ICE PLANT BAR & BOTTLE SHOP
110 RIBERIA ST, Saint Augustine FL 32084 · 904.495.1234
Last inspected Apr 23, 2026 · 7 visits since November 2023
FEB 24
JUL 24
JUN 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 flying insects near trash can and drink shelf at bar next to stairs. Observed approximately 2 flying insects at triple sink of bar opposite of entrance to second floor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Non food grade bar napkins on top of herbs in reach in cooler. Person in charge removed all.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer(2 door) and chest freezers have ice buildup.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice container. Person in charge moved scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Downstairs drink utensils stored in sanitizer. Person in charge emptied and placed in dish.
Show the remaining 3 findings ▾
No handwashing sign provided at a hand sink used by food employees. Missing at bar. Person in charge put sign up.
Standing water in bottom of reach-in-cooler. In bottom of dressing reach in cooler. Person in charge wiped dry.
Working containers of food removed from original container not identified by common name. Semolina and sugar not labeled. Person in charge labeled.
Nov 4, 2025Administrative 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Drawer Cooler : raw chicken 45°. Hamburger 47°. Items iced down. ( placed 2 hrs ago. ) Butter on counter at prep line at 70°. 71°. Placed about 11 am. ( employee placed a time mark of 11 am but Buttered breads at 71°. Kitchen. Employee placed time mark on tray of bread. Establishment has no completed Time Temperature. Found at 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 and the time removed from temperature control cannot be determined. No time mark on buttered. Buttered breads.
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/ Expired CERtified Food Manager credentials for Laird Boles
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete Time Temperature Controlled for Safety form
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at upstairs kitchen Hand Wash Sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging from clean utensil rack. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Kitchen.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.25. Person in charge renewed while I was there.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; burgers 45F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out on line; butter 68F. Did not have a time mark on it. Placed on time control. Tall cooler in upstairs kitchen; burgers 45F; ( - Cold Holding). Person claimed in cooler overnight.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag hanging from clean dish rack. Person in charge hung up to dry.
In-use knife/knives/spatula stored in cracks between pieces of equipment. Spatula in between 3 compartment sink and wall. Person in charge removed all.
In-use tongs stored on equipment door handle between uses. A pair of tongs hanging in front of grill top. Person in charge removed.
In-use wet wiping cloth/towel used under cutting board. Several clothes under cutting boards. Person in charge removed all.
No handwashing sign provided at a hand sink used by food employees. Missing signs. Person in charge replaced signs.
Wet mop not stored in a manner to allow the mop to dry. Person in charge hung up to dry.
Jul 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 flying insects near trash can and drink shelf at bar next to stairs. Observed approximately 2 flying insects at triple sink of bar opposite of entrance to second floor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made dressing sauces (51F - Cold Holding); cooked beats (49F - Cold Holding) in second floor flip-top cooler next to entrance. Chef had ice placed on product and operator called maintenance. Product in cooler for less than two hours per person in charge.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in double sink in first floor kitchen. Discussed with employee.
Handwash sink does not have enough water pressure to properly wash hands. Observed hand washing station to right of second floor kitchen dish machine having low pressure.
Handwash sink not accessible for employee use at all times. Observed hand washing station in first floor kitchen blocked by trash can and potatoes. Employee unblocked hand washing station.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing sink in first floor kitchen missing towels.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in flip-top cooler second floor kitchen by entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of juicing machine soiled with food debris.
Raw fruits/vegetables not washed prior to preparation. Observed unwashed potatoes sliced into French fries. Discussed with person in charge. Employee started washing potatoes.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 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 first floor Dishwasher (Chlorine 0ppm). Person in charge attempted to prime machine and retested at (Chlorine 0ppm). Establishment has secondary dish machine they will use for service.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed on-site vacuum sealed fish not frozen. Person in charge disposed.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Vacuum sealed fish not frozen.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior ice tea container nozzle at wait station soiled with food debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed high temp dish machine upstairs with no independent measuring device. Discussed with person in charge.
Spray bottle containing toxic substance not labeled. Observed two chemical spray bottles at wait station not labeled. Discussed with person in charge.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed can of soda above food prep table In first floor kitchen. Person in charge removed drink.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at first floor mop sink.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken (145F - Cooking); chicken retested (167F - Cooking). Cook on line State chicken was ready at 165F. Both cook and inspector tested at 143-145F. Cook placed back on grill to finish cooking.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed portable cutting boards used on first floor kitchen stained with food debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No independent measuring device for 2nd floor high temp sanitizing dish machine.
Hood filter missing from automatic fire suppression/exhaust system. Observed some hood filters missing. Person in charge states they have some on order.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple coolers in both 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.