COLEES RESTAURANT
2318 CRILL AVE, Palatka FL 32177 · 3865302486
Last inspected Mar 18, 2026 · 8 visits since September 2023
APR 24
AUG 24
JAN 25
JUL 25
MAR 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 10ppm, operator does not have back up sanitizer bucket for dish machine, will call to have sanitizer delivered. Employee set up three compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018021672 | Apr 19, 2018 | Sep 12, 2018 | $400 |
Inspection history
8 visits, newest first
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 10ppm, operator does not have back up sanitizer bucket for dish machine, will call to have sanitizer delivered. Employee set up three compartment sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw bacon commercially packaged over open bag of cooked ready to eat frozen chicken breast. Discussed with employee to relocate.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In flip top reach in cooler on cook line, one cracked shell egg leaking on to intact raw shell egg. Employee discarded both eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, cheese (46F - Cold Holding) stored stacked above chill line, relocated to location below line cheese second temperature 15 minutes (44F - Cold Holding)
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee food handler training expired 09/24/2025.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table next waitstation reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. On shelf below slicer, clean plastic containers stacked while wet.
Equipment in poor repair. Stand up reach in freezer and bottom drawer of cook line cooler have torn door gaskets. Duct tape on reach in chest freezer door handle.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler, raw shell egg over ready to eat butter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air temperature of 49F, inside walk in cooler; turkey (48F - Cold Holding); roast beef (49F - Cold Holding); corn beef (48F - Cold Holding); coleslaw (47F - Cold Holding); homefries (49F - Cold Holding); chicken (48F - Cold Holding); soup (49F - Cold Holding); potato salad (47F - Cold Holding); turkey gravy (49F - Cold Holding); green beans (48F - Cold Holding); sausage gravy (49F - Cold Holding); pork (50F - Cold Holding); cut tomatoes (49F - Cold Holding); beef (48F - Cold Holding); raw shell egg ambient air (49F - Cold Holding); cheese (50F - Cold Holding) all stored in the walk in cooler overnight with no proof of when products went out of temperature. In dry storage area, heavily dented can of corn beef hash, operator removed to be sent back.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler under the flat top, ham (51F - Cold Holding); sausage (52F - Cold Holding); beef (51F - Cold Holding); hash browns (53F - Cold Holding); kielbasa (50F - Cold Holding); turkey (51F - Cold Holding) per operator door left open. Ambient air of cooler at 49F. Operator relocated all items into the reach in freezer, at conclusion of inspection; ham second temperature(42F - Cold Holding); sausage second temperature (42F - Cold Holding); beef second temperature (43F - Cold Holding); hash browns second temperature(46F - Cold Holding); kielbasa second temperature(42F - Cold Holding); turkey second temperature (44F - Cold Holding). Walk in cooler holding ambient air temperature of 49F, inside walk in cooler; turkey (48F - Cold Holding); roast beef (49F - Cold Holding); corn beef (48F - Cold Holding); coleslaw (47F - Cold Holding); homefries (49F - Cold Holding); chicken (48F - Cold Holding); soup (49F - Cold Holding); potato salad (47F - Cold Holding); turkey gravy (49F - Cold Holding); green beans (48F - Cold Holding); sausage gravy (49F - Cold Holding); pork (50F - Cold Holding); cut tomatoes (49F - Cold Holding); beef (48F - Cold Holding); raw shell egg ambient air (49F - Cold Holding); cheese (50F - Cold Holding) all stored in the walk in cooler overnight with no proof of when products went out of temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris on the blade. Wait station flip top reach in cooler cutting board with food residue staining.
Handwash sink used for purposes other than handwashing. Hand wash sink in dish area used to store trash bags. Employee removed from hand wash sink.
No soap provided at handwash sink. No soap at hand wash sink on cook line, employee provided soap.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table next to mixer in prep area and on prep table next to fryers in hallway prep area. Operator relocated the drinks.
