J & J SEAFOOD & CHICKEN
624 N SR 19, Palatka FL 32177 · 386.325.2345
Last inspected Aug 3, 2026 · 9 visits since July 2023
JUL 24
JAN 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 1 live fly by mop sink opposite walk in cooler and 1 live fly at front counter service area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023024778 | Jan 19, 2023 | May 25, 2023 | $200 |
| 5--2018003373 | Jan 11, 2018 | May 8, 2018 | $400 |
| 5--2017024398 | May 16, 2017 | Aug 17, 2017 | $400 |
| 5--2017031505 | Jun 28, 2017 | Aug 11, 2017 | $400 |
| 5--2016052273 | Oct 10, 2016 | Feb 28, 2017 | $400 |
Inspection history
9 visits, newest first
Aug 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2026. Operator renewed license during inspection.
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 at end of cook line, raw beef burger and Philly steak meat in open containers over bagged ready to eat frozen fries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler opposite the fryers, cut tomatoes (48F - Cold Holding); scallops (51F - Cold Holding); catfish (53F - Cold Holding); fish (49/50F - Cold Holding); shrimp (52F - Cold Holding) employee was placing ice under containers. Inside reach in cooler Mac and cheese in hot container cooling down. Had employee add ice directly to product, at conclusion of inspection; cut tomatoes (40F - Cold Holding); scallops (39F - Cold Holding); catfish (41F - Cold Holding); fish (41/39F - Cold Holding); shrimp (42F - Cold Holding).
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. Chicken wings held utilizing time as public health control with no updated time marking. Operator placed new time on board.
Show the remaining 11 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution by three compartment sink too strong, bleached strip black to white after testing. Operator reset to 100ppm.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection four food handling employees present and no certified food manager present. Certified food manager arrived before end of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep counter by prepared sauce containers. Operator relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on shelf and door seal of glass door reach in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line microwave bottom plate with build up of food debris.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust debris build up on cook line hood filters. Exhaust vent in back of fryers with burned debris build up. Walk in cooler fan guard with dust accumulation.
Single-service articles improperly stored. Box of single service carry out containers stored in floor of office area.
Standing water in bottom of reach-in-cooler. Standing water at base of glass display case reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter opposite the glass display reach in cooler.
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
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 of the cook line, raw Philly steak meat over ready to eat clam strips both containers not commercially packaged. Operator switched storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, catfish (45F - Cold Holding); swai (47F - Cold Holding); scallop (48F - Cold Holding); flounder (46F - Cold Holding); shrimp (45F - Cold Holding); tilapia (46F - Cold Holding). Operator had employee stocking reach in cooler before inspection. Operator added ice to product and at conclusion of inspection in temperature range.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures for time as public health control not available at time of inspection. Inspector provided.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored phone on wire shelf over in use food prep table. Employee relocated the phone.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
No handwashing sign provided at a hand sink used by food employees. Missing employee hand wash signage at hand wash sink by drive through window.
Reach-in cooler interior/shelves have accumulation of soil residues. Flip top reach in cooler on cook line, side of flip top with flour debris build up.
Stored food not covered. Bulk season salt container and container of shrimp in reach in freezer stored uncovered. Operator covered both products.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at front counter and at back three compartment sink not stored in sanitizer solution. Operator relocated the wet wiping cloths.
Working containers of food removed from original container not identified by common name. Bulk lemon pepper seasoning at front counter missing product labeling. Operator labeled.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate10 Basic
Show 15 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw fish, change gloves then begin to handle ready to eat foods, inspector discussed with employee a hand wash step between glove changes.
Live, small flying insects found. Observed 1 live fly by mop sink opposite walk in cooler and 1 live fly at front counter service area.
Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line reach in cooler, raw fish over ready to eat peppers. Operator relocated.
Stop Sale issued due to food not being in a wholesome, sound condition. In the walk in cooler, 5 fully thawed sealed vacuum packaged grouper filets. Discussed with operator and operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the glass display cooler, coleslaw (49F - Cold Holding); pudding (50F - Cold Holding) placed in reach in cooler from walk in cooler at opening 1 hour prior, reach in cooler at ambient air 48F, operator relocated to separate reach in cooler holding proper temperature.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice dispenser by drive through with mold like substance on top plate.
Bowl or other container with no handle used to dispense food. Styrofoam bowl used as scoop in Mac and cheese container. Operator removed.
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 the walk in cooler, 5 fully thawed sealed vacuum packaged grouper filets. Discussed with operator and operator removed.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in walk in cooler over food for customers. Operator relocated.
Floor soiled/has accumulation of debris. Build up of grease on floor behind cookline equipment.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer ice build up on compressor backside and floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Push cart used for breading station with build up of flour and debris. Cookline hood filter and wall behind fryers with grease build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in cook line reach in cooler. Operator removed.
Standing water in bottom of reach-in-cooler. Standing water at base of display case reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on wire rack over prep table and on counter orders are placed on. Operator relocated the wet wiping cloths.
