MUSSELWHITE'S SEAFOOD & GRILL
125 HWY 17 SOUTH, East Palatka FL 32131 · (904)326-9111
Last inspected Mar 25, 2026 · 10 visits since September 2023
MAR 24
SEP 24
FEB 25
AUG 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Roach activity present as evidenced by live roaches found. Observed one roach still alive at dishmachine. Killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019002364 | Nov 21, 2018 | Feb 21, 2019 | $200 |
Inspection history
10 visits, newest first
Mar 25, 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. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In exterior walk in cooler, raw shell eggs on shelf over cut romaine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler coleslaw (45F - Cold Holding); broccoli casserole (45F - Cold Holding); raw shrimp (47/46/45F - Cold Holding); per operator door left wide open from 11am, ambient air of walk in cooler at 37F, some time/temperature control food for safety in temperature range. Operator added ice to products.
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. Waitstation sanitizer solution over 200+ chlorine, employee emptied and reset to 50ppm.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Microwave on cook line with rust pitting the interior surfaces. Both walk in cooler shelving with rust pitting the surface.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on kitchen line. Operator provided.
Accumulation of lime scale on the inside of the dishmachine. Interior of dish machine with lime scale build up.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents with duct accumulation. Wall behind dish machine with mold like substance staining. Hood system over hang with dust build up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage drink on prep table of cook line. Employee relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean pans stacked while wet.
In-use tongs stored on equipment door handle between uses. On cook line tongs stored on oven door handle. Operator relocated.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk flour container scoop handle in contact with product, employee relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on heat lamps of cook line. Dish racks in front of dish machine and in use dish racks with mold like substance build up.
Open dumpster lid. Right dumpster lid open.
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority0 Intermediate11 Basic
Show 15 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Pesticide spray can of Bengal roach spray on shelf in storage area.
Stop Sale issued due to food not being in a wholesome, sound condition. In two door reach in cooler on cook line, 5 fully thawed sealed vacuum packages of Mahi. In walk in cooler 5 fully thawed sealed vacuum packages of Tuna. Operator removed to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice well on cook line, coleslaw (52F - Cold Holding) stored in melted ice, operator added ice and surrounded container.
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. Batter containing egg held on time as public health control with no product time marker. Per employee placed out at 245.
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 two door reach in cooler on cook line, 5 fully thawed sealed vacuum packages of Mahi. In walk in cooler 5 fully thawed sealed vacuum packages of Tuna. Operator removed to be discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on in use prep table, employee relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
Equipment in poor repair. Walk in cooler door gasket in poor repair.
Floor, walls and ceiling soiled/has accumulation of debris. Walls and equipment mounted to walls as well as ceiling air vents with dust build up.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handles. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris build up in cook line microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease/dust build up.
Open dumpster lid. Dumpster lid open. Operator closed.
Standing water in bottom of reach-in-cooler. Standing water at the base of the two door reach in cooler on the cook line.
Stored food not covered. In walk in cooler container of cut onions stored with no lid. Operator covered.
Feb 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw chicken over raw shrimp. Operator relocated the chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. In the two door reach in cooler on the cook line, 5 packages of Mahi, 2 packages of tuna and 7 tilapia packages all fully thawed and still commercially sealed. Instructed operator to remove and not to be served to the public.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the ice well on the cook line, tartar sauce (45F - Cold Holding) in plastic portion cup on top of sheet tray placed on ice. Per operator placed out a couple minutes before, relocated to walk in cooler. Discussed adding ice to sheet tray or sinking tray further into ice.
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 two door reach in cooler on the cook line, 5 packages of Mahi, 2 packages of tuna and 7 tilapia packages all fully thawed and still commercially sealed. Instructed operator to remove and not to be served to the public.
