A97.5

PALM RESTAURANT

6705 PHILLIPS PLACE CT, Charlotte, NC 28210

Restaurant · NC permit/State ID 2060013014

Latest gradeA (97.5)

Last inspectedOct 22, 2026

Inspections on record39

On record sinceSep 3, 2013

Score history

Sep 3, 2013Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 97.5 · 5 violations

Inspector comments: REHS the following items on lunch menu baring asterisk leading patrons to consumer advisory, despite not having any raw or undercooked ingredients: Grilled shrimp, Gigi salad, lobster club, cobb salad, seafood pasta, lobster bisque, and caesar salad.

#14 · Required records available: shellstock tags, parasite destruction −1

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tag for container of oysters currently being sold stored in facility’s office. Half of the batch had been prepared and stored in cold app station, while the other half remained in the original container in meat WIC. Observed facility’s shellstock tags out of chronological order during inspection. CDI - Tag copied and placed with oysters in both locations. PIC corrected order of shellstock tags. 1 pt.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored above RTE foods in meat WIC during inspection. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed milk steamer wand caked with dried milk debris during inspection. CDI - Employee w/r/s during inspection. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed various cartons of pooled pasteurized eggs and dairy products throughout kitchen void of label identifying the date which they were opened. Observed various containers of food baring prep dates around 10/15/26 bare new date labels with a prep date of 10/22/26 later on in the inspection. Time stamps on labels indicated that labels had been changed approximately 30 minutes after REHS arrival. CDI - PIC voluntarily discarded all containers baring new prep dates or void of opening dates. PIC met with employee that changed the date labels to advise them against this practice. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#25 · Consumer advisory provided for raw/ undercooked foods

Corrected during inspectionRepeat violation

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf REPEAT Observed salmon on dinner menu void of asterisk leading patrons to consumer advisory during inspection. CDI - PIC added during inspection. 0 pts. Points de-escalated due to previous violation being corrected.

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May 7, 2026 A 97 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed no paper towels and no handwashing sign at dish pit handisnk during inspection. CDI - PIC supplied paper towels. REHS supplied handwashing sign. 0 pts.

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy peppers in produce WIC during inspection. CDI - PIC voluntarily discarded. 0 pts.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw shrimp butterflied at 10:30am holding above 41F at 3:15pm. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Shrimp voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure on banquet menu during inspection. Addition necessary. 10 day VR required. 0.5 pts.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed butterflied shrimp cooling while in a deep, covered container in WIC during inspection. Shrimp did not meet cooling parameters. CDI - Shrimp voluntarily discarded. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed various utensils stacked together before being air dried during inspection. Ensure all equipment has been properly dried prior to stacking. 0 pts.

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Dec 3, 2025 A 95 · 5 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cooked steak being stored in container with raw steak. CDI: Cooked steak was voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed Alfredo at 95F with 15 mins left in 2 hour cooling window. CDI: Alfredo was placed in smaller pans, ice was added to ice bath and cooling wand was immersed in sauce. EHS observed Alfredo sauce reach in 69F by end of 2 hour window. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in cold well near salad station above 41F. Ambient air of unit was 41-42F. Items were placed in walk in cooler to cool. VERIFICATION REQUIRED. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed housemade hollandaise being held on TPHC without a time label. CDI: Time label was placed on item. Other items being held on TPHC such as onion straws and roasted shallots were marked with time labels. Points remain the same due to improvement from last inspection.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed Alfredo cooling in a large thick container. Ice bath the sauce was cooling in was melted. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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Jul 28, 2025 A 94 · 7 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at dish area with large container stacked on top of basin. CDI: Container was removed.

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and bowls with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −3

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in table top cooler above 41F. Ambient air of unit was 41F. Items were placed in walk in cooler. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fried onion straws being held on TPHC without a start/discard time. CDI: Item was labeled.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in running water above 70F. CDI: Ice was added to water, thaw water is now 66F.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility.

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May 20, 2025 A 97.5 · details not yet loaded