Palm Tree Grille, 351 N. Donnelly St, Mount Dora, FL - Restaurant inspection findings and violations



Business Info

Name: PALM TREE GRILLE
Type: Permanent Food Service
Address: 351 N. Donnelly St, Mount Dora, FL 32757
License #: 4501614
Total inspections: 16
Last inspection: 09/18/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. In flour.
  • Basic - Equipment and utensils not rinsed between washing and sanitizing. Behind bar.
  • Basic - Food stored on floor. Chicken, bread and veggies in walk in freezer, cooking oil in dry storage room.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour in metal trash can, bread crumbs in black trash bag.
  • High Priority - Raw animal food stored over ready-to-eat food. Fish over deli meat in cook line make table, shrimp and salmon over pasta in cook line glass door cooler. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink used as ice bin.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Outside employee restroom.
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Slicer blade guard soiled with old food debris.
  • Intermediate - Water filter not changed according to manufacturer's instructions.
09/18/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Food stored on floor. In boxes of food in walk in freezer and fryer oil containers in dry storage closet.
  • Basic - Grease accumulated under cooking equipment. Under stove and fryer in kitchen.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat cheese slices in walk in cooler. **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with food. Container of medicine stored on dry storage counter top next to dry goods. **Corrected On-Site**
  • Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For raw clam tags. **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back of kitchen, near restroom. **Corrected On-Site**
2/17/2014Routine - 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 - Food stored in holding unit not covered.
  • Basic - Lime scale build-up inside ice machine.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
  • Intermediate - Encrusted material on can opener blade.
  • Intermediate - Handwash sink used for purposes other than handwashing. Wet mop draining in the hand sink by the mop sink.
10/23/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of dust on nonfood-contact surface. Reach in cooler fan guards.
  • Basic - Case of food stored on floor in walk-in freezer.
  • Basic - Food debris accumulated on kitchen floor under cooking equipment.
  • Basic - Open Employee beverage container over a food preparation table. **Corrected On-Site**
  • Basic - Soil residue build-up on nonfood-contact surface. Knife handles.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Walk in cooler ceiling had accumulation of mold-like substance.
  • High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. chlorine, sink, over 200 ppm;
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
5/3/2013Routine - FoodInspection Completed - No Further Action
  • Critical - No conspicuously located thermometer in holding unit. Glass door cooler.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed cutting board grooved/pitted and no longer cleanable. Cook line.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed uncovered food in chest freezer. Stuffed mushrooms.
11/2/2012Routine - FoodInspection Completed - No Further Action
  • Critical - No conspicuously located thermometer in holding unit. Cooler next to burner stove
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
  • Observed build-up of grease on hood filter.
  • Critical - Observed buildup of lime in the interior of ice machine.
  • Critical - Observed food stored on floor. Vegetable oil
  • Critical - Observed handwash sink used for purposes other than handwashing. Thawing squid
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Observed utensils stored in crevices between equipment. knives
5/8/2012Routine - FoodInspection Completed - No Further Action
  • Violation: 36-11-1 Floors not maintained smooth and durable. walk in cooler floor
  • Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
2/15/2012Routine - FoodCall Back - Complied
  • Critical - Violation: 08A-28-1 Observed 2 cases of fries and bread stored on walk in freezer floor.
  • Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Violation: 10-08-1 Observed ice scoop with handle in contact with ice.
  • Critical - Violation: 31-08-1 Hand sink missing on the cookline. It has been removed due to the remodel.
  • Violation: 36-11-1 Floors not maintained smooth and durable. walk in cooler floor
  • Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Violation: 51-16-1 No plan review submitted and renovations in progress. Remodel of kitchen, hand sink has been removed and ice/water machine added in its place. Currently no hand sink on the cookline.
1/19/2012Routine - FoodCall Back - Extension given, pending
  • Floors not maintained smooth and durable. walk in cooler floor
  • Critical - Hand sink missing on the cookline. It has been removed due to the remodel.
  • No plan review submitted and renovations in progress. Remodel of kitchen, hand sink has been removed and ice/water machine added in its place. Currently no hand sink on the cookline.
  • Critical - Observed 2 cases of fries and bread stored on walk in freezer floor.
  • Observed ice scoop with handle in contact with ice.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
11/9/2011Routine - FoodWarning Issued
  • Observed cutting board grooved/pitted and no longer cleanable. Single white cutting board at cookline Repeat Violation.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff did not wash hands before putting gloves on Repeat Violation.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed food being cooled by nonapproved method. Foods cover during ambient cooking
  • Critical - Observed food stored on floor. Walk in freezer
  • Observed gaskets/seals on cold holding unit in poor repair. At cookline of reach in coolers
  • Observed gaskets/seals on cold holding unit in poor repair. Ice machine lid
  • Critical - Observed screen in door torn/in poor repair.
  • Critical - Observed soil residue in storage containers. Ice scoop holder
  • Observed wet wiping cloths used under cutting boards. Advised
  • Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. Deli turkey Corrected On Site. Operator discard product
  • Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last record of inspection date was 1/09
3/3/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
  • Critical. Working containers of food removed from original container not identified by common name. Breadcrumbs,
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Garlic & butter temp at 125 degree Advised Repeat Violation.
  • Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. No handle container used as scoop inside breadcrumbs Repeat Violation.
  • 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. Dishwasher
  • Observed gaskets/seals on cold holding unit in poor repair. Small reach in cooler at cookline
  • Observed cutting board grooved/pitted and no longer cleanable. Single cutting board
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm
  • Observed utensils stored in crevices between equipment. Knife at cookline
  • Observed single-service articles stored without protection from contamination. Round tin foil containers & lids
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine at 200ppm
7/21/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Required consumer advisory for raw/undercooked animal food not provided.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. misc vermine & pastas not date marked
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cook pot, soups, sauces in wic not labeled or dated
  • Critical. Working containers of food removed from original container not identified by common name. containrs with cooked phf not properly labeled of content
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish on table sitting
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. warm garlic butter @ 130 Corrected On Site.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken; & raw beef in me containrr in wic
  • Critical. Observed food stored on floor. wic onions
  • Critical. Observed uncovered food in holding unit/dry storage area. numerous gallons of soups sauces prep veggie in wic
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. waitress touuching rte produce; with bare hands
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates by trash being contaminated
  • Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
  • Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
1/29/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 32-05-1 Observed men restroom's urinal in disrepair.
10/7/2009Routine - FoodCall Back - Complied
  • Critical. Cooked potentially hazardous food will not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Apprroximately 1 gallon of a PH sauce cooling for apprroximately 2 hours at 145 Degrees F needs to be placed in shallow pans or an ice stick is needed. Corrected On Site.
  • Critical. No conspicuously located thermometer in freezer units 4, 5, and 14.
  • Critical. Observed a pair of shoes stored on top of ice machine. Corrected On Site.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Oven under salamander must be cleaned.
  • Critical. No handwashing sign provided at a handsink used by food employees at rear kitchen [across from ice machine] handwash sink.
  • Lights missing the proper shield, sleeve coating or cover on one bulb in storage room.
10/7/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/23/2009Routine - FoodWarning Issued
No report available. 11/14/2008Routine - FoodInspection Completed - No Further Action

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