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Palm & Pine Indian Restaurant

1-4045 Seminole Street Windsor ON N8Y 4W4 · Restaurant (Full Service)

Official record from Windsor-Essex →

Inspection summary

Palm & Pine Indian Restaurant has been inspected 12 times by Windsor-Essex County Health Unit (WECHU) since December 7, 2024. The most recent inspection, on July 15, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 4 separate inspections, most recently on December 10, 2025. For example: Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 3 separate inspections, most recently on February 23, 2026. For example: Single-service containers and articles are kept in a sanitary manner

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on January 30, 2025. For example: Separate handwash stations are provided with the required supplies

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 30, 2025. For example: Toxic and poisonous substances are properly labeled, stored, and used

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 30, 2025. For example: Adequate protection against pests is provided

About this data

These results come from Windsor-Essex County Health Unit (WECHU), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Required

    0 infractions

  2. Required Re-Inspection

    0 infractions

  3. Required

    4 infractions

    • The premises is supplied with adequate potable hot and cold running water
      • (b) Hot and cold running water under pressure is NOT supplied in all required areas [S]
    • The ventilation system is adequately maintained
      • (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
    • Single-service containers and articles are kept in a sanitary manner
      • (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
  4. Required Re-Inspection

    0 infractions

  5. Required

    1 infraction

    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
  6. Required Re-Inspection

    0 infractions

  7. Required

    5 infractions

    • Results of inspections are posted in accordance with the inspector's request
      • (a) Results of inspections are NOT posted in accordance with Public Health Inspector's request [N]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Ice is made from potable water and is stored and handled in a sanitary manner
      • (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
      • (d) Sanitizing contact time is NOT at least 45 seconds [S]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  8. Required Re-Inspection

    0 infractions

  9. Required Re-Inspection

    2 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Levels of illumination is maintained during all hours of operation
      • (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
  10. Required Re-Inspection

    3 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Levels of illumination is maintained during all hours of operation
      • (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
    • Records for the purchase of food are retained on the premises for at least a year
      • (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
  11. Required

    10 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
    • Separate handwash stations are provided with the required supplies
      • (a) Adequate number of handwashing stations are NOT provided and/or situated for convenient access by food handlers [C]
    • Levels of illumination is maintained during all hours of operation
      • (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • Records for the purchase of food are retained on the premises for at least a year
      • (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
    • Manual dishwashing equipment and procedures are satisfactory
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
      • (e) Sanitizing is NOT at appropriate temperature and/or chemical concentrations [C]
    • Other sanitizing agents are approved and used appropriately.
      • (b) Other sanitizing agents are NOT used in accordance with the manufacturer’s instructions [S]
    • Toxic and poisonous substances are properly labeled, stored, and used
      • (a) Toxic and poisonous substances are NOT properly stored [C]
    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  12. Required

    3 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]

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