B&B'S BRUNCH BAR
3501 N PONCE DE LEON BLVD, Saint Augustine FL 32084 · 9042170395
Last inspected Apr 22, 2026 · 9 visits since September 2023
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter (78F - Cold Holding) left on counter for less than four hours per person in charge. Person in charge placed in reach in cooler with ice. Discussed using time control for butter in future.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded.
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs and smoked salmon on menu without an identifier. Discussed with person in charge. Person in charge stated hollandaise sauce is made with pasteurized eggs however the poached eggs are made with standard raw shell eggs.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time controlled hollandaise sauce. Provided time control paper work.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted on menu or in restaurant. Provided paper copy and they posted.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one food handler certificate for Jillian from an unapproved source. Discussed with person in charge.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed cut tomatoes (47F - Cold Holding); shredded cheese (51F - Cold Holding); butter (57F - Cold Holding); ham (44F - Cold Holding) food in reach in cooler since 7am per person in charge.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding); shredded cheese (51F - Cold Holding); butter (57F - Cold Holding); ham (44F - Cold Holding)
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 reduced oxygen packaged deli meats and cooked steak. Provided special processing handout card to operator.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge.
No Heimlich maneuver/choking sign posted. Provided choking poster to operator.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sandwich make line cooler: tuna (48F - Cold Holding); egg salad (50F - Cold Holding); turkey (53F - Cold Holding); chicken (46F - Cold Holding); cut tomatoes (44F - Cold Holding); butter (47F - Cold Holding) ambient air 50F. Employee and person in charge unable to determine how long food has been out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sandwich make line cooler: tuna (48F - Cold Holding); egg salad (50F - Cold Holding); turkey (53F - Cold Holding); chicken (46F - Cold Holding); cut tomatoes (44F - Cold Holding); butter (47F - Cold Holding) ambient air 50F
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer in establisment.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer at flip-top cooler top cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge.
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.