Krystal

505 N Hwy 19, Palatka, FL 32177 · Permanent Food Service · License 6400669

Official report

out of 100

Grade C

Safety score 78 of 100

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

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 10 basic (1 repeat)
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Nov22026

Routine inspection

14 violations found

First visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 3 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed hot holding not meet 135°F, operator reheated both items. cooked fries first temperature (132°F - Hot Holding); cooked fries second temperature (213°F - Reheating); cooked hash browns first temperature (124°F - Hot Holding); cooked hash browns second temperature (203°F - Reheating)
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed a hose bibb with a hose attached, in the dumpster area without a vacuum breaker.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed chemicals stored above fryer oil in the dry storage area. Operator moved oil. Observed soap and sanitizer stored with single service items.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed a scoop in the dry storage area with heavy dried food debris on the service end. Operator removed and washed.
  Fixed on the spot
Basic10
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed two bags of sauce in a stock pot in water without heat or running water. Operator stated he was thawing the sauces from frozen to reheat. Operator turned hot water on.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a box of frozen meat stored on the floor in the walk-in freezer.
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  Hood vent slat observed with a gap, over flat top grill on cook line.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in walk-in freezer.
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Observed food left on pans that were in the clean dish area on shelf. Observed an old label on a lid in the clean dish area on shelf.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler on cook line with soiled gaskets. Reach in freezer on cook line observed with soiled gaskets and food debris on the bottom.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed pans stacked together on clean dish shelf with water present.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed a pipe from the ceiling leaking into a red bucket. Observed a pipe leaking into a light fixture into a green bucket in the dry storage area.
- Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
  Walk-in cooler door observed with rust and coming apart. Walk-in freezer door observed with rust and in disrepair.
  Floors, walls and or ceilings soiled/has accumulation of debris.
  Observed ceiling tiles and walls on cook line with heavy soil. Observed black/green mold like substance on the wall in the dry storage area. Observed heavy buildup on tile under three compartment sink. Observed heavy dust on walls in drive through area. Observed heavy debris on walk-in freezer floor.
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.