PALM HOUSE
160 ROYAL PALM WAY, Palm Beach FL 33480 · 561-267-8670
Last inspected Apr 7, 2026 · 7 visits since November 2024
NOV 24
MAR 25
JUL 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce Hollandaise (100F - Hot Holding) on cook line, cooked one hour ago. Cook placed on time and put a time sticker.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025062341 | Jul 26, 2025 | Nov 17, 2025 | $600 |
Inspection history
7 visits, newest first
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell eggs and then proceeded to cook vegetables without washing hands and changing gloves. Coo washed his hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 49F, cheese 46F, liquid eggs 45F-49F, egg whites 47F, placed on cook line not prepared today. All items in double pans for less than one hour. Cook removed double pans. Rechecked one hour later items have gone up in temperature. Cook placed ice bags and moved foods to a different unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce Hollandaise (100F - Hot Holding) on cook line, cooked one hour ago. Cook placed on time and put a time sticker.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All undercooked Sushi Maki rolls and Seafood Ceviche on Dinner Menu.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
No soap provided at handwash sink in dish area.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster advisory. Operator printed and displayed on wall.
Employee personal food not properly identified and segregated from food to be served to the public in wait area. Operator removed employee food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 101F on cook line. Cook heated to 170F.
No handwashing sign provided at a hand sink used by food employees, in dish area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50ppm on cook line. Operator set up fresh solution at 200ppm.
Aug 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compartment sink to sanitized dishes during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside meat walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawer coolers opposite fryers, Raw shrimp ( 45F cold holding ), per operator, raw shrimp moved from walk in cooler to cook line less than 4 hours ago. Operator placed on ice to quick chill. Foods not prepared or portioned today.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Jul 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority5 Intermediate4 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spaghetti, 45F heated Cooling overnight, per cook. Observed container wrapped in plastic. Operator discarded
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up 3 compartment sink to sanitized dishes during inspection.
Live, small flying insects found 3 live,small flying insects landing on door in wait station. Operator killed and sanitized area during inspection. 3 live, small flying insects flying around in ware washing room. Room is in a separate location from kitchen/ Cook line. 1 live,flying insect flying around in bar area. 2 live flying insects on wall above prep table in downstairs prep room. No food preparation at time of inspection. Did not observe live flying insects landing on food contact surfaces.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside meat walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly.
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 octopus stored over ready to eat pastries inside walk in freezer. Operator moved raw octopus to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spaghetti, 45F heated Cooling overnight per cook. Observed container wrapped in plastic. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawer coolers opposite fryers, Raw shrimp ( 45F cold holding ), per operator, raw shrimp moved from walk in cooler to cook line less than 4 hours ago. Operator placed on ice to quick chill. Foods not prepared or portioned today.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spaghetti, 45F heated Cooling overnight, per cook. Observed container wrapped in plastic. Operator discarded
No paper towels or mechanical hand drying device provided at handwash sink in cook line. Operator provided
No soap provided at handwash sink in cook line.. operator provided
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice using Time as a public health control without written plan. Emailed procedures
Oyster tag removed from original container prior to container being emptied. Oyster tags at sushi station did not have any tag. Operator placed tag with oysters. Reviewed oyster tag information with operator.
Ice scoop handle in contact with ice in ice machine banquet room. Operator moved to be washed, rinsed and sanitized.
No handwashing sign provided at a hand sink used by food employees in cook line.
Water draining onto floor surface from Ac vent in dining next to reserve section.
Water leaking from Ac split unit, water dripping onto prep table next to ware washing room. No foods being prepared at time of inspection.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 7 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observe with oyster tags no with date last used.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated that there were no measuring device available for measuring utensil surface temperature when using hot water as sanitizer
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. I emailed operator correct verbiage and operator printed and posted.
Bowl or other container with no handle used to dispense food. Observe in flour. Operate removed.
In-use ice scoop stored on soiled surface between uses. Observe on top of machine. Operate placed in metal container.
No handwashing sign provided at a hand sink used by food employees. Observe at cook line hand sinks
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Nov 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
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.