ESCAPE LOUNGE
1000 PALM BEACH INTERNATIONAL ARPRT, Palm Springs FL 33406 · 214-725-4855
Last inspected Apr 1, 2026 · 4 visits since October 2023
OCT 23
APR 24
MAR 25
APR 26
— STEADY
4 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion and peppers 114 f on top of the pan on steam table. As per employee less than 30 minutes. Explained. Manager discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
What the inspector wrote — 4 findings
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. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/use without washing hands. Operator discussed with employee who then washed hands.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cookies on self service buffet not under sneeze guard, no cover, not protected from contamination. Operator wrapped in plastic.
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. At Left side low boy reach in cooler(s); cooked chic peas (58F - Cold Holding); cooked vegetable broth (58F - Cold Holding). Operator stated items not prepared or portioned today, held in unit overnight, not plugged in. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side low boy reach in cooler(s); cooked chic peas (58F - Cold Holding); cooked vegetable broth (58F - Cold Holding). Operator stated items not prepared or portioned today, held in unit overnight, not plugged in. See stop sale.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At kitchen, cooked chicken (46F - Cooling)@12:15 since 6:30pm, prior day. Product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At kitchen, cooked chicken (46F - Cooling)@12:15 since 6:30pm, prior day. Operator stated product was thawed and mixed with other ingredients and placed back into refrigeration. Product did not reach 41F within 4 hours. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No measuring device for high temperature dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over prep tables. Operator removed.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Left side Double door low boy reach in cooler; cooked noodles (47F - Cooling); cooked rice (47F - Cooling). Operator stated items cooling overnight, stored in deep, full containers with tightly fitting lids, did not reach 41F within 6 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Left side Double door low boy reach in cooler; cooked noodles (47F - Cooling); cooked rice (47F - Cooling). Operator stated items cooling overnight, stored in deep, full containers with tightly fitting lids, did not reach 41F within 6 hours. See Stop Sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 160F). Operator stated no measuring device available for measuring utensil surface temperature. Advised Operator to acquire measuring device.
Wiping cloth sanitizing solution stored on the floor. At kitchen; sanitizer bucket stored on floor. Operator removed from floor.
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion and peppers 114 f on top of the pan on steam table. As per employee less than 30 minutes. Explained. Manager discarded.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine sanitizer test strip turned purple and back to white over 200 ppm. Dispenser system for quat and low temp chlorine hooked up.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Washcloth bucket chlorine sanitizer test strip turned purple and back to white over 200 ppm. Dispenser system for quat and low temp chlorine hooked up.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager christy Saintsurin working as manager for 2 years no certified food manager certificate available.
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/ 5 food handlers working no certified food manager present.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.