New Palatka Buffet

1701 Reid St, Palatka, FL 32177 · Permanent Food Service · License 6400287

Official report

out of 100

Grade F

Safety score 45 of 100

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

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority, repeat · fixed on the spot · 22 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
5 high priority (fixed on the spot, 1 repeat), 2 intermediate, 16 basic (4 repeats); basic violations cost 12 at most
-35
Administrative complaint on Nov 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

23 violations found

First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
- 5 High priority
- 2 Intermediate
- 16 Basic
What the inspector cited
High priority5
- 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 eel at sushi bar at 80°F, operator placed back in reach in cooler.
  Fixed on the spot
  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.
  Observed egg custard at 101°F. Operator stated it was for the buffet, but the egg custard was not on the current time as a public health control list. Operator added to time as a public health control list.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shrimp over ready to eat egg rolls in reach in cooler on cook line. Operator moved the shrimp.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed shrimp in a plastic grocery bag in reach in freezer. Operator removed the shrimp and placed in a food grade bag.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed three compartment sink with 0 ppm. Operator reset the sink and ppm 100.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed tabletop can opener with buildup and debris on the blade. Observed cutting boards with soil. Observed ice chute on soda machine in dining room with black/green mold like substance. Observed cutting board on shushing bar with black/green mold like substance.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed buckets stored in hand washing station in area next to bulk ice machines.
Basic16
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed two buckets of soy sauce stored on the floor in the dry storage. Operator moved off of the floor.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed tong handle on top of salad on buffet line with the handle in the lettuce. Operator moved the tongs.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed a torn gasket on walk-in cooler door.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed two reach in freezers on back cook line with ice buildup inside.
  Duct tape used to repair nonfood-contact surface.
  Observed a kitchen utensil handle with duct tape present.
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Observed a fork in the clean bin on the buffet line with food on it.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave on back cook line with heavy buildup and debris on interior.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed both ice machines in the server station with black/green mold like substance on the chute and deflection plate.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets on reach in cooler on cook line with debris and buildup. Observed the outside of the dish racks with heavy soil. Observed walk-in cooler fans with dust present. Observed walk-in freezer gasket torn.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed tongs hanging on cook line pipe under hood system. Operator removed tongs.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Observed pans stacked in clean dish area with water present.
  Repeat violation
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed single service cup either heavy buildup in dry storage being used as a storage for measuring spoons.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Observed a pipe draining from underneath the oven on the cook line into a floor drain. Operator stated it was draining from the bulk ice machine.
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls, and or ceilings soiled/has accumulation of debris.
  Observed ceiling near cook line and dish area coming apart and in disrepair. Observed floor tile in the walk-in freezer in disrepair.
- 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 cup/drink without a lid stored above the reach in cooler on the cook line. Operator removed the drink.
  Fixed on the spotRepeat violation
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Observed a drill stored over ready to eat food in dry storage. Operator moved drill.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.