COLEES RESTAURANT

Name: COLEES RESTAURANT
Address: 2318 CRILL AVE, PALATKA, FL, 32177, US
Rating: 68

2318 CRILL AVE, PALATKA, FL 32177

License #6400125

68 Grade F / 100

Failing Health Score

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Latest inspection

March 18, 2026 · 8 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

COLEES RESTAURANT in PALATKA currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 51 total violations — 15 critical, 12 major, 24 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 18, 2026

The latest inspection on March 18, 2026 shows 8 observation rows: 4 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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COLEES RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table next waitstation reach in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf below slicer, clean plastic containers stacked while wet.
[14-11-5] Equipment in poor repair. Stand up reach in freezer and bottom drawer of cook line cooler have torn door gaskets. Duct tape on reach in chest freezer door handle.
[22-41-4] 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. Chlorine dish machine at 10ppm, operator does not have back up sanitizer bucket for dish machine, will call to have sanitizer delivered. Employee set up three compartment sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw bacon commercially packaged over open bag of cooked ready to eat frozen chicken breast. Discussed with employee to relocate.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. In flip top reach in cooler on cook line, one cracked shell egg leaking on to intact raw shell egg. Employee discarded both eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, cheese (46F - Cold Holding) stored stacked above chill line, relocated to location below line cheese second temperature 15 minutes (44F - Cold Holding)
[53B-14-5] 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. One employee food handler training expired 09/24/2025.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table next to mixer in prep area and on prep table next to fryers in hallway prep area. Operator relocated the drinks.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of prep area, clean metal bowls stacked while wet.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around seal of chest reach in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station soda dispenser has mold like substance on plate over nozzles. Reach in chest freezer on cook line door gaskets soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler, raw shell egg over ready to eat butter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler holding ambient air temperature of 49F, inside walk in cooler; turkey (48F - Cold Holding); roast beef (49F - Cold Holding); corn beef (48F - Cold Holding); coleslaw (47F - Cold Holding); homefries (49F - Cold Holding); chicken (48F - Cold Holding); soup (49F - Cold Holding); potato salad (47F - Cold Holding); turkey gravy (49F - Cold Holding); green beans (48F - Cold Holding); sausage gravy (49F - Cold Holding); pork (50F - Cold Holding); cut tomatoes (49F - Cold Holding); beef (48F - Cold Holding); raw shell egg ambient air (49F - Cold Holding); cheese (50F - Cold Holding) all stored in the walk in cooler overnight with no proof of when products went out of temperature. In dry storage area, heavily dented can of corn beef hash, operator removed to be sent back.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler under the flat top, ham (51F - Cold Holding); sausage (52F - Cold Holding); beef (51F - Cold Holding); hash browns (53F - Cold Holding); kielbasa (50F - Cold Holding); turkey (51F - Cold Holding) per operator door left open. Ambient air of cooler at 49F. Operator relocated all items into the reach in freezer, at conclusion of inspection; ham second temperature(42F - Cold Holding); sausage second temperature (42F - Cold Holding); beef second temperature (43F - Cold Holding); hash browns second temperature(46F - Cold Holding); kielbasa second temperature(42F - Cold Holding); turkey second temperature (44F - Cold Holding). Walk in cooler holding ambient air temperature of 49F, inside walk in cooler; turkey (48F - Cold Holding); roast beef (49F - Cold Holding); corn beef (48F - Cold Holding); coleslaw (47F - Cold Holding); homefries (49F - Cold Holding); chicken (48F - Cold Holding); soup (49F - Cold Holding); potato salad (47F - Cold Holding); turkey gravy (49F - Cold Holding); green beans (48F - Cold Holding); sausage gravy (49F - Cold Holding); pork (50F - Cold Holding); cut tomatoes (49F - Cold Holding); beef (48F - Cold Holding); raw shell egg ambient air (49F - Cold Holding); cheese (50F - Cold Holding) all stored in the walk in cooler overnight with no proof of when products went out of temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris on the blade. Wait station flip top reach in cooler cutting board with food residue staining.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in dish area used to store trash bags. Employee removed from hand wash sink.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink on cook line, employee provided soap.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the bottom shelf of the prep table, clean plastic containers stacked while wet.
[14-11-5] Equipment in poor repair. Flip top reach in cooler on the main cook line has a broken door handle. Walk in cooler door gasket is separating from the door. Standup reach in cooler opposite the prep area fryers has rust pitting the surface of the shelves. Operator is in the process or fixing the shelves.
[36-22-4] Floor area(s) covered with standing water. Standing water on the floor of the dish area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven at the waitstation area has food debris build up inside the microwave.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At time of inspection chlorine three compartment sink at 0ppm. Employee added chlorine to 100ppm.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the prep area stand up reach in cooler, mashed potatoes (53F - Cold Holding) prepared and cooled the previous day stored in the cooler overnight while covered. Operator discarded the mashed potatoes.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the stand up reach in freezer on the cook line, raw beef over open onion rings and raw pork over container of prepared jelly. Operator states separate reach in freezer not operating and products relocated into available spots in reach in freezer. Operator has maintenance schedule for down reach in freezer and will relocate the raw products once the freezer is repaired.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the prep area stand up reach in cooler, mashed potatoes (53F - Cold Holding) prepared and cooled the previous day stored in the cooler overnight while covered. Operator discarded the mashed potatoes.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in the dish area blocked by cleaning utensils in the sink. Operator relocated items and made the hand wash sink accessible.