Captain D's
200 S SR 19, Palatka, FL 32177 · Permanent Food Service · License 6400901
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (1 fixed on the spot), 1 intermediate, 7 basic (1 repeat)-20
- Administrative complaint on Aug 3Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee with gloved hands on cook line handling raw chicken, remove gloves and begin placing on new gloves. Intervened and had employee wash hands.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
At time of inspection license expired 06/01/2026.
Administrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink at front counter used as dump sink as evident by amount of ice in sink.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
In walk in freezer, multiple pans of food uncovered, per operator normally in reach in freezer of cook line but unit is down for maintenance.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks stored along edge of bulk ice bin. Operator relocated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in walk in freezer, on products, compressor, ceiling and shelves.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Drive through soda dispenser underside above nozzles, plate has build up.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink, clean plastic containers stacked while wet.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Box of folded napkins stored on the floor of the office area.
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.
Employee jacket stored on shelf over single service drink cups.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.