Cp Deli & More
Last inspected: Jan 29, 2026
39
Score
The health department has logged eight inspections at Cp Deli & More, the earliest from 2022. The most recent report on file is from Jan 29, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 11 violations earlier in the record.
“Equipment in poor repair” accounts for the largest share of issues, appearing four times across the record.
Compared to other Palatka restaurants (averaging 75), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at front cook line at 0ppm chlorine. Operator adjusted to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the standup glass door reach in cooler, meatloaf (46F - Cooling) prepared the previous shift and cooled over night in sealed plastic container. In standup reach in cooler of back cook line gravy (85F - Cooling). Prepared around 330, placed in cooler around 530, no temperatures taken to monitor cooling not below 70F within 2 hours. Operator removed both and discarded. **Corrective Action Taken**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup glass door reach in cooler, meatloaf (46F - Cooling) prepared the previous shift and cooled over night in sealed plastic container. In standup reach in cooler of back cook line gravy (85F - Cooling). Prepared around 330, placed in cooler around 530, no temperatures taken to monitor cooling not below 70F within 2 hours. In standup reach in cooler on back cook line, 5 packages of mahi fully thawed and fully sealed in commercially packed vacuum packaging. Operator removed to be discarded. **Corrective Action Taken**
01B-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager present during inspection expired 08/19/2025.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on back cook line has food debris build up interior and top plate. Mold like substance on bulk ice bin deflector plate.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test sanitizer for three compartment sink or sanitizer buckets.
16-37-1
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 standup reach in cooler on back cook line, 5 packages of mahi fully thawed and fully sealed in commercially packed vacuum packaging. Operator removed to be discarded. **Corrective Action Taken**
06-09-1
Basic - Equipment in poor repair. Walk in freezer has ice build up along door seal and metal liner of door separating by seal. Back cook line two door reach in freezer with a torn door gasket. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bucket of pickles stored on the walk in cooler floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front cook line hood filter over flat top with grease build up. Stand up reach in cooler with debris build up in door gasket. Back cook line hood filters with dust build up. Back cook line grayer exhaust area with build up of grease.
23-03-4
39
Jul 21, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm, operator added chlorine bleach to 100ppm. **Corrected On-Site**
22-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In glass door reach in cooler, corn beef hash from Saturday missing date marking. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin deflector plate with mold like substance. **Repeat Violation**
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line working with food with no beard guard.
13-04-4
Basic - Equipment in poor repair. Cook line microwave door handle missing. Two door reach in freezer door gasket separating. Walk in freezer door insulation separating, and ice build up. **Repeat Violation**
14-11-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line cutting board, operator relocated. **Corrected On-Site**
21-12-4
64
Dec 11, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door standup reach in cooler, raw shell eggs over coleslaw dressing. Operator relocated the raw shell eggs. In the cook line standup reach in cooler, raw beef over fish and shrimp. Operator rearranged storage levels. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the sliding door reach in cooler, three fully sealed and thawed vacuum packages of mahi. Discussed with operator not to sell to customers and to open/remove before thawing
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin at service counter has mold like substance under the ice chute. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk rice container, removed and discussed with operator. **Corrected On-Site**
14-01-5
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 sliding door reach in cooler, three fully sealed and thawed vacuum packages of mahi. Discussed with operator not to sell to customers and to open/remove before thawing. **Corrective Action Taken**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on storage rack over single service ketchup packets. Operator asked employee to relocate the drinks. **Corrective Action Taken**
12B-07-4
Basic - Equipment in poor repair. Standup reach in cooler in the back storage room has a torn cooler door gasket. Ice build up on walk on freezer door. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line flip top reach in cooler door gasket with debris build up. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. In the back storage room, single service cups stored in the floor.
25-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front cook line at 0ppm. Operator added chlorine bleach to 50/100ppm. **Corrected On-Site**
21-07-4
50
Jul 19, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
27
Jan 3, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front counter area steam well, grits (121F - Hot Holding). Employee discarded the grits. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards have build up of food residue staining. Can opener blade has old food debris. Operator wiped off the can opener. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the cook line and pass through window. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink by the cook line and pass through window. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back up bulk ice bin has mold like substance on the wall of the ice bin by the deflector plate.
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in the reach in freezer over fries to be served to customers. Operator voluntarily discarded the personal food. **Corrected On-Site**
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee working with food with no beard guard.
13-04-4
Basic - Equipment in poor repair. Standup reach in freezer has broken door handle sealed with duct tape.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system over the main cook line has build up of dust on the fan vents. Operator waiting for company to replace the fans from previous maintenance visit. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by the can opener. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bulk container on the back side of the main cook line. Operator removed the bowl. **Corrected On-Site**
14-01-5
45
Aug 1, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee bring back dirty dishes, then handle clean dishes. Observed employee touch glasses with gloved hands, then handle food without changing gloves and handwash. Spoke to employees during inspection. **Corrective Action Taken**
12A-02-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Gravy cooling for 5 hours per person in charge at 83F, item stored in large closed plastic container. 0F cooling rate observed during inspection with temperatures take 30minutes apart. Person in charge discarded. **Corrective Action Taken**
03D-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items held on time for breakfast not indicated on time paperwork. Person in charge added during inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Breading station cutting board with debris buildup.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO 2 tank unsecured by mop sink. Person in charge chained during inspection. **Corrected On-Site**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station wet nesting. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors in large kitchen side with debris buildup. Especially under triple sink and cookline. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup on main kitchen side.
23-03-4
50
Feb 16, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook on cook line crack raw shell eggs with gloved hands, remove gloves, put on new gloves, return to handling food on cookline without hand wash. Spoke to employee during inspection.
12A-27-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler sauerkraut dated 1/24. In reach in cooler potato salad, tuna salad, chicken salad made in house dated 2/7-2/9.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, sausage held above fill line in fliptop at 47-49F. Person in charge moved to drawer below. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Person in charge unable to provide written procedure during inspection.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds butter, eggs, pancake mix on time. No written procedure.
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in kitchen, stored on tray above condiments in kitchen. Person in charge removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on clean bowl in kitchen. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter wet nesting. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor under triple sink in secondary kitchen with debris buildup. **Repeat Violation**
36-73-4
43
Sep 12, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. One can of marinara sauce with dent along seam.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on right sided kitchen eggs, sausage 44-46F. Person in charge moved to reach in cooler to rapidly chill. Retemped at below 43F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on shelf above individually packaged syrup. Person in charge moved to appropriate location. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area with wet nesting. **Repeat Violation**
24-08-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors at right sided kitchen by fryers with grease buildup. Ceiling and vent on cookline at right sided kitchen with debris buildup. Floor under triple sink on right sided kitchen.
36-73-4
Basic - Grease on the ground and/or pad around grease receptacle. Grease on the ground around receptacle.
33-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Deli meats thawing at room temperature. Person in charge moved to reach in cooler. **Corrected On-Site**
06-01-5
58
Frequently Asked Questions
When was Cp Deli & More last inspected?
The most recent health inspection at Cp Deli & More on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Cp Deli & More?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at Cp Deli & More.
How does Cp Deli & More compare to other restaurants in Palatka?
Cp Deli & More most recently scored 39 out of 100, which is lower than the Palatka average of 75.
Has Cp Deli & More's inspection record improved over time?
Yes. Recent inspections at Cp Deli & More have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cp Deli & More means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cp Deli & More inspected?
Based on the inspection history on file, Cp Deli & More is inspected around two times per year on average.
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