J & J Seafood & Chicken
624 N SR 19, Palatka, FL 32177 · Permanent Food Service · License 6400870
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection5 high priority (4 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 9 basic (4 repeats); basic violations cost 12 at most-36
- Administrative complaint on Aug 3Counts in full until a follow-up finds the problems fixed-20
- Safety score44
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.
15 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.
In flip top reach in cooler opposite the fryers, cut tomatoes (48°F - Cold Holding); scallops (51°F - Cold Holding); catfish (53°F - Cold Holding); fish (49/50°F - Cold Holding); shrimp (52°F - Cold Holding) employee was placing ice under containers. Inside reach in cooler Mac and cheese in hot container cooling down. Had employee add ice directly to product, at conclusion of inspection; cut tomatoes (40°F - Cold Holding); scallops (39°F - Cold Holding); catfish (41°F - Cold Holding); fish (41/39°F - Cold Holding); shrimp (42°F - Cold Holding).
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Chicken wings held utilizing time as public health control with no updated time marking. Operator placed new time on board.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In the standup reach in freezer at end of cook line, raw beef burger and Philly steak meat in open containers over bagged ready to eat frozen fries.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer solution by three compartment sink too strong, bleached strip black to white after testing. Operator reset to 100ppm.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Current license expired 06/01/2026. Operator renewed license during inspection.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection four food handling employees present and no certified food manager present. Certified food manager arrived before end of inspection.
Fixed on the spot
Basic9
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up on shelf and door seal of glass door reach in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on counter opposite the glass display reach in cooler.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Cook line microwave bottom plate with build up of food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dust debris build up on cook line hood filters. Exhaust vent in back of fryers with burned debris build up. Walk in cooler fan guard with dust accumulation.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink, clean metal containers stacked while wet.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Box of single service carry out containers stored in floor of office area.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water at base of glass display case reach in cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No employee hand wash signage in restroom.
Repeat violation
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 phone on prep counter by prepared sauce containers. Operator relocated.
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.
- 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.