1 St. Johns County restaurant gets perfect score; 15 fail inspection
You can use the database to search by county or by restaurant name.
Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.
For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our St. Johns County restaurant inspections site.
Here's the breakdown for recent health inspections in St. Johns County, Florida, for the week of Oct. 30-Nov. 5, 2023. Please note that some more recent, follow-up inspections may not be included here.
Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a 'snapshot' of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
For full restaurant inspection details, visit our St. Johns County restaurant inspection site.
Which St. Johns County restaurants got perfect scores on their health inspections?
These restaurants met all standards during their Oct. 30-Nov. 5 inspections and no violations were found.
Beachcomber Restaurant, 2 A St, Saint Augustine Beac**
Cantina Louie, 465 Sr 13 Unit 6, Saint Johns
Stir It Up - Sab, 18 A St, St. Augustine**
** Restaurants that failed an inspection and aced a follow-up inspection in the same week
Which St. Johns County restaurants had high-priority violations?
Baitong Thai & Sushi Restaurant
3915 A1a S Ste 101, Saint Augustine
Routine Inspection on Oct. 30
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
23 total violations, with 6 high-priority 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. In dish area, Dishwasher (Chlorine 10ppm) Dish machine chlorine bucket was almost empty. Operator set up triple sink to use until they could acquire another chlorine bucket. Tested Triple Sink (Chlorine 100ppm) **Corrective Action Taken** **Warning**
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 reach in chest freezer in back of kitchen across from reach-in cooler, repackaged chicken stored over repackaged pork. Employee rearranged freezer during inspection. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from cook line, scallops (46F - Cold Holding) Employee stated scallops had been in cooler overnight. Operator voluntarily discarded scallops. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from cook line, raw chicken (45F - Cold Holding); raw shrimp (50F - Cold Holding); raw beef (48F - Cold Holding) Operator stated chicken, beef, shrimp had been in cooler for 1.45 hours. Operator put items in reach-in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter next to dish machine, miso soup (130F - Hot Holding) Operator stated miso had been on counter for 1 hour and proceeded to reheat. **Corrective Action Taken**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on mop sink faucet with hose attached. **Repeat Violation** **Admin Complaint**
Baitong Thai & Sushi Restaurant
3915 A1a S Ste 101, Saint Augustine
Routine Inspection on Nov. 1
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
1 total violation, with 1 high-priority violation
High Priority - - From initial inspection : 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. In dish area, Dishwasher (Chlorine 10ppm) Dish machine chlorine bucket was almost empty. Operator set up triple sink to use until they could acquire another chlorine bucket. Tested Triple Sink (Chlorine 100ppm) **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-01: Dish machine not properly sanitizing at time of inspection. Operator stated he had changed the chlorine sanitizer since last inspection. Dish machine tested at 0ppm. Operator called pro guard during inspection Operator set up triple sink to use while they wait for dish machine to be fixed. Triple sink 100ppm. **Time Extended** **Corrective Action Taken**
Beachcomber Restaurant
2 A St, Saint Augustine Beac
Routine Inspection on Oct. 30
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
2 total violations, with 2 high-priority violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from expo window, corn and tomato salsa (55F - Cold Holding) Operator stated salsa had been in cooler over night Operator voluntarily discarded. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-30: Operator stated they are waiting for Taylor refrigerator company today at some point to inspect the reach-in cooler across from expo window. **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from expo window, coconut cream (50F - Cold Holding); fish dip (50F); pico (55F - Cold Holding) Operator turned cooler down and move food to walk-in cooler In reach-in cooler under breading station, raw fish (50F - Cold Holding); raw chicken (48F - Cold Holding); raw shrimp 50 (48F - Cold Holding) Ice buildup on bottom shelf of cooler. Employee put everything in cooler on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-30: Operator stated they are waiting for Taylor refrigerator company today at some point to inspect the reach-in cooler under breading station. **Time Extended**
Cantina Louie
1900 Us 1 South, Saint Augustine
Routine Inspection on Nov. 1
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
