ED'S DONUTS

Name: ED'S DONUTS
Address: 2706 REID ST, PALATKA, FL, 32177, US
Rating: 61.2

2706 REID ST, PALATKA, FL 32177

License #6400920

☕ Café/Breakfast ℹ️

61.2 Grade F / 100

Failing Health Score

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Latest inspection

April 30, 2026 · 10 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ED'S DONUTS in PALATKA currently holds an InspectFL Health Score of 61.2 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 April 30, 2026. Across those visits, inspectors documented 65 total violations — 14 critical, 14 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 12, 2024

The latest inspection on April 30, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

ED'S DONUTS 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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean prep table, operator relocated.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the glass door reach in cooler, employee personal food on shelf over food for customers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on in use prep table by microwave.
[08B-38-4] Food stored on floor. Multiple jugs of icing stored on the floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and dust build up on tubing of cookline behind fryers.
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service napkins and coffee filters stored in the restroom.
[14-12-4] Utensils in poor condition. Plastic food storage bin repaired with duct tape on prep table by microwave.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by microwave and on cook line icing prep table.
[41-10-4] Toxic substance/chemical improperly stored. Pesticide spray bottle of raid on bottom shelf of prep table with nozzle facing donut toppings containers. Operator relocated.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink or drive through window. Operator provided paper towels for hand wash sink by drive through.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored on single service packets of ketchup. Operator relocated the jacket.
[08B-38-4] Food stored on floor. Jug of blueberry filling stored on the floor of prep room.
[25-05-4] Single-service articles improperly stored. Single service donut boxes stored on floor by drive through window.
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service dinner napkins and single service sugar packets stored in rest room.
[08B-12-5] Stored food not covered. Multiple bags of glaze powder, sugar, flour uncovered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep counter surfaces not in solution.
[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 reach in cooler in dry storage, sausage gravy (49F - Cold Holding) cooled over night from the previous day in deep metal pot with covered lid.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. At time of inspection establishment is open and operating with expired license from 06/01/2025. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler in dry storage, sausage gravy (49F - Cold Holding) cooled over night from the previous day in deep metal pot with covered lid.
[02C-03-5] 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 standup reach in cooler on the cook line, open container of milk from Monday missing product date marking.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink next to three compartment sink blocked with pitcher in hand wash sink and bulk bags of sugar stored in front of sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink drive through. Operator provided.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food and condiments on the top shelf of the stamdup reach in cooler over food for customers on the donut make line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee phones on cookline wooden cutting board. Operator relocated the phones.
[08B-37-4] Food stored in a prohibited area. Bulk sugar container stored in restroom area.
[08B-38-4] Food stored on floor. Container of icing on the floor of the cook line. Operator relocated the icing.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave over the cook line had food debris at the base.
[14-12-4] Utensils in poor condition. Container lid on cook line repaired with duct tape.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored on the floor by the entrance to the dry storage room.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution at 0ppm. Operator emptied container and remade solution.
[14-06-4] Wood food-contact surface not properly sealed. Unsealed wooden shelves in dry storage area.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Household pesticide raid can for ants stored at drive through counter point of sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, ham (51F - Cold Holding); cheese (50F - Cold Holding); sausage (51F - Cold Holding) per operator placed in reach in cooler at start of shift. Reach in cooler at ambient air temperature of 46F. Per operator has been keeping minimal product in cooler while waiting for repair from before holiday weekend. Operator relocated all items to the stand up reach in cooler. At conclusion of inspection, ham second temperature (48F - Cold Holding); cheese second temperature (47F - Cold Holding); sausage second temperature (49F - Cold Holding). Instructed operator to relocate to the reach in freezer to bring back into temperature.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle of mold remover on bottom shelf of prep table on sheet tray. Hand sanitizer bottle on prep table of cook line. Operator relocated the chemicals.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at drive through window counter removed. Operator in the process of replacing.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used for sanitizer water. Operator emptied hand wash sink to make available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink by the three compartment sink. Operator provided paper towels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the standup reach in cooler opposite the donut make line, breakfast wraps prepared Tuesday missing product date marking.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At time of inspection one food handler training certificate available, only available on cell phone.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line storage shelves for dry goods in the dry storage room off the side of the cook line.
[35A-03-4] Dead roaches on premises. One dead roach observed in the restroom. Operator states will sweep up and that pest control sprayed the day before.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food and beverages in reach in coolers on top shelf over food to be served to customers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cutting board on the main cook line. Operator relocated the phone and cleaned prep table. Multiple employee items on speed rack and shelves over food prep areas.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on multiple food prep counters.
[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 reach in cooler opposite the cook line, oatmeal (50F - Cold Holding) cooked and began cooling the previous day stored in the cooler covered overnight. Operator states will discard.
[14-31-5] Nonfood-grade bags used in direct contact with food. In the reach in chest freezer, pastries stored in direct contact with plastic grocery bag.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Combat roach gel stored on bottom shelf of table by the hand wash sink closest the three compartment sink. Discussed pesticide being stored in establishment with operator.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup reach in cooler opposite the cook line, oatmeal (50F - Cold Holding) cooked and began cooling the previous day stored in the cooler covered overnight. Operator states will discard.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the table top warmer, oatmeal (127F - Hot Holding) per operator just turned down the heat settings for slower service period. Operator switched back to highest setting. At conclusion of inspection oatmeal second temperature (142F - Reheating) instructed operator to stir and continue reheating.
[02C-03-5] 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 standup reach in cooler closest to the cook line, open container of milk from 3/12 with no product date marking. Operator date marked container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to the three compartment sink.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink closest to the three compartment sink.