🪰512,693 violations tracked across 67 Florida counties

CP DELI & MORE

3707 CRILL AVE, PALATKA, FL 32177

License #6400690

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
87.6 Grade B / 100

Solid Health Score

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Quick take

CP DELI & MORE in PALATKA currently holds an InspectFL Health Score of 87.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 15 total violations — 4 critical, 3 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Imported observations
15
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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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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.

  • Administrative complaint recommended
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front cook line hood filter over flat top with grease build up. Stand up reach in cooler with debris build up in door gasket. Back cook line hood filters with dust build up. Back cook line grayer exhaust area with build up of grease.
  • [53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager present during inspection expired 08/19/2025.
  • [22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at front cook line at 0ppm chlorine. Operator adjusted to 100ppm.
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup glass door reach in cooler, meatloaf (46F - Cooling) prepared the previous shift and cooled over night in sealed plastic container. In standup reach in cooler of back cook line gravy (85F - Cooling). Prepared around 330, placed in cooler around 530, no temperatures taken to monitor cooling not below 70F within 2 hours. In standup reach in cooler on back cook line, 5 packages of mahi fully thawed and fully sealed in commercially packed vacuum packaging. Operator removed to be discarded.
  • [14-11-5] Equipment in poor repair. Walk in freezer has ice build up along door seal and metal liner of door separating by seal. Back cook line two door reach in freezer with a torn door gasket.
  • [08B-38-4] Food stored on floor. Bucket of pickles stored on the walk in cooler floor.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test sanitizer for three compartment sink or sanitizer buckets.
  • [06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In standup reach in cooler on back cook line, 5 packages of mahi fully thawed and fully sealed in commercially packed vacuum packaging. Operator removed to be discarded.
  • [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the standup glass door reach in cooler, meatloaf (46F - Cooling) prepared the previous shift and cooled over night in sealed plastic container. In standup reach in cooler of back cook line gravy (85F - Cooling). Prepared around 330, placed in cooler around 530, no temperatures taken to monitor cooling not below 70F within 2 hours. Operator removed both and discarded.
Community reaction

What do locals think?

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Community pulse

Would you eat here?

CP DELI & MORE looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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