Musselwhite's Seafood & Grill
Last inspected: Mar 25, 2026
100
Score
Inspectors have visited Musselwhite's Seafood & Grill 12 times, with records going back to 2022. The most recent report on file is from Mar 25, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to nine violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average East Palatka restaurant scores 74. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
No violations found.
100
Mar 18, 2026
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In exterior walk in cooler, raw shell eggs on shelf over cut romaine.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler coleslaw (45F - Cold Holding); broccoli casserole (45F - Cold Holding); raw shrimp (47/46/45F - Cold Holding); per operator door left wide open from 11am, ambient air of walk in cooler at 37F, some time/temperature control food for safety in temperature range. Operator added ice to products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Waitstation sanitizer solution over 200+ chlorine, employee emptied and reset to 50ppm. **Corrected On-Site**
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on kitchen line. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Microwave on cook line with rust pitting the interior surfaces. Both walk in cooler shelving with rust pitting the surface.
14-16-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Interior of dish machine with lime scale build up.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents with duct accumulation. Wall behind dish machine with mold like substance staining. Hood system over hang with dust build up.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage drink on prep table of cook line. Employee relocated. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean pans stacked while wet. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line tongs stored on oven door handle. Operator relocated. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk flour container scoop handle in contact with product, employee relocated. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on heat lamps of cook line. Dish racks in front of dish machine and in use dish racks with mold like substance build up. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Right dumpster lid open. **Repeat Violation**
33-16-4
35
Aug 7, 2025
Routine - Food
4 critical violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice well on cook line, coleslaw (52F - Cold Holding) stored in melted ice, operator added ice and surrounded container. **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. Batter containing egg held on time as public health control with no product time marker. Per employee placed out at 245.
03F-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Pesticide spray can of Bengal roach spray on shelf in storage area.
41-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In two door reach in cooler on cook line, 5 fully thawed sealed vacuum packages of Mahi. In walk in cooler 5 fully thawed sealed vacuum packages of Tuna. Operator removed to be discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-13-4
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 two door reach in cooler on cook line, 5 fully thawed sealed vacuum packages of Mahi. In walk in cooler 5 fully thawed sealed vacuum packages of Tuna. Operator removed to be discarded. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on in use prep table, employee relocated. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Walk in cooler door gasket in poor repair.
14-11-5
Basic - Floor, walls and ceiling soiled/has accumulation of debris. Walls and equipment mounted to walls as well as ceiling air vents with dust build up.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handles. Operator removed. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris build up in cook line microwave.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease/dust build up.
23-03-4
Basic - Open dumpster lid. Dumpster lid open. Operator closed. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the two door reach in cooler on the cook line.
29-49-6
Basic - Stored food not covered. In walk in cooler container of cut onions stored with no lid. Operator covered. **Corrected On-Site**
08B-12-5
32
Feb 28, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
45
Nov 13, 2024
Routine - Food
No violations found.
100
Sep 11, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tangerine Tuna and Blue Cheese Tuna not identified as being sold undercooked on menu. **Warning** - From follow-up inspection 2024-09-11: At time of follow up inspection more time needed to change and order menu with correct changes. **Time Extended**
02B-01-5
90
Sep 9, 2024
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Dented/rusted cans present. See stop sale. One can of tomato paste on the storage rack with rust around the lip of the can and dent in the side. Operator discarded the can. **Corrective Action Taken**
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed fly in back prep area and on cook line prep station.
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the cook line, open bag of chicken tenders not fully cooked over, open bag of ready to eat frozen okra and fries. Discussed storing chicken tenders on lower shelf. **Corrective Action Taken**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the table top ice well, cut tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding); tartar sauce (51F - Cold Holding) in containers not submerged in ice bath. Operator submerged containers and put ice bags in top of products. In the two door reach in cooler; mahi (47F - Cold Holding); salmon (47F - Cold Holding); tuna (48F - Cold Holding); steak (46F - Cold Holding); chicken (47/48F - Cold Holding); tilapia (48F - Cold Holding). Reach in cooler has standing water at the base per operator doors frequently open before inspection, operator relocated all time/temperature control food for safety to the walk in freezer. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar counter soda gun has syrup debris inside the nozzle. Microwave on the cook line with food debris on walls and top of the microwave.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed server dump pitcher of ice into hand wash sink by the swinging doors.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tangerine Tuna and Blue Cheese Tuna not identified as being sold undercooked on menu. **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of green table cleaner missing product labeling.
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartments sink, clean metal containers stacked while wet.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters over broiler have grease build up. Speed rack by fryers with grease build up. **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution for the cook line stored on the floor by the hand wash sink.
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Two door reach in cooler on the cook line has build up of standing water at the base.
