PALM HARBOR GRILL
9 HARBOR CENTER DR #11, Palm Coast FL 32137 · 386.283.5656
Last inspected Mar 18, 2026 · 13 visits since August 2023
AUG 24
FEB 25
AUG 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed an accumulation of dead flying insects in blue light glue trap above hand washing station near back door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flip-top cooler: mussels (45F - Cold Holding); clams (50F - Cold Holding); shrimp (50F - Cold Holding); lobster (49F - Cold Holding); chicken (55F - Cold Holding); white fish (49F - Cold Holding); scallops (50F - Cold Holding) in flip-top cooler over night. Ambient air of flip-top cooler 45F. Digital read out shows 42.5F See stop sale.
Mar 3, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flip-top cooler: mussels (45F - Cold Holding); clams (50F - Cold Holding); shrimp (50F - Cold Holding); lobster (49F - Cold Holding); chicken (55F - Cold Holding); white fish (49F - Cold Holding); scallops (50F - Cold Holding) in flip-top cooler over night. Ambient air of flip-top cooler 45F. Digital read out shows 42.5F See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip-top cooler: mussels (45F - Cold Holding); clams (50F - Cold Holding); shrimp (50F - Cold Holding); lobster (49F - Cold Holding); chicken (55F - Cold Holding); white fish (49F - Cold Holding); scallops (50F - Cold Holding) in flip-top cooler over night. Ambient air of flip-top cooler 45F. Digital read out shows 42.5F See stop sale.
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above fish in walk-in cooler. Observed raw beef above seafood and pork in reach in cooler. Person in charge rearranged both coolers. Provided storage level handout to person in charge.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 7 packages of salmon fillets fully thawed in reduced oxygen bags, not removed from their reduced oxygen environment before being fully thawed. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flip-top cooler: mussels (45F - Cold Holding); clams (50F - Cold Holding); shrimp (50F - Cold Holding); lobster (49F - Cold Holding); chicken (55F - Cold Holding); white fish (49F - Cold Holding); scallops (50F - Cold Holding) in flip-top cooler over night. Ambient air of flip-top cooler 45F. Digital read out shows 42.5F See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip-top cooler: mussels (45F - Cold Holding); clams (50F - Cold Holding); shrimp (50F - Cold Holding); lobster (49F - Cold Holding); chicken (55F - Cold Holding); white fish (49F - Cold Holding); scallops (50F - Cold Holding) in flip-top cooler over night. Ambient air of flip-top cooler 45F. Digital read out shows 42.5F See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards heavily stained with food debris on flip-top cooler and prep table.
Handwash sink not accessible for employee use at all times. Observed hand washing station at bar blocked by server trays. Employee removed trays unblocking hand washing station.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one food handler certificate for current employee per person in charge expired on 1/17/26. Person in charge marked employee down for training.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed an accumulation of dead flying insects in blue light glue trap above hand washing station near back door.
Clean utensils or equipment stored in dirty drawer or rack. Observed food containers stored on shelf soiled with food debris and dust.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 7 packages of salmon fillets fully thawed in reduced oxygen bags, not removed from their reduced oxygen environment before being fully thawed. See stop sale.
Duct tape used to repair nonfood-contact surface. Observed duct tape used to partially repaired screen door.
Floor soiled/has accumulation of debris. Observed floor soiled underneath kitchen equipment with grease.
Hole in or other damage to wall. Observed wall surrounding mop sink and back door frame heavily damaged allowing moisture to pool behind wall.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves and convection oven soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with black/green mold like substance.
Outer openings not protected with self-closing doors. Observed exterior screen door not self closing or tight fitting.
Screen in door torn/in poor repair. Observed screen door torn and partially repaired with tape.
Sep 26, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. Observed 2 dead roaches. Person in charge swept up and disposed of dead roaches.
Aug 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in sealed bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster 45F cold holding. Person in charge said lobster was put in cooler at 11am. Now 1 pm. She placed inside cooler to chill.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at server station. Server labeled.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks by soda boxes not secured.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in ROP bag thawed. Bag clearly states to keep frozen then cut open and remove from bag to thaw.
Duct tape used to repair nonfood-contact surface. Duct tape was used to repair screen door.
Floor not cleaned when the least amount of food is exposed. Grease on floor under and beside fryer.
