Chicken Palace National

Year by year

Inspections

1. May 6, 2026 Re-inspection 2 · No items found

   No violations cited.

2. Apr 14, 2026 Re-inspection · 1 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked rotisseri chicken in the hot holding unit is hot held at 109°F. Additionally, rice (60F) was obvserved to be sitting out on the coutner in room temperature.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Action Taken: Food handler indicated that food products were cooked 30 mins ago. Manager was instructed to reheat all food items to a minimum of 165F for hot holding. Action Taken: The food handler reheated all TCS items in the hot holding unit to 165F.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The inner surface of the ice machine was soiled with brown slime.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The following equipment are not maintained in good repair: 1. The cooking surface of the flat top grill was observed to be corroded and not maintained in good condition. (Corrected) 2. The hot holding unit by the warewash sink is not maintained in working condition. 3. Observed loose screws and rusted metal on the custom made ice-cream machine in the basement.

     Correction: Repair equipment to good condition or remove from premise. All food equipment should be ANSI/NSF certified.

     Code 4-501.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-service articles (cups, lids, and straws) are being stored under sewage line in the basement.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

3. Mar 24, 2026 Routine · 4 priority, 2 priority foundation, 5 core, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Food handler was observed handling cooked corn with her barehands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Action Taken: Contaminated food product was discarded.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed a tray of raw beef stacked on top of a bus tub of cut cilantro in the walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Action Taken: PIC removed raw meat product from the cooler.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked rotisseri chicken in the hot holding unit is hot held at 109°F. Additionally, rice (60F) was obvserved to be sitting out on the coutner in room temperature.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Action Taken: Food handler indicated that food products were cooked 30 mins ago. Manager was instructed to reheat all food items to a minimum of 165F for hot holding.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Cooked taco beef, (45F), steak (50F), in the 4-door drawer cooler were cold held at below 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: PIC indicated that the food products were transferred to the drawer cooler from the walk-in cooler 2 hours prior. PIC was instructed to moved all food products to a working cooler and to be cooled to 41F or less within 2 hrs.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on cooking temperatures, hot/cold holding temperatures, reheating for hot holding, and cooling.

     Correction: The person in charge shall provide food safety training to employees on the items listed above.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The inner surface of the ice machine was soiled with brown slime.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The following equipment are not maintained in good repair: 1. The cooking surface of the flat top grill was observed to be corroded and not maintained in good condition. 2. The hot holding unit by the warewash sink is not maintained in working condition. 3. Observed loose screws and rusted metal on the custom made ice-cream machine in the basement.

     Correction: Repair equipment to good condition or remove from premise. All food equipment should be ANSI/NSF certified.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed food residue accumulating on the floor in the walk-in cooler on the first floor.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-service articles (cups, lids, and straws) are being stored under sewage line in the basement.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     1. Water was leaking from the plumbing of the handwash sink by the main cookline. 2. The right faucet of the 4 compartment warewash sink is missing in the basement.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

4. Jun 20, 2025 Re-inspection · No items found

   No violations cited.

5. May 29, 2025 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Salsa in customer self-service cooler and walk-in cooler is cold held at between 45-55°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: All pans of salsa that were out of temperature were discarded. The temperature of the self-service cooler was turned down from 41°F to 34°F. The cooling methods for the salsa were also adjusted to have metal pans filled shalowly.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in ice cream and basement restroom handwashing sinks.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A pan of raw meat is stored on the floor in the basement walk-in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT- COMPARTMENTS - DRAINAGE

     The container for ice located behind the horchata containers is not sloped properly to allow for adequate drainage.

     Correction: Provide sloped outlets for compartments of equipment to allow complete draining of condensation, food or beverage drip, or water from melting ice.

     Code 4-204.120

6. May 10, 2024 Re-inspection · No items found

   No violations cited.

7. Apr 22, 2024 Routine · 1 priority foundation, 6 core, 3 repeat
   • Not serious Priority Foundation Repeat

     THAWING

     Frozen beef is being improperly thawed by being left to thaw in standing water.

     Correction: Adjust procedures or methods to properly thaw foods. Thaw foods in cool, running water or in a cooler.

     Code 3-501.13 (A) - (D)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scooping devices without handles were observed being used for rice and seasoning.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Single service items in basement are stored under drain lines.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple containers of food in the basement walk-in cooler and freezer are stored on the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     There are multiple coolers throughout restaurant that are not equipped with an integral or permanently affixed temperature measuring device. 1- Prep cooler in main kitchen. 2- Walk-in cooler in basement. 3- Prep cooler in ice cream area.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at women's restroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14