ATHENA RESTAURANT
14 CATHEDRAL PL, Saint Augustine FL 32084 · (604)823-9076
Last inspected Aug 24, 2026 · 12 visits since December 2023
SEP 24
JUN 25
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed one live roach going in and out of reach in cooler vent near back door. Observed one live roach crawling on rodent control device located by back door. Discussed with person in charge. Observed one live roach on wall in dining room. Person in charge killed this roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer #1 raw beef over cooked corn dogs. Person in charge moved raw beef to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Drawers; raw beef, raw chicken 45F, cooked chicken 54F, raw fish 44F, ( - Cold Holding) Inside reach in cooler; pasta, cream, Alfredo sauce, butter 45F, rice 47F, salsa, vegetable soup, cheese 46F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Drawers; raw beef, raw chicken 45F, cooked chicken 54F, raw fish 44F, ( - Cold Holding) Inside reach in cooler; pasta, cream, Alfredo sauce, butter 45F, rice 47F, salsa, vegetable soup, cheese 46F; ( - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris on under side.
Buildup of food debris/soil residue on equipment door handles/bottom shelves. All 4 reach in freezers have soiled bottom shelf.
Floor not cleaned when the least amount of food is exposed. Grease on floor behind cook line.
Food stored on floor. Oil on floor.
Wet mop not stored in a manner to allow the mop to dry. Wet mop is laying on mop bucket.
Working containers of food removed from original container not identified by common name. Flour not labeled.
Apr 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer in spray bottle/bucket not at proper minimum strength. Sanitizer bucket tests at 0ppm. Person in charge remade bucket and it tested at 75ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Snapper thawed in sealed bags. Bag says it must remain frozen until thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 56F; ( - Cold Holding). Cook stated chicken was sitting out he was going to cook it. He put it on the flat top and began grilling.
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. The 2 men cooking in the kitchen do not have food safety certificates.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen vents are soiled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper thawed in sealed bags. Bag says it must remain frozen until thawed.
In-use wet wiping cloth/towel used under cutting board. Person in charge removed rag.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects found Observed one live flying insect near canned food.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket x 2 (Chlorine 400++ppm); person in charge diluted the buckets and retested at Sanitizer Bucket (Chlorine 100ppm)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened prior morning per person in charge missing date mark. Person in charge added date mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed meat product cooked in pot and left on stove for one hour without heat. Pot then placed in walk-in cooler. Product had one hour to reach 70F with some parts at 145F and some parts 119F. Person in charge placed meat in shallow metal container and stirred. Person in charge also added ice.
Floor soiled/has accumulation of debris. Observed floor in kitchen near bulk dispensing containers soiled with food debris.
Food stored on floor. Observed two plastic black bus bins on floor of walk-in cooler filled with plastic bags of food.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in freezers soiled with food debris.
Jun 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Live, small flying insects found Observed one live flying insects in dinning room near kitchen entrance.
Employee eating in a food preparation or other restricted area. Observed employee eating lunch on food prep table where food prep was being conducted. Employee removed food from food prep area.
Floor area(s) covered with standing water. Observed standing water in floor mop sink. Employee started cleaning during inspection.
Floor soiled/has accumulation of debris. Observed floor in kitchen soiled with food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Observed three currently employed food employees with expired food handler certificates.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler and some reach in freezer soild with food debris
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed quiche removed from reach in freezer and placed in walk-in cooler missing creation date mark. Discussed with person in charge. This quiche was frozen the day of creation per person in charge. Only person in charge was able to determine creation date.
Clean utensils or equipment stored in dirty drawer or rack. Observed spatulas and other utensils stored in a visibly soiled food container next to euro cone machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee palm tree earring inside food mixing machine by reach in freezer and canned food. Showed person in charge.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave near canned food soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on drawer reach in cooler and flip-top cooler soiled with food debris.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum packed lamb, chicken in walk-in cooler. Observed vacuum packed sauces, lamb, beef, chicken in reach in freezer. Discussed with person in charge and provided special process card.
