AL DENTE'S
90 SHOPS BLVD UNIT 60, Saint Johns FL 32259 · 904.217.3255
Last inspected Aug 26, 2026 · 8 visits since August 2023
JUL 24
JUN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects at end of bar under ice bins.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, backflow preventer missing on non chemical dispenser end of splitter.
Covered waste receptacle not provided in women's bathroom. Covered receptacle missing in women's restroom. Operator supplied during inspection.
Food storage container/container lid cracked or broken. At prep area on clean dish shelves, 3 plastic containers have melted edges.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
Show the remaining 2 findings ▾
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, multiple unwashed produce items stored over multiple ready to eat sauces.
Working containers of food removed from original container not identified by common name. At prep area, 3 bulk containers not labeled. Employee labeled.
Jan 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (44F - Cold Holding); rack of lamb (45F - Cold Holding) cooler unplugged due to electricians working on outlets for less then 1 hour per chef, coolers plugged back in after work was finished.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer dispenser for sanitation buckets above triple sink reading 500ppm after change out empty sanitizer bottle, operator will call for service of dispenser and water down sanitizer solution in the mean time.
Clam/mussel/oyster tags not marked with last date served. Multiple tags from December missing dates.
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of soda syrup in soda hun at entrance to bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips and only quaternary ammonium test strips are water logged and unusable.
Floor soiled/has accumulation of debris. Under equipment at bar area has a build up of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda gun holsters at bar have a build up of mold like substance.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets in server area reading 0ppm, chef dumped out and replaced empty sanitizer bottle at dispenser over triple sink, retested at 500ppm, watered down sanitizer at retested at 300ppm.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of roasted red peppers on rack by walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding) in overfilled containers in top section of reach in cooler by walk in cooler, per employees lid has been open no more then a few hours, mozzarella moved to bottom of reach in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Fresh garlic in oil mixture for table bread is held on time control in the evening and put in cooler during the day per manager, but employee was not able to explain procedure to inspector.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at beginning of bar.
Handwash sink used for purposes other than handwashing. Employee dumping drinks bussed from tables in hand wash sink in server area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test strips
Equipment in poor repair. Missing drain line for soda gun holster at beginning of bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters at bar.
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over cut lettuce and whole lemons on shelf in walk in cooler. Employee properly stored eggs
Single-service containers not constructed with the required characteristics. Brown non-food grade paper towels stored in direct contact with cut lettuce to cover food. Employee removed
Toxic substance/chemical improperly stored. Can of chemical butane spray stored on shelf next to dessert condiments at wait station above reach in cooler. Employee removed
Handwash sink used for purposes other than handwashing. Bar hand wash sink with items stored on top
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. The homemade Cesar dressing is made with raw eggs and items is not identified with description on menu
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over three compartment sink with dust. Ceiling vents over wait station with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup with no lid stored on prep table in kitchen. Employee discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored over prep table in kitchen area. Employee removed
Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard
Equipment in poor repair. Reach in cooler on cook line #1 and #3 with torn gasket
Food storage container/container lid cracked or broken. Crack red lid stored covering Alfredo sauce. Employee removed lid
In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects at end of bar under ice bins.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024, Operator renewed license and posted during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boxes of lemons and limes in walk in cooler, eggs moved. Raw chicken stored over container of cooked lobster in reach in cooler on cook line, lobster moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter roux (81F,80F - Cold Holding) sitting out above reach in coolers on cook line in kitchen, per operator they roux is made with butter and has been left out since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter roux (81F,80F - Cold Holding) sitting out above reach in coolers on cook line in kitchen, per operator they roux is made with butter and has been left out since yesterday.
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. On sauces and meatballs on cook line, per operator they always discard items after a specified time frame every day, but per their written procedures they write them down on the containers, updated written procedures to reflect actual procedures.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags in no particular order in plastic container on cook line.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open package of cheesecake in reach in cooler in server area, per employee box was opened Saturday.
Food-contact surface soiled with food debris, mold-like substance or slime. On several small cutting boards on cook line in kitchen.
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. 1 expired 4/9/2024
Current Hotel and Restaurant license not displayed. Operator renewed license and posted during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of flour and seasoning on rack in kitchen next to walk in cooler, handles moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around underside of soda machining in server area, around nozzles.
Working containers of food removed from original container not identified by common name. Container of flour and seasoning on rack next to walk in cooler in kitchen, employee corrected during inspection.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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. Dish machine at bar reading 10ppm, machine ran multiple times, retest at 100ppm.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager salmon could be undercooked per customer request but does not have any proof of parasite destruction, operator called distributor and received letter of aquaculture.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (55F - Cold Holding) in reach in cooler at wait station, per manager door has been consistently opened for several hours, butter placed in reach in freezer, retemp 29F
Clam/mussel/oyster tags not marked with last date served. Only several tags have dates of last use on them.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. glutton free pasta (47F - Cooling, after 1 hour 47F) in cover plastic container in walk in cooler, manager moved to reach in freezer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding vegetable soup, and various sauces on time on the cook line, but do not have any written procedures, operator filled out procedures during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin of soda machine at wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine around nozzles at wait station. Soda gun holster at end of bar.
Aug 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the main cook line, raw steak stored over cooked pork meat sauce. Operator relocated the raw steak.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on the main cook line has food residue staining build up.
No soap provided at handwash sink. No soap at hand wash sink on the main prep line.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee food handler training certificate is a screen shot of a SafeStaff certificate.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in the dry storage area not inverted or covered for protection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on cutting board on the main cook line. Employee relocated the beverage.
Employee eating while preparing food. Observed employee on the main cook line eating while preparing food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and cell phone stored on shelf over in use prep station.
Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers tacked while wet on storage shelf next to the standup reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of soda syrup residue behind the nozzles of the waitstation soda dispenser.
Old labels stuck to food containers after cleaning. Old date labels on clean containers on the storage shelf next to the standup reach in freezer.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.