Palm Restaurant (1 International Place)

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cooked chicken on hot line at 128F. Marinara sauce on hot line ranging from 95F-125F. Reheated to acceptable temperature. Ensure hot holding at 135F or above.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Cleaning Agents and Sanitizers Availability (Pf)
  Inspector note: Bar dish machine observed with detergent container empty. This was corrected on site. Ensure detergent is available at all hours.
  code 590.004/4-303.11-PF** · serious findingstatus: Pass
• ✓Common Name-Working Containers (Pf)
  Inspector note: Chemical spray bottle with blue liquid observed with no label. Provide label.
  code 590.007/7-102.11-PF** · serious findingstatus: Pass
• ✓Handwashing Signage (C)
  Inspector note: No hand wash only signage at salad area hand sink. This was corrected on site.
  code 590.006/6-301.14-C* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 3, 2026: 4 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.