DirtyFLRestaurant Inspection Data

WOODLAND

Food safety records indicate WOODLAND in PALATKA has 7 inspections with a 2.1/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

624 SOUTH HWY 19

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 10982749

Follow-up Inspection Required

4 high, 3 int, 9 basic

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Walk in cooler fan guard missing from fan blades.
  • 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 phone stored on customer napkins at drive through window, operator relocated. In dry storage room, employee jacket over packages of single service items. **Corrective Action Taken** Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal and plastic containers stacked while wet. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Flat rack of burger buns stored on floor by rear exterior door. Operator relocated. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on seal of reach in chest freezer in prep area.
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell with dripping velocity and no water in well at front counter. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with debris build up over fryer and flat top. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop sink unable to dry. Operator hung to dry. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handling raw ground beef then without changing gloves or washing hands touch single service deli paper and containers to plate customers ready to eat food. Operator discussed with employee. **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found. Observed one live fly in warewashing prep area on bulk freezer, Repeat Violation Admin Complaint
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Pesticide spray bottle of raid under three compartment sink per operator used to spray interior corners of building. Repeat Violation Admin Complaint
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored behind ready to eat cooked onions on make line drawer cooler and raw ground beef over raw bacon. Operator switched all storage locations. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up on can opener blade in prep area. Cutting board hanging in warewashing area with visible food residue staining. Repeat Violation
  • 53A-05-6:Intermediate - 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/ Over 4 employees present with no certified food manager present. By conclusion of inspection certified food manager present. Corrected On-Site Repeat Violation Admin Complaint
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator burgers can be ordered undercooked on request. Provided consumer advisory and operator posted. Corrected On-Site

7/2/2025· 8mo ago

Visit ID: 10913201

Follow-up Inspection Required

4 high, 5 int, 9 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on the main cook 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. Employee phone stored on box of gloves on the cook line. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet. Repeat Violation
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well for ice cream scoop turned off. Employee turned back on. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket with mold like substance build up. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In walk in cooler container of cut cabbage for coleslaw with label for blue cheese labeled 6/21. Discussed with operator who asked employee to correct. **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Uncovered cut tomatoes stored under box of unwashed tomatoes in the walk in cooler. Operator switched storage levels and covered cut tomatoes. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board of cook line.
  • 35A-02-7:High Priority - Live, small flying insects found. Observed 2 flies in prep/ware washing area.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Multiple cans of Raid pesticide stored on shelf by rear exterior door.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bottom shelf of cook line, chicken wings (52F - Cold Holding) operator added ice and at conclusion of inspection, chicken wings second temperature (47F - Cooling). Discussed alternative storage options with operator. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 fryer basket on cook line, cooked chicken wings (119F - Hot Holding) employee placed back into fryer and chicken wings second temperature (167F - Reheating). Corrected On-Site
  • 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 wait station reach in cooler open container of milk from previous day missing product date marking.
  • 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area with debris around the blade. Mold like substance observed on dining room soda machine ice dispenser chute, operator began to clean. **Corrective Action Taken** Repeat Violation
  • 53A-05-6:Intermediate - 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/ Over 5 food handling employees present at time of inspection with no certified food manager present. Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle of table cleaning sanitizer. Operator labeled. Corrected On-Site

12/6/2024· 1y 3mo ago

Visit ID: 8817775

Follow-up Inspection Required

3 high, 2 int, 9 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep area microwave. Employee relocated the beverage. 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 over single service wrapped utensils in dry storage. Operator relocated the jacket. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under cook line kitchen equipment have build up of grease/food debris.
  • 08B-38-4:Basic - Food stored on floor. Fryer oil stored on the floor in the dry storage room, operator relocated the fryer oil. Corrected On-Site Repeat Violation
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on wooden pallet not nonabsorbent pad.
  • 51-18-6:Basic - No copy of latest inspection report available. Copy of last inspection not available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket with mold like substance build up. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop sink. Employee hung the mops to dry. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler container of raw shell eggs over container of ready to eat butter. Operator relocated the raw shell eggs. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the bottom shelf of the cook line counter, bus tub of raw chicken wings not in refrigeration. Per operator normally ice is placed on the raw chicken, at front of container chicken wings (48F - Cold Holding) at back of container chicken wings (39F - Cold Holding). Discussed with operator utilizing time as public health control as alternative to constant ice bath. Operator had employee add more ice to product out of temperature, chicken wings at front of container placed in fryer to be cooked. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink over 500+ quaternary, operator adjusted to proper levels. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drive through soda dispenser of Dr.Pepper with debris build up in the nozzle. Dining room soda dispenser ice chute has mold like substance at the corners. Employee cleaned and sanitized both drink dispensers. Portable cutting boards in prep area with build up of food residue staining. Can opener on prep line with old food debris on the blade, employee removed the can opener to be cleaned. **Corrective Action Taken** Repeat Violation
  • 53A-05-6:Intermediate - 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 over 5 food handling employees present and no certified food manager present. Repeat Violation Admin Complaint

