4 St. Johns County restaurants get perfect scores; 13 fail inspections

Staff reports
·19 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 July 31-Aug. 6, 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 July 31-Aug. 6 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?

Anejo Cocina Mexicana

330 A1a N Ste 208, Ponte Vedra

Routine Inspection on Aug. 3

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

28 total violations, with 7 high-priority violations

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed in the area between the prep station and dish area. One fly observed in the dry storage area.

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer uncovered container of raw beef patties stored over plastic wrapped bags of raw fish. Operator asked employee to rearrange the walk in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw beef patties over container of ready to eat cake.

  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands, without removing gloves or placing a new glove over the washed glove.

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). **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. In a pan on the side of the grill area, shrimp (119F - Hot Holding). Operator asked employee to reheat the shrimp or discard the shrimp. Shrimp to be cooked for employee per operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Anejo Cocina Mexicana

330 A1a N Ste 208, Ponte Vedra

Routine Inspection on Aug. 4

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. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). **Warning** - From follow-up inspection 2023-08-04: At time of follow up inspection establishment has had maintenance on the walk in cooler but ambient air temperatures still holding at 48F. All items prepared the night before stored in the walk in beer cooler and relocated to the walk in cooler. In the walk in cooler stop sale on all time/temperature control food for safety cold holding; cooked shrimp 50F, Squid 49F, bacon wrapped peppers 49F, can of peeled tomatoes 48F, birria 49F, cut lettuce 48F, ham 49F, fish 49F, salmon 48F, tuna 48F, shrimp 49F, steak 49F, pork 49F, chicken 48F. **Admin Complaint**

  • High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of inspection walk in cooler holding a ambient air temperature of 47F. Operator began removing all time/temperature control food for safety stored in the walk in cooler for over four hours. Operator had employees discard; queso (50F - Cold Holding); guacamole (49F - Cold Holding); beef empanada (49F - Cold Holding); chicken empanadas (48F - Cold Holding); beef patty (49F - Cold Holding); flautas (49F - Cold Holding); taquito (50F - Cold Holding); tamales (47F - Cold Holding); pork (48/49/50F - Cold Holding); beef (49F - Cold Holding); artichoke dip (50F - Cold Holding); chicken (48/49F - Cold Holding); steak (49F - Cold Holding); fish (48F - Cold Holding). **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-04: At time of follow up inspection establishment has had maintenance on the walk in cooler but ambient air temperatures still holding at 48F. All items prepared the night before stored in the walk in beer cooler and relocated to the walk in cooler. In the walk in cooler stop sale on all time/temperature control food for safety cold holding; cooked shrimp 50F, Squid 49F, bacon wrapped peppers 49F, can of peeled tomatoes 48F, birria 49F, cut lettuce 48F, ham 49F, fish 49F, salmon 48F, tuna 48F, shrimp 49F, steak 49F, pork 49F, chicken 48F. **Admin Complaint**

Antonio's Pizza and Grill

9155 Cr13 N, St Augustine

Complaint Inspection on Aug. 2

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

16 total violations, with 1 high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; ham (49F - Cold Holding); chicken (47F - Cold Holding) operator placed products in metal containers over other containers on food product over the cooling plane. Operator relocated the items to the reach in freezer to bring back to temperature range. Inspector discussed other storing options for the items in the reach in cooler. At conclusion of inspection all items in temperature range. **Corrected On-Site**

Beaches at Vilano Beach

254 Vilano Rd, Saint Augustine

Complaint Inspection on Aug. 4

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

10 total violations, with 4 high-priority violations

  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed two racks of dishes ran through dishwasher while high temp sanitizer reached 123F. Person in charge set up triple sink and placed dishes inside. **Corrected On-Site** **Warning**

  • High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishmachine reach 123F on first test and 148 on second and third tests. Person in charge set up triple sink to sanitize dishes in. **Corrective Action Taken** **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in double door glass reach in cooler cooked pasta in bags (48F - Cold Holding) left near front of cooler where employees constant open door to get bottled water. Bottom and middle bags in container were 43F or below. Person in charge added ice to top of pasta. Observed fry station batter (49F - Cold Holding) person in charge added more ice under and on sides of batter. Out less than 1 hour per person in charge. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink in dry storage room missing vacuum breaker on y splitter. Discussed with person in charge on previous inspections. Discussed with person in charge again. **Repeat Violation** **Admin Complaint**

Cafe Alcazar

25 Granada Street, Saint Augustine

Routine Inspection on Aug. 2

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

13 total violations, with 2 high-priority violations

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork bacon in same container as raw chicken. Both products were in ziplock bags. No visible contamination observed. Person in charge removed pork from same container as chicken. **Corrected On-Site**

  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer bucket at wait station at 500+ppm. Person in charge added more water and retested at 400ppm. Manufacture recommendations per label indicate a desired range of 200-400ppm. **Corrected On-Site**

Cinco De Mayo Authentic Mexican Restaurant

124 Capulet Dr Ste 109, Saint Augustine

Routine Inspection on July 31

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

23 total violations, with 5 high-priority violations

  • 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 walk in cooler, covered plastic bucket of refried beans at 61F from the previous day. Operator asked employee to remove the refried beans. **Corrective Action Taken**

  • High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lemons in the walk in cooler. Operator relocated the raw shell eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in the drawers of the reach in cooler opposite the flat top grill. Operator asked employee to switch the storage levels. **Corrective Action Taken**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, covered plastic bucket of refried beans at 61F from the previous day. Operator asked employee to remove the refried beans. On the main kitchen line; quesadilla (87F - Hot Holding); Chile rellenos (95/102F - Hot Holding). Employee voluntarily disposed of both items.

