PALMA ITALIAN KITCHEN
8266 CHAMPIONS GATE BLVD, ChampionsGate FL 33896
Last inspected May 19, 2026 · 7 visits since December 2023
DEC 23
NOV 25
MAY 26
— STEADY
3 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Exterior door has a gap at the threshold that opens to the outside.
In-use tongs stored on equipment door handle between uses. Several on oven handle on cookline
Light not functioning. One in hood over cookline
Water leaking from pipe and/or faucet/handle. Leak on pipe underneath handwashing sink next to first cookline make table
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Several flour, sugar and other dry ingredient containers throughout kitchen
May 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table next to pizza oven; pizza sauce (51F - Cold Holding); mozzarella (48F - Cold Holding); shredded chicken (50F - Cold Holding); chopped romaine (52F - Cold Holding); cooked steak (47F - Cold Holding); shredded cheese ambient (57F - Cold Holding); blue cheese (51F - Cold Holding); mortadella (49F - Cold Holding); ricotta (52F - Cold Holding) All items in make table overnight per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table next to pizza oven; pizza sauce (51F - Cold Holding); mozzarella (48F - Cold Holding); shredded chicken (50F - Cold Holding); chopped romaine (52F - Cold Holding); cooked steak (47F - Cold Holding); shredded cheese ambient (57F - Cold Holding); blue cheese (51F - Cold Holding); mortadella (49F - Cold Holding); ricotta (52F - Cold Holding) All items in make table overnight per operator See stop sale
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Case of veal and fries on floor in walk in freezer Fryer oil in storage room
In-use tongs stored on equipment door handle between uses. Several on oven handle on cookline
Light not functioning. One in hood over cookline
Water leaking from pipe and/or faucet/handle. Leak on pipe underneath handwashing sink next to first cookline make table
Working containers of food removed from original container not identified by common name. Several flour, sugar and other dry ingredient containers throughout kitchen
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Storing electrical cords on cookline
No soap provided at handwash sink. Cookline
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Handwash sink used for purposes other than handwashing. Storing electrical cords on cookline
No dishwashing facilities of any kind provided. 3 compartment sink from bar.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area
No soap provided at handwash sink. Cookline
Floor soiled/has accumulation of debris. Under equipment on cookline and prep area.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. Long boards at cook line heavily grooved and stained..
Food storage container/container lid cracked or broken. Blue ice bucket.
Feb 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for chef Neil.
Cutting board has cut marks and is no longer cleanable. Long boards at cook line heavily grooved and stained..
Food storage container/container lid cracked or broken. Blue ice bucket.
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority6 Intermediate5 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef put gloves on without first washing hands.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Old ice dumped in sink basin.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for chef Neil.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Box containing roll/sheets of plastic wrap has old food debris/soil residue inside.
Cutting board has cut marks and is no longer cleanable. Long boards at cook line heavily grooved and stained..
Equipment and utensils not properly air-dried - wet nesting.
Food storage container/container lid cracked or broken. Blue ice bucket.
Time/temperature control for safety food thawed in an improper manner. Squid thawing in ambient air.
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.