PALM GARDEN
1700 S OCEAN LN, Fort Lauderdale FL 33316 · 954.523.6511
Last inspected Aug 11, 2026 · 7 visits since December 2023
NOV 24
FEB 25
DEC 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 8 dead roaches inside traps, located inside cook line ovens. Operator removed and discarded traps during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 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.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 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. Two doors reach in cooler; sautéed short ribs (51F - Cooling from heated) overnight. 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. Two doors reach in cooler; sautéed short ribs (51F - Cooling from heated) overnight. See stop sale.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Turbo Air- Refrigerator it keeping time temperature control food to 41F and below.
Reach-in cooler interior/shelves have accumulation of soil residues. Sliding door freezer- ice cream spills on shelves.
Show the remaining 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. 4 compartment cooler in kitchen.
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 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 garbage can, the continue working in cook line without washing hands first. After manager instructed, employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Cold buffet-; raw shell eggs (52F - Cold Holding); diced ham (50F - Cold Holding). Per employee food held for two hours, observed food containers on lower ice. Employee ice bath both containers for a quick chill.
No soap provided at handwash sink. Service area, employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of house made salsa, container of tuna salad, container of chicken wings, per employee food prep two days ago, employee placed date labels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Expo station-forks and spoons, employee removed to be stored properly.
Cutting board has cut marks and is no longer cleanable. Large flip top in cook line- cutting board.
No waste receptacle installed at handwash sink provided with disposable towels. -Buffet area -rear kitchen- prep area Employee placed garbage cans.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 50ppm) in kitchen. Employee drained sanitizer sink and refilled with quaternary 200ppm.
Handwash sink used for purposes other than handwashing. Observed employee dumping milk in hand wash,sink at server station.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 8 dead roaches inside traps, located inside cook line ovens. Operator removed and discarded traps during inspection.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Food with mold-like growth. See stop sale. Observed quart container of cut tomatoes with mold like growth, stored inside dairy walk in cooler. Employee discarded. Stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above cut fruit, inside 4 door cooler in kitchen. Employee properly stored.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed all soda gun nozzles at both bars soiled with mold like substance.
Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside sugar bin at dry storage room. Employee removed.
Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine, handle in contact with ice. Employee properly stored.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior and interior of coolers throughout kitchen soiled with food debris.
Reach-in cooler at outdoor bar interior has accumulation of soil residues and slime.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100ppm) at cook line. Employee remade and corrected to 200ppm.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time as a public health control without procedures. Reviewed and provided procedures to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta bins stored inside walk in cooler without date marking. Per operator, foods prepared yesterday. Operator will put day dots on pasta bins.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation food debris inside microwave in kitchen.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Observed carrots dumped inside hand wash sign next to cookline.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (109F - Hot Holding) and roasted peppers (90F - Hot Holding) at cook line. Per operator, foods out of temperature for approximately 30 mins. Cook removed foods and put on grill to reheat to 165F for hot holding.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not inverted on dry rack at dishwash area. Operator had employee properly store dishes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on dish drying rack, next to clean dishware. Employee properly stored.
Food stored on floor. Observed waffle mix stored on floor underneath buffet line. Cook properly stored.
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.