Palenque Restaurant #2, LLC
5485 Palm Avenue, Hialeah, FL 33012 · Permanent Food Service · License 2336270
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 19 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 7 basic (1 repeat)-20
- Safety score80
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 visitAug 19, 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.
11 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.
Observed shredded mozzarella (69°F - Cold Holding) on preparation table, as per operator less than 1 hour. Operator moved to reach in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Coached employee on proper procedures.
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed next to ice machine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed next to ice machine.
Basic7
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed ice scoop in standing water at 91°F at front counter.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed personal drink stored on top of cutting board at kitchen area.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed soap in the middle compartment. Coached operator on proper set up 3 compartment sink.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed reuse an empty can to stored tomato sauce.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust accumulated on vents at kitchen area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed speaker stored on top of cutting board at kitchen area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.