Palm Garden

1700 S Ocean Ln, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1616357

Official report

out of 100

Grade A

Safety score 91 of 100

Latest visit: Aug 11, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 4 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (no follow-up needed), 3 basic
-9
Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

5 violations found

First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
- 2 High priority
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Two doors reach in cooler; sautéed short ribs (51°F - Cooling from heated) overnight. See stop sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Two doors reach in cooler; sautéed short ribs (51°F - Cooling from heated) overnight. See stop sale.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  4 compartment cooler in kitchen.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Turbo Air- Refrigerator it keeping time temperature control food to 41°F and below.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Sliding door freezer- ice cream spills on shelves.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.