Don Panchito
287 SR 207, East Palatka, FL 32131 · Permanent Food Service · License 6400948
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
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 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In glass display case warmer, hashbrowns (111°F - Hot Holding) operator reheated, hashbrowns second temperature (167°F - Hot Holding). Discussed time as public health control.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk in cooler, raw chicken stored over raw beef. Operator switched storage levels.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Portable red cutting board on side of flip top reach in cooler with black residue staining.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink. Operator provided.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for sole food handling employee present during inspection.
Basic2
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
On shelf over three compartment sink, clean metal bowls not inverted or covered. Operator inverted.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink, clean metal containers stacked while wet.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.