CONE HEADS ICE CREAM
570 A1A BEACH BLVD, Saint Augustine FL 32080 · (904) 460-2878
Last inspected Jul 25, 2025 · 3 visits since June 2024
3 inspections within 11 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
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer 0ppm. Operator added more sanitizer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.operator cleaned before end of inspection.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand contact cooled ice cream cones while transporting them from prep area to display cabinet at front counter. Employee had washed hands and no visible contamination observed. Discussed process with employee. Waffle cones are 148-151F when they come off waffle iron and employees use barehands to roll cones. Cones are placed on cooling rack and are brought to display cabinet all at once. Cones have had sufficient time to cool when awaiting to be transported to front counter and need to be carried with a barrier between hands and food.
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.