MANDERS 22
104 ASHOURIAN AVE STE 103, Saint Augustine FL 32092 · 904-209-5254
Last inspected Feb 10, 2026 · 5 visits since March 2024
MAR 24
APR 24
AUG 25
FEB 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flying insects around juicing machine and on juicing bags in back preparation area. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter playing with hair with bare hands then continued to handle bags of chips without washing hands between tasks.
Toxic substance/chemical improperly stored. Spray bottles of oven cleaner stored over boxes of single use gloves on rack in back of kitchen.
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. 1 employee at front counter handling packages of chips does not have any food handler training per owner and they have been working for 3-4 months.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Inspector asked owner cooking chicken on grill what the minimum temperature for cooking raw chicken should be and they stated 160F instead of 165F.
Show the remaining 2 findings ▾
Employee with no hair restraint while engaging in food preparation. 2 food handlers cooking on grill without any hair restraint.
Food stored on floor. Cases of soda by bathrooms.
Aug 11, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Spray bottles of peroxide multi surface cleaner stored hanging on rack in prep area over nuts and facing spices.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices, juice shots, and granola mix in cooler at front counter missing address and date packaged.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. In unisex bathroom
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment has recently switched owners and has not yet applied for a license and are open and operating. Priority: High Priority
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flying insects around juicing machine and on juicing bags in back preparation area. Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Activated charcoal being used in summer slim down cleanses. Also one bag of powered activated charcoal in back storage area used in summer slim down cleanses. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding) in top section of reach in cooler at front counter, per manager lid had been left off for no more then a couple of hours, lid put back on. Priority: High Priority
Observed: Toxic substance/chemical improperly stored. Two chemical spray bottles with yellow liquid stored hanging on rack with and facing various food powders and seasonings. Priority: High Priority
Observed: Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. Activated charcoal being used in summer slim down cleanses. Priority: High Priority
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in back ware washing food prep area. Priority: Basic
Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sections of the floor in the back food preparation/storage area and ware washing area. Sections under reach in cooler/freezers at front counter area where drink and food preparation take place. Priority: Basic
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.