WOODLAND
624 SOUTH HWY 19, Palatka FL 32177 · 3125231652
Last inspected Jul 16, 2026 · 12 visits since August 2023
DEC 24
JUL 25
JAN 26
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 2 flies in prep/ware washing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 16, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Plastic Walmart grocery bags used in direct contact to store produce in walk in cooler. Operator removed from bags.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In top drawer of cook line reach in cooler raw chicken stored behind ready to eat cooked onions in a fashion that raw chicken must be lifted over the cooked onions. Operator switched the storage arrangement.
Food-contact surface soiled with food debris, mold-like substance or slime. In warewashing area clean white cutting visibly stained green with food residue.
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 five food handling employees present and no certified food manager present.
Show the remaining 8 findings ▾
Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk seasoning containers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on reach in freezer in use as prep table. Employee relocated the phone.
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. Standup reach in freezer on cook line with rust pitting the surface of shelves. Reach in chest freezer with exposed insulation by the seal. Multiple reach in chest freezers with ice build up along seal.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on top plate of prep area microwave.
Open dumpster lid. Dumpster lid open.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of standup reach in freezer soiled with rust residue along side walls.
Single-service articles improperly stored. Box of single service drink cups stored on floor of storage room. Operator relocated.
May 20, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line use gloved hands to touch raw beef patty place on grill then without changing gloves and washing hands remove a ready to eat burger bun from the pack and place on the cook line to begin plating a order. Same employee touched raw beef with gloved hands, then began handling clean utensils and single service items. Discussed with operator and employee on cook line.
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handling raw ground beef then without changing gloves or washing hands touch single service deli paper and containers to plate customers ready to eat food. Operator discussed with employee.
Live, small flying insects found. Observed one live fly in warewashing prep area on bulk freezer,
Pesticide/insecticide labeled for household use only present in establishment. Pesticide spray bottle of raid under three compartment sink per operator used to spray interior corners of building.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored behind ready to eat cooked onions on make line drawer cooler and raw ground beef over raw bacon. Operator switched all storage locations.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up on can opener blade in prep area. Cutting board hanging in warewashing area with visible food residue staining.
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/ Over 4 employees present with no certified food manager present. By conclusion of inspection certified food manager present.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator burgers can be ordered undercooked on request. Provided consumer advisory and operator posted.
Building components, attachments or fixtures in poor repair. Walk in cooler fan guard missing from fan blades.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on customer napkins at drive through window, operator relocated. In dry storage room, employee jacket over packages of single service items.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal and plastic containers stacked while wet.
Food stored on floor. Flat rack of burger buns stored on floor by rear exterior door. Operator relocated.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on seal of reach in chest freezer in prep area.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell with dripping velocity and no water in well at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with debris build up over fryer and flat top.
Open dumpster lid. Dumpster lid open.
Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop sink unable to dry. Operator hung to dry.
Jul 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
Live, small flying insects found. Observed 2 flies in prep/ware washing area.
Pesticide/insecticide labeled for household use only present in establishment. Multiple cans of Raid pesticide stored on shelf by rear exterior door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bottom shelf of cook line, chicken wings (52F - Cold Holding) operator added ice and at conclusion of inspection, chicken wings second temperature (47F - Cooling). Discussed alternative storage options with operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fryer basket on cook line, cooked chicken wings (119F - Hot Holding) employee placed back into fryer and chicken wings second temperature (167F - Reheating).
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 the wait station reach in cooler open container of milk from previous day missing product date marking.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area with debris around the blade. Mold like substance observed on dining room soda machine ice dispenser chute, operator began to clean.
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/ Over 5 food handling employees present at time of inspection with no certified food manager present.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle of table cleaning sanitizer. Operator labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on the main cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on box of gloves on the cook line.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well for ice cream scoop turned off. Employee turned back on.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket with mold like substance build up.
