The Palmer Lounge
Last inspected: Dec 2, 2025
82
Score
The Palmer Lounge appears in inspection records six times, starting in 2022. The most recent visit was on Dec 2, 2025. A low risk tier reflects an inspection that turned up minimal issues.
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.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
Restaurants in Kissimmee average 78, so The Palmer Lounge is doing better than most peers. The full picture is one of consistent compliance.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
82
May 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen.
35B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working on cooks without hair restraint. **Corrected On-Site**
13-03-4
90
Dec 18, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 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. Emailed operator documentation to post. **Corrective Action Taken**
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cookline. **Repeat Violation**
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled in kitchen. Walk in freezer floor soiled.
36-34-5
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled. **Repeat Violation**
16-21-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in a protected manner. Operator placed in covered container. **Corrected On-Site**
25-06-4
74
Jun 3, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed onion in walk-in cooler
08A-04-5
Intermediate - No soap provided at handwash sink. At end of bar
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by bar mats in sink.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage
51-11-4
Basic - Ice buckets stored on floor between uses. Ice buckets were moved. **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in cookline reach-in cooler. Shelving for plates on opposite side of cookline. **Repeat Violation**
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pineapple, melon, cantaloupe over tortilla in walk-in cooler
08B-17-4
50
May 3, 2024
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon case over hot dogs, walk in cooler **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. Open bag of raw ground beef over bread, walk in freezer **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce 44-45F in the middle cooling overnight in cookline cooler
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half in glass door beverage cooler 50F. Operator unsure of when it was put in cooler.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded mozzarella 4/18 visible mold
01B-24-5
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. Hot dogs in walk in cooler, operator unsure of open date. See stop sale
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Veg cutter can opener Slicer
22-02-4
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. Cook on duty
53B-02-5
Basic - Food stored on floor. Cases of oil
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer guard
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in large bin in dry storage
02D-01-5
26
Sep 6, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in the reach in cooler next to hot holding cabinets cooked pulled chicken (175F - Hot Holding); cooked pulled pork (144F - Hot Holding); hot dog (157F - Hot Holding). Both items from overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in the reach in cooler next to hot holding cabinets cooked pulled chicken (175F - Hot Holding); cooked pulled pork (144F - Hot Holding); hot dog (157F - Hot Holding). Both items from overnight
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area
31B-02-4
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. Observed opened containers of heavy cream and milk not date marked. Manager corrected by date marking items to opened date of 9-3-22 **Corrected On-Site**
02C-03-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Stir straws at bar within customer reach
25-27-4
Basic - Old labels stuck to food containers after cleaning. Metal and plastic containers in ware washing area
16-46-4
47
Frequently Asked Questions
When was The Palmer Lounge last inspected?
The most recent health inspection at The Palmer Lounge on file is from Dec 2, 2025. The public record contains six inspections in total.
What is the most common violation at The Palmer Lounge?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at The Palmer Lounge.
How does The Palmer Lounge compare to other restaurants in Kissimmee?
The Palmer Lounge most recently scored 82 out of 100, which is higher than the Kissimmee average of 78.
Has The Palmer Lounge's inspection record improved over time?
Yes. Recent inspections at The Palmer Lounge 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 The Palmer Lounge 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 The Palmer Lounge inspected?
Based on the inspection history on file, The Palmer Lounge is inspected around two times per year on average.
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