PALM HOUSE - BASEMENT
160 ROYAL PALM WAY, Palm Beach FL 33480 · 561-267-8670
Last inspected Apr 6, 2026 · 5 visits since November 2024
NOV 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed hummus, dated 10/22 on 10/30. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
1 Dented can of artichokes present. See stop sale.
Oct 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. Observe multiple foods in Reduced oxygen packaging without HACCP plan.
Ceiling tile missing. Observed at room services, and kitchen
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Oct 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup overnight (57-66F - Cooling)overnight see stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw lamb above cut fruit and ready to eat sauces on speed rack in walkin refrigerator. 2) observed raw fish above cooked sausage in walkin cooler. Operator placed back move fish to other shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed hummus, dated 10/22 on 10/30. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Observed hummus, dated 10/22 on 10/30.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Observed chicken soup overnight (57-66F - Cooling)overnight see stop 2) Observed in cooked rice (52-53F - Cold Holding); Dairy (51-53F - Cold Holding); (51-53F); cooked chicken (52F - Cold Holding); pizza (52-53F - Cold Holding); (52-53F); tofu (52F - Cold Holding); lamb (52F - Cold Holding).not prepped or portion today. Overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooked rice (52-53F - Cold Holding); Dairy (51-53F - Cold Holding); (51-53F); cooked chicken (52F - Cold Holding); pizza (52-53F - Cold Holding); (52-53F); tofu (52F - Cold Holding); lamb (52F - Cold Holding)not prepped or portion today. Overnight. See stop sale 2) observed walkin 2; fish (45F - Cold Holding); hot dog (45F - Cold Holding) operator move to the refrigerator
Can opener surface soiled with food debris. Observed ice machine soild with mold like substance.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken soup in deep plastic containers cooling chicken soup overnight (57-66F - Cooling)overnight
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ice machine areas and at room service area no paper towels
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. Observe multiple foods in Reduced oxygen packaging without HACCP plan.
Ceiling tile missing. Observed at room services, and kitchen
Cleaned and sanitized equipment or utensils not properly stored. Observed some large plastic container storaged on floor in dish area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table. Operator placed towels removed.
Single-service articles not stored inverted or protected from contamination. Observed spoons no inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms above ready to eat carrots in walkin refrigerator.
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. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observe by ice machine hand sink. Operate placed towels at sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observe with one.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Nov 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above ready to eat sauces in walk-in refrigerator. Operator removed the sauces.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed date not time.
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.