Palenque Colombian Food

No violations were recorded at this inspection.

1. Jul 23, 2026 –

   Administrative Miscellaneous · Initial Inspection · Violations were cited in the following area(s)

   1 general Show violations

   • GeneralOther

     A nuisance or unsafe condition was allowed to exist.

     Official wording (code 28-01)

     Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

2. Jun 27, 2026 0 0 points (A range)

   Inter-Agency Task Force · Initial Inspection

   No violations

3. May 30, 2026 0 0 points (A range)

   Inter-Agency Task Force · Initial Inspection

   No violations

4. Apr 4, 2026 0 0 points (A range)

   Inter-Agency Task Force · Initial Inspection

   No violations

5. Oct 20, 2025 A 10 points (A range)

   Cycle Inspection · Initial Inspection

   1 critical1 general Show violations

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

     Hot TCS food item not held at or above 140 °F.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

6. Sep 27, 2025 0 0 points (A range)

   Inter-Agency Task Force · Initial Inspection

   No violations

7. Aug 23, 2025 0 0 points (A range)

   Inter-Agency Task Force · Initial Inspection

   No violations

8. Jun 17, 2024 A 12 points (A range)

   Cycle Inspection · Initial Inspection

   2 critical Show violations

   • CriticalHygiene & sanitation

     Surfaces that touch food weren’t properly washed and sanitized.

     Official wording (code 06D)

     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

   • CriticalFood temperature

     Cooked food wasn’t cooled down quickly enough.

     Official wording (code 02H)

     After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.