CORDOVA
95 CORDOVA ST, Saint Augustine FL 32084 · 8060479
Last inspected Jul 24, 2026 · 14 visits since August 2023
OCT 24
MAY 25
SEP 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one(1) live roach crawling on prep table near rear exterior door. Person in charge killed, removed roach and sanitized prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019018763 | Mar 11, 2019 | May 6, 2019 | $200 |
Inspection history
14 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is not temping. It's only 130F should be 160F.
Non-food grade paper/paper towel used as liner for food container. Towel under shell eggs in pan on cook line.
Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.26. License renewed during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside #3; blue cheese 57F, water Mellon 56F; ( - Cold Holding). Held overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line since 7am; Breakfast; eggs 56F, chorizo 56F, tomatoes 46F, feta 54F, shell eggs 50F, guacamole 50F, cut melon 51F, quiche 56F, sausage 52F, mashed potatoes 47F; ( - Cold Holding) Placed on time control until cooler is fixed. Inside #3; blue cheese 57F, water Mellon 56F; ( - Cold Holding). Overnight.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose at hand washing sink in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener soiled. Person in charge removed and place in dish.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and lights soiled on cook line.
Cutting board has cut marks and is no longer cleanable. Cutting boards on breakfast and #3 cooler are grooved.
Food stored on floor. Walk in freezer has cases of food on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on breakfast and drawers on cook line are soiled.
Old labels stuck to food containers after cleaning. Old label on clean containers in dish area.
Water leaking from pipe and/or faucet/handle. Leaking pipe over dishwasher.
Working containers of food removed from original container not identified by common name. Flour/salt not labeled on cook line.
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler#1; ham 46, cheese 49, tomatoes 48, chorizo 51, feta 50, cheese, sausage, quiche 48F Mussels 54, salmon 47, pimento cheese 48, mushrooms 51, butter 54, grits Reach in cooler #3; chicken 44, pork belly 48, salmon 47, feta 44, burrata cheese47, tomatoes 48F; ( - Cold Holding) Drawers in reach in cooler #3; blue cheese 47, lettuce 47, crab dip 44, cut melon 44F; ( - Cold Holding)
Mar 27, 2026Administrative determination recommendedRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Burger sauce in walk in cooler dated 3.19 today is 3.27
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler #1 overnight; Mussels 54, salmon 47, pimento cheese 48, mushrooms 51, butter 54, grits Reach in cooler #3; chicken 44, pork belly 48, salmon 47, feta 44, burrata cheese47, tomatoes 48F; ( - Cold Holding) Drawers in reach in cooler #3; blue cheese 47, lettuce 47, crab dip 44, cut melon 44F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler#1; ham 46, cheese 49, tomatoes 48, chorizo 51, feta 50, cheese, sausage, quiche 48F Mussels 54, salmon 47, pimento cheese 48, mushrooms 51, butter 54, grits Reach in cooler #3; chicken 44, pork belly 48, salmon 47, feta 44, burrata cheese47, tomatoes 48F; ( - Cold Holding) Drawers in reach in cooler #3; blue cheese 47, lettuce 47, crab dip 44, cut melon 44F; ( - Cold Holding)
Carbon dioxide/helium tanks not adequately secured. By kitchen soda machine and in downstairs storage room.
Ice bucket/shovel stored on floor between uses. Several ice buckets on floor by ice machine. Person in charge took to dish to be washed.
No handwashing sign provided at a hand sink used by food employees. Missing on cook line hand washing sink and at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler #1 are soiled. Gaskets on drawers are soiled. Handles throughout are greasy.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher only reaching 147F on min max thermometer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mussels over fully cooked ready to eat wings on speed rack in walk-in cooler. Person in charge moved mussels below ready to eat food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed potato mayo in walk-in cooler with date mark 8/31, person in charge stated they do not freeze this product. Person in charge disposed of product.
