VELCHOFF'S CORNER

Name: VELCHOFF'S CORNER
Address: 105 N 2 ST STE D, PALATKA, FL, 32177, US
Rating: 49.5

105 N 2 ST STE D, PALATKA, FL 32177

License #6400924

49.5 Grade F / 100

Failing Health Score

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Latest inspection

November 19, 2025 · 2 findings · 1 critical

Complaint Partial

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Quick take

VELCHOFF'S CORNER in PALATKA currently holds an InspectFL Health Score of 49.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 19 times from Florida DBPR, with the most recent inspection on November 19, 2025. Across those visits, inspectors documented 98 total violations — 26 critical, 27 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 31, 2025

The latest inspection on November 19, 2025 shows 2 observation rows: 1 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

79%

Inspector notes

Coverage note

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VELCHOFF'S CORNER 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
[41-10-4] Toxic substance/chemical improperly stored. Two chemical spray bottles of cleaning product on shelf facing food trays. Operator relocated spray bottles.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink of prep room by exterior door to walk in cooler. Operator provided.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic deli container used as scoop in bulk cornstarch container.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over containers of shucked oysters in walk in cooler.
[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 on shelf over single service items. Employee phone on prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf closest the front window, clean plastic containers stacked while wet.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has debris build up above nozzles. Walk in cooler door gasket has mold like substance build up.
[25-05-4] Single-service articles improperly stored. In front storage room, bakery area, single service deli containers in box stored on the floor.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at the base of the prep area reach in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket by prep area door.
[01B-01-4] Dented/rusted cans present. See stop sale. In the walk in cooler, 3 cans of Catsup with rust pitting the surface of the cans.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling personal bag and phone then return with no hand wash to the front prep room listed as a storage room with no hand wash sink available continue to prep dessert.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer spray bottle stored facing uncovered pitcher of tea at bar counter.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution bucket on the bottom shelf of the prep line, bright blue and changed strip past color measuring chart (Quaternary 500+ppm).
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags from oyster Co-Op not stored in chronological order.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line has food debris on the blade.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in dish area used as a dump sink as evident by strainer in the hand wash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand wash sink. Employee provided paper towels.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed collard greens stored in hot box inside the area labeled under construction on current copy of plans. Also food service utensils and dry storage in construction area.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Inside the prep area, table top fryer turned on with no hood system present.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk seasoning containers.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks stored without a chain by the walk in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed at the bar expired 06/01/2023.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on oyster bar reach in cooler prep table. Employee relocated the beverage.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over food for customers in the flip top reach in cooler. Employee relocated the personal food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean containers in the dish area stacked while wet.
[08B-38-4] Food stored on floor. In the prep room area, fryer oil stored on the floor. Employee relocated the fryer oil.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar by the wait station area with no label.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee behind the bar counter cutting lines with barehand contact.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flies in the open dish pit area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzles with hard water staining inside the nozzles.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dirty pots stored in dish area hand wash sink.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added prep room area with no accessible hand wash sink in the immediate area and no updated plans.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple employee food handler training certificates photocopies of SafeStaff certificates.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the prep table, clean containers stacked while wet.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between the reach in cooler and the wall. Operator relocated the knife.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash signage at dish area hand wash sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of waitstation soda dispenser behind the nozzles has mold like substance build up.
[08B-74-1] Water softener salt (food) stored in a location that is not clean and dry. Rock salt for the water softener stored on the floor. Operator relocated the rock salt.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chowder cooling in flip top reach in cooler at 81F at time of inspection not cooled to below 71F in 2 hours. Operator pulled the chowder to be discarded.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm during inspection. Operator replaced the sanitizer bucket and primed machine to 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the prep area reach in cooler, raw clams over ready to eat lump crab. Operator relocated the clams.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chowder cooling in flip top reach in cooler at 81F at time of inspection not cooled to below 71F in 2 hours. Operator pulled the chowder to be discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in the dish area used as a dump sink be wait staff.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Missing self closer from indoor restroom.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank unsecured in semi enclosed room by dishmachine.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Oysters emptied into another container for storage, tag in tag storage and not with oysters. Also tags marked with date opened, not last day served.
[08B-32-4] Food being prepared outside. Tea maker and bag in box soda dispenser outside in semi enclosed room, wall does not go all the way up to the ceiling.
[16-25-5] Warewashing conducted in outdoor area. Ware washing is occurring in room not fully enclosed with light visible at top of wall, not meeting ceiling.
[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. Dishmachine testing at 0ppm even after priming. Person in charge will utilize triple sink until unit can be serviced.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pimento cheese dated 9/7. Clams casino dated 8/28 Roasted corn dated 9/5. Tomato dated 9/7. Aus jus dated 9/7.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage in small black cooler at bar area 52F. Person in charge states has door open for prep, moved to another unit holding temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup at 127F, person in charge reheated to 165F.
[03G-42-1] Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is utilizing hot brine to pickle okra, peppers, carrots and utilizing more than 7 days. Pepper vinegar held at room temperature.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dishmachine outside has been replaced with pass through dishmachine and room has been semi enclosed, open at the top. Triple sink has been added to semi enclosed room. Bag in box soda dispenser, tea maker/ dispenser and table with clean dishware added to semi enclosed room. Light visible at top of wall. Windows and pass thru are cutout of wall. Two tables have been added to unfinished area of kitchen with dry storage. Spoke to plan review, deficiency letter sent to operator 9/6.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds roasted lemons, clarified and honey butter on time, no time paperwork available during inspection. Provided paperwork to operator.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment missing consumer advisory for raw oysters. Provided during inspection.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed multiple propane tanks and two containers of gasoline stored in storage area behind bar.

Disposition: Warning Issued
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds roasted lemons, clarified and honey butter on time, no time paperwork available during inspection. Provided paperwork to operator.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pimento cheese dated 9/7. Clams casino dated 8/28 Roasted corn dated 9/5. Tomato dated 9/7. Aus jus dated 9/7.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment missing consumer advisory for raw oysters. Provided during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage in small black cooler at bar area 52F. Person in charge states has door open for prep, moved to another unit holding temperature.
[03G-42-1] Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is utilizing hot brine to pickle okra, peppers, carrots and utilizing more than 7 days. Pepper vinegar held at room temperature.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dishmachine outside has been replaced with pass through dishmachine and room has been semi enclosed, open at the top. Triple sink has been added to semi enclosed room. Bag in box soda dispenser, tea maker/ dispenser and table with clean dishware added to semi enclosed room. Light visible at top of wall. Windows and pass thru are cutout of wall. Two tables have been added to unfinished area of kitchen with dry storage. Spoke to plan review, deficiency letter sent to operator 9/6.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Oysters emptied into another container for storage, tag in tag storage and not with oysters. Also tags marked with date opened, not last day served.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed multiple propane tanks and two containers of gasoline stored in storage area behind bar.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Missing self closer from indoor restroom.
[16-25-5] Warewashing conducted in outdoor area. Ware washing is occurring in room not fully enclosed with light visible at top of wall, not meeting ceiling.
[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. Dishmachine testing at 0ppm even after priming. Person in charge will utilize triple sink until unit can be serviced.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank unsecured in semi enclosed room by dishmachine.
[08B-32-4] Food being prepared outside. Tea maker and bag in box soda dispenser outside in semi enclosed room, wall does not go all the way up to the ceiling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup at 127F, person in charge reheated to 165F.