PALM RIVER CAFE
7754 PALM RIVER RD, Tampa FL 33619 · 6265153
Last inspected Mar 19, 2026 · 7 visits since October 2023
MAR 24
JUL 24
MAR 25
JUL 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 chicken over raw pork in reach in freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018052264 | Sep 14, 2018 | Nov 16, 2018 | $400 |
| 3--2015017234 | Mar 19, 2015 | May 14, 2015 | $200 |
Inspection history
7 visits, newest first
Mar 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen.
Cutting board has cut marks and is no longer cleanable. At sandwich station reach in cooler cutting board.
Floor soiled/has accumulation of debris. Floor in kitchen.
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw bacon over unwashed green peppers. Operator relocated bacon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: Swiss cheese 45 F, milk 45 F,stuffed potatoes 50 F, flan 48 F, roast pork 47 F, chicken empanadas 46 F, beef empanadas 48 F, cooked ham 45 F, raw bacon 48 F, white American cheese 44 F, raw shell eggs 60 F, Per operator all items have been in reach in cooler in storage room overnight. Operator did not take temperature of items this morning and ambient cooling thermometer reads 45 F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shell eggs 54 F, American cheese 50 F Per operator items were put on prep table in ice at 7 am this morning. Time temped 10:15 am. Operator more ice at time of inspection. Cold holding: Swiss cheese 45 F, milk 45 F,stuffed potatoes 50 F, flan 48 F, roast pork 47 F, chicken empanadas 46 F, beef empanadas 48 F, cooked ham 45 F, raw bacon 48 F, white American cheese 44 F, raw shell eggs 60 F, Per operator all items have been in reach in cooler in storage room overnight. Operator did not take temperature of items this morning and ambient cooling thermometer reads 45 F. Stop sale issued for all food items in reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen.
Probe thermometer not used to ensure proper food temperatures.
Cutting board has cut marks and is no longer cleanable. At sandwich station reach in cooler cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to coffee machine in kitchen.
Floor soiled/has accumulation of debris. Floor in kitchen.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shell eggs 61 F. Per operator eggs were put in reach in cooler in kitchen at 7 am this morning. Time temped 9:20 am. Operator relocated to different cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on microwave in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone,purse and glasses on shelf over microwave in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit.
Reach-in cooler interior/shelves have accumulation of soil residues. Tall reach in cooler in kitchen.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork over unwashed lettuce in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: beef cooked 51 F, tomato sauce 53 F, Per operator items were left in reach in cooler over night and is unaware when items went out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: beef cooked 51 F, tomato sauce 53 F, Per operator items were left in reach in cooler over night and is unaware when items went out of temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Drink and plastic container in handwash sink in kitchen. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table at front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee has only wash bay set up with 2 bays empty.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and multiple times in reach in cooler.
Cutting board has cut marks and is no longer cleanable at sandwich station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at front counter. Operator removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler over food for establishment. Operator removed at time of inspection.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal cup in handwash sink at front counter. Operator removed at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in cooler.
Cutting board has cut marks and is no longer cleanable at sandwich station.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers in storage area.
Reach-in cooler interior/shelves have accumulation of soil residues. Tall metal reach in cooler and reach in freezer.
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
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 chicken over raw pork in reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork,chicken and beef.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks at front counter and prep table in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee over bacon for restaurant. Operator moved at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf next to soy sauce and cooking wine.
Equipment and utensils not properly air-dried - wet nesting of clear containers on dry storage rack.
Floor not cleaned when the least amount of food is exposed in kitchen.
Reach-in cooler and reach in freezers interior/shelves have accumulation of soil residues throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen.
Working containers of food removed from original container not identified by common name. Bulk salt in kitchen.
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.