DirtyFLRestaurant Inspection Data

ED'S DONUTS

Health inspection records show ED'S DONUTS in PALATKA has 6 inspections with a food safety rating of 2.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

2706 REID ST

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 10959203

Follow-up Inspection Required

3 high, 3 int, 6 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. Employees jacket stored on single service packets of ketchup. Operator relocated the jacket. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Jug of blueberry filling stored on the floor of prep room.
  • 25-05-4:Basic - Single-service articles improperly stored. Single service donut boxes stored on floor by drive through window.
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service dinner napkins and single service sugar packets stored in rest room. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Multiple bags of glaze powder, sugar, flour uncovered. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep counter surfaces not in solution.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler in dry storage, sausage gravy (49F - Cold Holding) cooled over night from the previous day in deep metal pot with covered lid.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection establishment is open and operating with expired license from 06/01/2025. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law. Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler in dry storage, sausage gravy (49F - Cold Holding) cooled over night from the previous day in deep metal pot with covered lid.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In standup reach in cooler on the cook line, open container of milk from Monday missing product date marking.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to three compartment sink blocked with pitcher in hand wash sink and bulk bags of sugar stored in front of sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink drive through. Operator provided. Corrected On-Site

3/26/2025· 11mo ago

Visit ID: 8881690

Met Inspection Standards

4 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on reach in freezer seal.
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service cups and lids in bathroom.
  • 08B-12-5:Basic - Stored food not covered. In the reach in freezer, uncovered fritters, operator covered. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Dry storage shelves unsealed wood. Repeat Violation

9/12/2024· 1y 6mo ago

Visit ID: 8880860

Met Inspection Standards
  • N/A:No Violations Were Observed

9/5/2024· 1y 6mo ago

Visit ID: 8791731

Follow-up Inspection Required

3 high, 5 int, 9 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food and condiments on the top shelf of the stamdup reach in cooler over food for customers on the donut make line. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee phones on cookline wooden cutting board. Operator relocated the phones. Corrected On-Site Repeat Violation
  • 08B-37-4:Basic - Food stored in a prohibited area. Bulk sugar container stored in restroom area.
  • 08B-38-4:Basic - Food stored on floor. Container of icing on the floor of the cook line. Operator relocated the icing. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave over the cook line had food debris at the base.
  • 14-12-4:Basic - Utensils in poor condition. Container lid on cook line repaired with duct tape.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored on the floor by the entrance to the dry storage room.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution at 0ppm. Operator emptied container and remade solution. **Corrective Action Taken**
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Unsealed wooden shelves in dry storage area.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide raid can for ants stored at drive through counter point of sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, ham (51F - Cold Holding); cheese (50F - Cold Holding); sausage (51F - Cold Holding) per operator placed in reach in cooler at start of shift. Reach in cooler at ambient air temperature of 46F. Per operator has been keeping minimal product in cooler while waiting for repair from before holiday weekend. Operator relocated all items to the stand up reach in cooler. At conclusion of inspection, ham second temperature (48F - Cold Holding); cheese second temperature (47F - Cold Holding); sausage second temperature (49F - Cold Holding). Instructed operator to relocate to the reach in freezer to bring back into temperature. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of mold remover on bottom shelf of prep table on sheet tray. Hand sanitizer bottle on prep table of cook line. Operator relocated the chemicals. Corrected On-Site
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at drive through window counter removed. Operator in the process of replacing. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used for sanitizer water. Operator emptied hand wash sink to make available. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink by the three compartment sink. Operator provided paper towels. Corrected On-Site Repeat Violation
  • 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. In the standup reach in cooler opposite the donut make line, breakfast wraps prepared Tuesday missing product date marking.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At time of inspection one food handler training certificate available, only available on cell phone.

3/14/2024· 1y 12mo ago

Visit ID: 8505168

Met Inspection Standards

5 high, 3 int, 5 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard used to line storage shelves for dry goods in the dry storage room off the side of the cook line.
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach observed in the restroom. Operator states will sweep up and that pest control sprayed the day before.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food and beverages in reach in coolers on top shelf over food to be served to customers.
  • 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 phone stored on cutting board on the main cook line. Operator relocated the phone and cleaned prep table. Multiple employee items on speed rack and shelves over food prep areas.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on multiple food prep counters. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the standup reach in cooler opposite the cook line, oatmeal (50F - Cold Holding) cooked and began cooling the previous day stored in the cooler covered overnight. Operator states will discard. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In the reach in chest freezer, pastries stored in direct contact with plastic grocery bag.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Combat roach gel stored on bottom shelf of table by the hand wash sink closest the three compartment sink. Discussed pesticide being stored in establishment with operator. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup reach in cooler opposite the cook line, oatmeal (50F - Cold Holding) cooked and began cooling the previous day stored in the cooler covered overnight. Operator states will discard.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the table top warmer, oatmeal (127F - Hot Holding) per operator just turned down the heat settings for slower service period. Operator switched back to highest setting. At conclusion of inspection oatmeal second temperature (142F - Reheating) instructed operator to stir and continue reheating. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the standup reach in cooler closest to the cook line, open container of milk from 3/12 with no product date marking. Operator date marked container. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to the three compartment sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink closest to the three compartment sink.

9/20/2023· 2y 5mo ago

Visit ID: 8390449

Met Inspection Standards

2 high, 2 int, 5 basic

  • 08B-37-4:Basic - Food stored in a prohibited area. Non working cooler with food products stored in restroom.
  • 08B-38-4:Basic - Food stored on floor. Buckets of donut glaze stored on floor.
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service items stored in restroom. Also, stored at maketop not inverted.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths in kitchen not stored in sanitizer, person in charge moved to sanitizer bucket. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood shelving added to several areas in the kitchen not sealed or painted.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning. Do not use equipment/utensils not properly sanitized. Observed employee washing pans, rinsing in same compartment in sink, then adding to speed rack to air dry without sanitizing pans. Spoke to employee during inspection.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb outside back door.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Person in charge unable to provide procedure for biohazard cleanup. Provided during inspection. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available during inspection.