27 total violations, with 7 high-priority violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In dish area, Dishwasher (Quaternary 0ppm) Operator changed sanitizer bucket and rested at 0ppm. Operator set up triple sink to use while they wait for dish machine to be fixed. Triple sink tested at 400ppm **Corrective Action Taken** **Warning**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink behind front bar, Triple Sink (Quaternary 0ppm, retested at 400ppm) Triple sink in kitchen, Triple Sink (Quaternary 0ppm); Triple Sink (Quaternary 0ppm) Operator remade both triple sinks with new bottle of quaternary tablets and retested at 400ppm **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in freezer, box of fish filets stored over cooked corn kernels. Also, case of pork stored over pan of black beans. Also, case of pork stored over box of ears of corn. In walk-in cooler, raw shrimp stored over multiple containers of salsa. Employee moved all items to appropriate shelves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands. Employee removed soiled gloves, washed hands properly and put on new gloves. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from grill, raw shrimp (50F - Cold Holding); chicken empanadas (60F - Cold Holding); chicken taquitos (60F - Cold Holding) Employee stated they had been put in cooler approximately 30 minutes prior. Ambient temperature of cooler 40F Employee moved all items to different cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At end of steam table across from grill, rice (80F - Hot Holding); ; beans (118F - Hot Holding) Employee stated brands and rice had been in steam well for 30 minutes. He also stated they had problems with the burner in the past and proceeded to reheat items in the oven. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Toxic substance/chemical improperly stored. Bottle of yellow liquid stored by chip holder. Operator moved bottle. **Corrected On-Site**
Cap's on The Water
4325 Myrtle St, Saint Augustine
Routine Inspection on Nov. 3
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
19 total violations, with 6 high-priority violations
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 main cook line raw chicken tenders in container over bags of ready to eat frozen French fries. Operator had employee switch the storage levels. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. During inspection employee cutting lemons and limes outside at the bar counter. Operator had employee discard the produce being cut outside. **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, orzo (45F - Cold Holding) stored on the shelf closest to the door, per operator door opens and closes frequently and temperature is usually affected by the door being open. Operator discarded the orzo and relocated non time/temperature control food for safety to the shelf closest to the door to better keep necessary food in temperature.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, orzo (45F - Cold Holding) stored on the shelf closest to the door, per operator door opens and closes frequently and temperature is usually affected by the door being open. Operator discarded the orzo and relocated non time/temperature control food for safety to the shelf closest to the door to better keep necessary food in temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the soup steam table, gumbo (118F - Hot Holding); she crab soup (126F - Hot Holding). Operator had employees remove and reheat the products. At conclusion of inspection she crab soup second temperature (167F - Hot Holding); gumbo second temperature (136F - Reheating). **Corrective Action Taken**
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored hanging off inside bar counter liquor speed well. Operator relocated the chemical spray bottles. **Corrected On-Site**
Cinco De Mayo Authentic Mexican Restaurant
124 Capulet Dr Ste 109, Saint Augustine
Complaint Inspection on Oct. 31
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
28 total violations, with 6 high-priority violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies, flying around the main cook line area. **Warning**
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw chicken stored over unwashed limes. Operator relocated the raw chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line, Chile rellenos (57F - Cold Holding); raw shell eggs (ambient air temperature- Cold Holding) per operator items placed out for the lunch service. Operator had employee discard the items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line, Chile rellenos (57F - Cold Holding); raw shell eggs (ambient air temperature- Cold Holding) per operator items placed out for the lunch service. Operator had employee discard the items. **Corrective Action Taken**
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In the walk in cooler, previously frozen prepared tamales with no product date marking. Operator us user when made or thawed. Operator voluntarily discarded the tamales. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of the oven of the main cook line, queso (101/98F - Hot Holding) stored in plastic buckets. Discussed with operator switching to shallow metal containers or placing in a steam well to correctly hold temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Comfort Suites
3150 N Ponce De Leon Blvd, St Augustine
Routine Inspection on Nov. 2
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
8 total violations, with 1 high-priority violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the buffet breakfast line, cheese at 68F cold holding, per operator utilizing time as public health control for cheese placed on line for 3 hours daily and discarded at end of service. Inspector provided written procedures for time as public health control. **Corrective Action Taken**
