BOATHOUSE ST AUGUSTINE
160 NIX BOAT YARD RD, Saint Augustine FL 32084 · 904.829.6113
Last inspected Jun 16, 2026 · 14 visits since January 2024
MAY 24
NOV 24
JUN 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw sewage on ground of establishment. Observed all waste water from dish machine draining onto floor after every cycle. Person in charge immediately called plumber and ceased use of dish machine. Observed large pool of waste water pooling near prep kitchen and ice machine creating a sanitary nuisance and attracting flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019001069 | Nov 30, 2018 | May 24, 2019 | $800 |
| 5--2017050337 | Oct 3, 2017 | Jan 31, 2018 | $800 |
| 5--2017022308 | May 2, 2017 | Aug 31, 2017 | $600 |
| 5--2016057284 | Dec 13, 2016 | Apr 3, 2017 | $320 |
Inspection history
14 visits, newest first
Jun 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Air gap on hand washing sink drain going to the floor has no air between floor and drain.
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. Dish machine is testing at 0ppm.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Straw in greens hot holding on cook line.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Manually pored sanitizer in at it tested @ 400ppm.
Sewage/wastewater backing up through floor drains. Waster water is backing up on the floor on the cook line from hand washing sink overflowing. Person in charge repaired plumbing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry; blue cheese 52F, feta 53F, sausage, corn, tomatoes 52F; ( - Cold Holding). Per person in charge items in cooler less than 1 hour. Person in charge placed on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled in storage area out back.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab cakes (made yesterday) am in bottom of 2nd cooler on line not date marked. Fry; blue cheese 52F, feta 53F, sausage, corn, tomatoes 52F; ( - Cold Holding)
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. Ahi tuna in bag completely thawed. Bag clearly states product is to remain frozen and removed from bag before thawing.
Cutting board has cut marks and is no longer cleanable. Cook line has 2 cutting boards that are deeply grooved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table at cook line. Speaker above cook line. Person in charge removed both items.
Floor tiles missing and/or in disrepair. Floor have tiles missing leaving deep grooves in between where water is trapped throughout kitchen and dish area.
In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from over doors. Person in charge removed.
Plumbing system in disrepair. Hand washing sink is dumping water all over the floor. It is not plumbed properly. It dumps out all over the floor which has tiles missing trapping the water on the floor.
Standing water in bottom of reach-in-cooler. Standing water in boil station. Person in charge swept water out.
Jan 21, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Several people began work without washing their hands first. Addressed and they washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line; Shrimp, grouper, calamari, gator 48F In 2nd reach in cooler; Sausage, lobster 45F; ( - Cold Holding) Salad; feta 45F, butter 57F, crab 44F; ( - Cold Holding). All items placed on time control.
Clam/mussel/oyster tags not marked with last date served. Not all tags marked with last date sold.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink in back prep room is not working. Needs to be repaired.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 10/25.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in back prep room does not have hot or cold water.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. Person in charge removed.
Cutting board has cut marks and is no longer cleanable. 2 reach in cooler has a black/grooved board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cook line. Person in charge removed.
Floors not maintained smooth and durable. Floor tiles are missing and there are deep grooves in between them in kitchen and dish area.
Food stored on floor. In walk in freezer; food on floor.
Ice bucket/shovel stored on floor between uses. Ice buckets on floor in back area. Person in charge picked up and moved.
No mop sink or curbed cleaning facility provided at establishment. Establishment has mop sink but not using mop sink. It is blocked off by boxes and equipment.
Standing water in bottom of reach-in-cooler. In two reach in cooler on cook line. Person in charge cleaned out.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen and dish room as unsealed concrete.
Jul 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2025Call 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 ▾
Live, small flying insects found Observed two live flying insects in back prep kitchen. Observed two live flying insects in main kitchen near back door. Observed approximately 20 live flying insects trapped in control devices in between prep kitchen and main kitchen.
Raw sewage on ground of establishment. Observed all waste water from dish machine draining onto floor after every cycle. Person in charge immediately called plumber and ceased use of dish machine. Observed large pool of waste water pooling near prep kitchen and ice machine creating a sanitary nuisance and attracting flying insects.
Water leaking from pipe and/or faucet/handle. Observed all waste water from dish machine draining onto floor after every cycle. Person in charge immediately called plumber and ceased use of dish machine.
Jun 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 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. Observed Dishwasher (Chlorine 0ppm). Observed sanitizer and rinse aid hoses mixed up. Discussed with person in charge. Person in charge flushed dish machine and fixed hoses. Did not retest dish machine due to waste water draining onto floor.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at salad station drink and not change gloves and wash hands. Discussed with employee. Employee went to wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact containers ran through dish machine at 0 ppm chlorine. Person in charge set up triple sink at 200ppm quat.
