PALMAR
200 E FLAGLER ST UNIT 309, Miami FL 33131
Last inspected Jan 31, 2025 · 4 visits since September 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections within 13 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.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef at 53 f in room temperature. kitchen employees place the beef inside reach in cooler.
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.
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.
Ice buildup in reach-in freezer and/or walk-in freezer.
Show the remaining 6 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to all kitchen cooler door gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
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.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen reaching cooler, door gasket soiled.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
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.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Soiled dry wiping cloth in use.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp being thrown in standing water.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags in direct contact with raw vegetables inside RIC.
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 not accessible for employee use at all times. Blocked by garbage disposal.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures.
In-use tongs stored on equipment door handle between uses.
Soiled dry wiping cloth in use.
Stored food not covered. Sauce not covered inside RIC.
Wiping cloth sanitizing solution stored on the floor.
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.