AUGGIES DRAFT ROOM
3 ST GEORGE ST, Saint Augustine FL 32084 · 904-907-1317
Last inspected Aug 20, 2026 · 13 visits since August 2023
OCT 24
JUL 25
APR 26
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sautéed onions dated 3.25 today is 4.2.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020012022 | Dec 4, 2019 | Jun 30, 2020 | $200 |
Inspection history
13 visits, newest first
Aug 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
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. DM tests at 0ppm.
Aug 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. DM tests at 0ppm.
Aug 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 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. DM tests at 0ppm.
Pesticide-emitting strip present in food prep area. Fly strips over prep table. Person in charge removed fly strips.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter; Burgers 51F, cheese 60F; ( - Cold Holding). Person in charge placed in cooler.
Manager or person in charge lacking proof of food manager certification. Establishment does not have proof of certified food manager.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have copy of certificates.
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. 2 newer employees do not have food safety certificates.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker, phone on table. Person in charge moved speaker and phone.
Equipment in poor repair. Gaskets on lowboy cooler are torn.
Floor not cleaned when the least amount of food is exposed. Grease on floor behind fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets are soiled.
Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing in standing water. Person in charge put still frozen chicken into cooler.
Apr 28, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
Show 16 findings ▾
Medicine not labeled properly. Medicine on prep table. Person in charge removed.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Establishments quat is empty.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sautéed onions dated 3.25 today is 4.2.
Shell eggs in use or stored with cracks or broken shells. See stop sale. I broken egg in drawers. Person in charge discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Sautéed onions dated 3.25 today is 4.1.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Reach in cooler; tomatoes, lettuce, peppers, corned beef 46F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting above cook line; Cheese 61F; ( - Cold Holding) In cooler overnight; Reach in cooler; tomatoes, lettuce, peppers, corned beef 46F; ( - Cold Holding)
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees on staff and no food manager present.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle.
Buildup of food debris/soil residue on equipment door handles. All drawer, reach in freezer and reach in cooler gaskets are greasy.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go boxes/bowls need to be inverted. Person in charge inverted.
Cove molding at floor/wall juncture broken/missing. Missing cove molding on wall to the left of cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker, cigarettes, sunglasses etc on prep table. Person in charge moved all items.
Food stored on floor. Can of tomatoes on floor under rack. Person in charge moved cans.
Reach-in cooler/freezer interior/shelves have accumulation of soil residues. All reach in freezer and reach in cooler shelves are soiled.
Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in mop bucket.
Jul 22, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand washing station by expo blocked by hose. Discussed with person in charge.
Employee eating in a food preparation or other restricted area. Observed employee eating at expo window in kitchen. Employee ceased eating and washed hands.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Floor soiled/has accumulation of debris. Observed kitchen floor soiled with food debris.
Food stored on floor. Observed cooking oil on floor in storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with black/green mold like substance.
Oct 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Employee washed hands with cold water. Observed employee on cook line wash hands in 79F water using food water faucet due to hot water pressure being low.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink sanitizer at 0ppm quart. Person in charge thinks it's due to pump and manually added quat sanitizer at 400ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed left side drawers: chicken breast (67F - Cold Holding); steak (54F - Cold Holding); ambient raw shell eggs (65F - Cold Holding); Cooked onions (62F - Cold Holding). Person in charge stated drawer reach in cooler was unplugged all night. Observed in walk-in cooler beef burgers (45F-50F - Cold Holding); cooked brisket (47F - Cold Holding); blue cheese (44F - Cold Holding); sausage turkey (47F - Cold Holding); raw bacon (46F - Cold Holding); cooked ground beef (45F - Cold Holding); ambient air raw shell eggs (50F - Cold Holding); shredded mix cheese (46F - Cold Holding). Ambient air temperature at condenser unit 44F and 50F at furthest spot. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed left side drawers: chicken breast (67F - Cold Holding); steak (54F - Cold Holding); ambient raw shell eggs (65F - Cold Holding); Cooked onions (62F - Cold Holding). Person in charge stated drawer reach in cooler was unplugged all night. Observed in walk-in cooler beef burgers (45F-50F - Cold Holding); cooked brisket (47F - Cold Holding); blue cheese (44F - Cold Holding); sausage turkey (47F - Cold Holding); raw bacon (46F - Cold Holding); cooked ground beef (45F - Cold Holding); ambient air raw shell eggs (50F - Cold Holding); shredded mix cheese (46F - Cold Holding). Ambient air temperature at condenser unit 44F and 50F at furthest spot. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted cheese sauce (112F - Hot Holding) person in charge placed on flat top to reheat. Items was reheated to 165F+ by end of inspection.
Handwash sink does not have enough water pressure to properly wash hands. Observed hand washing station on cook lines hot water pressure not enough to wash hands.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef dish made Thursday per person in charge not date marked. Item is being disposed due to temperature abuse.
Cove molding at floor/wall juncture broken/missing. Observed walls on cook line missing cove molding.
Floor soiled/has accumulation of debris. Observed floors behind kitchen equipment on cook line soiled with grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple reach in coolers soiled with black/green mold like substance.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
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. Observed chicken fingers on time missing time mark. Person in charge added time mark.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification for Diane Felico expired on 9/25/23
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on prep table stained with food debris.
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 seven expired food handler training certification.
Food stored on floor. Observed two cases of plastic bottled water on floor in dry storage and walk-in cooler. Person in charge hand employee remove water from floor.
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler unpacked ground beef ambient (59F - Cold Holding); cooked ground beef (55F - Cold Holding); shredded cheese (60F - Cold Holding). Walk-in cooler ambient temperature 55F person in charge had part on order. Walk-in cooler was below 41F at 1000 per person in charge. Person in charge placed all product in secondary walk-in beer 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. See stop sale. Observed chart and board no filled out for product placed on time at 1015. Person in charge filled out chart and board.
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 door in disrepair with exposed insulation. Observed gasket on walk-in cooler torn. Observed solid ice on walk-in cooler condenser fan. Person in charge states they have parts on order.
Aug 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one broken shell egg in reach in cooler drawers Observed one broken shell egg on walk-in cooler. Person in charge disposed of both eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler unpacked ground beef ambient (59F - Cold Holding); cooked ground beef (55F - Cold Holding); shredded cheese (60F - Cold Holding). Walk-in cooler ambient temperature 55F person in charge had part on order. Walk-in cooler was below 41F at 1000 per person in charge. Person in charge placed all product in secondary walk-in beer 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. See stop sale. Observed chart and board no filled out for product placed on time at 1015. Person in charge filled out chart and board.
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 door in disrepair with exposed insulation. Observed gasket on walk-in cooler torn. Observed solid ice on walk-in cooler condenser fan. Person in charge states they have parts on order.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks on prep table in kitchen discussed with person in charge.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all gaskets on reach in coolers and reach in freezers in 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.