JHO JHOS DINER

Name: JHO JHOS DINER
Address: 2401 CRILL AVE, PALATKA, FL, 32177, US
Rating: 54.3

2401 CRILL AVE, PALATKA, FL 32177

License #6400449

☕ Café/Breakfast ℹ️

54.3 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 9 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

JHO JHOS DINER in PALATKA currently holds an InspectFL Health Score of 54.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 54 total violations — 17 critical, 7 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 24, 2025

The latest inspection on April 13, 2026 shows 9 observation rows: 4 critical, 0 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

JHO JHOS DINER has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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 by microwave and cooling noodles.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf next to hand wash sink, clean metal containers stacked while wet. On shelf over back prep area, clean plastic containers stacked while wet.
[14-11-5] Equipment in poor repair. Flip top reach in cooler door gasket separated from door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters.
[08B-12-5] Stored food not covered. In the walk in cooler,uncovered tray of cooked potatoes and meatloaf.
[41-07-4] Container of medicine improperly stored. In the waitstation reach in cooler, cold and flu medicine stored over containers of coffee creamer for customers.
[35A-02-7] Live, small flying insects found. Observed one live fly by three compartment sink and one live fly on prep line by toaster ovens.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, rice from 4/06 and adobo from 3/31 and 3/28. Operator discarded the bag of rice and has new adobo cooking on line, will discard the product in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, sausage link (109F - Hot Holding), operator placed back in grill and reheated over 165F.

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 washboard of three compartment sink.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean plastic pitchers stacked while wet on shelf by mop sink.
[14-11-5] Equipment in poor repair. Stand up reach in freezer on cook line with torn door gasket.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on kitchen oven door handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food debris in microwave of prep area by side exit door.
[25-05-4] Single-service articles improperly stored. Container of drinking straws stored on floor of dry storage room.
[08B-12-5] Stored food not covered. In the cook line reach in freezer, country fried steak at top of freezer unwrapped from packaging and in direct contact with storage shelf.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter establishment from outside, walk to the pass through window then handle customers plated food.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm quaternary during inspection, employee added quaternary tabs to sink to 200ppm.
[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. Homefries held on time as public health control not listed on time tracking board. Employee added item to board.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Reconstituted hollandaise (81F - Hot Holding) held in front of the steam table, employee relocated to stove top to bring back into temperature range.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kit available during inspection.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 6 food handling employees present and no food manager present.
[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 walk in cooler, pork stew cooked 2 days prior with no product date marking.