LA PALMA MEXICAN GRILL Inspection – March 18, 2026

High Priority 4

#4High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Salsa 51f, Chicken 50f, Tamales 46f.Cooling from previous night.

#5High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw shrimp. **Corrected On-Site**

Corrected On-Site

#6High Priority02C-01-5

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Soup made 03-10.

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Chicken 50f, Tamales 46f, Salsa 51f. Cooling from previous night.

Stop Sale

Intermediate 2

#8Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Chicken, Tamales, Salsa too deep.

#9Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -At beginning of cook line.

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gaskets. -Exterior of bulk containers.

#3Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed peppers over soup in walk in cooler.

Florida Food Watch