HYATT PLACE ST AUGUSTINE VILANO BEACH
117 VILANO RD, Saint Augustine FL 32084 · 4075819000
Last inspected Sep 5, 2025 · 6 visits since September 2023
SEP 23
APR 24
OCT 24
SEP 25
≈ ERRATIC
4 inspections, swinging between A and D. 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
6 visits, newest first
Sep 5, 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
What the inspector wrote — 3 findings
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for high temp dish machine. Person in charge stated min max thermometer melted. Discussed test strips with person in charge.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for time control buffet Provided time controls paper to person in charge.
Equipment and utensils not rinsed between washing and sanitizing. Observed triple sink set up as wash, sanitize(chlorine), sanitize(quart). Discussed with person in charge and they dumped middle compartment of chlorine for rinse step.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above ready to eat fruit in reach in cooler. Observed raw pooled eggs over ready to eat bread in reach in cooler. Person in charge rearranged all reach in coolers placing all raw on bottom shelf.
Silverware/utensils dried with a towel/cloth. Observed dishes being dried with a towel after sanitizing. Discussed with person in charge. Person in charge had dishes sanitized again and placed to air dry.
May 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 high temperature dishwasher reaching 157F
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Dishmachine quaternary ammonium 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 triple sink quat sanitizer empty when person in charge tried setting up sink after dish machine not at minimum temperature required. Sink at 0ppm quat. Person in charge set up triple sink at 100ppm chlorine.
Displayed food not properly protected from contamination. Observed raisins stored on buffet in round container without a lid. Discussed with person in charge, person in charge removed raisins from buffet
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils inside high temperature dish machine when max temperature 157F. Person in charge set up triple sink at 100ppm chlorine and sanitized utensils.
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 high temperature dishwasher reaching 157F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (62F - Cold Holding); cream cheese (60F - Cold Holding); milk (59F - Cold Holding)
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 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
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 one food handler certificate with three food employees present.
Food stored on floor. Observed three cases of bottles water stored on floor in dry storage closet.
Sep 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent measuring device for high temp dish machine. Discussed with person in charge.
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.
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.