PALM CAFE
1143 MICHIGAN BLVD, Dunedin FL 34698 · 727.298.3322
Last inspected Apr 29, 2026 · 7 visits since August 2023
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form HR 5030-104
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice chutes on ice machine soiled with debris. Operator cleaned chutes during visit.
Cutting board has cut marks and is no longer cleanable. Cutting board grooved on cook operator disposed of grooved board and up is using I grooved board..
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep table with plastic wrap and hot holding unit. Operator moved phone.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
Show 7 findings ▾
Toxic substance/chemical improperly stored. Sanitizer bucket stored on prep table. Operator moved sanitizer bucket to proper area.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards grooved near oven soiled with food debris
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. No proof of any training for all employees.
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved near oven.
Dead roaches on premises. 1 Dead roach found in chemical storage closet. 4 roach egg casings in chemical storage closet Operator removed egg casings and roach, cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over food prep table in kitchen. Operator moved beverage.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. vegetable soup (49F - Cooling) operator states that the soup was cooked yesterday and a temperature was not taken to ensure that the temperature dropped to 41F. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. vegetable soup (49F - Cooling)
Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Toxic substance/chemical improperly stored. Sanitizer stored on prep table.discussed with operator the need to keep sanitizer stored away from food and clean equipment.
Cutting board has cut marks and is no longer cleanable.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cook line paper towel lining leafy greans
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken breast, pork, bologna. Operator able to determine prep date and will date accordingly
Employee with no hair restraint while engaging in food preparation.
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.