Old labels stuck to food containers after cleaning. In walk in cooler container of cut cabbage for coleslaw with label for blue cheese labeled 6/21. Discussed with operator who asked employee to correct.
Open dumpster lid. Dumpster lid open.
Unwashed fruits/vegetables stored with ready-to-eat food. Uncovered cut tomatoes stored under box of unwashed tomatoes in the walk in cooler. Operator switched storage levels and covered cut tomatoes.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board of cook line.
Dec 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler container of raw shell eggs over container of ready to eat butter. Operator relocated the raw shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the bottom shelf of the cook line counter, bus tub of raw chicken wings not in refrigeration. Per operator normally ice is placed on the raw chicken, at front of container chicken wings (48F - Cold Holding) at back of container chicken wings (39F - Cold Holding). Discussed with operator utilizing time as public health control as alternative to constant ice bath. Operator had employee add more ice to product out of temperature, chicken wings at front of container placed in fryer to be cooked.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink over 500+ quaternary, operator adjusted to proper levels.
Food-contact surface soiled with food debris, mold-like substance or slime. Drive through soda dispenser of Dr.Pepper with debris build up in the nozzle. Dining room soda dispenser ice chute has mold like substance at the corners. Employee cleaned and sanitized both drink dispensers. Portable cutting boards in prep area with build up of food residue staining. Can opener on prep line with old food debris on the blade, employee removed the can opener to be cleaned.
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 over 5 food handling employees present and no certified food manager present.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep area microwave. Employee relocated the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket over single service wrapped utensils in dry storage. Operator relocated the jacket.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
Floor soiled/has accumulation of debris. Floors under cook line kitchen equipment have build up of grease/food debris.
Food stored on floor. Fryer oil stored on the floor in the dry storage room, operator relocated the fryer oil.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on wooden pallet not nonabsorbent pad.
No copy of latest inspection report available. Copy of last inspection not available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket with mold like substance build up.
Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop sink. Employee hung the mops to dry.
Jul 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flies in prep/ware washing area landing on reach in chest freezers and shelves. Observed 1 fly in the hallway between dry storage and the cook line. Observed 1 fly in the dining room area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air temperature of 57F, per person in charge all food in the walk in cooler since prep around 11am over 4 hours prior or since delivery 2 days prior. chicken wings (49F - Cold Holding); cheese (50F - Cold Holding); beef (51F - Cold Holding) 2 cases of raw shell eggs, 4 cases of ground beef, 5 boxes of chicken, 6 boxes of bacon, 4 pans of patties raw beef, 40 butter logs, 2 jugs of milk, 9 packages of pepper jack, 12 American cheese, 11 provolone cheese, 1 bag of blue cheese, 3 pans of packaged ranch, 1 box of chicken wings, 5 jugs of buttermilk, all at ambient air temperature of 57F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler holding ambient air temperature of 57F, per person in charge all food in the walk in cooler since prep around 11am over 4 hours prior or since delivery 2 days prior. chicken wings (49F - Cold Holding); cheese (50F - Cold Holding); beef (51F - Cold Holding) 2 cases of raw shell eggs, 4 cases of ground beef, 5 boxes of chicken, 6 boxes of bacon, 4 pans of patties raw beef, 40 butter logs, 2 jugs of milk, 9 packages of pepper jack, 12 American cheese, 11 provolone cheese, 1 bag of blue cheese, 3 pans of packaged ranch, 1 box of chicken wings, 5 jugs of buttermilk, all at ambient air temperature of 57F.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler unit holding ambient air temperature of 57F, walk in cooler door gasket is torn and cooling unit guards are missing from the fans.
