ANASTASIA DINER
1770 A1A S STE A&B, Saint Augustine FL 32080 · (904)461-0969
Last inspected May 5, 2026 · 9 visits since August 2023
JUN 24
FEB 25
JUN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight; Slaw, lettuce 45F; ( - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with crack eggs toss gloves and went to put on new gloves before washing hands first. Explained to employee and employee washed hands and put on new gloves.
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 and the time removed from temperature control cannot be determined. Pancake batter held out of temperature during service no time mark. Operator knew time and marked it.
Handwash sink not accessible for employee use at all times. Hand wash sink back of kitchen blocked by cart. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator refilled.
Show the remaining 3 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Marcelo past 60 days of food handler training required after hired.
Employee with no hair restraint while engaging in food preparation. Employee on cook line no hair restraint. Employee put on hat.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on cook line soiled.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen with food build up. Operator place in dishwasher for cleaning.
Handwash sink used for purposes other than handwashing. Back kitchen hand wash sink has ice inside used for dump sink.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with build up.
Employee with no hair restraint while engaging in food preparation. Employee on cookline preparing food no hair restraint. Employee put on hat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cookline soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves in back kitchen two door cooler soiled with black build up.
Jun 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook with gloves of crack raw eggs and not remove gloves the go to plate cooked eggs. Addressed and he removed gloves and washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight; Slaw, lettuce 45F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese above fill line 52F. Person in charge removed and placed in reach in cooler. In reach in cooler overnight; Slaw, lettuce 45F; ( - Cold Holding) In walk in cooler; Sausage links, sausage patties 47F, Philly meat 45F, burgers 44F, cheese 46F; ( - Cold Holding). Per over he's been in and out due to delivery.
Handwash sink used for purposes other than handwashing. Ice in bottom of hand washing sink at front. Pitcher in cook line hand washing sink. Person in charge removed both.
No soap provided at handwash sink. Missing at hand washing sink by dish room. Person in charge replaced.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some staff are missing certificates.
Bowl or other container with no handle used to dispense food. Bowls used as scoop. Person in charge removed bowls.
Equipment in poor repair. Board on reach in cooler is broken on the end.
Floor not cleaned when the least amount of food is exposed. Grease behind cookline.
Ice bucket/shovel stored upside down between uses. Person in charge hung up the right way.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of salt is soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of small glass door cooler is soiled on inside
Ripped/worn tin foil/plastic wrapping used as shelf cover. Plastic wrapping on bottom shelf of grill.
Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with mold like substance.
Jun 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked shell eggs then handled clean utensils without changing gloves and washing hands. At cook line, employee battered bread for french toast Then touched spatula. Employee changed gloves but did not wash hands. In dining room employee handled dirty dishes, brought to dish area then made drinks without washing hands. Operator spoke to all employees.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In back kitchen reach in cooler, container of chili dated 6-17 (10days).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In outside walk in cooler, cut cabbage (44F - Cold Holding). Operator stated item has not been out today, not able to determine how long item has been out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In outside walk in cooler, cut cabbage (44F - Cold Holding). Operator stated item has not been out today, not able to determine how long item has been out of temperature.
Toxic substance/chemical improperly stored. On table by back kitchen entrance, spray bottle of surface cleaner stored next to paper napkins and clean utensils. Operator moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line in top section of flip top reach in cooler, cut tomatoes (44 after 2.5 hours, retemp 1 hour lapse 47F - Cooling). Employee stated lid open constantly for orders. Employee moved cut tomatoes to reach in freezer to rapidly chill. Retemped tomatoes cooled to 40f.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting board on flip top reach in cooler has red stains. In prep area, slicer has incrusted debris on back of blade and top guard.
Handwash sink used for purposes other than handwashing. At cook line employee put water in pitcher from hand wash sink then dumped water in hand wash sink. Hand wash sink at drink station, spoon in sink.
No soap provided at handwash sink. Hand wash sink near back door missing soap. Employee supplied.
Spray bottle containing toxic substance not labeled. On outside back porch, sprayer with chemical identified as weed killer not label.
Current Hotel and Restaurant license not displayed. Expired license posted. Operator printed and posted current license.
Equipment in poor repair. At cook line, gasket on under counter reach in freezer torn.
Floor soiled/has accumulation of debris. At cook line floor under cooking equipment has build up. In outside walk in cooler front section has soiled floor and back section has rust on floor.
Food stored on floor. In prep area, case of fry oil pods stored on floor. Operator moved to shelf. In walk in freezer, bags of ice stored on floor.
Garbage on the ground and/or pad around dumpster. At garbage enclosure bagged trash and wood slates on ground.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer, ice build up on back wall.
Stored food not covered. In outside walk in freezer tray of biscuits on top shelf not covered.
Feb 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline; cheese 48F. Cheese was above fill line. Milk 45F. Milk had been in and out of cooler. Person in charge placed inside cooler.
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 and the time removed from temperature control cannot be determined. Missing on butter and pancake mix. Checked paperwork. Person in charge time stamped.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has only a few people with cards.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance inside.
Bowl or other container with no handle used to dispense food. Bowls used as scoops on cook line. Bowl used to scoop eggs. Explained to chef and he removed all bowls.
Covered waste receptacle not provided in women's bathroom. Trash is uncovered.
Food stored on floor. Oil on floor in back prep area. Person in charge moved oil.
Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor in front of ice. Person in charge placed in dish area.
In-use knife/knives/spatula stored in cracks between pieces of equipment. Spatula in between wall and sink. Person in charge removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has food debris inside. Food debris under blade on slicer.
Single-service articles not stored inverted or protected from contamination. Pots/pans not inverted. Person in charge inverted all
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (44F - Cold Holding) At server station in reach in cooler, per manager doors to cooler have been constantly open for 1.5 hours, manager moved cream cheese to different cooler. Individual butters (47F - Cold Holding), at server station in reach cooler, per manager doors to cooler have been constantly open for 1.5 hours. Manager is placing butter on time control.
Toxic substance/chemical improperly stored. Sanitizer bottle at lower shelf at front counter stored by condiments, manager moved bottle.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for sanitizer solution.
Bowl or other container with no handle used to dispense food. Bowl in container of granola at cook line, bowl removed.
Covered waste receptacle not provided in women's bathroom. In hallway next to dining area.
Garbage on the ground and/or pad around dumpster. Inside dumpster enclosure.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line between flat top grill and table.
Open dumpster lid.
Unclean building components, attachments or fixtures. Fan guards in walk in cooler
Unnecessary items/unused equipment on the premises. At back of building by walk in cooler/freezer, discarded ice machine and fryer.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler in back of building, unwashed strawberries stored over croissants. Manager rearranged all items.
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.