JHO JHOS DINER
2401 CRILL AVE, Palatka FL 32177 · 9046875532
Last inspected Apr 13, 2026 · 12 visits since July 2023
JAN 25
APR 25
JUN 25
NOV 25
APR 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed 4 alive roaches along wall and cove molding under the three compartment sink. Observed 3 alive roaches under dry storage shelving in corner of the prep kitchen area. Operator was able to kill and remove the three roaches from under dry storage.
★ 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--2025047457 | Apr 23, 2025 | Aug 7, 2025 | $400 |
Inspection history
12 visits, newest first
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Container of medicine improperly stored. In the waitstation reach in cooler, cold and flu medicine stored over containers of coffee creamer for customers.
Live, small flying insects found. Observed one live fly by three compartment sink and one live fly on prep line by toaster ovens.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, rice from 4/06 and adobo from 3/31 and 3/28. Operator discarded the bag of rice and has new adobo cooking on line, will discard the product in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, sausage link (109F - Hot Holding), operator placed back in grill and reheated over 165F.
Show the remaining 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table by microwave and cooling noodles.
Equipment and utensils not properly air-dried - wet nesting. On shelf next to hand wash sink, clean metal containers stacked while wet. On shelf over back prep area, clean plastic containers stacked while wet.
Equipment in poor repair. Flip top reach in cooler door gasket separated from door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters.
Stored food not covered. In the walk in cooler,uncovered tray of cooked potatoes and meatloaf.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell egg, removed gloves amid began working with utensils on grill then began placing on new gloves. Discussed hand washing with employee.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the cook line reach in freezer, unwrapped slices of raw Philly steak meat over open bag of French fries. Discussed with employee switching storage levels.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line steam table, sausage (107F - Hot Holding) operator placed container on grill, at conclusion of inspection sausage second temperature (122F - Reheating).
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table with food debris build up on blade. Microwave on cook line with build up of food debris.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in bulk paprika container.
Equipment and utensils not properly air-dried - wet nesting. On storage shelf by side exterior door, clean metal containers stacked while wet.
Floor soiled/has accumulation of debris. Build up of grease on cook line floor by flat top grill and wall.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster stored on grass in front of concrete pad.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters.
Jun 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in prep area land on bulk ice bin lid.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw sausage and bacon on top shelf over ready to eat foods. Operator relocated the raw items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler under the flat top grill, cheese (46F - Cold Holding); sausage (45F - Cold Holding) both in top drawer, drawer potentially left open for short period. Operator added ice bags and relocated cheese to different reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table of cook line. Employee relocated the beverage.
Equipment in poor repair. Reach in freezer on cook line door gasket torn.
In-use wet wiping cloth/towel used under cutting board. Wiping cloths stored under cutting board used to prep raw chicken.
Apr 24, 2025□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2025■ Emergency Order Callback Not CompliedComplaint Investigation (Partial)
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 alive roaches along wall and cove molding under the three compartment sink. Observed 3 alive roaches under dry storage shelving in corner of the prep kitchen area. Operator was able to kill and remove the three roaches from under dry storage.
Dead roaches on premises. Under dry storage shelf in corner of prep kitchen area observed 2 dead roaches. Operator swept and discarded.
Apr 23, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 2 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 alive roaches along wall and cove molding under the three compartment sink. Observed 3 alive roaches under dry storage shelving in corner of the prep kitchen area. Operator was able to kill and remove the three roaches from under dry storage.
Dead roaches on premises. Under dry storage shelf in corner of prep kitchen area observed 2 dead roaches. Operator swept and discarded.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment from outside, walk to the pass through window then handle customers plated food.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm quaternary during inspection, employee added quaternary tabs to sink to 200ppm.
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. Homefries held on time as public health control not listed on time tracking board. Employee added item to board.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Reconstituted hollandaise (81F - Hot Holding) held in front of the steam table, employee relocated to stove top to bring back into temperature range.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kit available during inspection.
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 6 food handling employees present and no food manager present.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, pork stew cooked 2 days prior with no product date marking.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on washboard of three compartment sink.
Equipment and utensils not properly air-dried - wet nesting. Clean plastic pitchers stacked while wet on shelf by mop sink.
Equipment in poor repair. Stand up reach in freezer on cook line with torn door gasket.
In-use tongs stored on equipment door handle between uses. Tongs stored on kitchen oven door handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food debris in microwave of prep area by side exit door.
Single-service articles improperly stored. Container of drinking straws stored on floor of dry storage room.
Stored food not covered. In the cook line reach in freezer, country fried steak at top of freezer unwrapped from packaging and in direct contact with storage shelf.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can openers on prep line with debris on the blade. Waitstation soda dispenser of Mr.Pibb with mold like substance on the nozzle.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide time as public health control written procedures. Inspector provided new paperwork.
Bowl or other container with no handle used to dispense food. In bulk breading container bowl used as a scoop.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls on storage shelves not inverted or covered.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep station next to in use cutting board.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep area storage shelf employee jacket over sugar packets.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. At time of inspection dumpster not stored on nonabosrbent pad, dropped off and knocked over on to backside in grass.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep line with accumulation of food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter next to microwave.
May 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer, raw chicken over raw pork chop in ziplock bags.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris on the blade of the can opener.
No child labor law poster. For reporting purposes only. No child labor law poster at time of inspection.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee take out the trash, reenter the kitchen and begin to wash dishes with no hand wash step. Discussed with operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the table top warming plate, beef tips from 7am (88F - Reheating). Operator removed the beef tips to be discarded.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On the table top warming plate, beef tips from 7am (88F - Reheating). Operator removed the beef tips to be discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining. Can opener in the prep area has debris on the blade. Operator recently used can opener and had employee wash the can opener.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly sticky tape by the three compartment sink has build up of dead flies.
Cardboard used to line food-contact shelves. Cardboard used to line dry storage shelves in the prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table by the exterior door. Operator relocated the employee phone.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
Floor soiled/has accumulation of debris. Build up of grease cooking debris under the cook line.
Open dumpster lid. Dumpster lid open.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelf over the stove top.
Stored food not covered. In the walk in cooler, two containers of dessert stored uncovered.
Jul 7, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 8 flying insects under mop sink/ dishmachine area in back kitchen. Person in charge began killing during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop cheese, cheese above fill line at 54F. Person in charge added cheese to time board during inspection. Milk on small amount of ice at 49F. Person in charge moved to walk in cooler.
Jul 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Container of medicine improperly stored. Sunburn cream stored in walk in cooler with food items. Also medicine container stored on counter above prep area. Person in charge removed.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 8 flying insects under mop sink/ dishmachine area in back kitchen. Person in charge began killing during inspection.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/23
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw sausage stored over raw bacon, person in charge rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop cheese, cheese above fill line at 54F. Person in charge added cheese to time board during inspection. Milk on small amount of ice at 49F. Person in charge moved to walk in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available during inspection. Provided to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at fliptop with staining. Door of ice machine with mold like substance buildup.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds breakfast items on time, unable to provide paperwork. States does have it, just not on site.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table in kitchen. Person in charge began moving.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored on/ above prep area in kitchen.
Floor soiled/has accumulation of debris. Heavy food debris buildup under cooktop.
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.