PALM TREE CLUB

Name: PALM TREE CLUB
Address: 9101 INTERNATIONAL DR STE 1008, ORLANDO, FL, 32819, US
Rating: 82.6

9101 INTERNATIONAL DR STE 1008, ORLANDO, FL 32819

License #5816169

🏨 Hotel/Resort ℹ️

82.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

January 12, 2026 · 10 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PALM TREE CLUB in ORLANDO currently holds an InspectFL Health Score of 82.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 12, 2026. Across those visits, inspectors documented 36 total violations — 6 critical, 10 major, 20 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 5, 2024

The latest inspection on January 12, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

PALM TREE CLUB has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing./over managers office.
[06-09-1] 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./raw tuna/cut and removed completely from the packaged/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour and sugar bins at back kitchen/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener holder soiled. Bar dish machine curtains soiled.
[22-41-4] 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./chlorine 0ppm/bar dish machine./rechecked 50ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over ginger/sushi reach in cooler/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards at cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./most chef in kitchen with no beard guards.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic containers.
[08B-38-4] Food stored on floor./a case of shrimp on walk in freezer floor/
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./water temperature 95F/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./cooked artichokes, raw wagyu beef and cooked short ribs.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind dish machine.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked artichokes, raw wagyu beef and cooked short ribs using reduced oxygen packaged holding more than 48 hours or with no date on the products.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired./rinse temperature only reaching 114F. Heat strips failed to turn color. After several tries, heat strips turned black.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice/form emailed to chef.
[01C-03-4] Oyster tags not marked with last date served.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.