Jul 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flies in prep/ware washing area landing on reach in chest freezers and shelves. Observed 1 fly in the hallway between dry storage and the cook line. Observed 1 fly in the dining room area.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs stored over sticks of butter and raw chicken over unwashed produces.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air temperature of 57F, per person in charge all food in the walk in cooler since prep around 11am over 4 hours prior or since delivery 2 days prior. chicken wings (49F - Cold Holding); cheese (50F - Cold Holding); beef (51F - Cold Holding) 2 cases of raw shell eggs, 4 cases of ground beef, 5 boxes of chicken, 6 boxes of bacon, 4 pans of patties raw beef, 40 butter logs, 2 jugs of milk, 9 packages of pepper jack, 12 American cheese, 11 provolone cheese, 1 bag of blue cheese, 3 pans of packaged ranch, 1 box of chicken wings, 5 jugs of buttermilk, all at ambient air temperature of 57F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler holding ambient air temperature of 57F, per person in charge all food in the walk in cooler since prep around 11am over 4 hours prior or since delivery 2 days prior. chicken wings (49F - Cold Holding); cheese (50F - Cold Holding); beef (51F - Cold Holding) 2 cases of raw shell eggs, 4 cases of ground beef, 5 boxes of chicken, 6 boxes of bacon, 4 pans of patties raw beef, 40 butter logs, 2 jugs of milk, 9 packages of pepper jack, 12 American cheese, 11 provolone cheese, 1 bag of blue cheese, 3 pans of packaged ranch, 1 box of chicken wings, 5 jugs of buttermilk, all at ambient air temperature of 57F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No backflow preventer on mop sink with black hose attatched.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old cheese sauce on the blade.
Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to dump ice evident by ice in the sink.
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 handling employees present and no certified food manager present.
No proof of required state approved employee training provided for any 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 no proof of any food handler training for establishment.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler unit holding ambient air temperature of 57F, walk in cooler door gasket is torn and cooling unit guards are missing from the fans.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the top portion of the flip top reach in cooler on the cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of flip top reach in cooler on the main cook line.
Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked on the shelf over the three compartment sink while wet.
Food stored on floor. Container of fryer oil stored in the floor of the dry storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops at front counter in standing water at 78F. Employee relocated utensils to dipper well.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
Open dumpster lid. Dumpster lid open.
Outer openings not protected with self-closing doors. Rear exterior door does not self seal.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line cutting board.
Mar 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Ortho home defense stored on the floor by the bulk ice bin and boric acid stored on the back of the hand wash sink. Operator relocated the boric acid.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw egg over cut produce. Operator relocated the raw eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the counter of the cook line rice (68F - Cold Holding); egg roll (45F - Cold Holding). Operator states placed out 30 minutes before for order and relocated to the walk in cooler.
Evidence of feeding stray/wild animals - food/water bowls provided outside. Cat food bowl stored outside of rear exterior door.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line and portable cutting boards in the dish area with food residue staining build up.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared beef and chicken in the walk in cooler with no product date marking.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler over container of sauce and bean sprouts.
Equipment and utensils not properly air-dried - wet nesting. Clean containers over the three compartment sink stacked while wet.
Food stored on floor. Cooking oil jugs stored on the floor of the warewashing area.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on fryer door handle. Operator relocated the tongs. Knife stored between the flip top reach in cooler and prep table. Operator relocated the knife. Ice bucket stored on the floor by the bulk ice bin. Operator relocated the bulk ice bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on cook line hood filters. Sliding door reach in cooler gasket has build up of food debris. Walk in cooler door gasket has mold like substance build up.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head in the floor, operator relocated the wet mop.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizer on the cook line counter.
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over prepped produce. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork on plate in fliptop above fill line at 52F. Person in charge moved to reach in cooler below.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Ice chute for drink dispenser soiled. Person in charge began cleaning.
Employee with no hair restraint while engaging in food preparation. Neither employee wearing hair restraints.
Food stored on floor. Cases of oil stored on floor in storage shed. Also, frozen trays of chicken uncovered in reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and exterior of reach in cooler with debris buildup. Exterior of microwave with debris buildup. Person in charge began cleaning.
Reuse of single-service or single-use articles. Narrow neck single service bottles used as scoops.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Person in charge added running water.
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.