PO FOLKS
400 OHIO AVE, Lynn Haven FL 32444 · 2770909
Last inspected Mar 26, 2026 · 8 visits since August 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Accumulation of debris on exterior of warewashing machine. Exterior of dish soiled with debris informed employee and manager it must be kept cleaned. Employee wiped down exterior of dish machine.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser nozzles and back soiled with an accumulation of black/green mold-like substance.
Ice buckets not stored inverted between uses. Observed 3 ice buckets stored hanging on a bracket.
Open dumpster lid. Observed open dumpster lid. Manager closed lid at time of inspection.
Single-service articles improperly stored. Observed single service fillable tea cartons stored on floor in dry storage area. Manager moved cartons to shelf at time of inspection.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed bags of chicken and dumplings, black eyed peas, red beans, turnip greens, and cabbage.Manager described a cook/chill process during which bags are tied shut while product is hot. Discussed cook chill and HACCP with manager and provided special process guidance card.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine tested at 0 ppm chlorine. Establishment to use three compartment sink until machine is sanitizing properly.
Stop sale issued on cook/chill products prepared without an approved HACCP plan bagged over 48 hours. Red beans, black eyed peas, turnip greens, cabbage.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed bags of chicken and dumplings, black eyed peas, red beans, turnip greens, and cabbage.Manager described a cook/chill process during which bags are tied shut while product is hot. Discussed cook chill and HACCP with manager and provided special process guidance card.
Spray bottle containing toxic substance not labeled on cook line. Per manager bottle contains degreaser.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over hot hold expo oven, and in dish area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Basket for draining grease from chicken stored on side of cook line hand wash sink and under soap dispenser.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food/grease build up on chicken heat lamp shelf, under flat top, on cooler next to breading station, front of paper towel dispenser, and soiled walk-in cooler shelves.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Toxic substance/chemical improperly stored. Observed chemical spray bottle on top of dish machine in dish room area.
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.