207 Diner
Last inspected: Mar 3, 2026
100
Score
Across the available record, 207 Diner has 13 inspections on file, the first dated 2023. 207 Diner was last inspected on Mar 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around 13 violations to closer to three violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
207 Diner's latest score of 100 sits above the East Palatka average of 74. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
No violations found.
100
Mar 2, 2026
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tiramisu (45F - Cold Holding) in display cooler at front counter, per employees doors have been taken in and out for less than a hour, temperature of cooler turned down. raw chicken (45F - Cold Holding); raw beef (45F - Cold Holding); raw fish (45F - Cold Holding) in bottom section of reach in cooler on make line, per employee door has been opened and closed for several hours and sometimes door does not close all the way when shut, doors closed and temperature of cooler adjusted. individual butters (53F - Cold Holding) in standing reach in cooler at front counter, per employee container was taken in and out of cooler for less then 2 hours and is usually used up within 4 hours, manager placed items on time control. raw shell eggs (51F - Cold Holding) in walk in cooler, per manager eggs where brought and transported to establishment about 1 hour ago. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, removed from original packaging, stored over and with packages of ham and turkey in reach in freezer chest at end of cook line. Raw chicken, removed from original packaging, stored over packages of raw ground beef in reach in freezer in storage room by bathrooms. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking raw shell eggs with gloved hands on cook line then continued to handle door handle, clean utensils and plates without changing gloves and washing hands.
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. On rack in prep area: 1 dented can of Tropical fruit salad 1 dented can of White tuna
01B-01-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket wt cook line reading 200ppm, employee added water to sanitation bucket. **Corrective Action Taken**
41-27-4
High Priority - Toxic substance/chemical improperly stored. Bottles of soap stored with clean pitchers and clean containers on rack over triple sink and by walk in cooler, bottles moved. **Corrected On-Site**
41-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing for any time/temperature controlled for safety foods items on time control, operator filled out during inspection. **Corrected On-Site**
03F-10-5
Basic - Food stored on floor. Case of plastic soda bottles at front counter, soda moved. **Corrected On-Site** **Repeat Violation**
08B-38-4
35
Aug 11, 2025
Routine - Food
No violations found.
100
Aug 7, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; collard greens (47F - Cold Holding); potato salad (48F - Cold Holding); green beans (47F - Cold Holding); coleslaw (49F - Cold Holding); Cooked cabbage (49F - Cold Holding); beans (48F - Cold Holding); chowder (47F - Cold Holding); soup (46F - Cold Holding). Per operator walk in cooler was having an issue freezing over, maintenance put defrost timer on cooler set to 9am and kitchen employees frequently opening door of cooler before 9am to stock line, discussed with operator changing defrost time to a period that the walk in cooler door would be less frequently opened. Per operator I'm temperature range when arriving to work at 630am. At time of inspection cooler at ambient air 47F at conclusion of inspection at 45F. Maintenance en route for repair. **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In cookline reach in freezer, raw chicken on shelf over ready to eat gyro meat and raw scallops on shelf over ready to eat French fries. Employee rearranged storage levels. **Corrected On-Site**
08A-02-6
High Priority - 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. Observed employee on cook line handle ready to eat bread with barehands to make customers order.
09-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris observed on cook line can opener blade. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In standup reach in cooler on cook line, roast prepared on Saturday missing product date marking. Employee date marked. **Corrective Action Taken**
02C-02-5
Basic - Food stored on floor. Canned goods on floor of dry storage area.
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf of storage area, clean metal containers stacked while wet.
24-08-4
Basic - Dead roaches on premises. Observed dead beetle/roach like insect inside flip top reach in cooler. Employee removed and discarded. **Corrected On-Site**
35A-03-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in bulk seasoning.
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored on the ground in front of mop sink. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cook line prep tables.
21-12-4
Basic - Single-service articles improperly stored. Container of single service portion cups stored on the floor of dry storage area.
25-05-4
Basic - Open dumpster lid. Dumpster lid open.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket with mold like substance. **Repeat Violation**
23-03-4
30
Feb 14, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
52
Sep 19, 2024
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High 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. French toast batter held on time as public health control missing time mark on board, operator added time mark. **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler on the cook line, 5 fully sealed thawed vacuum packages of mahi. Discussed with operator, operator removed mahi from the cook line.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door reach in cooler on the cook line, raw ground beef over ready to eat hashbrowns. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2024. **Admin Complaint**
50-17-3
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm, sanitizer bucket empty. Operator replaced and primed machine to 50ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cook line with debris on the blade. Microwave on cook line with food debris build up.
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the flip top reach in cooler on the cook line, 5 fully sealed thawed vacuum packages of mahi. Discussed with operator, operator removed mahi from the cook line. **Corrective Action Taken**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food over food for customers in two door reach in cooler, personal food moved to bottom shelf. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf of prep area, clean metal containers stacked while wet.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at cook line hand wash sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler at pass through window with mold like substance on the door gaskets. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean containers on storage shelf with old labels still attached.
