CATCH 27 RESTAURANT
40 CHARLOTTE ST, Saint Augustine FL 32084 · 904.217.3542
Last inspected May 15, 2026 · 6 visits since November 2023
MAY 24
DEC 24
JUN 25
NOV 25
MAY 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
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 and they printed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream at bar not dated. Person in charge dated
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted. Person in charge inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed.
In-use wet wiping cloth/towel used under cutting board. Person in charge removed.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butternut bisque (50F - Cold Holding); orzo (47F - Cold Holding) left out for less than four hours while stocking working coolers. Person in charge placed in ice bath and product reached 41F or below by end of inspection.
Jun 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 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 cut watermelon vacuum packed onsite and stored in walk-in cooler without HACCP plan. Provided HACCP plan handout to person in charge. Person in charge states they do not plan on continuing vacuum packaging their fruit and it was a one time trial. Person in charge removed the vacuum packaged watermelon.
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 12 expired food handler certifications.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris inside gaskets on small reach in cooler.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (67F - Cold Holding) on upstairs wait station left out over night per person in charge. Person in charge discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (67F - Cold Holding) on upstairs wait station left out over night per person in charge. Person in charge discarded.
Handwash sink used for purposes other than handwashing. Observed hand washing station on first floor cook line used to rinse spoon. Person in charge removed spoon.
No soap provided at handwash sink. Observed second floor wait station hand washing station missing soap. Person in charge added soap
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing station in upstairs prep kitchen without hot water. Per person in charge hot water tank disconnected from electricity by electrician fixing short in system. Down stairs kitchen sinks and ware washing still have hot water.
May 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 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 machine at 10ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine at 10ppm chlorine. Person in charge primed chlorine and retested 100ppm chlorine and reran dishes.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed greens in reach in cooler marked 11/9. Person in charge disposed of greens.
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 Butter on cook line without time mark. Person in charge disposed of.
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 and they printed.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing station in up stairs kitchen without hot water. Person in charge is having hot water handle fixed but is waiting on parts.
In-use tongs stored on equipment door handle between uses. Observed tong hanging in cook line equipment.
No handwashing sign provided at a hand sink used by food employees. Observed hand washing station in upstairs kitchen and upstairs wine bar missing sign. Provided to person in charge and they posted.
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.