Palm Tree Club
Last inspected: Jan 12, 2026
43
Score
Across the available record, Palm Tree Club has four inspections on file, the first dated 2024. The most recent visit was on Jan 12, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 13 violations to closer to 10 violations per visit over the last few inspections.
The pattern that stands out is “equipment and utensils not properly air-dried - wet nesting”, which has been cited three times.
Palm Tree Club's latest score of 43 falls below the Orlando average of 79. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 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./chlorine 0ppm/bar dish machine./rechecked 50ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over ginger/sushi reach in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards at cook line.
22-02-4
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./raw tuna/cut and removed completely from the packaged/ **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf. **Repeat Violation**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour and sugar bins at back kitchen/ **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener holder soiled. Bar dish machine curtains soiled.
23-03-4
Basic - Ceiling tile missing./over manager's office.
36-36-4
43
Jul 29, 2025
Complaint Full
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked artichokes, raw wagyu beef and cooked short ribs using reduced oxygen packaged holding more than 48 hours or with no date on the products.
01B-13-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired./rinse temperature only reaching 114F. Heat strips failed to turn color. After several tries, heat strips turned black. **Corrected On-Site**
22-56-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice/form emailed to chef.
03F-10-5
Intermediate - Oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./throughout the kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./most chef in kitchen with no beard guards.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - Food stored on floor./a case of shrimp on walk in freezer floor/ **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./water temperature 95F/ **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./cooked artichokes, raw wagyu beef and cooked short ribs. **Repeat Violation**
03G-54-1
37
Apr 22, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 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./chlorine 0ppm/ran out of sanitizer/rechecked 50ppm/ **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over pickles, walk in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
31B-02-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service./emailed to chef, printed and posted. **Corrected On-Site**
02A-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of standing water/cook line reach in cooler.
22-16-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./cooked brisket packaged using a reduced oxygen method without a HACCO plan in walk in cooler/bag cut immediately/ **Corrective Action Taken**
03G-54-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed employee wearing a watch while preparing food.
13-07-4
35
Nov 5, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Palm Tree Club last inspected?
The most recent health inspection at Palm Tree Club on file is from Jan 12, 2026. The public record contains four inspections in total.
What is the most common violation at Palm Tree Club?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Palm Tree Club.
How does Palm Tree Club compare to other restaurants in Orlando?
Palm Tree Club most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Palm Tree Club's inspection record improved over time?
Yes. Recent inspections at Palm Tree Club have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Palm Tree Club 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.
Nearby Restaurants