16-46-4
Basic - Single-service articles improperly stored. In office/dry storage room, single service cups stored on the floor.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp and fish thawing at ambient air temp on prep sink. Operator moved under cold running water. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored on floor and in mop sink.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on steam table prep station and multiple at waitstation prep counter.
21-12-4
26
Apr 23, 2024
Routine - Food
No violations found.
100
Apr 16, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - 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. At time of inspection chlorine dish machine at 0ppm. Operator unable to prime machine to proper sanitation levels. Operator instructed employee to set up the three compartment sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler on the cook line, pooled raw eggs over container of ready to eat sausage gravy. Operator relocated the raw egg. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete written procedures available for utilizing time as public health control. **Repeat Violation**
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler at the pass through window, door gasket has mold like substance build up.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on bag of potatoes. Operator relocated the employee bag. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to the microwave on the cook line and on the wash lard of the three compartment sink. Operator relocated the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored under the shelf of the dish area on the floor.
24-07-4
55
Sep 27, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. One can of corn with dent along seam.
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer opened package of raw liver stored over opened container of frozen strawberries. Also, in walk in cooler ground beef stored over intact steak. Person in charge began rearranging. **Corrective Action Taken**
08A-02-6
Intermediate - Manager or person in charge lacking proof of food manager certification. One manager working since opening of establishment with no proof of CFM.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink by dishmachine. **Repeat Violation**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds multiple items on time, person in charge unable to provide paperwork during inspection.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork made 3 days ago in walk in cooler with no date mark.
02C-02-5
Basic - Water leaking from pipe and/or faucet/handle. Leak under hand wash sink in front kitchen.
29-11-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Flying insect tape stored over dry goods in back kitchen.
35B-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station wet nesting.
24-08-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door not self closing.
32-04-4
41
Aug 2, 2023
Complaint Full
No violations found.
100
Jun 2, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has added Dishmachine, needs to update plans. **Warning** - From follow-up inspection 2023-06-02: Establishment needs more time to submit plans. **Time Extended**
51-16-7
90
Jun 1, 2023
Complaint Full
7 critical violations. 4 major violations. 4 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork dated 5/23 in walk in cooler.
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw intact beef stored below ground beef. Also, in reach in freezer opened packages of raw pork stored over ready to eat opened package of onion rings. Person in charge began rearranging. **Corrective Action Taken**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying flying insects in kitchen during inspection. Observed approximately 20 flying insects around mop sink by restrooms. Person in charge removed wet mops and trash can and reduced number of flying insects to approximately 10 during inspection. **Corrective Action Taken** **Warning**
35A-02-6
High Priority - 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. Sanitizer bucket empty. Replaced sanitizer, primed unit and retested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Container of medicine improperly stored. Medicine stored on prep table next to microwaves. Person in charge removed. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage, sausage at 87-89F. Also, fries at 107F. Person in charge states has been sitting on griddle for approximately 1 hour. Recommend holding items on time. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, sauerkraut, feta, cheese, melon 50-73F. Some items sitting out at room temperature, or on ice. Person in charge states has been out of temperature for 1.5 hours. Recommend holding items on time. Others in reach in cooler with ambient of 48-50F. Person in charge states is in defrost mode, has lids open during inspection. Person in charge closed lids and reset unit. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner/ manager with no proof of CFM during inspection.
53A-04-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from back hand wash sink by dishmachine. Person in charge replaced. **Corrected On-Site**
31B-02-4
Intermediate - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment has added Dishmachine, needs to update plans. **Warning**
51-16-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for some employees during inspection.
53B-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on dry goods, employee bag stored with bag in box soda. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Fries stored on prep table directly next to hand wash sink with no splash guard. Person in charge moved fries. **Corrective Action Taken**
08B-36-4
Basic - Food stored on floor. Bag of potatoes stored on floor under shelving.
08B-38-4
Basic - Outer openings not protected with self-closing doors. Back door missing self closer. Also, light visible under and around front doors. **Repeat Violation**
35B-03-4
19
Mar 31, 2023
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Outer openings not protected with self-closing doors. Self closer missing from side door. Also, light visible under front door.
35B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. One CO2 tank at front counter unchained.
51-11-4
Basic - Ceiling tile missing. Missing ceiling tile in back kitchen, and around ac vents.
36-36-4
86
Frequently Asked Questions
When was 207 Diner last inspected?
The most recent health inspection at 207 Diner on file is from Mar 3, 2026. The public record contains 13 inspections in total.
What is the most common violation at 207 Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at 207 Diner.
How does 207 Diner compare to other restaurants in East Palatka?
207 Diner most recently scored 100 out of 100, which is higher than the East Palatka average of 74.
Has 207 Diner's inspection record improved over time?
Yes. Recent inspections at 207 Diner have averaged around three violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at 207 Diner means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 207 Diner inspected?
Based on the inspection history on file, 207 Diner is inspected around four times per year on average.
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