CP DELI & MORE

Name: CP DELI & MORE
Address: 3707 CRILL AVE, PALATKA, FL, 32177, US
Rating: 0

3707 CRILL AVE, PALATKA, FL 32177

License #6400690

🥪 Deli/Sandwich ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 2 findings · 2 critical

Routine - Food (follow-up)

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Quick take

CP DELI & MORE in PALATKA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 76 total violations — 20 critical, 15 major, 41 minor.

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The latest inspection on September 21, 2026 shows 2 observation rows: 2 critical, 0 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Admin. complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In standup reach in cooler on back cook line, 5 packages of mahi fully thawed and fully sealed in commercially packed vacuum packaging. Operator removed to be discarded.
[14-11-5] Equipment in poor repair. Walk in freezer has ice build up along door seal and metal liner of door separating by seal. Back cook line two door reach in freezer with a torn door gasket.
[08B-38-4] Food stored on floor. Bucket of pickles stored on the walk in cooler floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front cook line hood filter over flat top with grease build up. Stand up reach in cooler with debris build up in door gasket. Back cook line hood filters with dust build up. Back cook line grayer exhaust area with build up of grease.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at front cook line at 0ppm chlorine. Operator adjusted 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 standup glass door reach in cooler, meatloaf (46F - Cooling) prepared the previous shift and cooled over night in sealed plastic container. In standup reach in cooler of back cook line gravy (85F - Cooling). Prepared around 330, placed in cooler around 530, no temperatures taken to monitor cooling not below 70F within 2 hours. Operator removed both and discarded.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup glass door reach in cooler, meatloaf (46F - Cooling) prepared the previous shift and cooled over night in sealed plastic container. In standup reach in cooler of back cook line gravy (85F - Cooling). Prepared around 330, placed in cooler around 530, no temperatures taken to monitor cooling not below 70F within 2 hours. In standup reach in cooler on back cook line, 5 packages of mahi fully thawed and fully sealed in commercially packed vacuum packaging. Operator removed to be discarded.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager present during inspection expired 08/19/2025.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on back cook line has food debris build up interior and top plate. Mold like substance on bulk ice bin deflector plate.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test sanitizer for three compartment sink or sanitizer buckets.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin at service counter has mold like substance under the ice chute.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk rice container, removed and discussed with operator.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the sliding door reach in cooler, three fully sealed and thawed vacuum packages of mahi. Discussed with operator not to sell to customers and to open/remove before thawing.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on storage rack over single service ketchup packets. Operator asked employee to relocate the drinks.
[14-11-5] Equipment in poor repair. Standup reach in cooler in the back storage room has a torn cooler door gasket. Ice build up on walk on freezer door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line flip top reach in cooler door gasket with debris build up.
[25-05-4] Single-service articles improperly stored. In the back storage room, single service cups stored in the floor.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front cook line at 0ppm. Operator added chlorine bleach to 50/100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the two door standup reach in cooler, raw shell eggs over coleslaw dressing. Operator relocated the raw shell eggs. In the cook line standup reach in cooler, raw beef over fish and shrimp. Operator rearranged storage levels.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In the sliding door reach in cooler, three fully sealed and thawed vacuum packages of mahi. Discussed with operator not to sell to customers and to open/remove before thawing

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Standup reach in cooler in storage area by rear exterior door with broken missing handle and torn cooler door gasket.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at waitstation bulk ice bin has mold like substance spots on the side of the ice chute.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones stored in shelf opposite cook line over seasoning packets.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee working with food on the main cook line with no beard guard.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher used as scoop in bulk container with handle in product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler door gaskets with debris/mold like substance.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table by reach in cooler on the cook line.
[41-07-4] Container of medicine improperly stored. In the standup reach in cooler by the rear exterior door, container of pepto bismol over condiments.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed by the front counter cook line and one fly observed by the mop storage area in between the kitchen and storage area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2024.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Potatoes held on time as public health control missing from time tracking board. Operator added to the time board.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with build up,of food residue staining. Microwave at front counter kitchen side with cheese stuck to side of microwave.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink for larger kitchen side. Operator provided hand wash soap.
[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. At time of inspection 3 food handling employee certificates expired.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back up bulk ice bin has mold like substance on the wall of the ice bin by the deflector plate.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bulk container on the back side of the main cook line. Operator removed the bowl.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in the reach in freezer over fries to be served to customers. Operator voluntarily discarded the personal food.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee working with food with no beard guard.
[14-11-5] Equipment in poor repair. Standup reach in freezer has broken door handle sealed with duct tape.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system over the main cook line has build up of dust on the fan vents. Operator waiting for company to replace the fans from previous maintenance visit.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by the can opener. Operator relocated the wet wiping cloth.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front counter area steam well, grits (121F - Hot Holding). Employee discarded the grits.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards have build up of food residue staining. Can opener blade has old food debris. Operator wiped off the can opener.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the cook line and pass through window. Operator provided paper towels.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink by the cook line and pass through window. Operator provided soap.