The Fillin Station
801 St Johns Ave, Palatka, FL 32177 · Permanent Food Service · License 6400947
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-20
- Safety score80
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 visitJul 29, 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.
9 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 reach in cooler on cook line, cheese (52°F - Cold Holding) stored on top of container above cooling plane.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table, cheese sauce (121°F - Hot Holding), employee began to stir and adjust heat setting.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two live flys between pass through and cook line.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Counter top sanitizer spray bottle stored behind bar with nozzle facing clean bar glasses. Employee removed.
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. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written plan for pimento cheese held on time as public health control. Provided written procedures.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
In walk in cooler employee food and lunchbox stored on shelf over food for customers. Operator relocated.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
On cook line, knives stored between reach in cooler and prep table. Employee relocated.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf next to dish machine, clean containers stacked while wet.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.