Equipment and utensils not properly air-dried - wet nesting. On shelf of prep area, clean metal bowls stacked while wet.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around seal of chest reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser has mold like substance on plate over nozzles. Reach in chest freezer on cook line door gaskets soiled.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle raw ground beef, change gloves then handle ready to eat cheese with no hand wash in between changing gloves. Discussed with operator to discuss with employee.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hash browns held utilizing time as public health control not listed on time board or marked with time placed out. Operator added to time board.
Spray bottle containing toxic substance not labeled. Chemical spray bottle of sanitizer in window sill of kitchen missing product label. Operator removed to label.
Equipment in poor repair. Ice build up along seal of reach in chest freezer. Walk in cooler door gasket separating from door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has debris/residue around the top portions of the nozzles where connected to the dispenser. Build up of debris on cook line hood filters. Operator has cleaning scheduled for later in the same day.
Open dumpster lid. Dumpster lid open, bottom rusted through. Operator has requested change of dumpster with the city but not yet received a new dumpster.
Toilet/urinal not flushing/functioning properly. At time of inspection urinal in men's room waiting for plumber to reconnect to water per operator.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution by hand wash sink on cook line at 0ppm chlorine, operator added bleach to 100ppm.
Aug 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
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 closes the entry to the prep area, raw bacon stored over open package of biscuit dough. Operator asked employee to switch the storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line has debris at the corner of the blade. Microwave for the wait station with food debris residue on the sides and top of the interior. Operator wiped clean the microwave.
Handwash sink used for purposes other than handwashing. Hand wash sink closest the dish machine used to stored bucket. Employee removed the bucket from the hand wash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in the hot prep line by the fryers unable to dispense paper towels. Operator attempted to correct the dispenser.
Spray bottle containing toxic substance not labeled. On window ledge behind the hand wash sink of the cook line, unlabeled chemical spray bottle of bleach water. Operator labeled the spray bottle.
Equipment in poor repair. Walk in cooler door gasket torn down the middle. Microwave on the cook line with duct tape on push button.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser in the wait station has mold like substance on the underside of the dispenser behind the nozzles.
Reuse of single-service or single-use articles. Used single service tin foil on the top shelf of the prep room reused for cooking potatoes per operator. Operator discarded the tin foil.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At time of inspection chlorine three compartment sink at 0ppm. Employee added chlorine to 100ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the prep area stand up reach in cooler, mashed potatoes (53F - Cold Holding) prepared and cooled the previous day stored in the cooler overnight while covered. Operator discarded the mashed potatoes.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the stand up reach in freezer on the cook line, raw beef over open onion rings and raw pork over container of prepared jelly. Operator states separate reach in freezer not operating and products relocated into available spots in reach in freezer. Operator has maintenance schedule for down reach in freezer and will relocate the raw products once the freezer is repaired.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the prep area stand up reach in cooler, mashed potatoes (53F - Cold Holding) prepared and cooled the previous day stored in the cooler overnight while covered. Operator discarded the mashed potatoes.
Handwash sink not accessible for employee use at all times. Hand wash sink in the dish area blocked by cleaning utensils in the sink. Operator relocated items and made the hand wash sink accessible.
Equipment and utensils not properly air-dried - wet nesting. On the bottom shelf of the prep table, clean plastic containers stacked while wet.
Equipment in poor repair. Flip top reach in cooler on the main cook line has a broken door handle. Walk in cooler door gasket is separating from the door. Standup reach in cooler opposite the prep area fryers has rust pitting the surface of the shelves. Operator is in the process or fixing the shelves.
Floor area(s) covered with standing water. Standing water on the floor of the dish area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven at the waitstation area has food debris build up inside the microwave.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm, able to fix during inspection and retest at 100ppm.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with expired training during inspection. Person in charge states has manager certification, unable to provide.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet not functioning in employee restroom.
Floor area(s) covered with standing water. Standing water in floor in dry storage cooler.
Food storage container/container lid cracked or broken. Observed several containers with cracked edges, missing pieces.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance buildup on shelving in stand up reach in cooler. Dust buildup on fans in walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelving in reach in cooler, reach in freezer.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Light not functioning in dry storage. Person in charge states stopped working this am. Also, light missing shield.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.