Janalou’s
17120 SE US Hwy 19, Cross City, FL 32628 · Permanent Food Service · License 2500178
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection5 high priority (3 fixed on the spot, 2 repeats), 2 basic (1 repeat)-28
- Administrative complaint on Aug 12Counts in full until a follow-up finds the problems fixed-20
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside reach-in cooler near cookline: raw shrimp (80°F - Cold Holding). Manager stated the shrimp was thawed under running water a few minutes prior. Inspector had manager add ice to the shrimp to rapidly cool it to 41°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food and/or not properly separated from one another based upon minimum required cooking temperature in a freezer - not all products commercially packaged.
Ziplock bag containing raw frozen chicken stored on top of bag containing raw frozen pork and above box containing fries inside reach-in freezer in storage room. Manager moved the raw items to the bottom of the freezer and properly separated them during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee at cookline breaded raw fish with gloved hands, removed the gloves, then handled fryer basket handles and tong handles at cookline without washing hands. Manager had the employee wash hands during this inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One fly flying in kitchen at cookline.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment is open and serving food to the public with an expired license. License expired 06/01/2026.
Administrative complaint
Basic2
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
1. Dusty air vent on wall above three-compartment sink. 2. Dusty air vent on ceiling in dry storage area. 3. Floor in corner of kitchen near coolers soiled with food debris and/or dirt. 4. Hood above cookline soiled with grease.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees phone stored on prep table at cookline beside food. Manager removed the phone from the table during this inspection.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.