The Palace Cafe

10101 Collins Ave, Bal Harbour, FL 33154 · Permanent Food Service · License 2325538

A
Grade A
Safety score 91 of 100
Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Establishment charging operational charges without properly disclosing the information on the menu/web/app and tIntermediate · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 9 routine inspection
    2 intermediate (1 fixed on the spot, 1 repeat), 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

Routine inspection

5 violations found
  1. First visitOct 9, 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 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate2

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.

      Missing at the kitchen hand sink. Owner restocked the station.

      Fixed on the spotRepeat violation

    • Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and t

    Basic3

    • Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.

      Employee moved to the correct position.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Equipment gaskets in poor repair.

      Observed reach in cooler gaskets in poor repair ( cooler located in the left side on the back)

    • Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.

      Employee hanged it up.

      Fixed on the spot

    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.

Most cited

In-use utensils properly stored1
Food-contact surfaces designed and maintained1
Handwash sinks and supplies1
Premises and cleaning equipment1
Automatic gratuity notice1