KINGFISH GRILL
504 W GEOFFERY ST, Saint Augustine FL 32086 · 904-824-2111
Last inspected Jan 12, 2026 · 5 visits since November 2023
NOV 23
SEP 25
JAN 26
≈ ERRATIC
3 inspections, swinging between A 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. Emailed operator document during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has dark grooves that's no longer cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline has grease build up.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from grill. Operator cleaned out during inspection.
Jan 8, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In two door pull out drawer near grill station longer than 4 hours steak (50F - Cold Holding); raw beef (49F - Cold Holding); raw chicken (52F - Cold Holding); salmon (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In two door pull out drawer near grill station steak (50F - Cold Holding); raw beef (49F - Cold Holding); raw chicken (52F - Cold Holding); salmon (50F - Cold Holding)
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. No time mark on sushi rice at sushi station. Operator put time mark on.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters not identified on menu as raw with no advisory. Operator did have an advisory posted at host station.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has dark grooves that's no longer cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle on cookline. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline has grease build up.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from grill. Operator cleaned out during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths at sushi station on prep table. Operator put in sushi bucket.
Sep 18, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
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/. Operator went through a renovation stated nothing structural has change just updated look, wiring and plumbing. No plans on file for location to verify.
Nov 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In first walk-in cooler, homemade marinara (44,45F - Cold Holding) Marinara was made 3 days prior. Operator discarded both containers of marinara.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle reach-in cooler across from cook line, Alfredo (64F - Cold Holding, 2nd temp 43 with 1 hr time lapse); marinara (54F - Cold Holding, 2nd temp 39F with 1 hr time lapse) Operator stated food had been in cooler for 2 hours and put them both in the walk-in freezer. In first walk-in cooler, homemade marinara (44,45F - Cold Holding) Marinara was made 3 days prior. Operator discarded both containers of marinara.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table next to grill, marinara (114F - Hot Holding, reheated to 200F) Operator stated marinara had been heated approximately 2 hours prior and reheated it during inspection.
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 document during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. In corner across from dish machine, ice plate inside of ice machine has mold-like substance.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink across from cook line.
Bowl or other container with no handle used to dispense food. On cook line on bottom shelf, plastic container with no handle used as scoop in container of breading. Employee removed container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen have dust buildup.
Clean linens stored on floor. In liquor closet, multiple bags of clean linens stored on floor. Operator moved linens during inspection.
No Heimlich maneuver/choking sign posted. Emailed operator document during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Middle reach-in cooler across from cook line missing ambient thermometer.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floors throughout kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. In first walk-in cooler, case of unwashed cabbage stored of bag of cut ready to potatoes. Operator moved bag of potatoes.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In first walk-in cooler, multiple shelves have rust accumulation.
Water leaking from pipe and/or faucet/ Next to dish machine, hand washing sink leaking water.
Wet mop not stored in a manner to allow the mop to dry. By mop sink, wet mop stored in bucket. Operator moved mop to dry.
Wiping cloth sanitizing solution stored on the floor. Behind bar, sanitizer bucket stored on floor. Employee removed bucket from floor.
Working containers of food removed from original container not identified by common name. In dry storage area across from metal shelf, bulk container of sugar and bulk container of flour not properly labeled. Employee labeled flour and sugar during inspection.
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.