PALMA'S ASIAN RESTAURANT
1051 SOUTH FERDON BLVD, Crestview FL 32536 · 850-467-8452
Last inspected Feb 10, 2026 · 10 visits since October 2023
FEB 24
OCT 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. 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: reach-in freezer in kitchen has beef pork and chicken that has been repackaged placed on shelves over each other not in the correct storage requirements. Owner/Operator had employee organize for proper storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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: observed dish machine not sanitizing. Sanitizer was changed out, the unit primed, and still not sanitizing. Three compartment sink set up.
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: reach-in freezer in kitchen has beef pork and chicken that has been repackaged placed on shelves over each other not in the correct storage requirements. Owner/Operator had employee organize for proper storage.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly: observed the dish machine is not functioning correctly - all cycles. Owner/Operator states he has notified the company and they have ordered a part for it. O=0/o advised not to use until fixed correctly.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: observed COLD HOLD MAKE-LINE: boiled eggs 56° F, shredded cabbage 52° F, raw shrimp 57° F, raw pork 55° F, raw beef 56° F, raw chicken 57° F - ALL ITEMS ARE LESS THAN TWO HOURS (the make-line was unplugged). Items were iced down. MAKE-LINE REACH-IN-COOLER: Raw pork 58° F, raw beef 59° F, raw chicken 56° F. ALL ITEMS LESS THAN TWO HOURS (unit was unplugged).
Oct 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Faucet/handle not operational at Sushi Bar hand wash sink. Sink turned off and on by water feed lines on / off valves.
Oct 10, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 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. 0ppm chlorine Dishwasher in use at time of the inspection Triple sink compartment set up as sanitation station.
Employees failed to wash hands before putting on gloves to initiate a task working with food. Kitchen staff observed putting on gloves without hand washing and cooking food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp in pan stored over ice cream in rear upright reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Preparation Bar - unpasteurized shell eggs over RTE shredded lettuce and chopped onions. Shell eggs removed during the inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Three milk containers stored in Ice machine and in direct contact with drink ice.
Handwash sink not accessible for employee use at all times. Sushi Bar hand wash sink blocked by large fan. Fan moved during the inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Kitchen - Rice, salad, eggs under 4 hr. TPHC at time of the inspection. Sushi Bar - Sushi rice held under 4 hr. TPHC at time of the inspection. TPHC plan provided to operator
Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled with an accumulation of debris.
Dead roach on premises. One dead roach observed on kitchen floor adjacent to upright cooler. Dead roach removed and area cleaned during the inspection.
Employees eating in a food preparation or other restricted area. Two employees observed eating at kitchen make bars.
Faucet/handle not operational at Sushi Bar hand wash sink. Sink turned off and on by water feed lines on / off valves.
Garbage and debris observed on the ground outside of rear door.
Standing water in bottom of reach-in-cooler. First make bar holding proteins
Time/temperature control for safety food thawed in an improper manner. Rear ware wash area - Pork thawing in standing water Pork moved to cold hold unit during the inspection.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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: Two employee's food safety training certificates have expired. Owner/Operator states he did not know they had to have one if they were only preparing food (not cooking). Inspector gave correct information.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands: - Cook cracked eggs for fried rice and did not wash hands afterwards. Owner/Operator gave corrective feedback.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands: - cook touched his nose while wearing gloves. Did not remove his gloves and wash his hands. Inspector had to educate him on the process. Employee removed his gloves, washed his hands, and donned new gloves.
Employee washed hands with cold water: - cook washed hands in cold water (75° F).
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined: - establishment serves sushi rice but does not have the time mark for it. Rice has been out for 3 hours. Owner/Operator annotated the time on the rice holder. - establishment pre-positions cut leafy green salads into bento boxes and holds them at room temperature. There is no time mark on them or near them.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food: - inspector gave the program paperwork to the Owner/Operator at time of licensing inspection. It is not on premises. Inspector gave another copy of the form.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service: - establishment serves eggs cooked to order for breakfast but does not have the consumer advisory on the breakfast menu nor posted on a wall (the lunch dinner menu has the advisory due to sushi).
Carbon dioxide/helium tanks not adequately secured: - CO2 tanks next to soda box rack not secured (chain available just not in use). Owner/Operator secured the tanks during the inspection.
In-use tongs stored on equipment door handle between uses: - tongs and ladles being kept on oven door. Owner/Operator had employees move them.
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.