (52F - Cold Holding); ham (52F - Cold Holding)food not prepared or portioned today ; food out of temperature for approximately 2 hours: advised to move to different coolers or on TPHC; operator placed on TPHC until cooler fixed; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (132F - Hot Holding); gravy (123-141F - Hot Holding); grits (146F - Hot Holding);in steam table ; food not stirred and uncovered; food out of temperature for approximately 30 minutes; operator stirred ; rechecked to 144 F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink at expo line used for purposes other than handwashing- water pitcher inside the sink; removed Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon offered on the menu; advised to place un asterisk Repeat Violation Admin Complaint

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

Basic - Food stored in a location that is exposed to splash/dust. Observed condensation liquid from cooler dripping inside guacamole to be served to consumers; See Stop Sale Warning

Basic - Food stored on floor- buckets of pickles and pooled eggs on the floor inside the walk-in cooler; stored properly Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit- drawers at cook line; Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature- homemade corned beef hash; advised to place inside cooler; Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw and not identified as being raw. Menu offers seared tuna served raw/undercooked and not identified as being raw/undercooked. Menu offers raw shell eggs served undercooked "poached" and not identified as being undercooked. Advised Operator to properly identify items as being raw/undercooked. Warning - From follow-up inspection 2025-07-02: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw bacon while placing on pan to cook and then handled clean utensils and pan while removing cooked bacon and placing into pan without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

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. Employee touched visibly soiled wiping cloth and then handled clean utensils/plates and food while preparing for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; goat cheese (50F - Cold Holding); cooked eggs (50F - Cold Holding). Operator stated cooler noticeably not holding proper temperature, items not prepared or portioned today, held in cooler less than 2 hours, placed items in ice bath. At expo line; commercially individually packaged butter (62F - Cold Holding). Operator stated removed from reach in cooler held in ice bath on expo line until used, unused butter returned to reach in cooler, held on expo line 2 hours, moved to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; cooked sausage (92F - Hot Holding). Operator stated sausage cooked prior to being held in steam table less than 2 hours, moved to be reheated to 165F and held at 135F or above. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Hand wash sink not accessible for employee use at all times. At prep area; hand wash sink covered by pan. Operator removed pan. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon served raw and not identified as being raw. Menu offers seared tuna served raw/undercooked and not identified as being raw/undercooked. Menu offers raw shell eggs served undercooked "poached" and not identified as being undercooked. Advised Operator to properly identify items as being raw/undercooked. Warning

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. At walk-in cooler; soups date marked more than 7 days. Operator stated soups prepared/frozen same day, thawed and held under refrigeration less than 6 days. Advised Operator of proper date marking. Warning

Basic - Visibly soiled dry wiping cloth(s) in use on cook line. Operator removed soiled cloth(s). Corrected On-Site Warning

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. All hot line refrigeration equipment and walk in cooler not able to maintain food and 41F or below. Warning - From follow-up inspection 2024-08-24: Operator has implemented Time procedures until refrigeration unit are repaired. Also has rented a refrigeration trailer during this time. Time Extended