Denny's #7047
1300 N Ponce De Leon Blvd, Saint Augustine
Routine Inspection on Nov. 3
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
8 total violations, with 2 high-priority violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in dry storage area near back right corner. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main flip-top cooler: cooked mushrooms, cooked onions, cut tomatoes (45F-47F - Cold Holding); ambient raw shell egg (47F - Cold Holding); shredded cheese (48F - Cold Holding). Items below flip-top cooler placed in another cooler to cool and working flip-top cooler section placed on 4 hour time starting from 8am. **Repeat Violation** **Admin Complaint**
Mcdonald's
2340 Sr 16, Saint Augustine
Routine Inspection on Oct. 31
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
2 total violations, with 1 high-priority violation
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. Observed dishmachine sanitizer at 0ppm chlorine. Machine is indicating sanitizer pellets are empty but the hopper is full. Person in charge placed work order with service provider. **Corrective Action Taken** **Warning**
Mojo BBQ
5 Cordova St, Saint Augustine
Routine Inspection on Nov. 1
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
10 total violations, with 1 high-priority violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (118F - Hot Holding). Person in charge raised temperature of Auto-shaam to reheat. **Repeat Violation** **Admin Complaint**
Peace Pie
8 Aviles St, Saint Augustine
Routine Inspection on Nov. 3
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
8 total violations, with 2 high-priority violations
High Priority - Nonfood-grade partitions used for food storage - direct contact with food. Observed bare wooden partitions used in reach in freezer to store ice cream sandwiches.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above soda cans in reach in cooler. Employee moved eggs to bottom self. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Serenata Beach Club
3175 S Ponte Vedra Blvd, Ponte Vedra Bch
Routine Inspection on Nov. 3
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
14 total violations, with 1 high-priority violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw chicken over ready to eat hummus. Operator relocated the raw chicken. **Corrected On-Site**
The Reef
4100 Coastal Hwy, Saint Augustine
Routine Inspection on Nov. 3
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
18 total violations, with 4 high-priority violations
High Priority - Nonfood-grade bags used in direct contact with food. In the walk in freezer, frozen bread stored inside plastic grocery bag. Operator voluntarily discarded the bread. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the reach in cooler on the main cook line opposite the grill, 4 vacuum packaged bags of tuna fully thawed in sealed in reduced oxygen packaged bags. Operator discarded the thawed tuna.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line, mushrooms (111F - Hot Holding). Operator removed the mushrooms from the steam well and placed back onto the grill to reheat. At conclusion of inspection mushrooms second temperature (131F - Hot Holding). Operator removed the mushrooms from the steam table added water to the boiler system and placed the mushrooms back onto the grill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on shelf with food additives. Employee relocated the chemical spray bottle. **Corrected On-Site**
The World Famous Oasis Restaurant
4000 A 1a South, Saint Augustine
Routine Inspection on Nov. 1
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
17 total violations, with 4 high-priority violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the main cook line, raw shell eggs stored over cut lettuce and cheese in the flip top reach in cooler. Operator relocated the raw shell eggs. **Corrected On-Site**
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the standup reach in cooler to the side of the main cook line, cracked shell egg in cardboard flat. Operator removed the cracked egg. **Corrective Action Taken**
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. Hashbrowns on the main cook line held on time as public health control no listed on procedures as being held on time. Operator placed hashbrowns on chart and added time placed out on time. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet at upstairs exterior door missing backflow preventer where the red hose is connected. **Repeat Violation** **Admin Complaint**
What agency inspects restaurants in Florida?
Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.
How do I report a dirty restaurant in Florida?
If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.
Get the whole story at our restaurant inspection database.
What does all that terminology in Florida restaurant inspections mean?
Basic violations are those considered against best practices.
A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.
An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."
An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.
A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.
This article originally appeared on St. Augustine Record: St. Augustine area restaurant, food truck inspections Oct. 30-Nov. 5
