Rainbow Palace
Last inspected: Mar 19, 2026
35
Score
Public records show eight inspections at Rainbow Palace stretching back to 2022. The most recent visit was on Mar 19, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around six violations each, up from closer to two violations before.
The pattern that stands out is “dishmachine chlorine sanitizer not”, which has been cited three times.
Restaurants in Fort Lauderdale average 80, so Rainbow Palace trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
5
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
5 critical violations. 1 major violation. 4 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. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dish employee entered kitchen, put on gloves and handled clean dish without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Prep area - flip top #2 - Raw chicken stored over/not properly separated from ready-to-eat cooked broccoli. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - raw chicken stored over raw fish. Operator stored all items properly. **Corrected On-Site**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted solution. Chlorine 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by dish tray. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Stored food not covered. Chest freezer - spring rolls. Operator stored properly. **Corrected On-Site**
08B-12-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets - all Cookline reach in units.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Dish employee eating at dish machine. Employee took food and left kitchen. **Corrected On-Site**
12B-02-4
35
Jan 16, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Bowl or other container with no handle used to dispense food. Bowl in use in sugar. Advised operator to use handled scoops. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Containers of soy sauce stored on floor in walk in cooler. Advised operator all food must be stored minimum 6 inches off ground.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Advised operator to clean out reach in freezer.
14-69-4
86
Apr 23, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. Operator set up 3Compartment sink with chlorine sanitizer measuring 100ppm **Corrected On-Site**
22-41-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled cell phone then continued preparing food without washing hands and changing gloves. Employee washed hands and put new gloves on **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by Utensil crates Employee removed crates **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice scoop handle in contact with ice. Employee removed ice scoop **Corrected On-Site**
10-08-5
Basic - Interior of microwave has accumulation of food debris.
22-08-4
58
Oct 4, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Lamb over baked choy, Employee switched items around placing back choy above raw Lamb **Corrected On-Site**
08A-20-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator diluted solution to 100ppm **Corrected On-Site**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Walk In Cooler Employee removed bowl **Corrected On-Site**
14-01-5
78
Apr 2, 2024
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
86
Aug 8, 2023
Routine - Food
No violations found.
100
Jun 13, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in all under line cabinets, food build up and debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Above cook line, Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee beverage container in a cold holding/freezer unit with food to be served to customers.
12B-13-4
67
Dec 21, 2022
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - marinated chicken (45F - Cold Holding); raw lamb chops (45F - Cold Holding); raw steak (45F - Cold Holding) not portioned or prepared today and held over 4 hours - See stop sale. Operator adjusted thermostat ambient temperature dropping during inspection. **Warning**
03A-02-5
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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator contacted technician. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw chicken over cooked noodles - cooked noodles moved to top shelf. **Corrected On-Site** **Warning**
08A-05-6
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. Walk in cooler - marinated chicken (45F - Cold Holding); raw lamb chops (45F - Cold Holding); raw steak (45F - Cold Holding) not portioned or prepared today and held over 4 hours - See stop sale. **Warning**
01B-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
53B-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Tray caddy removed. **Corrected On-Site** **Warning**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverages from prep surface. **Corrected On-Site** **Warning**
12B-07-4
43
Frequently Asked Questions
When was Rainbow Palace last inspected?
The most recent health inspection at Rainbow Palace on file is from Mar 19, 2026. The public record contains eight inspections in total.
What is the most common violation at Rainbow Palace?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Rainbow Palace.
How does Rainbow Palace compare to other restaurants in Fort Lauderdale?
Rainbow Palace most recently scored 35 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Rainbow Palace's inspection record improved over time?
No. Recent inspections at Rainbow Palace have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Rainbow Palace 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 Rainbow Palace inspected?
Based on the inspection history on file, Rainbow Palace is inspected around two times per year on average.
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