LA PICANA GRILL
3133 LAKE WORTH RD, Palm Springs FL 33461 · 305-846-2322
Last inspected Jun 26, 2026 · 6 visits since March 2025
MAR 25
AUG 25
MAR 26
JUN 26
▼ IMPROVING
4 inspections trending up, 21 points better than where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice 56 cooked yesterday cooling overnight
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 26, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling); cooked beans (47F - Cooling) cooling in deep filled covered container in reach in cooler. Per operator, items had been cooling for more than 6 hours overnight. Operator discarded. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle POS system and then immediately put on gloves and begin preparing customer food order without first washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (47F - Cooling); cooked beans (47F - Cooling) cooling in deep filled covered container in reach in cooler. Per operator, items had been cooling for more than 6 hours overnight. Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (47F - Cooling); cooked beans (47F - Cooling) cooling in deep filled covered container in reach in cooler. Per operator, items had been cooling for more than 6 hours overnight. Operator discarded.
Show the remaining 4 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed soups stored in front beverage cooler not date marked. Per operator, items were removed from freezer 1 day ago.
Old labels stuck to food containers after cleaning. Multiple food storage containers with old labels in cook line and expo line reach in cooler.
Working containers of food removed from original container not identified by common name. Spray bottle of oil not labeled at kitchen prep table. Operator labeled.
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle soiled customer plates and then immediately put on gloves without first washing hands. Reviewed handwashing requirements with operator.
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 handle soiled customer dishes and then immediately begin to handle food storage containers without first washing hands. Reviewed handwashing requirements with operator.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw beef and then immediately begin to handle food storage containers and clean plates. Reviewed handwashing requirements with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (80F - Cold Holding) not prepped or portioned today stored on cook prep line. Per employee, item was removed from cooler approximately 1 hour ago. Operator moved item back to walk in cooler to chill.
Toxic substance/chemical improperly stored. Cans of spray paint stored on shelf above bags of ready to eat lollipops in dry storage area. Operator moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (127F - Cooling for 5 minutes at 2:30, 121F at 3:00) in covered metal pot on back prep table. At current rate of cooling item will not reach 70F within required 2 hour window. Operator removed top and moved item to reach in cooler to increase cooling rate.
No soap provided at handwash sink at front counter and back handwashing sinks.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Previously frozen quarts of chicken soup stored in beverage reach in cooler not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans stored in reach in cooler prepared approximately 2 days ago per operator. Employee date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on in use cutting board in kitchen.
Food stored on floor. Jugs of cooking oil stored on floor at back door.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in refrigerator, cooked rice (56F - Cooling)@4:00 since 10:00am. The food 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in refrigerator, cooked rice (56F - Cooling)@4:00 since 10:00am. The food did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with unwashed produce. At reach in cooler, Raw eggs stored over unwashed vegetables-carrots and snow peas. Advised operator of proper storage.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in chest freezer, Raw chicken stored over shrimp, not all commercially packaged. Advised operator of proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, kimchi (45F - Cold Holding), not prepared or portioned today. Operator stated item held for approximately 2 hours. Advised operator of proper cold holding parameters. Operator moved item to different cooler to quick chill.
Ceiling/ceiling tile shows damage or is in disrepair.
Soiled dry wiping cloth in use. At cook line, dry soiled wiping cloth used to clean surfaces. Advised operator of proper use for wiping cloths.
Mar 11, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment advertised crab on menu but served Oyster bay leg style imitation crab meat. Explained and emailed to the consultant.
Outer openings not protected with self-closing doors.
Mar 7, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken 74 f, cooked bbq pork 84 f in steam table. No water in steam table. as per operator only 25 minutes there. Explained with google translate. Operator turned on the heating element on the top. As per operator you can eat it cold. I explained her hold cold food 41 f or below, hot food 135 f or higher.it it drops below 135 f for hot holding and less than 4 hours it must be reheated to 165 f. Over 4 hours must be discarded. She is reheating ( chicken dropping in fryer ) (pork in the oven) only when someone orders.
Establishment advertised crab on menu but served Oyster bay leg style imitation crab meat. Explained and emailed to the consultant.
Outer openings not protected with self-closing doors.
Uncleanable sealed wooden knife block in use to store knives.
Mar 6, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice 56 cooked yesterday cooling overnight
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. See stop sale. rice 56 cooked yesterday cooling overnight
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 cutting raw beef then handled clean knife ( washed knife ) without washing hands. Explained.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing cutting board, knife then put away without sanitizing. Provided Chinese dishwashing handout.
Raw animal food stored over/not properly separated from ready-to-eat food. Open box of raw chicken stored over cooked beef in upright freezer. Explained.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken 74 f, cooked bbq pork 84 f in steam table. No water in steam table. as per operator only 25 minutes there. Explained with google translate. Operator turned on the heating element on the top. As per operator you can eat it cold. I explained her hold cold food 41 f or below, hot food 135 f or higher.it it drops below 135 f for hot holding and less than 4 hours it must be reheated to 165 f. Over 4 hours must be discarded. She is reheating ( chicken dropping in fryer ) (pork in the oven) only when someone orders.
Establishment advertised crab on menu but served Oyster bay leg style imitation crab meat. Explained and emailed to the consultant.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice 56 cooked yesterday cooling overnight
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
Food stored on floor. Box of oil stored on floor in dry food storage room.explained.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula in standing water by rice cooker. Water temperature 77 f. Explained.
Outer openings not protected with self-closing doors.
Silverware/utensils stored upright with the food-contact surface up. Strainer, spoons stored handlers side down in the round container on prep table. Explained.
Uncleanable sealed wooden knife block in use to store knives.
Working containers of food removed from original container not identified by common name. Powdered Spices container not labeled on dry food storage shelf. Explained.
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.