Palermo Brunch
Last inspected: Jan 7, 2026
43
Score
Palermo Brunch appears in inspection records nine times, starting in 2022. On Jan 7, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
That's lower than the typical Davie restaurant, which scores around 79. This restaurant has more on its record than most do.
9
Inspections
5
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
5 critical violations. 2 minor violations.
View 7 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 front counter, individual butters (68F - Cold Holding). Per employee out of cooler more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen fliptop upper section, cut lettuce (40-54F - Cold Holding). Observed lettuce overstacked above chill line. Per manager prepped and in unit approximately 2 hours. Manager removed overstacked portioned and moved to lower cooler. 2) At front counter, individual butters (68F - Cold Holding). Per employee out of cooler more than 4 hours. See stop sale.
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued preparing multiple orders without washing hands and changing gloves. Reviewed procedures for hand washing and employee washed hands. **Corrected On-Site**
12A-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) In Assani reach in cooler, container raw burgers above raw salmon. Manager rearranged for proper separation. 2) In walk in cooler, raw chicken above raw burgers. Manager rearranged to properly separate. **Corrected On-Site** **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Assani reach in cooler, 1 pound bag cut tuna fully thawed still in vacuum package. Per manager thawed more than 4 hours.
01B-13-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Assani reach in cooler, 1 pound bag cut tuna fully thawed still in vacuum package. Per manager thawed more than 4 hours. See stop sale.
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
43
Aug 18, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep space next to cook line, clarified butter (97F - Hot Holding). Per manager prepared at 10:30am. Manager moved to flattop grill to reheat and hold hot. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In left Frigidaire reach in freezer, portioned pieces of raw beef on top shelf above open bags of bagels, breads, and ice cream. Advised manager to rearrange raw foods to bottom of freezer when able. **Corrective Action Taken**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline fliptop lower cooler, container of raw smoked salmon on shelf above container of cheese. Manager rearranged to properly separate. **Corrected On-Site**
08A-05-6
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. Bulletin printed and pro invited to manager. **Corrected On-Site**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Manager unsure of contents and dumped out. **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives between fliptop unit and prep table at cook line. Manager removed knives. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water (108F) on riser on cool side of flattop. Manager moved container down onto hot part of grill to hot hold. **Corrective Action Taken**
10-07-4
47
Feb 13, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
61
Sep 23, 2024
Routine - Food
No violations found.
100
Sep 12, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer found at 00 ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole cold held at 44 degrees F in flip top cooler. Per operator , item transfer to unit 3 hours prior to the inspection. Operator placed item on ice bath for quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with bleach at front line. Operator labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Observed old food residue in box containing plastic wrap. Operator clean. **Corrected On-Site** **Warning**
25-25-4
Basic - Food stored on floor. -Observed case with potatoes stored on kitchen floor. **Warning**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor in kitchen. **Warning**
21-38-4
55
Mar 20, 2024
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Insects, Rodents, and Animals Not Present
FL-38
90
Feb 14, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 11:34 a.m. noodles temps at 45F in flip top cooler . Per operator, noodles transfer from walk-in cooler to reach in cooler at 10:30 a.m. Advise operator to placed ice pack on item for quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Observed raw beef burgers stored over steaks in walk in cooler. -Observed raw chicken stored over steaks in walk in cooler. **Warning**
08A-24-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked ribs and noodle stored in walk in cooler. Per operator, both items cooked on 2/12/2024. **Warning**
02C-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Found vacuum package fish thawing in walk-in cooler. Operator immediately removed from package. **Corrected On-Site** **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed an open cup with drinks stored on food preparation table. Operator discussed at will. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on shelf above food preparation table. **Warning**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between refrigerator and prep table. Operator removed knives. **Corrected On-Site** **Warning**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil removed from the original container not labeled. **Warning**
02D-01-5
41
Oct 21, 2022
Food-Licensing Inspection
3 minor violations.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
82
Aug 22, 2022
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm).
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top make table-cut tomatoes (57F - Cold Holding); cut lettuce (55F - Cold Holding); oil and garlic sauce (50F - Cold Holding) turkey (50F - Cold Holding); mozzarella cheese (48F - Cold Holding); eggs batter (48F - Cold Holding). Per operator food held less than 4 hours, all TCS foods moved to a working unit, advised operator not to use unit, until technician checks it. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Non-pitting surface rust on food-contact equipment. Under prep table shelf. cook line.
22-31-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen area, blocked by mop bucket and two brooms, Employee removed. **Corrected On-Site**
31A-09-4
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.
53B-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth inside bucket with not sanitizer solution. Employee removed and placed on sanitizer solution **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Cook line, above stove shelf, bottles of cooking oil, water, and barbecue sauce, Employee labeled **Corrected On-Site**
02D-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top/ lower cooler, cook line.
05-09-4
43
Frequently Asked Questions
When was Palermo Brunch last inspected?
The most recent health inspection at Palermo Brunch on file is from Jan 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Palermo Brunch?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Palermo Brunch.
How does Palermo Brunch compare to other restaurants in Davie?
Palermo Brunch most recently scored 43 out of 100, which is lower than the Davie average of 79.
Has Palermo Brunch's inspection record improved over time?
No. Recent inspections at Palermo Brunch have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Palermo Brunch means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Palermo Brunch inspected?
Based on the inspection history on file, Palermo Brunch is inspected around three times per year on average.
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