CONNOLLY'S SHORE GRILL
4320 A1A S 9, Saint Augustine FL 32080 · 904.687.2224
Last inspected Jul 16, 2026 · 12 visits since September 2023
SEP 24
NOV 24
MAY 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed a total of 11 rodent droppings, Found 9 droppings behind bar in far corner behind handwashing sink Found 2 droppings behind bar under ice bin
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025000447 | Sep 13, 2024 | Feb 13, 2025 | $400 |
| 5--2018045365 | Aug 23, 2018 | Oct 18, 2018 | $400 |
Inspection history
12 visits, newest first
Jul 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs on stove top and went to plate lettuce on plate without first discarding gloves and washing hands. Educated operator employee washed hands and put on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over peppers and cut suausge. Operator removed eggs.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Patricia expired. Operator took test recently just awaiting results and certification.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees Ted and brandy over 60 days of hire.
Spray bottle containing toxic substance not labeled. Observed two spray bottles with clear liquid at wait station not labeled. Operator labeled disinfectant.
Dead roaches on premises. Observed 1 dead roach under shelving in kitchen area. Operator swept up and discarded.
Employee with ineffective hair restraint while engaging in food preparation. Employee on cookline with front hair outside of hair restraint. Employee put on hair restraint properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at salad dressing cooler has dark mold like substance. Operator started cleaning during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled near left back side of kitchen.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Perforated acoustic tile in kitchen not easily cleanable.
Equipment in poor repair. Reach in cooler raw meat cooler gasket in disrepair.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interior soiled.
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 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. Dishwasher machine sanitizer 0 ppm.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cookline wipe face with back of hand and touched ready to eat fried potatoes as he plated.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler and pull out drawer longer than 4 hours sliced tomatoes (60F - Cold Holding); sliced ham (56F - Cold Holding); shredded cheese (60F - Cold Holding); lobster (54F - Cold Holding) raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding); turkey (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler and pull out drawer sliced tomatoes (60F - Cold Holding); sliced ham (56F - Cold Holding); shredded cheese (60F - Cold Holding); lobster (54F - Cold Holding) raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding); turkey (52F - Cold Holding)
Handwash sink used for purposes other than handwashing. Hand wash sink on cookline has tongs inside. Operator removed.
Spray bottle containing toxic substance not labeled. Spray bottle in kitchen with clear liquid not labeled. Operator labeled sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled.
Bowl or other container with no handle used to dispense food. No handle cup used to dispense sugar. Operator discarded cup.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Perforated acoustic tile in kitchen not easily cleanable.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting.
Equipment in poor repair. Reach in cooler raw meat cooler gasket in disrepair.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interior soiled.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled on back counter with old food debris.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager present during time of inspection operator went to restaurant depot.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled in kitchen.
Carbon dioxide/helium tanks not adequately secured. Co2 bottle no secured near soda bibs.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen not easily cleanable non acoustic.
Employee with no hair restraint while engaging in food preparation. Employee on cookline no hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled. Reach in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
May 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 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. Dishwasher sanitizer improper 0 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled on back counter with old food debris.
Handwash sink used for purposes other than handwashing. Both hand wash sinks in kitchen have items inside such as rag and whisk. Operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager present during time of inspection operator went to restaurant depot.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled in kitchen.
Carbon dioxide/helium tanks not adequately secured. Co2 bottle no secured near soda bibs.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen not easily cleanable non acoustic.
Employee with no hair restraint while engaging in food preparation. Employee on cookline no hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled. Reach in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in top part of bucket. Operator properly stored.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed in reach in cooler in kitchen by cook line, paper towels lining containers of fruit.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands at hand sink then handled bacon without removing gloves. Operator spoke to employee about changing gloves and washing hands. Employee removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in flip top stored on top of lidded items above fill line at 52F. Person in charge states has been out of temperature for less than 4 hours, moved to reach in. Retemped below 43F.
Toxic substance/chemical improperly stored. Observed containers of plumbing glue stored over syrup in dry storage on shelf in kitchen. Operator moved glue.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a connected hose in kitchen by reach in cooler with no vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer on prep table in dry storage area with debris buildup. Also soda gun and holster behind front counter soiled.
Spray bottle containing toxic substance not labeled. Observed spray bottle on shelf in kitchen across from back door not labeled. Operator labeled bottle.
Bowl or other container with no handle used to dispense food. In reach in cooler in kitchen by back door a pan of sugar with a bowl used as a scoop. Operator removed bowl.
Hole in or other damage to wall. Observed hole in wall in kitchen beside reach in cooler, by back door. Also hole in wall in kitchen, beside reach in cooler by toasters.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving in kitchen by dish machine with dust buildup.
Working containers of food removed from original container not identified by common name. Observed dry goods containers stored on shelf in dry storage not labeled.
