Palenque Restaurant 5

2200 Palm Ave, Hialeah, FL 33010 · Permanent Food Service · License 2333001

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 18 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
3 high priority (2 fixed by the Sep 18 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 1 repeat), 7 basic (1 repeat)
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Sep172026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Still observed several cases of beef not stored 6 inches above the floor inside walk in freezer at kitchen area.
  More time given
Official report, on the Florida DBPR website
First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Cooked pork ribs (46°F - Cold Holding) inside walk in cooler. As per operator prepared 2 days ago. Stop Sale Issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Cooked pork ribs (46°F - Cold Holding) inside walk in cooler. As per operator prepared 2 days ago. Stop Sale Issued. Also observed Cooked pork (52°F - Cold Holding) inside container next to mini white chest freezer at cook line. As per operator for less than 4 hours. Employee stored inside walk in freezer for rapid cooling.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 3 flying insects landing on preparation table (no food on preparation table) in front of big oven at kitchen area. Also observed approximately 3 flying insects in the air not landing around the kitchen area.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cheese cream not date marked inside walk in cooler. As per operator prepared 2 days ago.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade soiled on top of preparation table outside of walk in freezer at kitchen area. Employee washed it and sanitized it during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed no soap on hand wash sink at kitchen. Operator provided during inspection.
  Fixed on the spotRepeat violation
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed at kitchen entrance.
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw beef thawing in standing water inside a container on top of preparation table at kitchen area. Employee moved to walk in cooler to continue thawing process during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed several cases of beef not stored 6 inches above the floor inside walk in freezer at kitchen area.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed several tongs stored on oven handle at cook line at kitchen area. Employee removed them and washed it at the time of inspection
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle inside rice container under preparation table at kitchen entrance. Employee removed it during inspection.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth over preparation tables on cook line not in sanitizing solution at kitchen area. Employee removed them during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at men's and women's bathroom.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Observed flying insects coming to kitchen from open back door at kitchen area.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.