Escape Lounge
Last inspected: Apr 1, 2026
55
Score
Public records show six inspections at Escape Lounge stretching back to 2023. The most recent report on file is from Apr 1, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“No measuring device available” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Palm Springs restaurant, which scores around 82. The inspection history reads as standard for a restaurant of this size.
6
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
4 critical violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side low boy reach in cooler(s); cooked chic peas (58F - Cold Holding); cooked vegetable broth (58F - Cold Holding). Operator stated items not prepared or portioned today, held in unit overnight, not plugged in. See stop sale. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side low boy reach in cooler(s); cooked chic peas (58F - Cold Holding); cooked vegetable broth (58F - Cold Holding). Operator stated items not prepared or portioned today, held in unit overnight, not plugged in. See stop sale.
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while placing to dry/use without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-13-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cookies on self service buffet not under sneeze guard, no cover, not protected from contamination. Operator wrapped in plastic. **Corrected On-Site**
08B-01-4
55
Mar 26, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At kitchen, cooked chicken (46F - Cooling)@12:15 since 6:30pm, prior day. Product did not reach 41F within 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At kitchen, cooked chicken (46F - Cooling)@12:15 since 6:30pm, prior day. Operator stated product was thawed and mixed with other ingredients and placed back into refrigeration. Product did not reach 41F within 4 hours. See stop sale.
03D-06-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No measuring device for high temperature dish machine. **Repeat Violation**
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over prep tables. Operator removed. **Corrected On-Site**
12B-07-4
64
Apr 19, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Left side Double door low boy reach in cooler; cooked noodles (47F - Cooling); cooked rice (47F - Cooling). Operator stated items cooling overnight, stored in deep, full containers with tightly fitting lids, did not reach 41F within 6 hours. See Stop Sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Left side Double door low boy reach in cooler; cooked noodles (47F - Cooling); cooked rice (47F - Cooling). Operator stated items cooling overnight, stored in deep, full containers with tightly fitting lids, did not reach 41F within 6 hours. See Stop Sale.
01B-36-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature 160F). Operator stated no measuring device available for measuring utensil surface temperature. Advised Operator to acquire measuring device. **Repeat Violation**
16-62-1
Basic - Wiping cloth sanitizing solution stored on the floor. At kitchen; sanitizer bucket stored on floor. Operator removed from floor. **Corrected On-Site**
21-38-4
64
Oct 26, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine sanitizer test strip turned purple and back to white over 200 ppm. Dispenser system for quat and low temp chlorine hooked up.
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion and peppers 114 f on top of the pan on steam table. As per employee less than 30 minutes. Explained. Manager discarded.
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Washcloth bucket chlorine sanitizer test strip turned purple and back to white over 200 ppm. Dispenser system for quat and low temp chlorine hooked up.
41-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager christy Saintsurin working as manager for 2 years no certified food manager certificate available.
53A-04-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handlers working no certified food manager present.
53A-05-6
47
Jun 8, 2023
Routine - Food
No violations found.
100
Mar 28, 2023
Routine - Food
2 critical violations. 7 major violations. 2 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male empty on gloves to handle clean dishes without washing hands. Explained and he washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted garlic 47, hummus 47, roasted peppers 50, yogurt 47,tomato soup 45, as per person in charge less than 1 hour at the buffet station. Explained and emailed Time as Public Health Control. Explained time temperature controlled food should be 41 or colder or under time control. No Time as Public Health Control available. Operator decided to use time. Filled the form marked the time **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.for three compartment sink quat. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handlers working and no certified food handler present. **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Full roll in dispenser. Person in charge changed paper towel roll. Working properly. **Corrected On-Site** **Warning**
31B-05-4
Intermediate - Probe thermometer not within the intended measuring range of use. Operator thermometer read24 in ice and water. Explained how to calibrate. **Warning**
05-03-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Soup bowls and plates at self serve station not protected or inverted. **Warning**
24-11-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
33
Frequently Asked Questions
When was Escape Lounge last inspected?
The most recent health inspection at Escape Lounge on file is from Apr 1, 2026. The public record contains six inspections in total.
What is the most common violation at Escape Lounge?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Escape Lounge.
How does Escape Lounge compare to other restaurants in Palm Springs?
Escape Lounge most recently scored 55 out of 100, which is lower than the Palm Springs average of 82.
Has Escape Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Escape Lounge have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Escape Lounge means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Escape Lounge inspected?
Based on the inspection history on file, Escape Lounge is inspected around two times per year on average.
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