Live, small flying insects found Observed two live flying insects in back prep kitchen. Observed two live flying insects in main kitchen near back door. Observed approximately 20 live flying insects trapped in control devices in between prep kitchen and main kitchen.
Raw sewage on ground of establishment. Observed all waste water from dish machine draining onto floor after every cycle. Person in charge immediately called plumber and ceased use of dish machine. Observed large pool of waste water pooling near prep kitchen and ice machine creating a sanitary nuisance and attracting flying insects.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags stored in kitchen out of order. Discussed with person in charge. Person in charge started organizing tags
Clam/mussel/oyster tags not marked with last date served. Observed all tags stored in kitchen missing last date served. Person in charge started adding dates.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards soiled with black/green mold like substance and food stains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks on prep tables on cook line. Person in charge had employees remove drinks.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed salad station employee drinking from open container. Immediately discussed with employee and they moved drink outside of food prep area.
Floor area(s) covered with standing water. Observed standing water collecting in broken tiles on floor in several places within kitchen.
Floor tiles missing and/or in disrepair. Observed several floor tiles in kitchen missing and or broken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler gaskets soiled with black/green mold like substance.
Screen in door torn/in poor repair - vermin present. Observed main kitchen back door plastic cracked.
Water leaking from pipe and/or faucet/handle. Observed all waste water from dish machine draining onto floor after every cycle. Person in charge immediately called plumber and ceased use of dish machine.
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Call 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 ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed sushi bar added where drink station was. If looking at plans from 2022 number 40 tea station was replaced with flip-top reach in cooler and cutting board for sushi making.
Nov 25, 2024Call 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 ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed sushi bar added where drink station was. If looking at plans from 2022 number 40 tea station was replaced with flip-top reach in cooler and cutting board for sushi making.
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 16 rodent droppings on floor next to mop sink in chemical closet next to back door. Person in charge has done renovations to closet and believes they are old. Person in charge cleaned and removed all rodent droppings from floor.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed sushi bar added where drink station was. If looking at plans from 2022 number 40 tea station was replaced with flip-top reach in cooler and cutting board for sushi making.
Floor area(s) covered with standing water. Observed standing water on floor in dish washing area due to missing tiles.
Floor tiles missing and/or in disrepair. Observed floor tiles in dish area cracked and missing.
Ice scoop handle in contact with ice. Observed ice scoop handle at bar inside ice. Person in charge removed from ice.
In-use tongs stored on equipment door handle between uses. Observed tongs on cook line oven handles and on tilt skillet handles. Person in charge removed all tongs.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed ice scoops for outside ice machine left outside with leaves gathering on scoop. Person in charge removed scoop and placed it in ware washing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets and door on fry station cooler soiled with food debris.
May 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Middle cooler; pasta 50F, Parmesan 53F, feta 46F, cheese 48F, lettuce 53F, milk 46F,; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Middle cooler; pasta 50F, Parmesan 53F, feta 46F, cheese 48F, lettuce 53F, milk 46F,; ( - Cold Holding)
Clam/mussel/oyster tags not marked with last date served. Tags are missing last date sold on them.
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 is missing recently hired staffs certificates.
Equipment and utensils not properly air-dried - wet nesting. Clean glasses are wet nesting.
Floor not cleaned when the least amount of food is exposed. Floor in dry storage has debris on it.
Floor tiles missing and/or in disrepair. Floor tiles on cook line, dish and server line are cracked and missing holding water in floor.
Food stored on floor. Cases of oysters on floor. Person in charge moved off the floor.
Ice bucket/shovel stored on floor between uses. Ice bucket on floor. Person in charge moved to dish.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in breader. Person in charge removed.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under board at end of line.
Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Co2 tank by back door not secured.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on several coolers have black mold like substance on them in several coolers. Flour/breader containers are soiled.
Standing water in bottom of reach-in-cooler. Water in bottom of fish cooler. Water in bottom of middle cooler.
Working containers of food removed from original container not identified by common name. Breader flour not labeled. Person in charge labeled.
Jan 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. Observed dish machine at 10ppm chlorine. Person in charge primed machine and retested at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed middle reach in cooler: corn mix (53F - Cold Holding); raw fish (64F - Cold Holding). Ambient cooler temp 36F. Person in charge thinks heat lamps and open lid contributed to temp rise. Person in charge placed ice bags on product.
Toxic substance/chemical improperly stored. Observed chemical spray bottle stored above flip-top cooler. Person in charge moved chemical away from food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards on reach in coolers soiled with food stains.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on kitchen reach in coolers soiled with food debris.
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.