PALM CITY SOCIAL
3162 SW MARTIN DOWNS BLVD, Palm City FL 34990 · 214.683.9907
Last inspected Jul 1, 2026 · 9 visits since September 2023
SEP 24
APR 25
DEC 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At dry storage area approximately 10 dead small flying insects on sticky trap - operator removed.
★ 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 |
|---|---|---|---|
| 2--2025037072 | Apr 3, 2025 | Jul 1, 2025 | $200 |
Inspection history
9 visits, newest first
Jul 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 30, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At dishwashing area a¿¿ employee touched their face a¿¿ then proceeded to put on gloves and engage in handling clean dishes - educated operator- employee wash hands properly.
Live, small flying insects found At bar/ dinning room area approximately 15 small flying insects landing on walls, bottles of alcohol and bar counter. At kitchen/ prep/ storage area approximately 3 small flying insects landing on walls, and prep counter.
At cookline handwash sink - Soap dispenser at handwash sink not working/unable to dispense soap- operator corrected.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At dry storage area approximately 10 dead small flying insects on sticky trap - operator removed.
At cookline - In-use knife/knives stored in cracks between prep table and reach in cooler - operator removed.
In-use wet wiping cloth/towel used under cutting board.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline - in use avocados with stickers still attached a¿¿ educated operator a¿¿ employee removed and washed properly.
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee touched their face than engaged in food preparation without washing their hands dis- educated operator - employee washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw tuna stored over cooked steaks.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box- Cooked beef 105F- hot holding- food out of of temperature for 30 minutes- operator placed to be reheated.
Toxic substance/chemical improperly stored. Chemicals bleach spray bottle not labeled- operator labeled.
Handwash sink not accessible for employee use at all times. At dishwashing handwash sink blocked by dish racks- operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for butter.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen tall reach in cooler, cream bisque (53F - Cold Holding), not prepared or portioned today. Operator stated item held out approximately 45 minutes prior. Advised operator of proper cold holding parameters. Operator placed a chill stick into product for quick chill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At bar, in use utensils sitting in standing water 101F. Operator removed utensils.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, 1 can of Dijon mustard dented. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, coconut curry sauce (44F - Cold Holding). Not prepared or portioned today. Operator stated item held out of temperature approximately 30 minutes prior. Operator removed lid for quick chill.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw Cube steak (comminuted) over fish walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato vinaigrette (55F - Cold Holding) Observed in squirt bottle in top portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned inside bottom portion of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter hot holding ( 79F - hot holding) Observed in squirt bottle by steam table. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure sent to operator; mushroom demi (133F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink by walk in cooler, splitter attached with no vacuum breaker.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator uses reduced oxygen packaging for pork chops on premises, cooks pork chops in sous vide cooker, performs cook/chill after removing from sous vide cooker. Please contact Jose Quinones at dhr.specialprocess@myfloridalicense.com or 561-325-0244 for information on special processes.
Spray bottle containing toxic substance not labeled. Obsessed Chlorine sanitizer spray bottle with no label. Operator labeled properly.
Sep 11, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products.
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.