DirtyFLRestaurant Inspection Data

CATFISH JOHNNY'S

CATFISH JOHNNY'S has 7 health inspections on file for its LAKE PANASOFFKEE location, with an overall rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 7 reports on file

2396 N CR 470

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13580751

Met Inspection Standards

1 high, 1 int, 3 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler door gaskets soiled.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed inside second bucket. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over dairy items in walk in cooler. Operator moved eggs to lower shelf. Corrected On-Site
  • 53B-14-5:Intermediate - 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. 2 cards expired.

11/20/2025· 4mo ago

Visit ID: 10872868

Met Inspection Standards

1 high, 2 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed jacket from dry storage shelf in prep area. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. All should in walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. Corrected On-Site Repeat Violation
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Employee removed sanitizer bucket from floor at salad station. Corrected On-Site
  • 41-15-5:High Priority - 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. Tested sanitizer bucket on cook line at 200ppm. Employee added water and retested bucket at 100ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee washed rinse and sanitize can opener and soiled container on clean dish shelf in ware washing area.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef in walk in freezer prepped on the 11-14-2025 not date marked.

9/18/2024· 1y 7mo ago

Visit ID: 8827448

Met Inspection Standards

4 high, 2 int, 4 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass door Cooler at front counter, ambient reads 51F. half n half (48F - Cold Holding); butter pat (49F - Cold Holding)
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fans in kitchen
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Perch in standing water, thawed at 9, 55F, operator put ice on perch **Corrective Action Taken**
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server washed hands for less than 10 seconds, discussed with manager on duty and staff
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half n half (48F - Cold Holding); butter pat (49F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at front counter - half n half (48F - Cold Holding); butter pat (49F - Cold Holding);temperatures not taken today, restaurant closed Sunday , Monday, Tuesday. See stop sale
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket at wait station > 200 ppm, corrected to 50 ppm Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed towel in hand wash sink in prep room.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Operator not using probe thermometer to take temperatures. Operator has thermometer, will put temps on log on cooler in kitchen

7/12/2024· 1y 9mo ago

Visit ID: 8826538

Met Inspection Standards

1 basic

  • 36-17-5:Basic - - From initial inspection : Basic - Floor panels missing and/or in disrepair. In cook line area - From follow-up inspection 2024-07-12: **Time Extended**

7/11/2024· 1y 9mo ago

Visit ID: 8817193

Facility Temporarily Closed

2 high, 1 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets hung on dry storage rack and clean dish rack. Operator removed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing Food Service Inspection Report in cook line area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station
  • 36-17-5:Basic - Floor panels missing and/or in disrepair. In cook line area
  • 14-86-1:High Priority - Non-food grade paper towel used as liner for food container. Bacon in reach in cooler in cook line area
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 31 rodent droppings on floor behind refrigerator in salad prep room in kitchen area. Operator swept up droppings and sanitized the area. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

5/2/2024· 1y 11mo ago

Visit ID: 8512318

Met Inspection Standards

1 high, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Case of lettuce on the floor in walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in walk in cooler

9/28/2023· 2y 6mo ago

Visit ID: 8369223

Met Inspection Standards

3 high, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Operator removed. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at cook line. Operator made fresh bucket 100ppm. Corrected On-Site Repeat Violation
  • 22-41-4:High Priority - 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. 0ppm. Operator ran 2 cycles and primed sanitizer. 100ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in walk in cooler. Operator corrected shelves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 51F operator states was prepped at approximately 11am. Operator moved to reach in freezer to rapidly cool. **Corrective Action Taken**