Sep 14, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-2024 operator renewed license during inspection
Rodent activity present as evidenced by rodent droppings found. Observed a total of 11 rodent droppings, Found 9 droppings behind bar in far corner behind handwashing sink Found 2 droppings behind bar under ice bin
Food-contact surface soiled with food debris, mold-like substance or slime. By dish area potato diver machine has buildup on blade an plunger
Handwash sink used for purposes other than handwashing. At cook line sanitizer bucket stored in hand sink
Spray bottle containing toxic substance not labeled. At bar area 2 unlabeled spray bottles, identified as Odaban disinfectant
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen multiple ceiling tiles not easily cleanable Employee stated that they are in the process of changing tiles
Floor tiles missing and/or in disrepair. Throughout kitchen area floor tiles missing or cracked
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line interior of microwave soiled
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area no shield over fluorescent lights
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line reach in cooler drawers gaskets soiled At cook line hood and hood filters have grease buildup At cook line side of flat top has buildup
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler in kitchen soiled
Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler case of unwashed tomatoes stored over bread Also unwashed fruit over milk
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wood wall in back of kitchen not sealed
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. On cook line, employee preparing raw chicken breast on cutting board above flip top Reach in cooler containing ready to eat food. Employee moved to proper location.
Raw animal food stored over/not properly separated from ready-to-eat food. In back storage area, in Reach in cooler, raw chicken stored in ziplock bag over ready to eat hash brown potatoes. Operator moved to correct storage location on bottom of cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. On cook line, observed employee crack eggs, wipe hands on shirt and return to task with no hand washing. Manager discussed with employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, operator stated they hold these items on time, not on written time plan and no time stamp. pancake batter (78F); scrambled eggs mix (54F)
Toxic substance/chemical improperly stored. In back storage area, bottle of Goo Gone stored above food product. Manager removed bottle.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. On cook line while taking cooling temperatures, probed cooked chicken breast. Employee on cook line questioned what temperature I was looking for. I asked said employee what temperature are we looking for, he seemed unsure and instead cut cooked breast in half to ensure fully cooked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cook line, onions cooked at 10 AM cooked onions (103F, retemp 90 min lapse 82F - Cooling. Operator brought onions up to 165F and began cooling on single layer sheet tray.
Food not documented on written procedures available for use of time as a public health control to hold time/temperature control for safety food. In kitchen time/temperature controled for safety butter stored on counter and held on time. Butter was time stamped but not on written time procedures. Spoke with operator about adding to time paperwork.
Handwash sink used for purposes other than handwashing. At cook line, sanitizer bucket and, steel wool scrubber, stored in hand wash sink. Employee removed items to proper location. Also, employees dumping drinks in hand sink by drink station
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present during inspection with 5 food handling employees working.
Ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen, multiple ceiling tiles are not smooth or easily cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, employee drink stored on shelf above clean utensils. In back storage area, employee drink stored above food.
Employee with no hair restraint while engaging in food preparation. On cook line, 2 employees handling food with no hat or hair restraint.
Floors, walls, and/or ceilings soiled/has accumulation of debris. In kitchen behind cook line, walls and floors soiled with grease and food debris.
Ice buildup in reach-in freezer and/or walk-in freezer. At bar, mini fridge under counter has significant ice buildup in freezer.
In-use ice scoop stored on soiled surface between uses. In kitchen, at large ice machine, ice scoop stored on top of machine not inverted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar, ice well towards kitchen, black mold like substance on rim of well.
Plumbing fixture (sink) not easily cleanable. At bar, service sink faucet is corroded and no longer smooth easily cleanable.
Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on edge of hand sink by back door. Employee removed.
Sep 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority6 Intermediate6 Basic
Show 14 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. At server station, employee handled toast with bare hands. Operator told employee to use utensils for toast.
Evidence of vermin In dry storage under rack, loaf of bread on floor with visible gnaw marks. Operator discarded loaf of bread. Contacted Linda S at district office. Following day call back.
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. Emailed operator written procedures during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. In dry storage on shelf next to silver reach-in cooler, slicer has food debris. Also on wall near dish area, 2 dicers have food buildup. Also on rack near dish area, multiple cutting boards have heavy staining.
Handwash sink not accessible for employee use at all times. At bar, hand washing sink blocked by shelves. Also, hand washing sink had multiple bottles stored inside of sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as being undercooked.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees present hired under 60 days with no proof available. Emailed operator document for reporting illness during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control Operator has multiple food items held on time control but has no written procedures. Emailed operator procedures during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near door to kitchen, across from prep line, ice machine plate has mold-like substance.
Ice buildup in reach-in freezer and/or walk-in freezer. At bar, silver reach-in freezer has ice buildup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, multiple spatulas in standing water. Employee removed water.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. At bar, behind drawer of silver reach-in cooler food debris and residue.
Wood food-contact surface not properly sealed. Next to dish area behind dicers, wood back plate not sealed.
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.