MELLOW MUSHROOM
5330 FL-16, Saint Augustine FL 32092 · 904-788-7900
Last inspected Jul 22, 2026 · 8 visits since January 2024
SEP 24
APR 25
SEP 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2live flying insects around uncovered trays of pizza dough in make line, trays covered.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, employee handled soiled plates and then handled clean pizza pans without washing hands and changing gloves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At dish area, Triple Sink (Quaternary 0ppm retest 200ppm). Operator added more tablets to sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line reach-in cooler across from pizza oven, ham (57F - Cold Holding); pizza sauce (54F - Cold Holding); sausage (54F - Cold Holding). Operator stated item in cooler since last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach-in cooler across from pizza oven, ham (57F - Cold Holding); pizza sauce (54F - Cold Holding); sausage (54F - Cold Holding). Operator stated item in cooler since last night.
Food-contact surface soiled with food debris, mold-like substance or slime. At bar, front soda gun has build up of black food residue on nozzle.
Handwash sink not accessible for employee use at all times. At dish area, rolling rack stored in front of handwash sink. Also, spray bottle and towel in sink. Operator moved rack and removed items from handwash sink.
Spray bottle containing toxic substance not labeled. At bar, 2 chemical spray bottles not labeled.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, scoop in bulk cornmeal container has handle touching product.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. At dish area, needle did not move on wash gauge on dish machine.
Working containers of food removed from original container not identified by common name. At cook line, I'll cornmeal container not labeled.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of jalapeño on rack in prep area.
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. In use dish machine at bar ran multiple times reading 0ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in prep area.
Handwash sink not accessible for employee use at all times. Hand wash station at ware washing area blocked by cart, cart moved.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of ice bin of soda machine near keg walk in cooler has a build up of mold like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the underside of both soda machines around handles has a build up of mold like substance.
Raw fruits/vegetables not washed prior to preparation. Food handlers in prep area not washing whole tomatoes or whole onions before cutting them.
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink reading 0ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (44F - Cold Holding); shredded cheese (45F - Cold Holding) in small reach in cooler on cook line,one used for vegans per manager, per manager maintenance had coolers pulled out from the wall and unplugged for repairs approximately 1.5 hours ago.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on server line reading over 400ppm, manager dumped out bucket.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line by pizza oven, operator corrected during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager not able to find any written procedures for pizza slices and ricotta cheese on time control on cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets on cook line, next to beer walk in cooler, and at bar reading 0ppm.
Apr 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. One server with a finger cot handling folding pizza boxes and handling clean cups.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella (53F - Cold Holding) in container of water in top section of reach in cooler by pizza oven. No one is able to figure out why temperature is above 41F and per employee mozzarella was in cooler from last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (53F - Cold Holding) in container of water in top section of reach in cooler by pizza oven. No one is able to figure out why temperature is above 41F and per employee mozzarella was in cooler from last night. ricotta (54F - Cold Holding) sitting in ice well on make line above ice, per employee cheese has been in well for a couple of hours, ice added and cheese moved to walk in cooler.
Toxic substance/chemical improperly stored. Spray bottles of stain less still cleaner and sanitizer sorted with to go cups under counter at to go pick up area, bottles moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (49F - Cooling, after 20 minutes 49F) in large plastic, covered, container in walk in cooler, per label and manager salad mix was made approximately 1 hour prior, covered removed.
Handwash sink not accessible for employee use at all times. Hand wash station at bar blocked by wire rack, rack moved.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation buckets on cook line reading 100ppm.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2live flying insects around uncovered trays of pizza dough in make line, trays covered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 51F and beef 49F,in flip top cooler, on front line, per manager stated that items have only been in cooler for 2 hours Manager took both items to walk in cooler
Toxic substance/chemical improperly stored. 1 bottle of windex and 2 bottles of sanitizer stored on shelf in to go area beside paper bags and sleeve of plastic tops. Manager moved bottles
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza sauce in walk in cooler in large covered round plastic container (88Fa¿¿ 30 minutes later 79F)
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photo copy
Stored food not covered. 2 live flying insects around uncovered trays of pizza dough in make line, trays covered.
Jan 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Self-closing metering faucet does not provide water for at least 15 seconds. All hand wash sinks in both men's and women's bathroom.
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.