VELCHOFF'S CORNER
105 N 2ND STREET, Palatka FL 32177
Last inspected Jan 30, 2025 · 9 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
MAR 24
JUL 24
JAN 25
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Wastewater on ground. Observed grease and waste water on ground under sinks in unit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025035182 | Jan 29, 2025 | May 20, 2025 | $600 |
Inspection history
9 visits, newest first
Jan 30, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Sewage/wastewater backing up through sinks. Observed wastewater backing up into three compartment sink. Operator attempted to correct, able to drain some water but when water runs in one basin the wastewater backs up into separate three compartment sink basin. Wastewater leaking onto floor from pipes under three compartment sink after attempting to fix.
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. Observed butter mixes and pimento cheese per employee being held on time as public health control with no product time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over cook line, cheese sauce (98F - Hot Holding); au jus (117F - Hot Holding). Operator placed back on to stove to reheat.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands off in three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards through kitchen have food residue staining build up.
No handwash sink for employees. Hand wash sink on mobile unit has no faucet attached to sink, no water available. Employees washing hands in three compartment sink.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle behind three compartment sink with no product labeling.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates and pots on shelf over three compartment sink not inverted or covered.
Floor, walls and ceiling soiled/has accumulation of debris. Ceiling has dust/debris build up. Floors under equipment/three compartment sink are soiled with debris.
Hood filter missing from automatic fire suppression/exhaust system. Missing hood filters over cook line.
In-use utensil stored in sanitizer between uses. On table next to stove top, utensils stored in container of sanitizer.
Jul 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the front prep cook line, all items placed in cooler at beginning of the shift; cut tomatoes (46F - Cold Holding); coleslaw (47F - Cold Holding); cut lettuce (47F - Cold Holding). Operator added ice to the top of products and had employees try to keep the lids closed. cut lettuce second temp 30 minutes (46F - Cooling); coleslaw second temperature 30 minutes (44F - Cooling; cut tomatoes second temp 30 minutes (43F - Cold Holding) In the flip top reach in cooler on the main cook line, all items placed in cooler at time of open; pork belly (52F - Cold Holding); shrimp (54F - Cold Holding); crawfish (51F - Cold Holding). Operator added ice to all products and had employees keep the lid closed. At conclusion of inspection; pork belly second temperature 30 minutes (45F - Cooling); shrimp second temperature 30 minutes (51F - Cooling); crawfish second temperature 30 minutes (49F - Cooling). Discussed temperature issues and cold holding with operator In the standing door reach in cooler, cut green tomatoes (62F - Cold Holding); steak (63F - Cold Holding); pork belly (64F - Cold Holding) all items placed in the cooler 1 hour prior. Operator relocated the items to the reach in freezer at separate license same ownership.
Jul 10, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the front prep cook line, all items placed in cooler at beginning of the shift; cut tomatoes (46F - Cold Holding); coleslaw (47F - Cold Holding); cut lettuce (47F - Cold Holding). Operator added ice to the top of products and had employees try to keep the lids closed. cut lettuce second temp 30 minutes (46F - Cooling); coleslaw second temperature 30 minutes (44F - Cooling; cut tomatoes second temp 30 minutes (43F - Cold Holding) In the flip top reach in cooler on the main cook line, all items placed in cooler at time of open; pork belly (52F - Cold Holding); shrimp (54F - Cold Holding); crawfish (51F - Cold Holding). Operator added ice to all products and had employees keep the lid closed. At conclusion of inspection; pork belly second temperature 30 minutes (45F - Cooling); shrimp second temperature 30 minutes (51F - Cooling); crawfish second temperature 30 minutes (49F - Cooling). Discussed temperature issues and cold holding with operator In the standing door reach in cooler, cut green tomatoes (62F - Cold Holding); steak (63F - Cold Holding); pork belly (64F - Cold Holding) all items placed in the cooler 1 hour prior. Operator relocated the items to the reach in freezer at separate license same ownership.
Jul 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler raw mahi over prime rib. Operator relocated the mahi from the top shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the front prep cook line, all items placed in cooler at beginning of the shift; cut tomatoes (46F - Cold Holding); coleslaw (47F - Cold Holding); cut lettuce (47F - Cold Holding). Operator added ice to the top of products and had employees try to keep the lids closed. cut lettuce second temp 30 minutes (46F - Cooling); coleslaw second temperature 30 minutes (44F - Cooling; cut tomatoes second temp 30 minutes (43F - Cold Holding) In the flip top reach in cooler on the main cook line, all items placed in cooler at time of open; pork belly (52F - Cold Holding); shrimp (54F - Cold Holding); crawfish (51F - Cold Holding). Operator added ice to all products and had employees keep the lid closed. At conclusion of inspection; pork belly second temperature 30 minutes (45F - Cooling); shrimp second temperature 30 minutes (51F - Cooling); crawfish second temperature 30 minutes (49F - Cooling). Discussed temperature issues and cold holding with operator In the standing door reach in cooler, cut green tomatoes (62F - Cold Holding); steak (63F - Cold Holding); pork belly (64F - Cold Holding) all items placed in the cooler 1 hour prior. Operator relocated the items to the reach in freezer at separate license same ownership.
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. No time marking on the fries held on time as public health control. Employee placed time marker on the blanched fries.
Toxic substance/chemical improperly stored. Chemical sanitizer over roll of tin foil. Operator relocated the sanitizer spray.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler has food residue staining build up.
Handwash sink not accessible for employee use at all times. Hand wash sink on the cook line blocked by trash can and container of bleach in the hand wash sink. Employee removed the container of bleach and pushed the trash can further back.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has multiple photo copy SafeStaff food handler training certificates.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents have build up of dust.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at the window counter in standing water at ambient air temperature of 98/92F.
Standing water in bottom of reach-in-cooler. Flip top reach in cooler on the front line has standing water at the base of the cooler.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw mahi mahi over cooked prime rib in the flip top reach in cooler. Operator relocated the mahi mahi.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator provided paper towels.
Employee with no beard guard/restraint while engaging in food preparation. Multiple employees actively working with food with no beard guard.
Equipment in poor repair. Standup reach in cooler with a torn cooler door gasket.
Floors not constructed to be easily cleanable. Metal floors separating from the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at ambient air temperature of 72F.
Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Screened door to the Mobil unit has multiple tears in the screen.
Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler at the expo window.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary. Operator dumped the bucket and asked employee to remake the sanitizer.
Sep 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe mouth then return to handling food without hand wash, person in charge spoke to employee during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 128F, person in charge began reheating.
Toxic substance/chemical improperly stored. Chemicals stored hanging with nozzles pointing at condiments dispensers. Person in charge removed.
Wastewater on ground. Observed grease and waste water on ground under sinks in unit.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trash can, also items stored in hand wash sink. Person in charge removed items and trash can during inspection.
Floors not constructed to be easily cleanable. Grease buildup on floor of unit especially under cookline. Also, debris buildup on ceiling vent in unit.
Hood filter missing from automatic fire suppression/exhaust system. Missing sections of hood filters at hood.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 84F.
Outer openings not protected with self-closing doors. Self closer missing from 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.