29-49-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and keys stored on cook line shelf over steam well. Employee relocated all personal items. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. In the walk in freezer, bucket of frozen chowder stored on the floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles of the cook line. Operator relocated the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area air conditioners vents have build up of dust on the vent and tubing through the kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry storage shelves by breading bags and bulk container. **Repeat Violation**
12B-07-4
23
Mar 19, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
50
Sep 26, 2023
Routine - Food
No violations found.
100
Sep 25, 2023
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish, then handle cooked okra. Person in charge cooked okra to 194F. Employee washed hands and donned gloves. **Corrective Action Taken**
12A-12-4
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 cook on cookline plate hush puppies with bare hands. Spoke to employee during inspection. **Corrective Action Taken**
09-01-4
High Priority - Roach activity present as evidenced by live roaches found. Observed one roach still alive at dishmachine. Killed and discarded. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Roach excrement and/or droppings present. Observed approximately 5 droppings present under hand wash sink in bar. Person in charge cleaned and discarded. **Corrective Action Taken** **Warning**
35A-23-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose hangs below flood plain at dishmachine.
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with debris buildup in clean dish ware.
22-02-4
Basic - Bathroom facility in disrepair. Women's restroom faucet leaking, causing water to leak on floor. Guests not able to properly wash hands. Person in charge closed women's restroom, made men's restroom unisex during inspection until faucet can be repaired.
32-05-4
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. Fish with instructions to remove from packaging thawed with no oxygen introduced.
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Missing from employee restroom. **Repeat Violation**
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting at clean dish storage area. Also cups at server area wet nesting.
24-08-4
35
Feb 13, 2023
Routine - Food
8 critical violations. 5 major violations. 3 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Observed one dented can with dent along seam in dry storage area. Also, prime rib in cooler in outdoor walk in cooler in plastic bag with no ice at 45F. Person in charge discarded.
01B-01-4
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 10ppm. Retested at 50ppm after priming multiple times. **Corrected On-Site**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher go from handle dirty dishes, then clean without hand wash. Person in charge spoke to employee. **Corrective Action Taken**
12A-13-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon can be ordered medium undercooked per person in charge. No proof of parasite destruction. Call supplier during inspection and provided parasite destruction letter. **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over buckets of soup. Person in charge removed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prime rib in cooler in walk in cooler at 45F. Other items holding temperature in unit. Stored in cooler overnight. Person in charge discarded. Also, on cookline shrimp at 68F. Person in charge cooked. Recommend holding shrimp on time.
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. Hush puppy mix with no time mark. Person in charge marked appropriately. **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. Potatoes in foil on line at 119F. Person in charge discarded. **Corrected On-Site**
03B-01-6
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Person in charge states cooks chicken wings to 135-140F at first cooks then cools/freezes and cooks to order to 165F. No written procedures available during inspection.
03C-90-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Speed rack holding shrimp by cookline with debris buildup. Interior of oven with debris buildup.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink in kitchen.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees with no proof of training missing proof of reporting responsibilities.
11-26-1
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. Some employees working in kitchen on duty longer than 60 days with no proof of training. Also, several certificates with 5 year expiration date instead of 3 years. **Repeat Violation** **Admin Complaint**
53B-13-5
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. Tuna with packaging indicating needs to be removed from package prior to thawing with no oxygen introduced. Also, chicken and soup thawing with no running water.
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Missing in employee restroom.
32-12-5
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy dust buildup on ceiling venting throughout kitchen. Ceiling paint chipping over breading station. Wall at dishmachine with debris buildup. Wall under mixer station with debris buildup.
36-73-4
16
Sep 6, 2022
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishmachine lower than flood rim.
29-37-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One CFM with expired training 7/2022.
53A-03-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves ahi tuna seared, undercooked. No disclosure on the menu. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans, apples in walk in cooler made Sunday per person in charge with no date mark. Person in charge marked during inspection. **Corrected On-Site**
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. Some employees with expired training.
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. 5 CO2 tanks unsecured at bag in box storage area.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on vents in kitchen. **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door. Light visible in storage shed at door, in multiple areas where floor meets wall.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two cans of tomato paste with food debris in dry storage. Soda plates at server area with mold like substance. Fan in server reach in cooler with debris buildup. Exterior of ice machine with algae buildup. **Repeat Violation**
23-03-4
47
Frequently Asked Questions
When was Musselwhite's Seafood & Grill last inspected?
The most recent health inspection at Musselwhite's Seafood & Grill on file is from Mar 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Musselwhite's Seafood & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Musselwhite's Seafood & Grill.
How does Musselwhite's Seafood & Grill compare to other restaurants in East Palatka?
Musselwhite's Seafood & Grill most recently scored 100 out of 100, which is higher than the East Palatka average of 74.
Has Musselwhite's Seafood & Grill's inspection record improved over time?
No. Recent inspections at Musselwhite's Seafood & Grill have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Musselwhite's Seafood & Grill 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 Musselwhite's Seafood & Grill inspected?
Based on the inspection history on file, Musselwhite's Seafood & Grill is inspected around three times per year on average.
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