PALM VALLEY FISH CAMP
299 Roscoe Boulevard North
Florida, 32082
Saint Johns County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vent. By wait-station.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned plates stored close to paper towels dispenser. Hand Wash Sink. Moved by manager. **Corrective Action Taken**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee at prep line with no beard guard.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water by Dish machine. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled water spray bottle. Cook line. Marked by manger. **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. Food service employee cutting tomatoes with bare hand contact at prep table. Manager intervened. **Corrective Action Taken**
Food safety inspection conducted on 4/15/2025 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in back storage area. Top interior of ice bin of soda machine at front counter. **Repeat Violation**
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door of employee bathroom in back storage area.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On multiple handles on cook line.
- 36-22-4:Basic - Floor area(s) covered with standing water. In outside food storage shed.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Back bottom interior of reach in cooler at end of cook line.
- 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. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken raw shell egg in walk in cooler.
- 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. Open container of milk in walk in cooler, per chef milk was open on Monday. Bread pudding in walk in cooler, per chef pudding was made 2 days prior. All items labeled **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line.
Food safety inspection conducted on 8/1/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).