PALM AVENUE DELI
1289 N PALM AVE, Sarasota FL 34236 · 941-536-9717
Last inspected Aug 11, 2026 · 8 visits since August 2023
JUL 24
FEB 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025062353 | Jul 29, 2025 | Sep 16, 2025 | $200 |
Inspection history
8 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. All the following items were stored in the walk in cooler vegetable soup date marked 8/2, cooked chicken date marked 8/2, cooked beef date marked 8/2. Chef discarded the items.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All the following items were stored in the walk in cooler vegetable soup date marked 8/2, cooked chicken date marked 8/2, cooked beef date marked 8/2. Chef discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned cracked eggs (56F - Cold Holding) stored at room temperature on the cook line. Employee stated the eggs had been stored at room temperatures for approximately 1 hour. Employee placed the eggs in the reach in cooler. Cooked noodles (51F - Cold Holding) double paned stored in the top section of the make reach in cooler in the front counter area. Chef stated the noodles had been stored double paned for approximately 30 minutes. Chef placed the noodles in the bottom section of the reach in cooler.
Toxic substance/chemical improperly stored. Can of paint primer stored on a shelf next food in the back preparation area. Chef removed the primer..
Show the remaining 1 finding ▾
Handwash sink used for purposes other than handwashing. Observed employee rinsing water bottles in the hand wash sink in the front counter area. Employee removed the bottles to be sanitized in the dish machine.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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 picked an item of the floor then handed clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. Employee emptied the trash then handed clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter on time as a public health control in the expo area with no time no time mark. Manager stated the butter was on time as a public health control for approximately 1 hour. Manager placed a time mark on the items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink on the cook line. Employee placed paper at the hand wash sink.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean strainer stored next to the hand wash sink in the expo area. Manager removed the strainer to be sanitized. Clean food trays stored next to the hand wash sink on the cook line. Employee removed the trays..
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Employee replaced all the sanitizer buckets, new reading 300ppm quaternary.
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. 3 cans of red peppers dented at the seams. Manager discarded the cans.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked corned beef in a reach in cooler on the cook line. Chef removed the conned beef.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to spray bottles containing cooking oil in a cabinet under the cook line. Employee removed the cooking oil.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hats and keys stored on a shelf on the cook line. Chef removed the items.
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
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 their face then clean equipment without washing their hands. The employee was informed and properly washed their hands.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked fish in the walk in cooler. Chef removed the ground beef.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items were stored in the walk in cooler with date marks of, butter milk brine 1/21, Cooked pasta 2/8 chicken stock 2/10. Chef discarded the items.
Stop Sale issued due to food not being in a wholesome, sound condition. The following items were stored in the walk in cooler with date marks of, butter milk brine 1/21, Cooked pasta 2/8 chicken stock 2/10. Chef discarded the items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw (51 F - Cold Holding); Potato salad (52F - Cold Holding) Coleslaw stored stacked in a pan in the top of the reach in cooler in the front corner area. Chef stated the items were stored in the reach in cooler for approximately 1 hour. Chef placed the items in the bottom of the reach in cooler.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator filled out emailed forms before the end of the inspection.
Time/temperature control for safety food thawed in an improper manner. Liver spread thawing in standing water. Chef placed the liver in the walk in cooler.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over cooked vegetables and ready to eat sauces in the walk in cooler. Chef removed the salmon.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored over beef steak in the drawer reach in cooler on the cook line. Chef removed the steak.
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. All employee food handler training expired on 2/9/24.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee containers stored next to the hand washing sink in the front counter area. Chef removed the containers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks store preparation tables in the cook line area and the back preparation area. Employees removed the drinks.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Vegetable soup stored in the reach in cooler with a date mark of 3/23. Chef discarded the soup.
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. Dishwasher handled dirty dishes then clean dishes without washing their hands. Dishwasher rewashed the dishes and washed their hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vegetable soup stored in the reach in cooler with a date mark of 3/23. Chef discarded the soup.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 54F stored stacked above the fill line in the top section of the reach in cooler on the cook line. Chef stated the cheese was stored in the reach in cooler for approximately 30 minutes. Chef emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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 handled their phone then clean utensils without washing hands. Employees removed the utensils to be sanitized and washed their hands.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter on time as a public health control in the wait station area with no time marks. Chef stated stated the butter had been at room temperature for approximately 1 hours. Chef placed time marks on the butter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pre cooked commercial sausage 118F stored in hot holding on the cook line. Chef stated the sausage had been in hot holding for 20 minutes. Employee reheated the sausage to 192F and placed them in hot holding.
Handwash sink used for purposes other than handwashing. Employee used the hand washing sink on the cook line to rinse a utensil Employee removed the utensil to be sanitized.
Packaged food not labeled as specified by law. Tuna salad, Salmon salad and Egg salad packaged for grab and go stored display reach in cooler in the front counter area with no date marks. Chef stated the items had been prepared on 8/23. Chef placed data marks on the containers.
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.