Villa Palma at the Village
Last inspected: Apr 2, 2024
30
Score
Inspectors have visited Villa Palma at the Village six times, with records going back to 2022. The newest entry in the record is dated Apr 2, 2024. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record. Note that Villa Palma at the Village's inspection history hasn't been updated since Apr 2, 2024; current conditions may have shifted from what the file shows.
Things have been moving in the right direction, with the rolling count dropping from around 19 violations to closer to 12 violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
Compared to other Cocoa restaurants (averaging 82), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
0
Critical latest
3
Major latest
10
Minor latest
Inspection History
Apr 2, 2024
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Dec 6, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on make table soiled/stained. Counter mounted can opener blade soiled, placed in dish pit to clean by manager on duty, table top electric slicer last used previous day soiled guard, cleaned while inspection was taking place. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar no paper towel, corrected
31B-02-4
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. Server jack, dishwasher Josh, cook Austin, all on site without valid food safety training, employee agreement needed for these employees, operator printed and had them Signed while the inspection was taking place. **Corrected On-Site**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank stored in kitchen , not secured. Empty tanks are still under pressure and need to secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Fees current not posted
50-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer floor soiled, floor and walls under and behind equipment soiled and trash debris behind shelving.
36-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler unit holding whole raw shell eggs without thermometer, corrected
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table lags and exterior of equipment on cooks line soiled **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Red peppers being prepped, washed with stickers still attached, corrected **Corrected On-Site**
08B-17-4
52
May 17, 2023
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
25
Apr 19, 2023
Complaint Full
2 critical violations. 5 major violations. 12 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. 2 spray bottles of marked chemicals stored with open to go single use containers on back shelf. **Corrected On-Site** **Repeat Violation**
41-10-4
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. Dish Washing Machine at 0 ppm, primed not dispensing product, found tub empty, replaced, primed and at 100 ppm **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can openers heavily soiled. White Cutting boards on make table heavily stained/soiled.
22-02-4
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. Needed paperwork was given to operator by inspector for complaince by the next unannounced rountine inspection. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid not labeled on salad prep line unit.
41-17-4
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. No idea of when heavy cream was opened, believe on Monday 4-17.
02C-03-5
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. Needed paperwork was given to operator by inspector for complaince by the next unannounced rountine inspection. **Corrective Action Taken**
11-27-4
Basic - Hole in or other damage to wall. Hole in wall behind water heater.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cooks line, prep area and front salad station soiled. Bottom shelf of prep table soiled **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation**
14-20-4
Basic - Stored food covered in walk in freezer with linen napkin, sorbet.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat cut lettuces in the walk in cooler **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wood food-contact surface not properly sealed. Large wood chopping block in place in kitchen, extremely rough surface, no longer easily cleanable and currently not sealed.
14-06-4
Basic - Accumulation of debris inside warewashing machine. Black mold like substance on interior of the dish machine, build up of lime / calcium as well.
16-03-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Shot glasses stored in reach in freezer on unsanitized shelf with debris present, removed by manager **Corrected On-Site**
24-06-4
Basic - Cove molding at floor/wall juncture broken/missing. Some areas thru the kitchen area with cove molding / baseboards missing of pulled away from wall
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table white cutting board with heavy grooves
14-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors, walls and ceiling areas under and behind equipment soiled. **Repeat Violation**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Cooks line and dish washing areas with broken / missing floor tiles **Repeat Violation**
36-17-5
25
Mar 1, 2023
Routine - Food
5 critical violations. 4 major violations. 12 minor violations.
View 21 violations
High Priority - Pesticide use not in accordance with manufacturer's directions. Pest omitting strips in place thru out location
41-20-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. From over night stored in reach in cooler at bar, Milk ; (53F - Cold Holding); heavy whipping cream (54F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy whipping cream 53° F cold holding, milk 54° F codling holding, reach in cooler unit at bar from over night, see stop sale
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Quat tables, hand sanitizer and cajun seasoning stored together. **Corrected On-Site**
41-10-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Washing Machine reading at 0 ppm chlorine, unit primed. No product dispensing to unit. Use of 3 compartment sink only until repairs completed.
22-49-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White plastic Cutting boards on make tables soiled/stained, mold like substance on wood oak cutting board in prep area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at bar hokding cutting boards, not able to wash hand, blocked.
31A-09-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.water filter at bar not labeled to replace filter
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector of ice bin in ice machine soiled with black mold like substance. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Drain cover(s) missing. **Repeat Violation**
29-18-4
Basic - Floor not cleaned when the least amount of food is exposed. Walls floors cove molding/baseboards and ceiling tiles soiled, under and behind equipment. Floor drain at bar hand wash sink/ 3 comp sink heavily soiled. **Repeat Violation**
36-01-4
Basic - Floors not constructed to be easily cleanable. Pass side of make table, floor missing tiles, not smooth and easily cleanable. **Repeat Violation**
36-12-4
Basic - Ice bucket stored on top ice machine, not inverted, removed by manager. **Repeat Violation**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables, table legs and exterior of equipment on cooks line soiled,
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table under lid interior of reach in cooler soile$ with old food debris. **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cases of produce stored over ready to eat prepped items in walk in cooler, corrected while inspection was taking-place, corrected 5 gallon jugs of fryer oil stored on floor, corrected Unwrapped sliced cheese stored on shelf in reach in cooler, removed by manager **Repeat Violation**
08B-17-4
Basic - Water draining onto floor surface. Under 3 compartment sink
29-03-4
Basic - Ripped/worn tin foil used as shelf cover. Bottoms of meat slicer prep table.
14-20-4
17
Aug 22, 2022
Complaint Full
2 major violations. 14 minor violations.
View 16 violations
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. Undated liquid eggs opened yesterday **Repeat Violation**
02C-03-5
Intermediate - Both Cutting board on cookline stained **Repeat Violation**
22-02-4
Basic - Light not functioning. In hoods **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink by chemicals storage
31B-04-4
Basic - Accumulation of black like substance in the interior of the ice machine on white guard
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Using a bowl To scoop flour **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. Two dead under soda bag storage in kitchen Two dead under plastic milk cart 8 dead to the left of the ice machine 6 dead in corner under chemical storage 1 dead under yellow caution sign end of dish pit 2 dead behind water heater
35A-03-4
Basic - Drain cover(s) missing. At entrance to kitchen cover missing **Repeat Violation**
29-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Underneath cookline equipment left over grease and food debris **Repeat Violation**
36-73-4
Basic - Floors not maintained smooth and durable. Through kitchen tiles cracked and exposed floors underneath **Repeat Violation**
36-11-4
Basic - Food stored on floor. Jugs of oil stored on floor in kitchen **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Ice bucket not inverted or protected
10-14-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on the floor **Corrected On-Site** **Repeat Violation**
21-44-1
41
Frequently Asked Questions
When was Villa Palma at the Village last inspected?
The most recent health inspection at Villa Palma at the Village on file is from Apr 2, 2024. The public record contains six inspections in total.
What is the most common violation at Villa Palma at the Village?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Villa Palma at the Village.
How does Villa Palma at the Village compare to other restaurants in Cocoa?
Villa Palma at the Village most recently scored 30 out of 100, which is lower than the Cocoa average of 82.
Has Villa Palma at the Village's inspection record improved over time?
Yes. Recent inspections at Villa Palma at the Village have averaged around 12 violations per visit, down from roughly 19 earlier in the record.
What does a high risk rating mean?
A high risk rating at Villa Palma at the Village 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.
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