Pamela Carnley
13951 Alabama St, Jay, FL 32565 · Permanent Food Service · License 6701541
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (fixed by the Jul 28 follow-up, 1 repeat), 1 basic-9
- Safety score91
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon inspection, observed milk 48f, potato salad 48f, coleslaw 49f in upright reach-in cooler # 1. Manager and operator stated cooler door has been opened frequently this morning by the servers. Also observed shredded cabbage 44f in upright reach-in cooler # 3. Manager stated employees have been frequently opening cooler door during breakfast hours.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon inspection, observed 0 ppm reading on dishmachine at establishment. This violation will be addressed on or before 08/04/26.
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Upon inspection, observed current license available/displayed expired as of 06/01/26.
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.