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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
J & J SEAFOOD & CHICKEN in PALATKA currently holds an InspectFL Health Score of 74 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 3, 2026. Across those visits, inspectors documented 15 total violations — 5 critical, 1 major, 9 minor.
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What stands out in this inspection history
The latest inspection on August 3, 2026 shows 15 observation rows: 5 critical, 1 major, and 9 minor.
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What do locals think?
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Would you eat here?
J & J SEAFOOD & CHICKEN has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken wings held utilizing time as public health control with no updated time marking. Operator placed new time on board.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer at end of cook line, raw beef burger and Philly steak meat in open containers over bagged ready to eat frozen fries.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on shelf and door seal of glass door reach in freezer.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet.
- [25-05-4] Single-service articles improperly stored. Box of single service carry out containers stored in floor of office area.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep counter by prepared sauce containers. Operator relocated.
- [50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2026. Operator renewed license during inspection.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in restroom.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler opposite the fryers, cut tomatoes (48F - Cold Holding); scallops (51F - Cold Holding); catfish (53F - Cold Holding); fish (49/50F - Cold Holding); shrimp (52F - Cold Holding) employee was placing ice under containers. Inside reach in cooler Mac and cheese in hot container cooling down. Had employee add ice directly to product, at conclusion of inspection; cut tomatoes (40F - Cold Holding); scallops (39F - Cold Holding); catfish (41F - Cold Holding); fish (41/39F - Cold Holding); shrimp (42F - Cold Holding).
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line microwave bottom plate with build up of food debris.
- [29-49-6] Standing water in bottom of reach-in-cooler. Standing water at base of glass display case reach in cooler.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter opposite the glass display reach in cooler.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust debris build up on cook line hood filters. Exhaust vent in back of fryers with burned debris build up. Walk in cooler fan guard with dust accumulation.
- [41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution by three compartment sink too strong, bleached strip black to white after testing. Operator reset to 100ppm.
- [53A-05-6] 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 four food handling employees present and no certified food manager present. Certified food manager arrived before end of inspection.
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