1 St. Johns County restaurant gets perfect score; 13 fail inspection

Staff reports
·13 min read

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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 Nov. 6-12, 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 Nov. 6-12 inspections and no violations were found.

** Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which St. Johns County restaurants had high-priority violations?

Bliss By The Sea

7605 A1a S, St. Augustine

Routine Inspection on Nov. 8

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 - Raw animal food stored over/not properly separated from ready-to-eat food. Package of raw bacon stored over packages of muffins in standing reach in freezer in kitchen, bacon moved. **Corrected On-Site**

  • High Priority - Toxic substance/chemical improperly stored. Spray bottle of Windex stored with clean plates on rack over sink in kitchen, bottle removed. **Corrected On-Site**

Cajun Crab Hut

2125 Us Highway 1 S, Saint Augustine

Routine Inspection on Nov. 7

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

15 total violations, with 2 high-priority violations

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In chest freezer across from dry storage, frozen scallops stored over frozen onion rings. Operator rearranged freezer. **Corrected On-Site**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen at end of cook line, batter made with dairy (67F - Cold Holding) Operator stated batter had been made 3 hrs prior and placed in walk-in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Ford's Garage

550 Outlet Mall Blvd, Saint Augustine

Routine Inspection on Nov. 7

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 2 high-priority violations

  • High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at expo line on personal phone put gloves on without hand washing. Person in charge spoke with employee. **Corrective Action Taken**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed ready to eat raw tuna stored over ready to eat cut tomatoes in single door reach in cooler. Person in charge place ready to eat raw tuna on bottom shelf. **Corrected On-Site**

Jim's Place

4917 St Road 207, Saint Augustine

Routine Inspection on Nov. 7

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 - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler next to pizza line, cut tomato (47F - Cold Holding); cut lettuce (50F - Cold Holding) Operator stated cooler had not been working properly and items had been prepped 30 mins prior. Operator put items on ice. On bottom shelf inside small white reach-in cooler next to pizza oven, ricotta cheese (48F - Cold Holding); ricotta cheese (49F - Cold Holding) Operator placed both containers of ricotta cheese in different cooler. **Corrective Action Taken** **Warning**

Lil Wok

302 Solano Rd #102, Ponte Vedra Beach

Routine Inspection on Nov. 8

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

16 total violations, with 6 high-priority violations

  • High Priority - Container of medicine improperly stored. Employees medicine on shelf over single service mustard packages on shelf closest to the restrooms. Operator relocated the medicine. **Corrected On-Site**

  • High Priority - Nonfood-grade bags used in direct contact with food. In the reach in chest freezer raw beef stored in direct contact with plastic grocery bags.

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shell eggs over ready to eat ground ginger. Operator relocated the raw shell eggs. In the walk in freezer, raw chicken over cooked chicken. **Corrective Action Taken**

  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working with raw chicken with gloves on then begin to handle clean utensils without changing gloves and washing hands. Discussed with employee to be changing gloves and hand washing. **Corrective Action Taken**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, pork (49F - Cold Holding) stored in a metal bowl above the cooling plane of the cooler. Operator states just filled new container of pork and the portion stored above the cooler is the old container just placed out. Operator placed the pork into the reach in cooler to bring back to temperature range. **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 steam well, soup (122F - Hot Holding) operator placed back in the wok to reheat. At conclusion of inspection soup second temperature (177F - Hot Holding). **Corrected On-Site**

Mcflamingo

880 A1a North Suite 12, Ponte Vedra Beach

Routine Inspection on Nov. 7

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 3 high-priority violations

  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator replaced the sanitizer and primed machine to 200ppm. **Corrected On-Site**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line reach in cooler drawers, mushrooms (53F - Cold Holding); cooked potatoes (51F - Cold Holding). Operator discarded the items from the cook line. Flip top reach in cooler opposite the grill, cut tomatoes (46F - Cold Holding); cut green tomatoes (47F - Cold Holding); sweet potatoes (48F - Cold Holding); cooked jalapeños (48F - Cold Holding); hummus (46F - Cold Holding). Operator instructed employees to discard time/temperature control food for safety from the cooler. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the hand wash sink, cut tomatoes (47F - Cold Holding); cut green tomatoes (46F - Cold Holding); sweet potatoes (45F - Cold Holding) and in the reach in cooler opposite the grill closest to the register, cut tomatoes (46F - Cold Holding); cut green tomatoes (47F - Cold Holding); sweet potatoes (48F - Cold Holding); cooked jalapeños (48F - Cold Holding); hummus (46F - Cold Holding). Per operator lids left open and product moved during the rush, operator placed all items on ice and put the products into the reach in cooler. In the cook line reach in cooler drawers, mushrooms (53F - Cold Holding); cooked potatoes (51F - Cold Holding). Operator discarded the items from the cook line. At conclusion of inspection some products in reach in cooler opposite the hand wash sink in temperature range or cooling and almost in temperature range. Flip top reach in cooler opposite the grill operator had employees discard. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Sarbez

