Silver Palms Resort Estates
Last inspected: Oct 31, 2025
61
Score
Silver Palms Resort Estates has been inspected seven times since 2022. Silver Palms Resort Estates was last inspected on Oct 31, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Okeechobee restaurant, which scores around 81. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Oct 31, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. One dented can of Bush's Baked Beans in dry storage. Operator removed . **Corrected On-Site**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: can opener.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary.
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daniel B. proof is not legible.
53B-02-5
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
61
Apr 1, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Records/documents for required employee training do not contain all of the required information. Operator has certification but it is not legible as to ascertain date that it was given.
53B-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: cutting board on line.
22-02-4
82
Jan 16, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. One beside stand up reach in cooler. One on floor by cutting boards. Operator removed and cleaned area. Next unannounced per DM C.Jean **Corrected On-Site**
35A-04-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee has no acknowledgment form.
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. Snapper at 43F , operator removed from bag. **Corrected On-Site**
06-09-1
Basic - Ceiling tile with hole in roof at cutting boards.
36-36-4
67
Mar 7, 2024
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
64
Dec 1, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food not stored at least 6 inches off of the floor in dry storage. Operator stored correctly. **Corrected On-Site**
08B-47-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels.
33-38-4
86
Feb 16, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
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. Provided operator with the Vomiting and Diarrhea clean up form. **Corrected On-Site**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator obtained probe thermometer. **Corrected On-Site**
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with the Food Reporting Agreement. **Corrective Action Taken**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork chops removed from packaging and re-packaged for service not date marked. Operator placed date mark on item. **Corrected On-Site**
02C-04-5
Basic - Employee with no hair restraint while engaging in food preparation. Operator placed hat on head. **Corrected On-Site**
13-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
61
Nov 4, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hamburger on li e hot held at 125° for less than thirty minutes. Operator applied direct heat raisii g temperature to: 165° **Corrected On-Site**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half no date mark. Operator placed date mark on item. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Christopher Waldron
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
Basic - Accumulation of dead 8 small flying insects at back door by dry storage on floor. None observed on food contact surfaces. Operator cleaned and sanitized area. **Corrected On-Site**
35A-06-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar.
31B-04-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination at condiment station. Operator removed forks, and then replaced with proper protected forks. **Corrected On-Site**
25-09-4
50
Frequently Asked Questions
When was Silver Palms Resort Estates last inspected?
The most recent health inspection at Silver Palms Resort Estates on file is from Oct 31, 2025. The public record contains seven inspections in total.
What is the most common violation at Silver Palms Resort Estates?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Silver Palms Resort Estates.
How does Silver Palms Resort Estates compare to other restaurants in Okeechobee?
Silver Palms Resort Estates most recently scored 61 out of 100, which is lower than the Okeechobee average of 81.
Has Silver Palms Resort Estates' inspection record improved over time?
Results have been roughly steady. Inspections at Silver Palms Resort Estates have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Silver Palms Resort Estates 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 Silver Palms Resort Estates inspected?
Based on the inspection history on file, Silver Palms Resort Estates is inspected around two times per year on average.
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