VELCHOFF'S CORNER
105 N 2ND STREET · PALATKA · Putnam County · FL 32177
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler raw mahi over prime rib. Operator relocated the mahi from the top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the front prep cook line, all items placed in cooler at beginning of the shift; cut tomatoes (46F – Cold Holding); coleslaw (47F – Cold Holding); cut lettuce (47F – Cold Holding). Operator added ice to the top of products and had employees try to keep the lids closed. cut lettuce second temp 30 minutes (46F – Cooling); coleslaw second temperature 30 minutes (44F – Cooling; cut tomatoes second temp 30 minutes (43F – Cold Holding) In the flip top reach in cooler on the main cook line, all items placed in cooler at time of open; pork belly (52F – Cold Holding); shrimp (54F – Cold Holding); crawfish (51F – Cold Holding). Operator added ice to all products and had employees keep the lid closed. At conclusion of inspection; pork belly second temperature 30 minutes (45F – Cooling); shrimp second temperature 30 minutes (51F – Cooling); crawfish second temperature 30 minutes (49F – Cooling). Discussed temperature issues and cold holding with operator In the standing door reach in cooler, cut green tomatoes (62F – Cold Holding); steak (63F – Cold Holding); pork belly (64F – Cold Holding) all items placed in the cooler 1 hour prior. Operator relocated the items to the reach in freezer at separate license same ownership. **Corrective Action Taken** **Warning**
03F-02-5High Priority – 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. No time marking on the fries held on time as public health control. Employee placed time marker on the blanched fries. **Corrected On-Site**
41-10-4High Priority – Toxic substance/chemical improperly stored. Chemical sanitizer over roll of tin foil. Operator relocated the sanitizer spray. **Corrected On-Site**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler has food residue staining build up.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink on the cook line blocked by trash can and container of bleach in the hand wash sink. Employee removed the container of bleach and pushed the trash can further back. **Corrective Action Taken**
53B-09-4Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has multiple photo copy SafeStaff food handler training certificates.
Basic 3
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents have build up of dust.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at the window counter in standing water at ambient air temperature of 98/92F. **Repeat Violation**
29-49-6Basic – Standing water in bottom of reach-in-cooler. Flip top reach in cooler on the front line has standing water at the base of the cooler. **Repeat Violation**
Inspector observations synchronized from DBPR on October 2, 2026 2:03 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.