COLEES RESTAURANT

Name: COLEES RESTAURANT
Address: 2318 CRILL AVE, PALATKA, FL, 32177, US
Rating: 79.1

2318 CRILL AVE, PALATKA, FL 32177

License #6400125

79.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

COLEES RESTAURANT in PALATKA currently holds an InspectFL Health Score of 79.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 17 total violations — 7 critical, 3 major, 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Administrative complaint recommended
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw bacon commercially packaged over open bag of cooked ready to eat frozen chicken breast. Discussed with employee to relocate.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee food handler training expired 09/24/2025.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table next waitstation reach in cooler.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. In flip top reach in cooler on cook line, one cracked shell egg leaking on to intact raw shell egg. Employee discarded both eggs.
[22-41-4] 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. Chlorine dish machine at 10ppm, operator does not have back up sanitizer bucket for dish machine, will call to have sanitizer delivered. Employee set up three compartment sink.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf below slicer, clean plastic containers stacked while wet.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, cheese (46F - Cold Holding) stored stacked above chill line, relocated to location below line cheese second temperature 15 minutes (44F - Cold Holding)
[14-11-5] Equipment in poor repair. Stand up reach in freezer and bottom drawer of cook line cooler have torn door gaskets. Duct tape on reach in chest freezer door handle.

Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler, raw shell egg over ready to eat butter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around seal of chest reach in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris on the blade. Wait station flip top reach in cooler cutting board with food residue staining.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser has mold like substance on plate over nozzles. Reach in chest freezer on cook line door gaskets soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of prep area, clean metal bowls stacked while wet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in dish area used to store trash bags. Employee removed from hand wash sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler under the flat top, ham (51F - Cold Holding); sausage (52F - Cold Holding); beef (51F - Cold Holding); hash browns (53F - Cold Holding); kielbasa (50F - Cold Holding); turkey (51F - Cold Holding) per operator door left open. Ambient air of cooler at 49F. Operator relocated all items into the reach in freezer, at conclusion of inspection; ham second temperature(42F - Cold Holding); sausage second temperature (42F - Cold Holding); beef second temperature (43F - Cold Holding); hash browns second temperature(46F - Cold Holding); kielbasa second temperature(42F - Cold Holding); turkey second temperature (44F - Cold Holding). Walk in cooler holding ambient air temperature of 49F, inside walk in cooler; turkey (48F - Cold Holding); roast beef (49F - Cold Holding); corn beef (48F - Cold Holding); coleslaw (47F - Cold Holding); homefries (49F - Cold Holding); chicken (48F - Cold Holding); soup (49F - Cold Holding); potato salad (47F - Cold Holding); turkey gravy (49F - Cold Holding); green beans (48F - Cold Holding); sausage gravy (49F - Cold Holding); pork (50F - Cold Holding); cut tomatoes (49F - Cold Holding); beef (48F - Cold Holding); raw shell egg ambient air (49F - Cold Holding); cheese (50F - Cold Holding) all stored in the walk in cooler overnight with no proof of when products went out of temperature.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table next to mixer in prep area and on prep table next to fryers in hallway prep area. Operator relocated the drinks.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air temperature of 49F, inside walk in cooler; turkey (48F - Cold Holding); roast beef (49F - Cold Holding); corn beef (48F - Cold Holding); coleslaw (47F - Cold Holding); homefries (49F - Cold Holding); chicken (48F - Cold Holding); soup (49F - Cold Holding); potato salad (47F - Cold Holding); turkey gravy (49F - Cold Holding); green beans (48F - Cold Holding); sausage gravy (49F - Cold Holding); pork (50F - Cold Holding); cut tomatoes (49F - Cold Holding); beef (48F - Cold Holding); raw shell egg ambient air (49F - Cold Holding); cheese (50F - Cold Holding) all stored in the walk in cooler overnight with no proof of when products went out of temperature. In dry storage area, heavily dented can of corn beef hash, operator removed to be sent back.

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