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. All food products below were not portioned or prepared today. Walk in cooler - cooked pot roast (44F-45F - Cold Holding); cooked rice (45F); cooked meatloaf (45F - Cold Holding); cooked pasta (45F - Cold Holding); salmon (44F - Cold Holding); brown sauce (45F - Cold Holding); mahi (44F - Cold Holding) operator states all products held in walk in cooler overnight and more than 4 hours. See stop sale. fry station make table - corn salsa (44F - Cold Holding); guacamole (45F - Cold Holding); alfalfa sprouts (47F - Cold Holding); shredded mozzarella (47F - Cold Holding). Operator states held in unit more than 4 hours. See stop sale. flat top station make table - crumbled blue cheese (48F - Cold Holding); Cole slaw (48F - Cold Holding); falafel (45F - Cold Holding); Cuban sandwich (58F - Cold Holding); hummus (50F - Cold Holding); egg salad (49F - Cold Holding); curried chicken salad (50F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. sauté station make table - shredded cheddar (51F - Cold Holding); alfalfa sprouts (51F - Cold Holding); shrimp sauce (51F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. drawers - salmon (51F - Cold Holding); mahi (53F - Cold Holding); Poultry (50F - Cold Holding); burgers (48F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food products below were not portioned or prepared today. Walk in cooler - cooked pot roast (44F-45F - Cold Holding); cooked rice (45F); cooked meatloaf (45F - Cold Holding); cooked pasta (45F - Cold Holding); salmon (44F - Cold Holding); brown sauce (45F - Cold Holding); mahi (44F - Cold Holding) operator states all products held in walk in cooler overnight and more than 4 hours. See stop sale. fry station make table - corn salsa (44F - Cold Holding); guacamole (45F - Cold Holding); alfalfa sprouts (47F - Cold Holding); shredded mozzarella (47F - Cold Holding). Operator states held in unit more than 4 hours. See stop sale. flat top station make table - crumbled blue cheese (48F - Cold Holding); Cole slaw (48F - Cold Holding); falafel (45F - Cold Holding); Cuban sandwich (58F - Cold Holding); hummus (50F - Cold Holding); egg salad (49F - Cold Holding); curried chicken salad (50F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. sauté station make table - shredded cheddar (51F - Cold Holding); alfalfa sprouts (51F - Cold Holding); shrimp sauce (51F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. drawers - salmon (51F - Cold Holding); mahi (53F - Cold Holding); Poultry (50F - Cold Holding); burgers (48F - Cold Holding) Operator states held in unit more than 4 hours. See stop sale. Corrective Action Taken Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/certified manager Matthew PESCAIA, arrived after inspection started. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. All hot line refrigeration equipment and walk in cooler not able to maintain food and 41F or below. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on proper thawing procedure for reduced oxygen packaged fish. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Mashed potatoes-58F -Cooling) prepped on 01/02/2024 more than 6 hours and not removed from walk in cooler. Stop Sale. Warning

High Priority - Nonfood-grade bags used in direct contact with Walk in freezer - bagels stored in non food grade plastic to go bags. Reviewed proper storage procedures with operator. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Mashed potatoes-58F -Cooling) prepped on 01/02/2024 more than 6 hours and not removed from walk in cooler. Stop Sale. Wait station/dining room - portioned creamers (70F) held at room temperature more than 4 hours - stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - smoked salmon (54F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); bean sprouts (48F - Cold Holding); salsa (48F - Cold Holding). Operator states not portioned or prepared today removed from walk in cooler 3.50 hours earlier - operator moved food items to freezer for quick chill. Wait station/dining room - portioned creamers (70F) held at room temperature more than 4 hours - stop sale. Reviewed Time procedures and emailed copy to operatorCorrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. walk in freezer- operator states held more than 24 hours - sauces and soups Operator dated marked during inspection. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At coffee station; Employees' cups of coffee stored on top counter near coffee machine. Reviewed with operator proper storage of personal items. Warning

Basic - Stored food not covered. Walk in freezer - bucket of prepped vegetables- operator covered. Corrected On-Site Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - cases of unwashed avocados, lettuce over prepared foods. Warning

Basic - Working containers of food removed from original container not identified by common name. At sautee station; squeeze bottle of cooking oil not labeled. Operator reviewed proper labeling with employee. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Counter top lift top ; sausage (49°F - Cold Holding); shredded cheese (49°F - Cold Holding) Counter top ice bath; feta cheese (50°F - Cold Holding); diced tomatoes (50°F - Cold Holding). Operator stated being held 2 hours, added ice to surround product level. At cook line Drawers under grill ; raw beef (45°F - Cold Holding); raw chicken (45°F - Cold Holding). Operator stated being held less than 2 hours. Moved items to walk-in cooler. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. At bar; hand wash sink taped off to prevent use. Operator stated drain pipe leaking, needs repair. Warning

Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store pitcher and skimmer. Operator removed items from sink. Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Warning