Employee with no beard guard/restraint while engaging in food preparation. Two employees working with food without beard guards.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
Food stored on floor. Bulk bag of flour on floor under prep area. Pork in bucket on floor by three compartment sink. Operator relocated the flour.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in three compartment sink at ambient air temperature. Pork thawing in bucket of standing water on the floor by three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls and air conditioning vents have build up of flour.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line cutting board. Sanitizer under prep station at 0ppm, operator added chlorine bleach.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tangerine Tuna and Blue Cheese Tuna not identified as being sold undercooked on menu.
Sep 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. One can of tomato paste on the storage rack with rust around the lip of the can and dent in the side. Operator discarded the can.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed fly in back prep area and on cook line prep station.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the cook line, open bag of chicken tenders not fully cooked over, open bag of ready to eat frozen okra and fries. Discussed storing chicken tenders on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the table top ice well, cut tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding); tartar sauce (51F - Cold Holding) in containers not submerged in ice bath. Operator submerged containers and put ice bags in top of products. In the two door reach in cooler; mahi (47F - Cold Holding); salmon (47F - Cold Holding); tuna (48F - Cold Holding); steak (46F - Cold Holding); chicken (47/48F - Cold Holding); tilapia (48F - Cold Holding). Reach in cooler has standing water at the base per operator doors frequently open before inspection, operator relocated all time/temperature control food for safety to the walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar counter soda gun has syrup debris inside the nozzle. Microwave on the cook line with food debris on walls and top of the microwave.
Handwash sink used for purposes other than handwashing. Observed server dump pitcher of ice into hand wash sink by the swinging doors.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tangerine Tuna and Blue Cheese Tuna not identified as being sold undercooked on menu.
Spray bottle containing toxic substance not labeled. Chemical spray bottle of green table cleaner missing product labeling.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area air conditioners vents have build up of dust on the vent and tubing through the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry storage shelves by breading bags and bulk container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and keys stored on cook line shelf over steam well. Employee relocated all personal items.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartments sink, clean metal containers stacked while wet.
Food stored on floor. In the walk in freezer, bucket of frozen chowder stored on the floor.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles of the cook line. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters over broiler have grease build up. Speed rack by fryers with grease build up.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution for the cook line stored on the floor by the hand wash sink.
Standing water in bottom of reach-in-cooler. Two door reach in cooler on the cook line has build up of standing water at the base.
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine at 0ppm chlorine at time of inspection, operator primed and reran the dish machine to 100ppm chlorine.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee chopping cucumbers without utilizing gloves and establishment has no AOP.
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 two door reach in cooler on the cook line, fully thawed sealed packages of mahi and tilapia in the reduced oxygen packaging. Discussed with operator and operator discarded the packages of fish.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table on the cook line. Operator removed the beverages.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle. Operator relocated the tongs.
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 for bulk flour in contact with the flour.
In-use wiping cloth/towel used under cutting board. Wiping cloth stored under cutting board on the prep line. Operator removed the wiping cloth.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the cook line has old food debris build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of debris on walk in cooler door gasket and seal.
Open dumpster lid. Dumpster lid left open.
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish, then handle cooked okra. Person in charge cooked okra to 194F. Employee washed hands and donned gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook on cookline plate hush puppies with bare hands. Spoke to employee during inspection.
Roach activity present as evidenced by live roaches found. Observed one roach still alive at dishmachine. Killed and discarded.
Roach excrement and/or droppings present. Observed approximately 5 droppings present under hand wash sink in bar. Person in charge cleaned and discarded.
Spray hose at dish sink lower than flood rim of sink. Spray hose hangs below flood plain at dishmachine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with debris buildup in clean dish ware.
Bathroom facility in disrepair. Women's restroom faucet leaking, causing water to leak on floor. Guests not able to properly wash hands. Person in charge closed women's restroom, made men's restroom unisex during inspection until faucet can be repaired.
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 with instructions to remove from packaging thawed with no oxygen introduced.
Covered waste receptacle not provided in women's bathroom. Missing from employee restroom.
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting at clean dish storage area. Also cups at server area wet nesting.
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.