7/8/2024· 1y 8mo ago

Visit ID: 8821595

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

7/3/2024· 1y 8mo ago

Visit ID: 8817545

Follow-up Inspection Required

3 high, 1 basic

  • 14-74-7:Basic - - From initial inspection : 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. Walk in cooler unit holding ambient air temperature of 57F, walk in cooler door gasket is torn and cooling unit guards are missing from the fans. Warning - From follow-up inspection 2024-07-03: At time of follow up inspection walk in cooler at ambient air temperature of 45F. **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flies in prep/ware washing area landing on reach in chest freezers and shelves. Observed 1 fly in the hallway between dry storage and the cook line. Observed 1 fly in the dining room area. Warning - From follow-up inspection 2024-07-03: At time of follow up inspection establishment has had professional pest control out and has zapper's installed. No live flies observed during inspection. **Time Extended** **Corrective Action Taken**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air temperature of 57F, per person in charge all food in the walk in cooler since prep around 11am over 4 hours prior or since delivery 2 days prior. chicken wings (49F - Cold Holding); cheese (50F - Cold Holding); beef (51F - Cold Holding) 2 cases of raw shell eggs, 4 cases of ground beef, 5 boxes of chicken, 6 boxes of bacon, 4 pans of patties raw beef, 40 butter logs, 2 jugs of milk, 9 packages of pepper jack, 12 American cheese, 11 provolone cheese, 1 bag of blue cheese, 3 pans of packaged ranch, 1 box of chicken wings, 5 jugs of buttermilk, all at ambient air temperature of 57F. Warning - From follow-up inspection 2024-07-03: At time of follow up inspection no stop sales issued, all time/temperature control food for safety placed in coolers 2 hours prior. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler holding ambient air temperature of 57F, per person in charge all food in the walk in cooler since prep around 11am over 4 hours prior or since delivery 2 days prior. chicken wings (49F - Cold Holding); cheese (50F - Cold Holding); beef (51F - Cold Holding) 2 cases of raw shell eggs, 4 cases of ground beef, 5 boxes of chicken, 6 boxes of bacon, 4 pans of patties raw beef, 40 butter logs, 2 jugs of milk, 9 packages of pepper jack, 12 American cheese, 11 provolone cheese, 1 bag of blue cheese, 3 pans of packaged ranch, 1 box of chicken wings, 5 jugs of buttermilk, all at ambient air temperature of 57F. Warning - From follow-up inspection 2024-07-03: In the walk in cooler, blue cheese 47F and chicken wings 46F cold holding. In the prep area Pepsi cooler, milk 48F and ranch 48F cold holding. All items brought in approximately 2 hours before. Inspector had operator relocate all time/temperature control food for safety to separate coolers and freezers. **Time Extended**

7/1/2024· 1y 8mo ago

Visit ID: 8763216

Follow-up Inspection Required

5 high, 5 int, 10 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. Walk in cooler unit holding ambient air temperature of 57F, walk in cooler door gasket is torn and cooling unit guards are missing from the fans. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the top portion of the flip top reach in cooler on the cook line.
  • 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 top of flip top reach in cooler on the main cook line.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked on the shelf over the three compartment sink while wet.
  • 08B-38-4:Basic - Food stored on floor. Container of fryer oil stored in the floor of the dry storage room.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops at front counter in standing water at 78F. Employee relocated utensils to dipper well. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exterior door does not self seal.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line cutting board.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flies in prep/ware washing area landing on reach in chest freezers and shelves. Observed 1 fly in the hallway between dry storage and the cook line. Observed 1 fly in the dining room area. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs stored over sticks of butter and raw chicken over unwashed produces.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air temperature of 57F, per person in charge all food in the walk in cooler since prep around 11am over 4 hours prior or since delivery 2 days prior. chicken wings (49F - Cold Holding); cheese (50F - Cold Holding); beef (51F - Cold Holding) 2 cases of raw shell eggs, 4 cases of ground beef, 5 boxes of chicken, 6 boxes of bacon, 4 pans of patties raw beef, 40 butter logs, 2 jugs of milk, 9 packages of pepper jack, 12 American cheese, 11 provolone cheese, 1 bag of blue cheese, 3 pans of packaged ranch, 1 box of chicken wings, 5 jugs of buttermilk, all at ambient air temperature of 57F. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler holding ambient air temperature of 57F, per person in charge all food in the walk in cooler since prep around 11am over 4 hours prior or since delivery 2 days prior. chicken wings (49F - Cold Holding); cheese (50F - Cold Holding); beef (51F - Cold Holding) 2 cases of raw shell eggs, 4 cases of ground beef, 5 boxes of chicken, 6 boxes of bacon, 4 pans of patties raw beef, 40 butter logs, 2 jugs of milk, 9 packages of pepper jack, 12 American cheese, 11 provolone cheese, 1 bag of blue cheese, 3 pans of packaged ranch, 1 box of chicken wings, 5 jugs of buttermilk, all at ambient air temperature of 57F. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No backflow preventer on mop sink with black hose attatched.
  • 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old cheese sauce on the blade.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to dump ice evident by ice in the sink.
  • 53A-05-6:Intermediate - 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 5 food handling employees present and no certified food manager present.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of any food handler training for establishment. Warning

3/5/2024· 2y ago

Visit ID: 8603294

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