Palm River Cafe, 7754 Palm River Rd, Tampa, FL - Restaurant inspection findings and violations

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Business Info

Name: PALM RIVER CAFE
Type: Permanent Food Service
Address: 7754 Palm River Rd, Tampa, FL 33619
License #: 3911714
Total inspections: 22
Last inspection: 10/28/2014

Primary contact: Rosie Sanchez
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Palm River Cafe, 7754 Palm River Rd, Tampa, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups
  • Basic - Current Hotel and Restaurant license not displayed.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Food not stored at least 6 inches off of the floor. Prep area
  • Basic - Hood soiled with accumulated grease.
  • Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
  • Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
  • Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bare wood counter supports
  • Basic - Open dumpster lid. Shared
  • Basic - Outer openings not protected with self-closing doors.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken **Corrected On-Site** **Repeat Violation**
  • Basic - Raw animal food not properly separated from unwashed produce. Lettuce on top of raw shell eggs
  • Basic - Wall soiled with accumulated food debris.
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation**
  • Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. Front counter area
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food. Ice bucket
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese moved to another cooler
  • High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw beef over cooked ham
  • Intermediate - Handwash sink missing in food preparation room or area. Front counter area
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
  • Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies
10/28/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - In-use spoon stored on oven door handle. **Corrected On-Site**
  • Basic - Single-service articles not stored inverted or protected from contamination. 3 comp styrofoam containers on cooks line **Corrected On-Site**
  • Basic - Unprotected ice machine in a customer/nonsecure area. In dining room No lock
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  • High Priority - Live flies in kitchen.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs on top of ham **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with food. Spray bottle of degreaser next to pork chops **Corrected On-Site**
  • Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
6/9/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bathroom door not self-closing. Both men and women's bathroom
  • Basic - Employee personal items stored in or above a food preparation area.
  • Basic - Food stored on floor. Bag with cut Cuban bread, front area
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
  • Basic - Single-service items stored on floor. Aluminuim pans
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  • Basic - Wiping cloth sanitizing solution stored on the floor.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed potatoes
  • High Priority - Toxic substance/chemical stored by or with food.
  • High Priority - Toxic substance/chemical stored by or with single-service items.
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
  • Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  • Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - Reach-in cooler shelves soiled with food debris.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
3/12/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/25/2013Routine - FoodCall Back - Complied
  • Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom,
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Build-up of old food debris on stove, outside of microwave
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Bags
  • Basic - Clean cups/glasses not properly air dried - wet nesting.
  • Basic - Clean equipment stored on floor. Large pot in kitchen, blender and grill press at front counter
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Floors not maintained smooth and durable. Paint peeling in kitchen
  • Basic - Food stored on floor. Oil, soda cans
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Nonfood-grade garbage bags used in direct contact to store food. In reach in cooler on front line
  • Basic - Reuse of ridged single-use container. Gallon containers
  • Basic - Single-service articles not stored inverted or protected from contamination. Over slicer
  • Basic - Single-use gloves not stored in a clean, protected location. Gloves on food storage shelf
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Working containers of food removed from original container not identified by common name. Bulk items and bottles
  • Basic - High Priority - Dead roaches on premises. 24
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed only
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas at 98° in front display
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Chicken over bacon
  • High Priority - Roach activity present as evidenced by live roaches found. 1 crawling up dining room wall
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Sitting on counter
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
  • Intermediate - Nonfood-grade basting brush used in food.
9/24/2013Routine - FoodWarning Issued
  • High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef over ham and tomatoes in reachin cooler **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
7/16/2013Routine - FoodCall Back - Complied
  • Basic - Case/container/bag of food stored on floor in kitchen. Pan of raw meat **Warning**
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of mircowave **Warning**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
  • Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Bagged chips **Warning**
  • Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
  • Basic - Unprotected ice machine in a customer/nonsecure area. **Warning**
  • High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
  • High Priority - Live flies in kitchen. **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef over ham and tomatoes in reachin cooler **Warning**
  • High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site** **Warning**
  • High Priority - Toxic substance/chemical stored by or with food. Hand lotion cream next to food **Warning**
  • Intermediate - Cold water not provided/shut off at employee handwash sink. **Warning**
  • Intermediate - Hot water not provided/shut off at employee handwash sink. **Repeat Violation** **Warning**
  • Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
  • Intermediate - No hot running water at three-compartment sink. **Repeat Violation** **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
  • Intermediate - No soap provided at handwash sink. **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
5/16/2013Routine - FoodWarning Issued
  • Critical - Hot water not provided/shut off at employee hand wash sink. kitchen
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on top of mircowave
  • Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
  • Observed equipment in poor repair. doors on reachin cooler in kitchen
  • Observed food debris accumulated on kitchen floor.
  • Observed gaskets with slimy/mold-like build-up.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed roach activity as evidenced by 2 live roaches found.
  • Critical - Observed uncovered food in holding unit/dry storage area. beans, rice
  • Critical - Observed uncovered food in holding unit/dry storage area. reachin cooler
  • Critical - Observed unlabeled spray bottle.
  • Observed utensils stored in crevices between equipment. knifes in kitchen
  • Observed wall soiled with accumulated grease. kitchen
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Wet wiping cloth not stored in sanitizing solution between uses.
10/8/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
  • Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed encrusted material on can opener.
7/9/2012Routine - FoodInspection Completed - No Further Action
  • Ceiling not smooth and easily cleanable.kitchen
  • Ceiling tile missing.kitchen
  • Lights missing the proper shield, sleeve coatings or covers. by stove
  • Critical - No handwashing sign provided at a handsink used by food employees. men's bathroom
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed encrusted material on can opener.
  • Observed nonhandled containers used in food storage.
  • Critical - Observed packaged food not labeled as specified by law.
  • Observed personal care item stored with food.
  • Critical - Observed toxic item stored by food.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
2/21/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical - Observed unlabeled spray bottle.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
8/1/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets on reachin cooler
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed food stored on floor. case of juice and bottle water
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced ham
  • Critical - Observed uncovered food in holding unit/dry storage area.chicken in reachin freezer Corrected On Site.
  • Critical - Observed unlabeled spray bottle.
  • Wet wiping cloth not stored in sanitizing solution between uses.
5/20/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name.flour
  • Observed ice scoop with handle in contact with ice.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed employee with no hair restraint.
  • Observed nonhandled containers used in food storage.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed single-service articles stored without protection from contamination.
  • Critical. Hand wash sink lacking proper hand drying provisions.kitchen Repeat Violation.
  • Observed wall soiled with accumulated grease. cooks line
12/27/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. all reachin coolers
10/19/2010Routine - FoodCall Back - Complied
  • Critical. Observed dented/rusted cans.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced ham
  • Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats
  • Critical. Working containers of food removed from original container not identified by common name. salt, sugar
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical. No conspicuously located thermometer in holding unit. all reachin coolers
  • Critical. Observed uncovered food in holding unit/dry storage area. reachin cooler in kitchen
  • Critical. Observed cloth used as a food-contact surface. cloth towel covering rice in mircowave
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed hands in 3-comp sink
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed a nonfood-grade basting brush used in food. paintbrush stored with utencils
  • Observed nonfood-grade containers used for food storage. plastic grocery bags in reachin freezer
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed buildup of soiled material on racks in the reach-in cooler.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. salt container
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Plumbing system in disrepair. handsink in kitchen not working This violation must be corrected by : 9-21-10.
  • Critical. Vacuum breaker mising at hose bibb. faucet by backroom door
  • Critical. Hand wash sink lacking proper hand drying provisions. kitchen
  • Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
  • Observed wall in disrepair. kitchen by cooking equipment
  • Critical. Observed unlabeled spray bottle. (degreaser)
  • Wet mop not hung to dry. Corrected On Site.
  • No copy of latest inspection report.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 9-21-10.
7/21/2010Routine - FoodWarning Issued
  • Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
  • Critical. Observed buildup of soiled material on racks in the reach-in cooler.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed grease accumulated under cooking equipment.
  • Observed hole in wall.
  • Observed wall soiled with accumulated grease.behind stove
  • Observed attached equipment soiled with accumulated grease.hood
  • Observed attached equipment soiled with accumulated grease.filters
6/16/2010Routine - FoodInspection Completed - No Further Action
  • Observed cutting board grooved/pitted and no longer cleanable.front area
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
  • Critical. Hand wash sink lacking proper hand drying provisions.,Itchen
  • Observed hole in wall.across from fryers
  • Observed wall soiled with accumulated food debris.
  • Observed wall soiled with accumulated grease.
  • Observed attached equipment soiled with accumulated grease.hood
  • Observed attached equipment soiled with accumulated grease.filters
  • Observed ceiling soiled with accumulated dust.above front service area.
3/15/2010Routine - FoodInspection Completed - No Further Action
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
  • Critical. Handwash sink not accessible for employee use at all times.kitchen
  • Observed food debris accumulated on kitchen floor. Corrected On Site.
  • Observed hole in wall.across from fryer
  • Observed attached equipment soiled with accumulated grease.hood fioters
  • Critical. Hood suppression system tag out-of-date. For reporting purposes only.
10/29/2009Routine - FoodInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in holding unit.upright freezer and 'victory' 2 door coolrr.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Observed buildup of soiled material on racks in the reach-in cooler.2 door victory cooler
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.2 door victory cooler
  • Critical. Handwash sink not accessible for employee use at all times.blocked by pan
  • Observed grease accumulated under cooking equipment.behind fryer
  • Observed wall soiled with accumulated grease.
  • Observed hole in ceiling.above exhaust hood
8/14/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/12/2008Routine - FoodInspection Completed - No Further Action
No report available. 7/9/2008Routine - FoodInspection Completed - No Further Action

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