BEST WESTERN PLUS
2465 SR 16, Saint Augustine FL 32092 · 904.824.9229
Last inspected Sep 9, 2025 · 5 visits since December 2023
DEC 23
NOV 24
JUL 25
— STEADY
3 inspections within 5 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bags of eggs (48F - Cold Holding); individual yogurts (48F - Cold Holding) in standing reach in cooler in kitchen, per employee door has been consistently open for several hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Observed: Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink in prep area, in use, reading 500ppm, employee began to remake during inspection. Priority: High Priority
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in food prep area. Priority: Intermediate
Observed: 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. The only food handler on site does not have proof of any training and has been working for at least several months and all other food handlers have manager certifications. Priority: Intermediate
Observed: Single-service articles improperly stored. Box of to go cups on floor in prep area. Priority: Basic
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bags of eggs (48F - Cold Holding); individual yogurts (48F - Cold Holding) in standing reach in cooler in kitchen, per employee door has been consistently open for several hours.
Self-service salad bar/buffet not provided with proper dispensing utensils. Missing utensils for containers of coconuts flakes and cinnamon at buffet area.
Whole fruit displayed for self-service not wrapped and no utensils provided. Unwrapped apples at buffet area.
Equipment in poor repair. Inside of microwave in kitchen
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket reading 0ppm in triple sink in kitchen area.
Dec 7, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (51F - Cold Holding); scrambled eggs (49F - Cold Holding); individual yogurt (43F - Cold Holding) in standing reach in cooler in back of kitchen area, per employee door to cooler has been consistently opened for several hours. Individual butter (49F - Cold Holding); individual cream cheese (49F - Cold Holding); shredded cheese (52F - Cold Holding) in small reach in cooler at buffet, per employee cooler has been consistently open for several hours. Temperature of both coolers turned down.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (51F - Cold Holding); scrambled eggs (49F - Cold Holding); individual yogurt (43F - Cold Holding) in standing reach in cooler in back of kitchen area, per employee door to cooler has been consistently opened for several hours. Individual butter (49F - Cold Holding); individual cream cheese (49F - Cold Holding); shredded cheese (52F - Cold Holding) in small reach in cooler at buffet, per employee cooler has been consistently open for several hours. Temperature of both coolers turned down.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. The only test strips the establishment has are expired and do not test correctly.
No soap provided at handwash sink. One empty dispenser at main hand wash station in women's bathroom. Also dispenser in far stall in both men's and women's bathroom on first floor do not work.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment discarding time/temperature controlled for safety foods for their 4 hour breakfast service, but do not have any written procedures available, operator filled out procedures during inspection.
No copy of latest inspection report available.
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.