JANALOU’S
17120 SE US HWY 19, CROSS CITY, FL 32628
License #2500178
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
JANALOU’S in CROSS CITY currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 12, 2026. Across those visits, inspectors documented 7 total violations — 5 critical, 2 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on August 12, 2026 shows 7 observation rows: 5 critical, 0 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline breaded raw fish with gloved hands, removed the gloves, then handled fryer basket handles and tong handles at cookline without washing hands. Manager had the employee wash hands during this inspection.
- [35A-02-8] Live, small flying insects found. One fly flying in kitchen at cookline.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food and/or not properly separated from one another based upon minimum required cooking temperature in a freezer - not all products commercially packaged. Ziplock bag containing raw frozen chicken stored on top of bag containing raw frozen pork and above box containing fries inside reach-in freezer in storage room. Manager moved the raw items to the bottom of the freezer and properly separated them during this inspection.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near cookline: raw shrimp (80F - Cold Holding). Manager stated the shrimp was thawed under running water a few minutes prior. Inspector had manager add ice to the shrimp to rapidly cool it to 41F.
- [50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment is open and serving food to the public with an expired license. License expired 06/01/2026.
- [36-50-4] Unclean building components, attachments or fixtures. 1. Dusty air vent on wall above three-compartment sink. 2. Dusty air vent on ceiling in dry storage area. 3. Floor in corner of kitchen near coolers soiled with food debris and/or dirt. 4. Hood above cookline soiled with grease.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on prep table at cookline beside food. Manager removed the phone from the table during this inspection.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
JANALOU’S has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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