PALMS POOL BAR
6677 SEA HARBOR DR, Orlando FL 32821 · 407-248-7305
Last inspected Jul 15, 2026 · 10 visits since December 2023
MAR 24
NOV 24
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (79F - Hot Holding) In unit less then 1 hour, operator will reheat
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025027516 | Jan 13, 2025 | Apr 24, 2025 | $160 |
Inspection history
10 visits, newest first
Jul 15, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Licensed in 1993, unable to pull original plans. Capped plumbing at far end of bar near kitchen entrance suggesting location of handsink that has been removed
Carbon dioxide/helium tanks not adequately secured. Behind bar
Apr 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Licensed in 1993, unable to pull original plans. Capped plumbing at far end of bar near kitchen entrance suggesting location of handsink that has been removed
Carbon dioxide/helium tanks not adequately secured. Behind bar
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn salad (45F - Cold Holding) top of make table. Operator states lid open too long. In unit less then 2 hours. Will keep lid closed and monitor
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind bar
Waste line missing at soda gun holster. At bar
May 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board has white residue on the surface recommend to replace or resurface.
Ceiling tile missing. Observed ceiling tiles missing in the back dry storage room.
Current Hotel and Restaurant license not displayed. Observed no current license displayed in the pool bar. Chef notify Director of restaurant to find copy.
Raw fruits/vegetables not washed prior to preparation. Observed employee slicing radishes prior to washing.
Feb 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer at make table, raw fish over cooked chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (79F - Hot Holding) In unit less then 1 hour, operator will reheat
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar
Jan 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer at make table, raw fish over cooked chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (79F - Hot Holding) In unit less then 1 hour, operator will reheat
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon in poke bowl.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar
Nov 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer at make table, raw fish over cooked chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (79F - Hot Holding) In unit less then 1 hour, operator will reheat
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon in poke bowl.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar
Nov 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 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. At bar, tested at 0ppm
Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawer at make table, raw fish over cooked chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (79F - Hot Holding) In unit less then 1 hour, operator will reheat
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon in poke bowl.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm. Container was empty. Replaced container,retested at 100
Floor tiles missing and/or in disrepair. In front of reachin cooler, at prep sink
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 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. 0 ppm. Will have serviced before opening or will use triple sink to sanitize
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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.