Palms Grill
1941 Pembroke Rd, Hollywood, FL 33020 · Permanent Food Service · License 1622763
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 4, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In container next to stove, under no temperature control, fresh garlic oil puree (66°F - Cold Holding). Per manager no prepared or portioned today and out of cooler from 10:00am. Manager placed container into an ice bath to chill. Discussed possible use of Time as Public Health Control with manager.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw beef in kitchen single door glassfront cooler. Manager rearranged to properly separate.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Dirty pan in kitchen hand sink at beginning of inspection. Employee removed pan.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Open bag of garbanzo beans on floor in kitchen.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In front counter lowboy 2 door cooler, spoon completely submerged in container of marinated strawberries. Employee removed spoon.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Spoon in standing water 73°F at front counter by cold rail.
Code 14, Food-contact surfaces designed and maintained: Uncleanable knife block in use to store knives.
Knives in wood block at front counter.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
In prep table in kitchen.
Code 25, Single-service items: Single-service articles improperly stored.
Sleeves and open case of to go containers on floor under front counter.
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.