MAGNOLIA CAFE
705 ST JOHNS AVE, Palatka FL 32177 · 386-530-2740
Last inspected Mar 26, 2026 · 8 visits since September 2023
APR 24
OCT 24
FEB 25
SEP 25
MAR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced ham dated 9/11. Pimento cheese dated 9/13. Two eggs with cracked shells in glass door reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler along the wall by pass through window,pimento spread (45F - Cold Holding) container filled over cooling fill line. Operator removed top portion from container and placed in reach in cooler, pimento spread second temperature (41F - Cold Holding). In the cook line flip top reach in cooler with open lid, stored closest the flat top grill, sausage (45F - Cold Holding); ham (45F - Cold Holding) at conclusion of inspection after attempting to keep the lid closed, sausage second temperature (43F - Cold Holding); ham second temperature (44F - Cold Holding).
Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line actively preparing customer orders with no beard guard when needed.
Equipment and utensils not properly air-dried - wet nesting. On storage shelf next to warewashing area, clean plastic large containers stacked while wet.
Equipment in poor repair. Cook line flip top reach in cooler by grill with torn door gasket, per operator new cooler on order.
Show the remaining 2 findings ▾
Floor, walls, ceiling soiled/has accumulation of debris. Floor under cook line with grease debris build up. Ceiling over dry storage with visible water damage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease/debris build up.
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. On can storage shelf, two cans of black beans with dented seal. Operator removed to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on either side by the pass through window, pasta salad (46F - Cold Holding); ham (47F - Cold Holding); whipped cream (47F - Cold Holding); cheese (48F - Cold Holding); pimento cheese (46F - Cold Holding); curry chicken (45F - Cold Holding); corn salsa (46F - Cold Holding) per operator items restocked in cooler at opening and lid left open, ambient air at 44F and 42F, operator lowered temperature settings and had employee keep lid closed, at conclusion of inspection ambient air at 38F and all time/temperature control food for safety dropped 3/4 degrees.
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 glass door reach in cooler at coffee bar, almond milk and oat milk from Monday missing product date marking. Operator asked employee to date mark.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On storage shelf multiple pots and pans not inverted or covered.
Employee with no beard guard/restraint while engaging in food preparation. Two employees actively working with food with no beard guards for facial hair.
Equipment and utensils not properly air-dried - wet nesting. On storage shelf, clean metal pots stacked while wet. Operator removed to be rewashed.
Equipment in poor repair. Cook line flip top reach in cooler has a torn door gasket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on cook line hood filters.
Working containers of food removed from original container not identified by common name. Bulk flour container missing product labeling, operator labeled.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Food prepared with soiled equipment/utensil. Sweet potatoes being peeled in dish washing area by on drain boards by chemical spray bottles. Operator removed, washed potatoes and had employee relocate to prep table.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At coffee bar counter, cream cheese date marked 02/20. Operator had employee discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the pass through window, pimento cheese (46F - Cold Holding); curry chicken (45F - Cold Holding) operator relocated to separate reach in cooler. Reach in cooler over stocked with lids left open.
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. Raw shell eggs and pooled eggs missing from time board. Operator added.
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 three employees present with no food handler training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate of bulk ice bin with mold like substance, operator cleaned and sanitized.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on bulk ice bin not inverted or covered for protection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on in use prep table. Operator relocated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on in use prep table.
Employee with no beard guard/restraint while engaging in food preparation. Multiple employees working with food with no beard guard.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under in use cutting board on prep table.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the prep area reach in cooler, raw bacon over pumpkin. Operator relocated the raw bacon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the sliding door reach in cooler; cooked potatoes (49F - Cold Holding); Brussels sprouts (47F - Cold Holding) from 10/05. Per employee items not removed from reach in cooler, operator pulled and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sliding door reach in cooler; cooked potatoes (49F - Cold Holding); Brussels sprouts (47F - Cold Holding) from 10/05. Per employee items not removed from reach in cooler, operator pulled and discarded. In the flip top reach in cooler; chicken salad (47F - Cold Holding); pimento cheese (48F - Cold Holding); hummus (48F - Cold Holding) per operator lid open during morning prep, operator moved to the reach in freezer at conclusion of inspection all in temperature range.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached egg on daily special missing asterisk for consumer advisory. Employee added asterisk Tom daily special menu for poached egg.
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 5 food handlers 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 prep area reach in cooler, soup from day before with no product date mark. At coffee counter open containers of milk and oat milk from Saturday and Sunday with no date mark. Operator date marked all containers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin with mold like substance on the deflector plate. Operator had employee clean and sanitize.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of the flip top reach in cooler. Operator relocated the beverage.
Equipment and utensils not properly air-dried - wet nesting. On storage shelf, clean plastic and metal containers stacked while wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line with dust build up.
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the side of the flat top grill, sausage (91F - Hot Holding). Operator had employee place the sausage back in the grill, at conclusion of inspection, sausage second temperature (167F - Hot Holding). Discussed alternative hot holding options with operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the coffee bar counter, milk opened the previous day with no product date marking. Operator date marked the open container of milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the reach in cooler closest the pass through window and cutting board on the prep table have food residue staining build up.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menus offered in establishment missing the consumer advisory associated with menu items offered undercooked. Operator reprinted menus with consumer advisory during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean metal pots hanging from the storage shelf not inverted or covered for protection. Pots inverted from metal shelf. Blue ice bucket on bulk ice bin not inverted or covered.
Equipment in poor repair. Sliding door reach in cooler in prep area missing door handle.
In-use wiping cloth/towel used under cutting board. Wiping cloth stored under cutting boards at the pass through window prep station. Sanitizer solution at 0ppm. Operator asked employee to remove wiping cloths and employee corrected the sanitizer solution to proper levels.
Nov 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw egg, then handle bun with same gloves with
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced ham dated 9/11. Pimento cheese dated 9/13. Two eggs with cracked shells in glass door reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at front line with debris buildup. Person in charge cleaned.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Hollandaise made with raw shell eggs with no disclosure.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Person in charge unable to provide proof of employee informed of reporting responsibilities.
Spray bottle containing toxic substance not labeled. Two spray bottles at dishpit unlabeled. Person in charge labeled appropriately.
In-use wet wiping cloth/towel used under cutting board. Wet towel observed under cutting board in kitchen.
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.