CORKY BELLS SEAFOOD
185 S HWY 17, East Palatka FL 32131 · 386.329.9300
Last inspected May 21, 2026 · 9 visits since September 2023
AUG 24
APR 25
JUN 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed on metal table of dishwashing area. Employee killed one fly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Wait station hand wash sink used to store whisk for iced tea. Employee relocated the whisk.
No soap provided at handwash sink. No soap at hand wash sink closest warewashing and fryer stations. Operator refilled soap dispenser.
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. Three food handler trainings expired at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board of breading station reach in cooler. Operator relocated.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food stored on shelf over prepped food for customers.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line actively working with food with no beard guard when needed.
Equipment in poor repair. Two door warming cabinet on cook line with door gasket detached. Two door flip top wait station reach in cooler with separated door gasket. Build up of ice on backside of walk in freezer compressor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up in breading station reach in cooler door gasket. Fan guard in interior walk in cooler with dust build up.
Standing water in bottom of reach-in-cooler. Standing water at base of reach in cooler closest the oven.
Time/temperature control for safety food not maintained frozen solid in a freezer. Walk in freezer food in temperature but no longer frozen solid.
Wall soiled with accumulated grease, food debris, and/or dust. Dust build up on wall behind bulk ice bin and next to hood system on wall by fryers.
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer, raw breaded shrimp in pan over pan of ready to eat chicken tenders. Operator switched storage levels. In walk in cooler raw ground beef over raw shrimp. In cook line drawers reach in cooler, raw chicken behind ready to eat chicken in same drawer and raw chicken over raw beef. Operator switched all storage levels.
Stop Sale issued due to food not being in a wholesome, sound condition. In stand up reach in cooler, one pan filled with fully thawed salmon in cut open vacuum packaged bags. Discussed with operator needing to be fully removed when thawing. Operator had employee remove.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzle with syrup build up. Cutting board on prep line with visible food staining.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In stand up reach in cooler, one pan filled with fully thawed salmon in cut open vacuum packaged bags. Discussed with operator needing to be fully removed when thawing. Operator had employee remove.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on soda syrup boxes. Operator relocated.
Equipment in poor repair. Sliding glass door reach in cooler with torn door gasket and two door warming cabinet with torn door gasket.
Floors not constructed to be easily cleanable. Floor tiles around breading station in process of being replaced by operator and floor of walk in cooler metal flooring raised both not easily cleanable and in process of being repaired.
Ice scoop handle in contact with ice. Bulk ice bin ice scoop laying in bulk ice container. Operator relocated to proper storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in tracks of flip top reach in cooler door gasket. Cook line hood filters with debris build up.
Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler, breading station. Employees vacuumed water out of reach in cooler.
Jun 27, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 28 live flies in establishment kitchen and bar areas. Observed 10 dead flies in establishment. Flies observed in warewashing area, at end of cook line by breading stations, in dry storage room, at prep station by walk in cooler and at outside bar area. Observed dead flies on bulk ice bin, bulk case of unwashed potatoes and on dry storage prep table. Employee attempted to kill all live flies and removed all dead flies. Outside bar area operator relocated fans to prevent flies landing on single service items or food prep equipment.
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed on metal table of dishwashing area. Employee killed one fly.
Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw lobster over cooked crawfish. In the standup reach in freezer, container of raw shrimp over ready to eat cheese sticks. Operator rearranged storage levels.
Toxic substance/chemical improperly stored. Chemical spray bottle of sanitizer stored on bulk soda syrup boxes. Chemical spray bottle of sanitizer hanging off prep table over whisk for iced tea. Operator relocated both chemical spray bottles.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the reach in cooler on the cook line and wait station reach in cooler open containers of milk missing product date marking. Operator had employee date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Bulk ice bin has mold like substance at the ice chute. Microwave on cook line has food debris on top plate. Employee cleaned the microwave.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line hand wash sink, operator provided paper towels.
Dumpster overflowing garbage. Dumpster overflowing and trash bags on the ground. Operator has called waste company to expedite pick up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over wait station counter reach in cooler, employee relocated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cookline reach in cooler cutting board. Employee relocated the phone.
Employee preparing food in customer section of dining area. Employee cutting fruit at inside bar counter.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet.
Floors not constructed to be easily cleanable. Floors of walk in cooler not easily cleanable, operator in process of replacing and making cleanable.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In bulk hush puppy container spoon stored with handle in the product. Operator removed the spoon.
In-use wet wiping cloth/towel used under cutting board. Prep station wet wiping cloth under cutting board. Employee removed the wiping cloth.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station reach in cooler door gaskets with mold like substance build up.
Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler in the center of the cook line. Employee wiped the water from the base.
