Woodland

624 South Hwy 19, Palatka, FL 32177 · Permanent Food Service · License 6400749

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Jul 16, 2026

What drove the grade

Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 complaint inspection
2 high priority (fixed on the spot, 1 repeat), 2 intermediate (2 repeats), 8 basic (3 repeats)
-27
Administrative complaint on Jul 16
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

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

Inspection history

1 inspection · 1 visit

Jul162026

Complaint inspection

12 violations found

First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
  In top drawer of cook line reach in cooler raw chicken stored behind ready to eat cooked onions in a fashion that raw chicken must be lifted over the cooked onions. Operator switched the storage arrangement.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Plastic Walmart grocery bags used in direct contact to store produce in walk in cooler. Operator removed from bags.
  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.
  In warewashing area clean white cutting visibly stained green with food residue.
  Repeat violation
- 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 five food handling employees present and no certified food manager present.
  Repeat violationAdministrative complaint
Basic8
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic portion cup used as scoop in bulk seasoning containers.
  Equipment in poor repair.
  Standup reach in freezer on cook line with rust pitting the surface of shelves. Reach in chest freezer with exposed insulation by the seal. Multiple reach in chest freezers with ice build up along seal.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Food debris on top plate of prep area microwave.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of standup reach in freezer soiled with rust residue along side walls.
- 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 drink cups stored on floor of storage room. Operator relocated.
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster lid open.
  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 phones stored on reach in freezer in use as prep table. Employee relocated the phone.
  Fixed on the spotRepeat violation
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

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.