Angel's Dining Car

209 Reid St, Palatka, FL 32177 · Permanent Food Service · License 6400050

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Nov 5 follow-up · 17 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
5 high priority (4 fixed by the Nov 5 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 11 basic (2 repeats); basic violations cost 12 at most
-38
Administrative complaint on Nov 3, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score50

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Nov32026

Routine inspection

18 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 5 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed butter pats re-served to guests via table top containers. In triple door low boy at server line, observed milk, milk, milk and butter at 55-68°F. Overnight temperatures per person in charge. Ambient temperature 55°F at time of inspection.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In triple door low boy at server line, observed milk, milk, milk and butter at 55-68°F. Overnight temperatures per person in charge. Ambient temperature 55°F at time of inspection.
  Repeat violationAdministrative complaint
- Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
  Observed butter pats re-served to guests via table top containers.
  Administrative complaint
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee crack shell eggs, not change gloves, and handle ready to eat food. Spoke to employee, who removed gloves and washed hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed two live roaches, one in soap dispenser next to hand washing station and one on the floor in the rotted wood of the door frame. Operator killed both roaches.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed table top can opener blade with soil and debris. Observed two cutting boards with heavy soil on them. Observed two reach in coolers with heavy soil on the interior.
  Repeat violation
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some food handling employee training certificates not available. Employees working on site for sixty plus days.
Basic11
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  Observed duct tape on the reach in freezer handle in the kitchen.
- Code 21, Wiping cloths and linens: Clean linens stored on floor.
  Observed clean linens stored on the floor.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed a fan on top of the counter with heavy grease and dust. Observed all the sides of equipment in the kitchen with heavy grease and debris buildup. Observed clean utensils stored in a bin with heavy debris present. Observed black/green mold like substance on the reach in cooler gaskets in kitchen and in storage shed. Observed outdoor soda cabinet with standing water in the bottom. Observed a not in use oven, with accumulation of grease build up. Observed the inside of the fryer cabinets with heavy grease and debris.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed to go boxes not inverted on shelf on server line. Operator inverted the Togo boxes.
  Fixed on the spot
- Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
  Observed ac unit draining into the three compartment sink.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Only hand washing station in kitchen is slow to drain after use. Operator cleared the drain.
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed dumpster and grease receptacle lid open. Closed grease lid.
  Fixed on the spotRepeat violation
  Grease on the ground and/or pad around grease receptacle.
  Observed heavy grease buildup on the grease receptacle.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to walls, floors and or ceilings.
  Observed a large damage to walls in outside shed. Observed flaking paint from walls and ceilings.
  Floors, walls and or ceilings soiled/has accumulation of debris.
  Observed floors, walls, and ceilings throughout kitchen with heavy grease accumulation.
- 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.
  Observed an employee jacket stored on top of the bags of grits.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.