Dec 5, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler butter (52F - Cold Holding); ambient raw shell egg (59F - Cold Holding); bagged feta (55F - Cold Holding); bucket feta (50F - Cold Holding); cooked pasta (58F - Cold Holding); cooked orzo (56F - Cold Holding); cream (52F - Cold Holding); milk (51F - Cold Holding); vacuum packed chicken (49F - Cold Holding); house made sauces x4 (49F-54F - Cold Holding); small container of rice (51F - Cold Holding); cut lettuce (58F - Cold Holding); calamari (52F - Cold Holding); grilled chicken (52F - Cold Holding); gyro meat (57F - Cold Holding); house made red sauce (54F - Cold Holding); vacuum packed Lamb (56F - Cold Holding); tubes of ground beef (51F - Cold Holding) Person in charge stated walk-in cooler was out of temperature since 8am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler butter (52F - Cold Holding); ambient raw shell egg (59F - Cold Holding); bagged feta (55F - Cold Holding); bucket feta (50F - Cold Holding); cooked pasta (58F - Cold Holding); cooked orzo (56F - Cold Holding); cream (52F - Cold Holding); milk (51F - Cold Holding); vacuum packed chicken (49F - Cold Holding); house made sauces x4 (49F-54F - Cold Holding); small container of rice (51F - Cold Holding); cut lettuce (58F - Cold Holding); calamari (52F - Cold Holding); grilled chicken (52F - Cold Holding); gyro meat (57F - Cold Holding); house made red sauce (54F - Cold Holding); vacuum packed Lamb (56F - Cold Holding); tubes of ground beef (51F - Cold Holding) Person in charge stated walk-in cooler was out of temperature since 8am. See Stop sale. Observed cook line drawers: vacuum packed raw chicken (61F - Cold Holding) person in charge stated it was left out for a canceled order. Cook employee added ice to chicken.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum packed lamb, chicken in walk-in cooler. Observed vacuum packed sauces, lamb, beef, chicken in reach in freezer. Discussed with person in charge and provided special process card.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler leaking water onto floor. Observed walk-in cooler with standing water on floor. Observed walk-in cooler ambient temperature at 59F Person in charge stated they called repair tech and they are waiting on parts.
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Roach activity present as evidenced by live roaches found. Observed one live roach going in and out of reach in cooler vent near back door. Observed one live roach crawling on rodent control device located by back door. Discussed with person in charge. Observed one live roach on wall in dining room. Person in charge killed this roach.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler butter (52F - Cold Holding); ambient raw shell egg (59F - Cold Holding); bagged feta (55F - Cold Holding); bucket feta (50F - Cold Holding); cooked pasta (58F - Cold Holding); cooked orzo (56F - Cold Holding); cream (52F - Cold Holding); milk (51F - Cold Holding); vacuum packed chicken (49F - Cold Holding); house made sauces x4 (49F-54F - Cold Holding); small container of rice (51F - Cold Holding); cut lettuce (58F - Cold Holding); calamari (52F - Cold Holding); grilled chicken (52F - Cold Holding); gyro meat (57F - Cold Holding); house made red sauce (54F - Cold Holding); vacuum packed Lamb (56F - Cold Holding); tubes of ground beef (51F - Cold Holding) Person in charge stated walk-in cooler was out of temperature since 8am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler butter (52F - Cold Holding); ambient raw shell egg (59F - Cold Holding); bagged feta (55F - Cold Holding); bucket feta (50F - Cold Holding); cooked pasta (58F - Cold Holding); cooked orzo (56F - Cold Holding); cream (52F - Cold Holding); milk (51F - Cold Holding); vacuum packed chicken (49F - Cold Holding); house made sauces x4 (49F-54F - Cold Holding); small container of rice (51F - Cold Holding); cut lettuce (58F - Cold Holding); calamari (52F - Cold Holding); grilled chicken (52F - Cold Holding); gyro meat (57F - Cold Holding); house made red sauce (54F - Cold Holding); vacuum packed Lamb (56F - Cold Holding); tubes of ground beef (51F - Cold Holding) Person in charge stated walk-in cooler was out of temperature since 8am. See Stop sale. Observed cook line drawers: vacuum packed raw chicken (61F - Cold Holding) person in charge stated it was left out for a canceled order. Cook employee added ice to chicken.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed partially cooked vacuum packed chicken in cook line drawers, per cook employees. Cook unable to determine if chicken reaches 165F. No written procedures available, provided blank copy.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum packed lamb, chicken in walk-in cooler. Observed vacuum packed sauces, lamb, beef, chicken in reach in freezer. Discussed with person in charge and provided special process card.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sheet tray of prepared onsite quiche like dish missing dates. Person in charge states dish is from two days prior to inspection. Asked person in charge to add date marks.
Buildup of food debris/soil residue on equipment door handles. Observed handles of reach in cooler at wait station soiled with food debris.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler leaking water onto floor. Observed walk-in cooler with standing water on floor. Observed walk-in cooler ambient temperature at 59F Person in charge stated they called repair tech and they are waiting on parts.
Cove molding at floor/wall juncture broken/missing. Observed several places throughout kitchen with broken or missing cove molding.
Dead roaches on premises. Observed one dead roach in mop sink. Discussed with person in charge.
Equipment and utensils not properly air-dried - wet nesting. Observed pans stacked on drain boards above dish machine with visible moisture.
Equipment in poor repair. Observed gaskets not allowing reach in freezer to seal properly.
Floor, walls soiled/has accumulation of debris. Observed floors throughout kitchen heavily soiled with old food debris. Observed walls in prep area and cook line in kitchen soils with old food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezers, reach in coolers gaskets throughout kitchen soiled with black/green mold like substance.
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.