Cp Deli & More
3707 Crill Ave, Palatka, FL 32177 · Permanent Food Service · License 6400690
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection5 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 14 basic (2 repeats); basic violations cost 12 at most-48
- Administrative complaint on Sep 17, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score32
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Two opened jars of Molly's Kitchen soup base at 45°F. Operator unsure how long jars had been in cooer. Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Two opened jars of Molly's Kitchen soup base at 45°F. Operator unsure how long jars had been in cooer. Operator discarded.
- First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat 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.
single glass door cooler individual butters (47-49°F - Cold Holding); individual sour cream (47°F - Cold Holding); casserole (56°F - Cold Holding); chicken soup (47°F - Cold Holding); house made ranch (51°F - Cold Holding); cut lettuce (51°F - Cold Holding); Swiss cheese log (45°F) ambient cooler temperature 56°F. In cooler overnight per person in charge.
Repeat violationAdministrative complaint
Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed one time control shell egg with a crack. Employee threw egg away.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chocolate milk (50°F - Cold Holding) in glass door cooler. Person in charge stated they do not take it out. Observed single glass door cooler individual butters (47-49°F - Cold Holding); individual sour cream (47°F - Cold Holding); casserole (56°F - Cold Holding); chicken soup (47°F - Cold Holding); house made ranch (51°F - Cold Holding); cut lettuce (51°F - Cold Holding); Swiss cheese log (45°F - Cold Holding); ambient temperature 56°F. Product in cooler overnight, per person in charge.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed sanitizer bucket at two hundred ++ ppm. Person in charge diluted solution to one hundred ppm.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishments observed preparing, serving, or selling food to customers with an expired license. License expired 6/1/26 person in charge attempted to renew license online during inspection.
Fixed on the spotAdministrative complaint
Intermediate3
Code 11, Employee health: 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.
Provided written procedures and discussed with person in charge.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed food debris on table top can opener.
Repeat violation
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed two employee training certificates photocopied.
Basic14
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee donuts stored on top of creamer in dry storage.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks above single service items and dry storage food items.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic souffle cup in blueberries, .
Equipment in poor repair.
Observed multiple reach in coolers gaskets torn. Double door cooler handle cracked.
Repeat violation
Utensils in poor condition.
Observed rust on cutting blade on table top can opener.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed both reach in freezer and walk-in freezer with build up of ice.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed sanitizer bucket zero ppm, person in charge remade bucket to fifty ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed back kitchen microwave soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed black/green mold like substance inside ice bin on deflecting plate, interior walls, and interior of lid.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed multiple reach in cooler soiled with food debris and black/green mold like substance.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Triple sink faucet leaking water.
Code 33, Garbage and refuse: Open dumpster lid.
Both dumpster lids open.
Unnecessary items/unused equipment on the premises.
Observed employee drinks non functioning double door reach in cooler near back door. Observed not in use deli slicer on floor of closet.
Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Observed wood behind triple sink attached to wall not sealed and absorbent.
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.
- 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.