Jho Jhos Diner
Last inspected: Apr 13, 2026
43
Score
Inspectors have visited Jho Jhos Diner 12 times, with records going back to 2022. The latest inspection on file is from Apr 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly six violations earlier in the record.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded four times in the inspection record.
Restaurants in Palatka average 75, so Jho Jhos Diner trails the local norm. The pattern in the record is worth a careful look.
12
Inspections
4
Critical latest
0
Major latest
5
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. In the waitstation reach in cooler, cold and flu medicine stored over containers of coffee creamer for customers.
41-07-4
High Priority - Live, small flying insects found. Observed one live fly by three compartment sink and one live fly on prep line by toaster ovens.
35A-02-7
High Priority - 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.
01B-24-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - 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. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Flip top reach in cooler door gasket separated from door.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters. **Repeat Violation**
23-03-4
Basic - Stored food not covered. In the walk in cooler,uncovered tray of cooked potatoes and meatloaf.
08B-12-5
Basic - 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.
12B-07-4
43
Nov 3, 2025
Routine - Food
3 critical violations. 1 major violation. 5 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. Employee on cook line cracked raw shell egg, removed gloves amid began working with utensils on grill then began placing on new gloves. Discussed hand washing with employee. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the cook line reach in freezer, unwrapped slices of raw Philly steak meat over open bag of French fries. Discussed with employee switching storage levels. **Corrective Action Taken**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line steam table, sausage (107F - Hot Holding) operator placed container on grill, at conclusion of inspection sausage second temperature (122F - Reheating). **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table with food debris build up on blade. Microwave on cook line with build up of food debris.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in bulk paprika container.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf by side exterior door, clean metal containers stacked while wet.
24-08-4
Basic - Floor soiled/has accumulation of debris. Build up of grease on cook line floor by flat top grill and wall.
36-73-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster stored on grass in front of concrete pad.
33-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters.
23-03-4
45
Jun 25, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler under the flat top grill, cheese (46F - Cold Holding); sausage (45F - Cold Holding) both in top drawer, drawer potentially left open for short period. Operator added ice bags and relocated cheese to different reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in prep area land on bulk ice bin lid.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw sausage and bacon on top shelf over ready to eat foods. Operator relocated the raw items. **Corrected On-Site**
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table of cook line. Employee relocated the beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Reach in freezer on cook line door gasket torn. **Repeat Violation**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths stored under cutting board used to prep raw chicken.
21-04-4
55
Apr 24, 2025
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 4 alive roaches along wall and cove molding under the three compartment sink. Observed 3 alive roaches under dry storage shelving in corner of the prep kitchen area. Operator was able to kill and remove the three roaches from under dry storage. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-24: At time of follow up inspection one roach observed on backside with legs moving under fryer and one roach observed under dry storage shelf on backside with legs moving in dry storage prep area. Both roaches killed and removed. **Admin Complaint** **Corrective Action Taken**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Under dry storage shelf in corner of prep kitchen area observed 2 dead roaches. Operator swept and discarded. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-24: At time of follow up inspection no dead roaches observed. **Time Extended**
35A-03-4
82
Apr 23, 2025
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 4 alive roaches along wall and cove molding under the three compartment sink. Observed 3 alive roaches under dry storage shelving in corner of the prep kitchen area. Operator was able to kill and remove the three roaches from under dry storage. **Corrective Action Taken** **Warning**
35A-05-4
Basic - Dead roaches on premises. Under dry storage shelf in corner of prep kitchen area observed 2 dead roaches. Operator swept and discarded. **Corrective Action Taken** **Warning**
35A-03-4
82
Jan 31, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 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. Homefries held on time as public health control not listed on time tracking board. Employee added item to board. **Corrected On-Site**
03F-02-5
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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.
12A-16-4
High Priority - 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. **Corrected On-Site**
22-43-4
Intermediate - 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.
16-37-1
Intermediate - 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.
53A-05-6
Intermediate - 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.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on washboard of three compartment sink. **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic pitchers stacked while wet on shelf by mop sink.
