MOULTRIE CREEK DINER
4010 US 1 S UNIT 116, Saint Augustine FL 32086 · 904.797.0200
Last inspected Aug 18, 2026 · 10 visits since October 2023
JUL 24
FEB 25
JUL 25
DEC 25
AUG 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature At cook line, drawer under flat top,shrimp (45F - Cold Holding); chicken (44F - Cold Holding). Operator stated items in cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Observed raw shell egg stored above pasteurized liquid egg in storage reach in cooler. Person in charge rearranged reach in cooler.
Handwash sink not accessible for employee use at all times. Observed hand washing station blocked by frying pan on cook line. Employee removed frying pan.
Handwash sink used for purposes other than handwashing. Observed water and ice dumped in cook line hand washing station. Discuss with employee.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs Benedict on menu missing identifier.
Show the remaining 2 findings ▾
Hole in or other damage to wall. Observed wall on cook line and near hand washing station damage and no longer smooth easily cleanable and non absorbent.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in freezer soiled with black/green mold like substance.
Dec 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee beverage container in a cold holding unit with food to be served to customers. Employee Mountain Dew drink in reach in cooler on cookline with other food items.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cookline gasket has dark mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler back kitchen shelves have food build up.
Dec 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 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. Dishwasher sanitizer 0ppm.
Cutting board has cut marks and is no longer cleanable. Red plastic cutting board has dark mold like substance marks that's no longer cleanable. Operator discarded.
Employee beverage container in a cold holding unit with food to be served to customers. Employee Mountain Dew drink in reach in cooler on cookline with other food items.
Employee with no hair restraint while engaging in food preparation. Employee on cookline engaging in food preparation no hair restraint. Employee put on hat.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cookline gasket has dark mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler back kitchen shelves have food build up.
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager on staff time of inspection 5 employees on staff.
Cutting board has cut marks and is no longer cleanable. Yellow grooved cutting board with dark marks.
Employee with no hair restraint while engaging in food preparation. Employee on cook line no hair restraint. Employee put on hat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets soiled on cookline.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers interior and shelves soiled.
Feb 24, 2025Inspection 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line touch his apron with gloves on and then touch a clean plate.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall by 3 compartment sink on front line not easily cleanable.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority0 Intermediate13 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature At cook line, drawer under flat top,shrimp (45F - Cold Holding); chicken (44F - Cold Holding). Operator stated items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on counter,liquid egg (59F - Cold Holding); shell eggs (62F - Cold Holding). Opera stated items have been out for 2hours, should be in ice Holding); At cook line, drawer under flat top,shrimp (45F - Cold Holding); chicken (44F - Cold Holding). Operator stated items in cooler overnight. At cook line by waffle maker, waffle batter (63F - Cold Holding) Operator stated waffle batter should be in cooler. Waffle batter out for 2.5 hours.
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. At cook line, flip top cooler, cut tomatoes held on time per written procedures, no time marked, tomatoes were out 2 hours. At front counter, butter packets had time marked but not on written procedures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area, the deflection plate has debris buildup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In prep room, ice bucket not inverted.
Employee with no hair restraint while engaging in food preparation. At cook line, employee not wearing a hair restraints.
Floor tiles missing and/or in disrepair. In prep area, in front of three compartment sink, tiles missing.
Floors, walls and or ceilings soiled/has accumulation of debris. Floor drain at front counter, under triple sink soiled.
Hole in or other damage to wall. Walls by waffle station and the wall at triple sink at front counter is no longer smooth and easily cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils stored in standing water at 84F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area interior of oven bottom shelf has burnt debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In prep area, under hand washing sink, dish racks has black stains.
Plumbing fixture (toilet, urinal, sink) not easily cleanable. Triple sink at front counter, faucet deteriorated, and also sink rusting, no longer cleanable.
Reuse of single-service or single-use articles. In prep area, on prep table, egg crates are reused for cooked bacon.
Utensils in poor condition. In prep area, rubber spatulas have melted handles and chipped edges.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In prep area, frame on doorway, wood not sealed.
Jan 18, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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/. Mop sink, hand washing sink, and ice machine locations in establishment do not match plans.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen under prep table, bulk container and bulk container of sugar has handles of scoops in food product. Operator removed both scoops.
Oct 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In prep area reach-in freezer in middle of hallway, raw pork and raw beef stored over cooked potatoes. In prep area reach-in freezer at end of hallway, raw pork stored over pre cooked chicken strips and pre cooked lobster. Operator moved all items to appropriate shelves.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach-in cooler across from cook line, 1 raw shell egg cracked and held with rest of eggs. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to cook line sitting on prep table, container of par cooked potatoes (50F - Cold Holding) Employee stated potatoes had just been prepped and would be used within the hour. Operator put potatoes on time as a public health control.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has multiple items held on time but documentation was not filled out. Operator filled out time paperwork during inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In back prep area, container of raw fish thawing in unopened packages. Employee cut holes in packages to thaw properly.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. At server drink station, multiple stacks of cups have wet nesting.
In-use knife/knives stored in cracks between pieces of equipment. Across from cook line, knife held between reach-in cooler and wall. Operator moved knife.
Open dumpster lid. Left lid on dumpster open. Employee closed lid.
Time/temperature control for safety food thawed in an improper manner. In back prep area, container of raw fish and container of raw pork stored in prep sink to thaw. Operator moved fish and pork to reach-in cooler to thaw.
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.