FORGOTTEN TONIC
6 AVILES ST, Saint Augustine FL 32084 · 904-827-9055
Last inspected Aug 26, 2026 · 15 visits since November 2023
SEP 24
MAY 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Can of coconut cream dented. Person in charge put aside.
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. At front bar dish washer is 0ppm. Primed and sanitizer tested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In upstairs freezer raw poke over waffles.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream 57F; ( - Cold Holding) in bar cooler over night.
Show the remaining 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bar cooler; Cream 57F; ( - Cold Holding). In cooler overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment does not have a way to measure temperature in dishwasher
Drain cover(s) missing. Missing drain cover off cook line. Person in charge replaced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speakers in kitchen. Person in charge moved.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean Cambro's on dish rack.
Equipment in poor repair. Establishment has various cracked containers. Person in charge replaced broken ones.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in upstairs reach in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on main bar cooler are soiled.
May 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook take gloves off, change tasks(raw to ready to eat) and immediately put gloves on again. Addressed and he washed hands a put gloves on.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out;pimento cheese 72F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler; Fish dip, fete, tomatoes 45F, blue cheese 46F, cheese, mozzarella 47F; ( - Cold Holding) per person in charge temperature was because cooler was open. Sitting out; pimento cheese 72F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of hot holding unit; curry 90F, rice 101F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in storage is soiled.
Handwash sink used for purposes other than handwashing. Hand washing sink was being used as a dump sink. Person in charge cleaned sink out.
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.
Employee eating in a food preparation or other restricted area. Person in charge had a plate of food on prep table. Person in charge removed plate.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones in back prep room. Person in charge removed phones.
In-use tongs stored on equipment door handle between uses. Tongs hanging from hook where people can brush against them. Person in charge removed tongs.
Nov 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); fresh mozzarella (51F - Cold Holding) in make line cooler for less than 4 hours per person in charge. Person in charge had ice bags placed on product. Person in charge might do time control. Product was 41F by end of inspection.
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 curing kimchi at room temperature for up to three days.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line flip-top cooler and bar reach in coolers soiled with black/green mold like substance.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed make line: mozzarella (48F - Cold Holding); cut tomatoes (47F - Cold Holding) double panned in plastic. Ambient cooler air 39F. Person in charge placed bagged ice on product. Product was 41F or below 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 butter on cook line missing time mark. Person in charge added time mark.
Handwash sink used for purposes other than handwashing. Observed hand washing station under stairs used for storage of dirty pans.
No handwashing sign provided at a hand sink used by food employees. Observed bathroom missing hand washing sign. Person in charge posted sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on bar reach in cooler soiled with black/green mold like substance.
Jan 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any staff onsite.
Nov 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any staff onsite.
Oct 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any staff onsite.
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority4 Intermediate3 Basic
Show 13 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 bar employee cutting jalapeños used for drinks without gloves. Discussed with employee and they placed gloves on. No visible contamination observed.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils and food container in dish machine while temp was at 156F, dishes were sanitize in triple sink chlorine at 100ppm.
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 machine reaching 154-156F. Person in charge set up triple sink with chlorine 100ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink at 0ppm quat. Quat dispenser empty. Person in charge set up triple sink with chlorine 100ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed two packages of raw tuna completely thawed not removed from Reduced oxygen. Sees stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blanched French fries (68F - Cold Holding) left on counter. Discuses time control with person in charge.
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.
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/ Observed no food manager present with five food employees on site.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any staff onsite.
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
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed two packages of raw tuna completely thawed not removed from Reduced oxygen. Sees stop sale.
Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked above triple sink with visible moisture.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed wash cycle temperature gage cracked and not reacting to cycle.
Feb 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 32 packages of redfish individually vacuumed sealed with printed instructions on package to be removed from package before thawing, completely thawed still in their reduced oxygen environment. Discussed with person in charge. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has no independent way to measure high temperature sanitation dish machine. Person in charge ordered test strips during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only one food handler certification from Florida Restaurant and Lodging Association onsite.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 32 packages of redfish individually vacuumed sealed with printed instructions on package to be removed from package before thawing, completely thawed still in their reduced oxygen environment. Discussed with person in charge. See stop sale.
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed add on kitchen does not match plans approved for remodel from 2021. New add on kitchen has dish machine and triple sink and hand washing station in a line along the walk-in cooler wall. Ice machine located on the opposite wall from exterior restaurants booths. New additional door connects existing restaurant to addon kitchen.
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed missing independent way to measure hot water temperature sanitizer machine. Discussed with person in charge.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed add on kitchen does not match plans approved for remodel from 2021. New add on kitchen has dish machine and triple sink and hand washing station in a line along the walk-in cooler wall. Ice machine located on the opposite wall from exterior restaurants booths. New additional door connects existing restaurant to addon kitchen.
Equipment in poor repair. Observed triple sink chemical dispenser for sanitizer hose kinked and not providing proper sanitizer strength. Person in charge moved chemical location fixing hose kink. Retested triple sink at 200 ppm.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on small reach in cooler in kitchen soiled with food debris.
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.