Screen in door torn/in poor repair. Screen door has holes in screen and has duct tape blocking the holes.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2025Administrative complaint recommendedRoutine Inspection
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 ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is 0ppm. Person in charge set up a 3 compartment sink and it tested @ 75ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 1 hour; Lobster, clams, mussels, shrimp 45F; ( - Cold Holding) person in charge placed in walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday am not dated. Person in charge dated.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not dispensing sanitizer.
Floor tiles missing and/or in disrepair. Floor is missing floor tile under 3 compartment sink leaving an exposed hole in floor.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries slacking next to fryers. Still frozen. Person in charge placed in to reach in cooler.
Ripped/worn tin foil used as shelf cover. On bottoms of shelves.
Aug 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar dishwasher machine testing at 0ppm. Showed them how to prime and it tested at 75ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw eggs over clams. Person in charge moved eggs to store properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler; Mussels 68F, scallops 51F, shrimp 52F, eggs 62F, cauliflower 62F, salsa 61F; ( - Cold Holding). Time could not be identified.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler; Mussels 68F, scallops 51F, shrimp 52F, eggs 62F, cauliflower 62F, salsa 61F; ( - Cold Holding).
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on mop sink. And spray hose is hanging in sink.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at bar hand washing sink. Person in charge replaced.
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. Establishment does not have training for newer staff.
Spray bottle containing toxic substance not labeled. Next to dish washer at bar. Person in charge labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Red snapper thawing in vacuum packed bags. Still frozen. Person in charge cut bags open.
Cove molding at floor/wall juncture broken/missing. Missing at back door.
Equipment in poor repair. 2 door reach in cooler is missing handle on door.
Outer openings of establishment cannot be properly sealed when not in operation. Side door screen not closed. Person in charge closed.
Jan 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority2 Intermediate13 Basic
Show 22 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly on cookline.
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. Raw fish over ready to eat bread in walk in freezer. Person in charge moved fish to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Cream 47F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Cream 47F; ( - Cold Holding) Eggs 60F. Eggs where above fill line. Place inside reach in cooler.
Toxic substance/chemical improperly stored. Bottle of rubbing alcohol on shelf with spices.
Food-contact surface soiled with food debris, mold-like substance or slime. Knives in soiled container. Person in charge took to wash.
Spray bottle containing toxic substance not labeled. By exit door. Person in charge labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile throughout kitchen are soiled.
Cove molding at floor/wall juncture broken/missing. Cove molding missing around dish area.
Dead roaches on premises. I dead roach by walk in cooler and 1 dead under poster on side of walk in cooler. 1 dead roach by cookline. Person in charge disposed of roaches.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottled water above reach in cooler. Person in charge removed.
Equipment in poor repair. Gaskets on reach in cooler left door are torn. Handle is missing on 2 door reach in cooler.
Food stored on floor. Soda boxes on floor. Person in charge moved soda boxes.
Food-contact surface not smooth and easily cleanable. Bottoms of prep table in kitchen are rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is open and observed 1 live fly.
Reuse of single-service or single-use articles. Single service grocery bags used again to store bread in. Person in charge disposed of bread and bags.
Wet mop not stored in a manner to allow the mop to dry wet mops outside of back door.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet rag on prep table not in sanitizing solution.
Working containers of food removed from original container not identified by common name. Salt not labeled.
Marked exit/path to marked exit blocked. For reporting purposes only. Back door off dining room blocked by supplies. Person in charge moved supplies.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher is in red. Extinguisher by back door.
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tests at Oppm. Person in charge set up 3 compartment sink and it tests at 75ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee come in from outside and begin to place gloves on without washing hands 1st.
Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23. Person in charge updated during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; Cream 45F, lobster 55F, eggs 55Fm scallops 53F, clams, mussels 58F; ( - Cold Holding) Time could not be identified, probably in cooler 2 hrs.
Spray bottle containing toxic substance not labeled. Spray bottle in bar not labeled. Person in charge labeled.
Food not stored at least 6 inches off of the floor. In walk in freezer; Mac and cheese on floor. Person in charge picked up and stored properly.
Ice scoop handle in contact with ice. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container salt is in is soiled. Fan is soiled. Person in charge had employee empty and get new container of salt and take fan out of kitchen.
Working containers of food removed from original container not identified by common name. Salt on cookline not labeled. Person in charge labeled.
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.