Aug 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, employee removed hat, touched hair, placed cap back on then handled clean pan without washing hands and changing gloves. Inspector spoke to employee, he washed hands and put on new gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects. 1 at dish area. 2 in dry storage room with seasonings. 1 in dry storage with potatoes.
Raw animal food stored over/not properly separated from ready-to-eat food. In double door reach-in cooler at end of cook line across from triple sinks, raw lobster stored over cooked crawfish. Operator moved lobster to bottom shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line triple sinks, hose bibb with red hose attached missing backflow preventer.
Food-contact surface soiled with food debris, mold-like substance or slime. At inside bar, soda gun soiled. Employee stated gun is no longer in service. At outside bar, soda gun and drain plate soliled.
Bowl or other container with no handle used to dispense food. In dry storage area, small plastic cups used in multiple seasonings.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on counter of reach-in cooler at fry station. At cook line, employee drink on upper shelf over microwave.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone on reach-in cooler counter. Phone moved.
Employee with no beard guard/restraint while engaging in food preparation. On cook line, 2 employees with no beard guards.
Equipment in poor repair. At cook line, left microwave has rust and is no longer smooth surface and easily cleanable.
Floors not constructed to be easily cleanable. Walk-in cooler floor has rusting with holes and is no longer easily cleanable.
In-use tongs stored on equipment door handle between uses. At cook line, tongs on oven handle. Also, at inside bar, ice scoop in ice bin with handle touching ice. Employee moved scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, left microwave has encrusted residue at back wall of microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At drink station, reach-in cooler gasket has build up.
Apr 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the flip top reach in cooler, cooked shrimp (51/52F - Cold Holding) per operator cooked the previous day and stored in the reach in cooler. Operator removed the cooked shrimp containers.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly on the cook line closest to the fryers.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In the cook line drawers of the reach in cooler, cooked chicken under raw shrimp. Operator relocated the cooked chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler, cooked shrimp (51/52F - Cold Holding) per operator cooked the previous day and stored in the reach in cooler. Operator removed the cooked shrimp containers.
Toxic substance/chemical improperly stored. Chemical spray bottle of sanitizer in the waitstation area stored on shelf facing the clean pitchers. Operator relocated the spray bottle. Bar area sanitizer spray bottle on the speed rack facing liquor bottles. Operator relocated the spray bottle.
Food-contact surface soiled with food debris, mold-like substance or slime. Bulk ice bin at the end of the cook line has mold like substance around the chute area. Inside bar expo soda nozzles has build up of debris inside the nozzle.
Handwash sink used for purposes other than handwashing. Hand wash sink at the end of the main cook line used to store a strainer. Employee removed the strainer from the hand wash sink.
Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop in bulk seasoning container. Operator relocated the cup.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in vacuum packaged bags fully sealed and thawed. Packaging missing the instructions to remove from packaging prior to thawing. Discussed with operator that all vacuum packaged frozen fish must be removed from sealed package prior to being thawed or thawed under cold running water and then removed from packaging.
Employee with no beard guard/restraint while engaging in food preparation. Employee on the main cook line actively working with food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the prep table, clean containers stacked while wet.
Floors not constructed to be easily cleanable. Walk in cooler floors uneven and separating, no longer easily cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in standing water of 76F at the waitstation reach in cooler. Operator relocated the utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser has build up of residue on the underside of the dispenser behind the nozzles. Discussed with employee who will clean the dispenser at the end of the shift.
Sep 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in kitchen during inspection. Person in charge lidded open products and added fan to cookline to deter flying insects from landing at food prep area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over prepped tomatoes in walk in cooler. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream in countertop fliptop at 51F. Ambient temperature of unit 41F. Person in charge states lid left open for lunch rush, closed lid during inspection.
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. Time for hush puppy mix, tomato and lettuce not remarked once changed out. Person in charge marked appropriately.
Toxic substance/chemical improperly stored. Spray bottles with chemicals stored on prep table. On bag in box soda, person in charge moved to appropriate location.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle and holster at interior bar with debris buildup. Soda nozzle at outdoor bar with debris buildup.
No paper towels or mechanical hand drying device provided at handwash sink. Missing papertowels at employee restroom and at outdoor bar. Person in charge provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chowder in walk in cooler made Friday per person in charge not properly date marked. Person in charge marked appropriately.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawed with labeling indicating to remove from packaging with no oxygen introduced. Person in charge cut packages during inspection.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Large amount of bagged trash at dumpster enclosure. Attracting flying insects. Trash service on site during inspection. Person in charge states has been in contact with waste services.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in protein walk in cooler with debris buildup.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quatanery ammonium sanitizer bucket testing at 0ppm, person in charge discarded.
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.