Palmer River Grille
Last inspected: Aug 6, 2025
78
Score
Public records show four inspections at Palmer River Grille stretching back to 2023. The newest entry in the record is dated Aug 6, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly 10 violations earlier in the record.
The pattern that stands out is “physical facilities installed, maintained, & clean”, which has been cited three times.
Palmer River Grille's latest score of 78 falls below the Warren average of 90. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Aug 6, 2025
Re-Inspection
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Plastic mats were observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP seafood observed thawing in the walk-in cooler in the ROP packaging. ROP seafood must be removed from packaging when thawing to introduce oxygen. ROP seafood observed to be in the frozen state and was removed from the packaging during inspection.
3-501.13
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The flooring in areas of the kitchen is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
78
Jul 24, 2025
Routine
3 critical violations. 6 major violations. 3 minor violations. 7 corrected on site.
View 12 violations
Food not cooled to safe temperature within required time
Inspector notes: Potatoes, which were prepared yesterday, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Temperature observed at 46 degrees F. Potatoes were voluntarily disposed of during inspection. Proper cooling methods reviewed.
3-501.14
Hot or cold food held at improper temperature
Inspector notes: Service area small refrigerator was observed held at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Milk and juice had been placed in this unit this morning and were observed at 45 degrees F. Bar cold hold observed with an ambient temperature of 43 degrees F. Service call was placed. Containers of ice were placed in the small refrigerator to decrease the ambient temperature. Temperature observed at 42 degrees F at the end of inspection.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (steaks) were observed stored above ready-to-eat foods (cooked chicken) in the 2-door lowboy unit. Raw animal foods must be separated from (and placed below) ready-to-eat foods during storage.
3-302.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Toxic substances properly identified, stored, & used
Inspector notes: Thermometers are lacking in some of the refrigeration unit(s) including walk-in coolers. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottle used for storing chemicals taken from bulk supplies was not marked with the common name of the chemical.
7-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Containers were observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Molluscan Shellfish (little necks) located in walk-in cooler did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Shelltag was located and placed with the stock.
3-202.18
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher and quaternary ammonium test strips for the 3-bay sink.
4-302.14
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Utensils in the dishwasher racks observed displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The flooring in areas of the kitchen is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working container of a dry ingredient observed not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
30
Jul 29, 2024
Routine
1 critical violation. 3 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (meatloaf) in the 2-door lowboy unit. Several areas had raw animal foods adjacent to RTE foods. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machines) were observed with an accumulation of black/brown residues and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machines are being cleaned and sanitized.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP salmon and imitation crab meat observed stored under refrigeration without being opened to introduce oxygen to prevent pathogen growth. Salmon and crab meat observed with temperature of 38 degrees F and were opened during inspection.
3-501.13
Adequate ventilation & lighting; designated areas used
Inspector notes: Hood observed with an accumulation of grease and debris. Hood is to be cleaned.
4-204.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Can opener is not in good repair. The blade observed to be rusted and must be replaced. In addition, the door of the large prep unit does not have a handle and must be repaired.
4-202.15
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The flooring in several areas of the kitchen is in poor repair. Surface paint (epoxy) has peeled away. The physical facilities must be maintained in good repair. Flooring is to be resurfaced.
6-101.11
55
Jun 5, 2023
Routine
1 critical violation. 5 major violations. 3 minor violations. 3 corrected on site.
View 9 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Service call was placed. Barware/glassware is to be sanitized in the kitchen dishwasher until the bar dishwasher has the proper sanitizer concentration.
4-501.114
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink of both bars. In addition, there were no paper towels available at the downstairs hand-washing sink or the upstairs service area hand-sink. Hand-washing sinks must be provided with a supply of soap and paper towels for proper hand-washing.
6-301.11
Required records available: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Shellstock (clams) located in the walk-in cooler did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
3-202.18
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, ice machines) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Deli slicer and ice machines are being properly washed, rinsed, and sanitized.
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottle used for storing chemicals taken from bulk supplies was not marked with the common name of the chemical.
7-102.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the bar and kitchen dishwashers. Facility is also lacking thermo labels or some other temperature measuring device for the upstairs bar high temperature dishwasher.
4-302.14
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures behind the downstairs sinks do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working container of a dry ingredient was not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards of the small prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
45
Frequently Asked Questions
When was Palmer River Grille last inspected?
The most recent health inspection at Palmer River Grille on file is from Aug 6, 2025. The public record contains four inspections in total.
What is the most common violation at Palmer River Grille?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited three times, more than any other issue at Palmer River Grille.
How does Palmer River Grille compare to other restaurants in Warren?
Palmer River Grille most recently scored 78 out of 100, which is lower than the Warren average of 90.
Has Palmer River Grille's inspection record improved over time?
Yes. Recent inspections at Palmer River Grille have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Palmer River Grille means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Palmer River Grille inspected?
Based on the inspection history on file, Palmer River Grille is inspected around two times per year on average.
Nearby Restaurants