Neighbourhood
East Palatka32131
Restaurants26
Spotless inspections11%
Ordered shut1
Fines$1k
A 14B 2C 3D 1F 4Not rated 2
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw beef. Operator switched storage levels.
High priorityDON PANCHITO →Aug 24, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In glass display case warmer, hashbrowns (111F - Hot Holding) operator reheated, hashbrowns second temperature (167F - Hot Holding). Discussed time as public health control.
High priorityDON PANCHITO →Aug 24, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, plastic bag of frozen breaded raw shrimp over package of ready to eat sausage patties. Operator removed the shrimp to the cook line.
High priorityCHEYENNE SALOON →Aug 19, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line in drawer warmer; chicken (119F - Hot Holding); chicken (99F - Hot Holding). Warming unit not turned on. Operator discarded the chicken products.
High priorityBURGER KING #16751 →Aug 13, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in drawer warmer; chicken (119F - Hot Holding); chicken (99F - Hot Holding). Warming unit not turned on. Operator discarded the chicken products.
High priorityBURGER KING #16751 →Aug 13, 2026
Live, small flying insects found. On the breading station cook line, two flies observed in plastic mixing bowl. In the warewashing area, one fly observed on storage shelf. In the dry storage/prep room, four flies observed on shelving units.
High priorityCORKY BELLS SEAFOOD →May 20, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw frozen shrimp over precooked frozen chicken wings both uncovered in metal containers. Operator switched storage levels.
High priorityCORKY BELLS SEAFOOD →May 20, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; peas (48F - Cold Holding); boiled egg (48F - Cold Holding); rice (47F - Cold Holding); stew (48F - Cold Holding); sausage and potatoes (48F - Cold Holding); stuffing (47F - Cold Holding); salmon (46F - Cold Holding); green beans (49F - Cold Holding); collard greens (48F - Cold Holding); coleslaw (47F - Cold Holding); frog legs (49F - Cold Holding); lobster (48F - Cold Holding); catfish (47F - Cold Holding); scallops (48F - Cold Holding); cod (47F - Cold Holding); flounder (48F - Cold Holding); clam chowder (48F - Cold Holding) all stored in walk in cooler over night. Ambient air of walk in cooler at 45.5F during duration of time in walk in cooler, establishment had maintenance for walk in freezer out in the morning and returned at conclusion of inspection to work on walk in cooler. All time/temperature control food for safety in walk in cooler prepared day of relocated to exterior walk in cooler.
High priorityCORKY BELLS SEAFOOD →May 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline drawer reach in cooler under flat top grill in defrost mode at time of inspection. Inside reach in cooler; catfish (49F - Cold Holding); cobia (48F - Cold Holding); shrimp (50F - Cold Holding); beef (48F - Cold Holding); chicken (49F - Cold Holding). Operator added ice bags to products and at conclusion of inspection no longer in defrost mode, ambient air 37F and inside reach in cooler; catfish second temp (40F - Cold Holding); cobia second temperature (43F - Cold Holding); shrimp second temperature(41F - Cold Holding); beef second temperature (44F - Cold Holding); chicken second temperature(42F - Cold Holding). In the wait station flip top reach in cooler, coleslaw (47F - Cold Holding filled to the top of container and lid left open during rush. Discussed with operator. In the walk in cooler; peas (48F - Cold Holding); boiled egg (48F - Cold Holding); rice (47F - Cold Holding); stew (48F - Cold Holding); sausage and potatoes (48F - Cold Holding); stuffing (47F - Cold Holding); salmon (46F - Cold Holding); green beans (49F - Cold Holding); collard greens (48F - Cold Holding); coleslaw (47F - Cold Holding); frog legs (49F - Cold Holding); lobster (48F - Cold Holding); catfish (47F - Cold Holding); scallops (48F - Cold Holding); cod (47F - Cold Holding); flounder (48F - Cold Holding); clam chowder (48F - Cold Holding) all stored in walk in cooler over night. Ambient air of walk in cooler at 45.5F during duration of time in walk in cooler, establishment had maintenance for walk in freezer out in the morning and returned at conclusion of inspection to work on walk in cooler. All time/temperature control food for safety in walk in cooler prepared day of relocated to exterior walk in cooler.
High priorityCORKY BELLS SEAFOOD →May 20, 2026
Mobile food dispensing vehicle obtaining water from an unapproved source. MFDV obtains water from building on site St.Johns Marine Inc, not approved commissary location.
High priorityTACOS MI CASITA #1 →May 20, 2026
Raw animal food stored over or with unwashed produce. In walk in cooler, raw shell egg stored over unwashed mushrooms. Operator relocated the raw shell eggs.
High priorityANTONIO'S NEW YORK STYLE PIZZA ABE →Apr 30, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In exterior walk in cooler, raw shell eggs on shelf over cut romaine.
High priorityMUSSELWHITE'S SEAFOOD & GRILL →Mar 18, 2026