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main kitchen line; quesadilla (87F - Hot Holding); Chile rellenos (95/102F - Hot Holding). Employee voluntarily disposed of both items. **Repeat Violation** **Admin Complaint**

Dick's Wings & Grill

965 Sr 16 Ste 110, Saint Augustine

Routine Inspection on July 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 - - 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. Observed dishmachine at 0 ppm chlorine. Triple sink was set up at 200 ppm quat. Advised person in charge to sanitize all dishes through triple sink. **Warning** - From follow-up inspection 2023-07-31: Parts has been ordered per person in charge. Waiting on delivery. **Time Extended**

Lil Wok

302 Solano Rd #102, Ponte Vedra Beach

Routine Inspection on Aug. 4

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

13 total violations, with 4 high-priority violations

  • High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw chicken, shrimp and beef over unwashed produce. **Repeat Violation** **Admin Complaint**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line; shrimp (48F - Cold Holding); beef (47F - Cold Holding); chicken (48F - Cold Holding); tofu (46F - Cold Holding); dumpling (49F - Cold Holding); pork (47F - Cold Holding). All items stored in reach in cooler since opening at 11am. Operator relocated the cooling items to a separate reach in cooler, adjusted the setting of the flip top reach in cooler and removed items to discard. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; shrimp (48F - Cold Holding); beef (47F - Cold Holding); chicken (48F - Cold Holding); tofu (46F - Cold Holding); dumpling (49F - Cold Holding); pork (47F - Cold Holding). All items stored in reach in cooler since opening at 11am. Operator relocated the cooling items to a separate reach in cooler, adjusted the setting of the flip top reach in cooler and removed items to discard. **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. In the steam well on the cook line; gravy (98F - Hot Holding) stored inside metal container inside of larger metal container and receiving no direct heat. Operator relocated container of gravy to hot water container in the steam well to reheat. **Corrective Action Taken**

Natural Greens Cafe

90 Durbin Pavillion Dr Unit C105, Jacksonville

Routine Inspection on Aug. 1

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

6 total violations, with 2 high-priority violations

  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, sanitizer solution empty. Operator replaced the sanitizer and primed machine to 100ppm chlorine. **Corrected On-Site** **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 time of inspection, falafel (82F - Hot Holding) in the fryer basket. Operator redropped the falafel in the fryer. At conclusion of inspection, falafel second temperature (139F - Hot Holding). **Corrective Action Taken**

Old City House Inn&Restaruant

115 Cordova St, St Augustine

Routine Inspection on Aug. 2

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

10 total violations, with 2 high-priority violations

  • High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made fresh garlic oil sauce stored in walk-in cooler with date mark of 6/12. See stop sale.

  • High Priority - Toxic substance/chemical improperly stored. Observed mosquito fogged stored on top of ice machine. Discussed with person in charge. Person in charge removed fogged from top of ice machine. **Corrected On-Site**

One Twenty Three Burger House

123 King St, Saint Augustine

Routine Inspection on Aug. 1

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

15 total violations, with 1 high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cook line drawers: raw chicken, raw beef, turkey burger, sliced cheese (47F-55F - Cold Holding) Person in charge placed bags of ice on all products. Product was placed in drawers at 1000 per person in charge. All product was 41F or below by end of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Panera Bread #6055

876 A1a N, Ponte Vedra

Routine Inspection on Aug. 4

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 - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the open air cooler drawer open container of liquid eggs at 73F, operator discarded the open liquid eggs. In the flip top reach in cooler on the main cook line; cut tomatoes (61F - Cold Holding); steak (59F - Cold Holding); hummus (58F - Cold Holding); mozzarella (56F - Cold Holding); chicken salad (57F - Cold Holding); tuna salad (58F - Cold Holding); turkey (58F - Cold Holding); chicken (59F - Cold Holding); ham (57F - Cold Holding); cheese (59/60F - Cold Holding); cut lettuce (61F - Cold Holding). Operator had employees remove and discard the items. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the open air cooler drawer open container of liquid eggs at 73F, operator discarded the open liquid eggs. In the flip top reach in cooler on the main cook line; cut tomatoes (61F - Cold Holding); steak (59F - Cold Holding); hummus (58F - Cold Holding); mozzarella (56F - Cold Holding); chicken salad (57F - Cold Holding); tuna salad (58F - Cold Holding); turkey (58F - Cold Holding); chicken (59F - Cold Holding); ham (57F - Cold Holding); cheese (59/60F - Cold Holding); cut lettuce (61F - Cold Holding). Operator had employees remove and discard the items. **Corrective Action Taken** **Warning**

Safe Harbor Seafood

6896 A1a S, Saint Augustine

Complaint Inspection on Aug. 2

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

10 total violations, with 4 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. Dishmachine tested at 0ppm chlorine. Person in charge primed and reran machine. Retested at 50ppm chlorine. **Corrected On-Site**

  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine at 10ppm chlorine. Person in charge primed Dishmachine and retested at 50ppm chlorine. Person in charge reran dishes through machine. **Corrected On-Site**

  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food employee with gloves on scratch arm and not change gloves before engaging in food prep. Immediately discussed with employee and they washed their hands and changed gloves. **Corrected On-Site**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed large two door reach in cooler: mahi (45F - Cold Holding); shrimp (46F - Cold Holding). Door to reach in cooler left open. Employee placed ice on all products. Observed Flip-top cooler on cook line: haddock (54F - Cold Holding); chicken (52F - Cold Holding); shrimp (50F - Cold Holding); scallops (56F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

The Blue Hen Cafa

117 Martin Luther King Jr Ave, Saint Augustine

Routine Inspection on Aug. 2

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

4 total violations, with 1 high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made pimento cheese (54F - Cold Holding) in small flip-top cooler. Cheese was double plastic panned. Discussed with person in charge. **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 and food truck inspections July 31-Aug 6