Roach activity present as evidenced by live roaches found. Observed one(1) live roach crawling on prep table near rear exterior door. Person in charge killed, removed roach and sanitized prep table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (50F - Cold Holding) on flip-top cooler double panned for less than four hours per person in charge. Person in charge added ice.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed rinse cycle temperature reaching 197F on conveyor belt dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris
May 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact dishes and food containers not sanitized in a conveyor high temp dish machine reading a max temp of 116F. Person in charge set up double sink for sanitizing large food contact surfaces and is using a single rack dish machine to sanitize small food contact surfaces until conveyor machine is fixed.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed conveyor belt dishwasher machine at 116F for sanitizing step. Person in charge called eco lab for maintenance. Person in charge set up double sink to sanitize large food containers and sheet pans, while the small single rack dish machine is sanitizing the small dishes and food containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell quail eggs above ready to eat tomato bruschetta, mustard and other house made sauces in walk-in cooler. Person in charge moved eggs to bottom shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed one gallon of opened milk missing date mark. Person in charge does not know when it was opened. Person in charge disposed of milk.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster meat (47F - Cold Holding); pork (51F - Cold Holding); octopus (57F - Cold Holding); meatballs (51F - Cold Holding); pooled egg (59F - Cold Holding); feta (49F - Hot Holding); French toast egg (61F - Cold Holding) on cook line coolers. Person in charge stated cooler lids have been open for 2 hours. Person in charge placed all product in blast chiller and rapidly chilled all products to 41F or less by end of inspection.
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. Observed hollandaise sauce kept on flip-top cooler on time control missing time mark. Person in charge added time mark.
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 one gallon of opened milk missing date mark. Person in charge does not know when it was opened. Person in charge disposed of milk.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station near expression machine.
No soap provided at handwash sink. Observed no soap at hand washing station near expression machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed four employee drinks on food preparation surfaces.
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 employees drinking from open coffee cups inside food preparation area.
Floor area(s) covered with standing water. Observed standing water on floor near hand washing station in banquet kitchen.
Floor soiled/has accumulation of debris. Observed walk-in cooler floor soiled with pooled blood.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing station by expression machine. Emailed hand washing station sign.
Water leaking from pipe and/or faucet/handle/hose Observed hose near hand washing station by ware washing conveyor machine leaking on to floor.
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Water leaking from pipe and/or faucet/handle. Observed leaking drain pipe under double sink. Person in charge ceased operations in sink until engineering department fixes.
Oct 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 8 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 bar at 0ppm chlorine.
Displayed food not properly protected from contamination. Observed dehydrated citrus fruit used for drinks at bar sitting on bar without a cover. Discussed with bartender.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed hot water sanitation dish machine at 140F Observed dishes, pots, utensils ran through machine not sanitized. Person in charge set up double sink with quart sanitizer at 200ppm. Dishes sanitized inside sink.
High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot water sanitation dish machine at 140F Person in charge set up double sink with quart sanitizer at 200ppm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to test hot water sanitizer dishwasher.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing station near walk-in cooler slow draining. Person in charge called engineering department for work order.
Water leaking from pipe and/or faucet/handle. Observed leaking drain pipe under double sink. Person in charge ceased operations in sink until engineering department fixes.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certification expired. 094422 8/31/2024 094421 8/31/24
Sep 6, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 0 recorded.
0 High priority0 Intermediate0 Basic
Show 6 findings ▾
High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine reach 155F twice and 158F once during testing. Person in charge called tech to schedule maintenance. Person in charge set up triple sink with quat sanitizer.
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. Person in charge printed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to treat high temp Dishmachine.
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. Provided employee reporting agreement and discussed with person in charge. Person in charge printed and started having employees sign.
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 sealed meatballs, raw pork, raw chicken, and raw beef. Items are kept up to 30 days per person in charge. Person in charge has written a HACCP plan but needs to submit it for approval. Provided division email for HACCP submission.
Food stored on floor. Observed four cases of food on floor of walk-in freezer. Person in charge placed all on shelf.
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.