24-08-4
Basic - Equipment in poor repair. Stand up reach in freezer on cook line with torn door gasket.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on kitchen oven door handle.
10-20-4
Basic - 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. **Repeat Violation**
22-08-4
Basic - Single-service articles improperly stored. Container of drinking straws stored on floor of dry storage room.
25-05-4
Basic - 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.
08B-12-5
29
Sep 19, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can openers on prep line with debris on the blade. Waitstation soda dispenser of Mr.Pibb with mold like substance on the nozzle. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide time as public health control written procedures. Inspector provided new paperwork. **Corrective Action Taken**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. In bulk breading container bowl used as a scoop.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls on storage shelves not inverted or covered.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep station next to in use cutting board.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep area storage shelf employee jacket over sugar packets.
40-06-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. At time of inspection dumpster not stored on nonabosrbent pad, dropped off and knocked over on to backside in grass.
33-23-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep line with accumulation of food debris.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter next to microwave.
21-12-4
58
May 29, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the walk in freezer, raw chicken over raw pork chop in ziplock bags.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on the blade of the can opener.
22-02-4
78
Dec 15, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee take out the trash, reenter the kitchen and begin to wash dishes with no hand wash step. Discussed with operator. **Corrective Action Taken**
12A-16-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the table top warming plate, beef tips from 7am (88F - Reheating). Operator removed the beef tips to be discarded.
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On the table top warming plate, beef tips from 7am (88F - Reheating). Operator removed the beef tips to be discarded. **Corrective Action Taken**
03E-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining. Can opener in the prep area has debris on the blade. Operator recently used can opener and had employee wash the can opener. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly sticky tape by the three compartment sink has build up of dead flies.
35A-06-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line dry storage shelves in the prep area.
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table by the exterior door. Operator relocated the employee phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Floor soiled/has accumulation of debris. Build up of grease cooking debris under the cook line. **Repeat Violation**
36-73-4
Basic - Open dumpster lid. Dumpster lid open.
33-16-4
Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelf over the stove top.
14-20-4
Basic - Stored food not covered. In the walk in cooler, two containers of dessert stored uncovered.
08B-12-5
39
Jul 7, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fliptop cheese, cheese above fill line at 54F. Person in charge added cheese to time board during inspection. Milk on small amount of ice at 49F. Person in charge moved to walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-07: Items in flip top at 43F or below. Butter sitting in container on top of items in fliptop and butter sitting out at server area at 52-54F. Not on time paperwork or time board. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 8 flying insects under mop sink/ dishmachine area in back kitchen. Person in charge began killing during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-07: Observed 3 flying insects under mop sink. **Admin Complaint**
35A-02-6
74
Jan 11, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Jul 1, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook go outside, then return to cookline, handle pans without hand wash. Person in charge spoke to employee. **Corrective Action Taken**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in flip top above fill line at 58F, person in charge states has been in unit 1.5 hrs, removed excess cheese. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Peppers, onions, mushrooms held on timer per person in charge with no time mark. Person in charge marked appropriately. **Corrected On-Site**
03F-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide thermometer during inspection.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in reach in cooler date marked 6/15, person in charge states was actually made Monday 6/27. Person in charge remarked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with expired training expired 6/2022.
53B-14-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under side door to kitchen. Also visible under door by air conditioner.
35B-01-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors in back of kitchen with debris buildup. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bag of sugar and container of oil stored on floor by dry storage. Person in charge raised. **Corrected On-Site**
08B-38-4
Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle stored on ground.
33-20-4
39
Frequently Asked Questions
When was Jho Jhos Diner last inspected?
The most recent health inspection at Jho Jhos Diner on file is from Apr 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jho Jhos Diner?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Jho Jhos Diner.
How does Jho Jhos Diner compare to other restaurants in Palatka?
Jho Jhos Diner most recently scored 43 out of 100, which is lower than the Palatka average of 75.
Has Jho Jhos Diner's inspection record improved over time?
No. Recent inspections at Jho Jhos Diner have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Jho Jhos Diner 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 Jho Jhos Diner inspected?
Based on the inspection history on file, Jho Jhos Diner is inspected around three times per year on average.
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