Neighbourhood
Saint Augustine32092
Restaurants99
Spotless inspections7%
Ordered shut6
Fines$14k
A 43B 13C 13D 10F 15Not rated 5
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Live, small flying insects found. At back door area, observed 1 flying insect.
High priorityPAPA JOHN'S PIZZA →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of pizza make reach-in cooler, chicken (52F - Cold Holding). Container filled above chill line.
High priorityPAPA JOHN'S PIZZA →Aug 20, 2026
Toxic substance/chemical improperly stored. Spray bottle labeled glue stored on top of pizza oven. Employee moved spray bottle.
High priorityPAPA JOHN'S PIZZA →Aug 20, 2026
Raw animal food stored in same container as ready-to-eat food. At cook line in top section of flip top reach-in cooler, plastic togo container with green onions sitting on top,of raw shrimp. Operator moved green onions.
High priorityCHINA SUN →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, tofu (47F - Cold Holding). Tofu sitting above chill line line. Tofu in cooler less than 4 hours. Operator voluntarily discarded.
High priorityCHINA SUN →Aug 19, 2026
Dented/rusted cans present. See stop sale. On storage rack by back door, 2 cans of water chestnuts and 1 can of hoisin sauce have severe dents at lip of cans.
High priorityKING WOK →Aug 19, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored on same tray as cooked chicken. Also, raw chicken stored over raw beef and raw chicken stored over cut vegetables. Operator moved all items to proper storage levels.
High priorityKING WOK →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (78F - Cold Holding); sprouts (87F - Cold Holding). Items sitting out on table next to make reach-in cooler. Operator stated he holds items for 4 hours. Both items not on Time as a Public Health Control written procedures, time is marked for cut cabbage but not sprouts.
High priorityKING WOK →Aug 19, 2026
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed licenses during inspection.
High priorityJIN HIBACHI →Jul 31, 2026
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No documentation available for salmon. Operator called supplier and received letter for pen raised/pellet fed.
High priorityJIN HIBACHI →Jul 31, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line reach-in cooler, bottom section, pan of raw beef stored over container with soy sauce. Operator moved beef to bottom shelf. In walk-in cooler, pan of raw beef (personal item) stored on top shelf above cut vegetables. Operator moved beef to bottle shelf.
High priorityJIN HIBACHI →Jul 31, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, tofu (50F - Cold Holding); shrimp (50F - Cold Holding); chicken (48F - Cold Holding). Ambient temperature 48f. Door open constantly for prep and service. At Sushi bar; cream cheese (45F - Cold Holding); salmon (47F - Cold Holding); yellowtail (47F - Cold Holding) in display reach-in cooler. Door open constantly for service.
High priorityJIN HIBACHI →Jul 31, 2026