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, red beans (129F - Hot Holding); Mac and cheese (122F - Hot Holding). Steam well set at low, operator turned to max and began stirring products. At conclusion of inspection red beans second temperature (137F - Reheating); Mac and cheese second temperature (133F - Reheating), had operator cover empty space in steam table and instructed to continue to stir till 165F.
Handwash sink used for purposes other than handwashing. Can opener stored in hand wash sink closest the three compartment sink. Operator relocated the can opener.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at drive through no paper towels. Operator provided paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter next to steam well.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer employees personal food over food for customers and in walk in cooler employees personal food over chicken for customers. Operator relocated all personal food.
Ice buildup in reach-in freezer and/or walk-in freezer. Jill's up of ice on walk in freezer curtains and floor.
Ripped/worn tin foil used as shelf cover. Ripped tin foil lining shelving unit closest to fryers.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop water. Operator hung mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in front of cooked chicken.
Jul 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority0 Intermediate13 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies on the electrical wire are the front counter by condiments. Observed 1 fly in the dishwashing area on shelf over three compartment sink. Observed 2 flies in the dining room area on tables. Observed 3 flies around trash can at end of cook line by breading station. Operator had employee remove trash and flour from breading station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice bin has mold like substance along the top/sides of the ice bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda on center prep table and open beverage on the back of the flip top reach in cooler. Operator relocated the employee beverages.
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 over package of pudding mix. Operator relocated the employee personal food.
Equipment and utensils not properly air-dried - wet nesting. On the shelf by the three compartment sink, clean containers stacked while wet.
Equipment in poor repair. Walk in cooler and reach in freezer door gaskets torn/separating.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk seasoning containers with scoop handles in contact with the products.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the bottom shelf of the prep line has build up of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gasket has food residue staining. Hood system and wall under hood with build up of grease.
Standing water in bottom of reach-in-cooler. Standing water in the base of the sliding door reach in display cooler.
Time/temperature control for safety food thawed in an improper manner. In the flip top reach in cooler on the main cook line; tilapia 2 hours (59F - Cooling); shrimp 2 hours (57F - Cooling); scallops 2 hours (59F - Cooling); catfish 2 hours (57F - Cooling) all thawed before service at 11am raised to temperatures of 41F during thawing process. Operator placed ice on all products to bring back to temperature range.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on prep table with steam table soiled with food residue. Operator discarded the wiping cloth.
Wood food-contact surface not properly sealed. Front counter wooden shelves added, not sealed.
Working containers of food removed from original container not identified by common name. Bulk container of seasoning in dry storage area with no product labeling. Operator labeled the container.
Dec 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed fly above center prep table where food is boxed up. Observed fly in warewashing area by the three compartment sink. Operator states flew in when back door was propped open.
Pesticide/insecticide labeled for household use only present in establishment. Three cans of household raid and hot shot pesticide on shelf by three compartment sink. Operator removed the pesticide cans.
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of flour and breading on push cart prep surface next to the flip top reach in cooler.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 4 food handling employees present and no certified food manager present.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the three compartment sink. Operator provided paper towels.
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. At time of inspection one expired food handler training certificate.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash sink by the kitchen entrance turned off. Employee turned hot water faucet on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table. Operator relocated the employee beverages.
Equipment in poor repair. Standup reach in freezer with missing door handle. Walk in cooler door gasket torn.
Floors, walls and ceiling soiled/has accumulation of debris. Ceiling vents over kitchen area have build up of dust. Floors by the drive through window have build up of debris.
Food stored on floor. Case of frozen French fries on the floor by the reach in freezer, operator relocated the case of fries.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in direct contact with sugar in bulk sugar container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gasket soiled with food debris. Walk in cooler door gasket soiled.
Open dumpster lid. Shared dumpster lid open.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler on the cook line soiled with food debris.
Utensils in poor condition. Bulk fish batter container lid is broken.
Water leaking from pipe and/or faucet/handle. Mop sink faucet leaking water from hose connection.
Jul 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 30 flying insects under triple sink in back area of kitchen. Person in charge killed until approximately 10 flying insects remained.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake at 50F in display case, observed door wide open during inspection. Person in charge closed doors and will monitor temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer and reach in cooler with food debris buildup. Ice machine with mold like substance buildup.
Handwash sink not accessible for employee use at all times. Items stored in back hand wash sink. Items were removed.
No soap provided at handwash sink. Missing soap and papertowels from front hand wash sink. Missing papertowels from hand wash sink by door to dining room.
Floor soiled/has accumulation of debris. Floors under cookline heavily soiled, cracked tiles that hold grease, debris. Also, floors under front line with debris buildup. Wall at mop sink with debris buildup. Floor under triple sink with debris buildup.
Food stored on floor. Cases of oil stored on floor in office.
Garbage on the ground and/or pad around dumpster. Garbage on the ground around shared dumpster, also, lids open.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with heavy grease buildup. Backs of fryers with heavy grease buildup. Shelving in walk in cooler with rust/ debris buildup. Breading cart with food debris buildup.
Single-service articles improperly stored. Single service items stored on floor in office.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in red next to back door.
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.