Eastern Garden PC INC
3102 SW Martin Downs Blvd, Palm City, FL 34990 · Permanent Food Service · License 5319132
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 Aug 27 routine inspection3 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cookline counter - Cooked chicken 54°F- cold holding, cooked egg rolls 64°F- cold holding, cooked noodles 51°F- cold holding - food that prepared or portioned today- food out of temperature for 1 hour - operator removed and placed in walk in cooler to quick chill.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
At flip top cooler - raw shell eggs 67°F- cold holding,- food not prepared or portioned today- food out of temperature for 45 minutes - operator removed and stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At sushi station- non-food grade paper towels- used in direct contact with raw fish and krab sticks - educated operator employee removed.
Fixed on the spot
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
At cookline area - employee handled dirty dishes then proceeded to wash their hands in the three compartment sink and then engaged in food preparation- educated operator- employee washed their hands properly.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Metal strainer in handwash sink by cookline- operator removed.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spoon stored in standing water of 82°F- operator removed.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.