115 Anastasia Blvd, St. Augustine

Routine Inspection on Nov. 6

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with 1 high-priority violation

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. **Corrected On-Site**

Shanghai Nobby's

10 Anastasia Blvd, Saint Augustine

Routine Inspection on Nov. 6

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

9 total violations, with 1 high-priority violation

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**

The Tides Oyster Co & Grill

641 A1a Beach Blvd, Saint Augustine

Routine Inspection on Nov. 8

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

27 total violations, with 4 high-priority violations

  • 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 cutting cucumber without wearing gloves. Employee washed hands and put gloves on. **Corrective Action Taken**

  • High Priority - Food with mold-like growth. See stop sale. In walk-in cooler, I pack of sliced provolone cheese and one container of diced green onions have mold-like substance on them. Operator discarded both items.

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/23. Operator renewed license during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee cutting cucumber without wearing gloves. Employee discarded cucumber.

Two Dudes Red's

262 Solana Rd, Ponte Vedra Beach

Routine Inspection on Nov. 7

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

16 total violations, with 4 high-priority violations

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table closest to the fryers, hush puppy mix held on time as public health control per operator not discarded at the end of the time limit from the night before. Operator discarded the hush puppy mix. In the two door standup reach in cooler and the middle cooler of the prep area opposite the cook line, raw bacon (46F - Cold Holding); beef (47F - Cold Holding); butter (46F - Cold Holding); Tartar sauce (46F - Cold Holding); cocktail sauce (47F - Cold Holding); ranch (48F - Cold Holding); blue cheese (47F - Cold Holding); ribeye (46F - Cold Holding); tenderloin (45F - Cold Holding); baked potatoes (46F - Cold Holding); milk (46F - Cold Holding), stored in the cooler overnight. Operator instructed employee to discard the products and placed a maintenance call. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door standup reach in cooler and the middle cooler of the prep area opposite the cook line, raw bacon (46F - Cold Holding); beef (47F - Cold Holding); butter (46F - Cold Holding); Tartar sauce (46F - Cold Holding); cocktail sauce (47F - Cold Holding); ranch (48F - Cold Holding); blue cheese (47F - Cold Holding); ribeye (46F - Cold Holding); tenderloin (45F - Cold Holding); baked potatoes (46F - Cold Holding); milk (46F - Cold Holding), stored in the cooler overnight. Operator instructed employee to discard the products and placed a maintenance call. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. On prep table closest to the fryers, hush puppy mix held on time as public health control per operator not discarded at the end of the time limit from the night before. Operator discarded the hush puppy mix. **Corrective Action Taken**

  • High Priority - Toxic substance/chemical improperly stored. In the bar area of the steakhouse side, unlabeled chemical spray bottle stored on container of clean silverware. Operator discarded the spray bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Vicar's Landing Oak Bridge

251 English Oak Ln, Ponte Vedra Beach

Routine Inspection on Nov. 8

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

16 total violations, with 4 high-priority violations

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw salmon over cooked ready to eat bacon. Employee relocated the raw salmon. In the walk in cooler raw lobster of ready to eat prime rib. Operator relocated the raw lobster. **Corrected On-Site**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the grab and go reach in cooler at the bar area, Cobb salad (47F - Cold Holding); tuna salad (48F - Cold Holding); soup (48F - Cold Holding). Operator discarded all time/temperature control food for safety from the grab and go cooler. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the grab and go reach in cooler at the bar area, Cobb salad (47F - Cold Holding); tuna salad (48F - Cold Holding); soup (48F - Cold Holding). Operator discarded all time/temperature control food for safety from the grab and go cooler. **Corrective Action Taken** **Warning**

  • High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker installed incorrectly at mop sink before the splitter, needs to be switched to the black hose side. Operator placed call for maintenance. **Corrective Action Taken**

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 and food truck inspections Nov. 6-12