CASTILLO CRAFT BAR + KITCHEN AND COFFEE BAR
6 W CASTILLO DR, Saint Augustine FL 32084
Last inspected Apr 20, 2026 · 10 visits since October 2023
MAR 24
OCT 24
APR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed glue trap with approximately 8 dead flying insects stuck to it near floor drain in bar area. Person in charge removed and threw away glue trap.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
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
Apr 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tall; short ribs 46F; ( - Cooling). Placed in cooler last night
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Whipped honey butter dated 4.6 today is 4.17. Sausage dated 4.10 today is 4.17. Blue cheese dated 3.29
Stop Sale issued due to food not being in a wholesome, sound condition. Whipped honey butter dated 4.6. Today is 4.17.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; ground beef46F, wings 46F, tomatoes, pimento cheese 44F; ( - Cold Holding) Short ribs 46F (cooling)in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; butter 55F icing 70F; ( - Cold Holding). Gave establishment paperwork for time control and placed items on time. Drawers; ground beef46F, wings 46F, tomatoes, pimento cheese 44F; ( - Cold Holding). In cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce 110F. Placed on time control.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milks not dated. Person in charge dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
Handwash sink not accessible for employee use at all times. By trash can. Person in charge moved trash can.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top inside of ice machine has black mold like substance on it.
In-use wet wiping cloth/towel used under cutting board. In kitchen. Person in charge removed cloth.
Wet mop not stored in a manner to allow the mop to dry. Person in charge hung mops up to dry.
Wiping cloth sanitizing solution stored on the floor. Person in charge moved sanitizer solution.
Working containers of food removed from original container not identified by common name. In dry storage; flour not labeled. Person in charge labeled.
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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 reading 0ppm chlorine. Person in charge placed work order with servicer.
Non-food grade paper/paper towel used as liner for food container. Observed scallops on cook line wrapped in brown paper towels. Person in charge voluntarily disposed of scallops.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler at coffee bar soiled with food debris. Person in charge had employee clean gaskets
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Observed cook line drawers gaskets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets soiled with food debris.
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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 packaged short ribs, chicken, duck in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled with food debris at cafe. Observed reach in freezer gasket at bar soiled with black/green mold like substance.
May 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed employee vacuum package unfrozen fish on-site. Immediately discussed with person in charge. Person in charge directed employee to remove all fish from reduced oxygen packaging. Moving forward person in charge is crimping fish bags only.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 live flying insects near floor drain in bar area. Person in charge killed flys during inspection. Person in charge cleaned out floor drain suspected to cause the flying insects.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed flip-top cooler cutting board stained with black streaks.
Handwash sink not accessible for employee use at all times. Observed hand washing station at coffee bar blocked by wet rags.
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 establishment vacuum sealing fish and lamb and conducts soups vide per person in charge.
Spray bottle containing toxic substance not labeled. Observed clear spray bottle filled with yellow liquid at at bar missing common name labeled. Person in charge added sanitizer label.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed glue trap with approximately 8 dead flying insects stuck to it near floor drain in bar area. Person in charge removed and threw away glue trap.
No handwashing sign provided at a hand sink used by food employees. Observed hand washing station at coffee bar missing hand washing sign. Provided hand washing sign to person in charge.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Food with mold-like growth. See stop sale. Observed half block of cream cheese with visible black/green mold like substance. Person in charge disposed of.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 23 live flying insects at floor drain and hand washing station at bar area. Person in charge had employee start killing and removing flys. One fly observed after employee conducted corrective action at bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw duck over top ready to eat pre cooked sausage Pattie's in walk-in cooler. Person in charge rearranged walk-in cooler and placed duck on bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter on shelf next to cook line (70F - Hot Holding) cook left out after breakfast service. Person in charge disposed of.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (67F - Cold Holding) left out during breakfast and placed in reach in cooler too cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter on shelf next to cook line (70F - Hot Holding) cook left out after breakfast service. Person in charge disposed of.
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 three gallons of milk opened two days prior to inspection missing date mark. Person in charge added date marks.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken wings cooked to max 155F per person in charge without written procedures. Discussed and provided blank written procedures with person in charge.
Duct tape used to repair nonfood-contact surface. Observed tape used to hang HACCP temp logs. Person in charge removed food debris soiled tape.
Floor soiled/has accumulation of debris. Observed floors behind equipment in main kitchen soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler on cook line soiled with food debris.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef in reduced oxygen environment vacuum sealed bags date marked 10/27 in walk-in cooler. 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.