NEW PALATKA BUFFET
1701 Reid Street
Florida, 32177
Putnam County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/31/2025
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents with visible water damage and mold like substance. Acoustic tiles through kitchen. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line prep table. Operator relocated the drink. **Corrected On-Site** **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. Employees jacket stored on container of single service food trays.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked when wet on storage shelves.
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler door gasket torn.
- 08B-38-4:Basic - Food stored on floor. Jugs of soy sauce on the floor of the dry storage area.
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rice scoop in standing water on cook line. Waitstation ice scoop handle in drink ice.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under in use cutting board on prep table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from cook line hood filters. Walk in cooler door gasket with mold like substance. Underside of soda dispenser in dining room has residue build up. **Repeat Violation**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At time of inspection three compartment sink at 0ppm chlorine. Employee added bleach to three compartment sink. **Corrected On-Site**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on prep line utilizing bare hand contact to scoop cut mushrooms into container.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef over washed and cut cabbage. In the reach in freezer raw tuna removed from package over box of ready to eat plantains. In the walk in freezer, salmon commercially packaged over plastic wrapped Krab Rangoon's. Operator rearranged all storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board in use at prep station has mold like substance staining on the sides. Bulk tall ice bin has mold like substance on the deflector plate.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line with rice lid stored in sink. Hand wash sink in prep area with green beans in sink.
- 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. Multiple items in walk in cooler prepared on site missing date marking, per operator go through product usually within 24 hours. Some cooked previous morning, with no date marking.
Food safety inspection conducted on 1/31/2025 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 8/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/31/2024
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bigger bulk ice bin has mold like substance build up on the deflector plate. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles with mold like substance and water damage. Acoustic ceiling tiles through kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dry storage shelf over clean utensils.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Dining room soda dispenser has build up of mold like substance on the underside of the dispenser behind the nozzles. Walk in cooler door gasket and curtain with mold like substance build up. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table on the cook line. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container missing product labeling.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef in container of container of krab mix. Operator corrected the storage levels. In the standup reach in freezer on the back side of the cook line, raw tuna and salmon wrapped in plastic wrap over box of edamame.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standup reach in cooler on the main cook line at ambient air temperature of 55F. Per operator in and out of reach in cooler, cooler stocked around 11am. chicken (44/45F - Cold Holding); chicken wings (46F - Cold Holding); egg roll (45F - Cold Holding); beef (45F - Cold Holding); fish (46F - Cold Holding); Rangoon (47F - Cold Holding); shrimp (46F - Cold Holding). Operator relocated the items to the walk in freezer and walk in cooler to bring back to correct temperature range. At conclusion of inspection all time/temperature control food for safety back in temperature cold holding range. Ambient air of reach in cooler remains at 49F. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 7/31/2024 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).