NED'S SOUTHSIDE KITCHEN
2450 US 1 S, Saint Augustine FL 32086 · 904-794-2088
Last inspected Aug 13, 2026 · 11 visits since October 2023
NOV 24
APR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach found in back kitchen near warmers. Operator killed on site.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 13, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Live, small flying insects found. Observed two live flying insects in kitchen. Observed one live flying insect land on baked potato. Person in charge disposed of potato.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed managers certification expired 7/29/26 and no other food manager certification present.
Aug 12, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Live, small flying insects found. Observed two live flying insects in kitchen. Observed one live flying insect land on baked potato. Person in charge disposed of potato.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed live flying insect land on baked potato in kitchen. Person in charge disposed of potato.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sautee flip-top cooler:; cut tomatoes (54F - Cold Holding); pasta x 2 (45-47F - Cold Holding); sausage (53F - Cold Holding); shredded cheese (55F - Cold Holding); shrimp (55F - Cold Holding); fish (55F - Cold Holding) for three hours per person in charge. Person in charge placed some product in walk-in cooler and ice on rest. Observed main flip-top cooler: cabbage (55F - Cold Holding); shredded cheese mix (57F - Cold Holding); fry flip-top cooler: fish (44F - Cold Holding); shrimp (44F - Cold Holding); fish breaded (54F - Cold Holding) out for approximately two hours per person in charge. Person in charge had bags of ice placed on product and called service tech. Observed first out door walk-in cooler: turkey (47F - Cold Holding); roast (45F - Cold Holding); soup (44F - Cold Holding) ambient air 55F. Person in charge stated prep guy said cooler was at least 42F in morning. Person in charge had employees move all food to inside walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed green beans (130F - Hot Holding); cream sauce (100F - Hot Holding). Both brought out three hours per person in charge person in charge increased temperature of beans and placed cream sauce on stove to reheat to 165F by end of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in flip-top coolers heavily stained with black streaks and food debris.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed managers certification expired 7/29/26 and no other food manager certification present.
Probe thermometer not within the intended measuring range of use. Observed bimetallic stem thermometer not reaching 32-34F during ice water calibration. Person in charge stated they are going to order a new one.
Cutting board has cut marks and is no longer cleanable. Observed cutting board across from stove grooved.
No conspicuously located ambient air temperature thermometer in holding unit. Observed reach in coolers and walk-in coolers missing ambient air thermometers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top coolers soiled with food debris.
Jan 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board on main cookline has dark grooves.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at front counter.
Equipment in poor repair. Reach in cooler near fryer station flip top in poor repair.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on cook line soiled with food splash.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with old food debris and dark mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves at front counter soiled with white build up.
Jan 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach found in back kitchen near warmers. Operator killed on site.
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 manager available at time of inspection more than 4 employees on staff. Manager showed up during inspection.
Bowl or other container with no handle used to dispense food. Soufflé cup use to scoop pasta salad. Operator discarded.
Cutting board has cut marks and is no longer cleanable. Cutting board on main cookline has dark grooves.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing watch. Employee removed.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at front counter.
Equipment in poor repair. Reach in cooler near fryer station flip top in poor repair.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven handle. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on cook line soiled with food splash.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with old food debris and dark mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves at front counter soiled with white build up.
Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on salad station prep table. Operator stored in bucket.
Aug 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled.
Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Walls in kitchen soiled. Ceiling vents in kitchen soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave near cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters soiled. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves soiled.
Aug 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects found Observed three live flying insects two in kitchen one front counter area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked potatoes. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers on cook line sausage (47F - Cold Holding); salmon (48F - Cold Holding); turkey (47F - Cold Holding); red drum (49F - Cold Holding); raw beef (48F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen has sanitizer bucket stored inside. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Cups at front counter wet nesting.
Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Walls in kitchen soiled. Ceiling vents in kitchen soiled.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave near cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters soiled. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves soiled.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored of cooked potatoes. Operator switch.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled.
Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop for food items. Operator discarded.
Equipment and utensils not properly air-dried - wet nesting. Cups on front counter wet nesting.
Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Top microwave in kitchen soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0 ppm. Operator remade 100ppm.
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on cook line entered the kitchen after returning from bathroom, put gloves and then touched a plate without washing hands. Also employee working fry station touched raw pork product with gloves on then went to reach in freezer and grabbed a bag of French fries without washing hands after changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in prep area cheeses at 48F. Employee stated cheeses in cooler for one hour. Employee took cheese containers and put in walk in cooler.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed on cook line bucket with bleach sanitizer reading over 200 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled.
No soap provided at handwash sink. Observed no soap at handwash sink in prep area by cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for butter and cheeses held out on cook line. Inspector emailed operator written procedures paperwork.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic curtains in doorway of reach in cooler and reach in freezer soiled.
Apr 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. In dry storage area, on can rack, 1 can of cranberry, 1 can of peeled plum tomatoes, 1 can of marinara sauce; all cans are dented and pinched at seam.
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, in Reach in cooler across from stovetop, raw hamburgers stored over cooked potatoes and sliced cheese. Employee moved to proper storage location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen, at end of cook line, small Reach in cooler, operator states items have been in cooler since 11:00 AM; chicken salad, tomato, cut lettuce, marinara, turkey (45-47F - Cold Holding); operator removed items from operation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, at end of cook line, in small Reach in cooler, operator states items have been in cooler since 11:00 AM; chicken salad, tomato, cut lettuce, marinara, turkey (45-47F - Cold Holding); operator removed items from operation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, Tasso cream sauce (125F - Hot Holding), employee stated he moved the pan of sauce out of well during rush, reheated sauce, retemp 30 min lapse 168F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside hose Bibb, vacuum breaker was before the splitter.
Non-pitting surface rust on food-contact equipment. At dish area, drying racks have surface rust.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, walls and ceiling vents are soiled with mold like substance and dust.
Floor tiles missing and/or in disrepair. In kitchen, several floor tiles missing or in disrepair.
Food stored on floor. In outside storage shed, fryer oil stored on floor, operator moved to shelf.
Old food stuck to clean dishware/utensils. In storage area, by walk in cooler, food debris stuck to deli slicer, and lemon wedge slicer. Also, on clean dish drying rack, old labels stuck to container.
Reach-in cooler interior/shelves have accumulation of soil residues. Multiple Reach in coolers, throughout kitchen, gaskets and interior of coolers are soiled with food debris.
Oct 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. In dry storage next to walk-in cooler, 1 can pineapple juice, 1 can sauerkraut, 1 can chick peas have dents. Operator threw all cans away.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee breaded fish, removed gloves and handled utensils and continued prepping food without washing hands in between tasks.
Nonfood-grade containers used for food storage - direct contact with food. Home Depot bucket used for food prep.
Pesticide-emitting strip present in food prep area. In back storage ahead, fly strip hanging from ceiling near prep table. Operator removed during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, salsa (45F - Cold Holding); Turkey gravy (45F - Cold Holding); mushroom sauce (45F - Cold Holding); enchiladas (45F - Cold Holding)walk in cooler door consistently opened throughout shift for prep. Closed door and walk in cooler temp came down to 41F. He put them in the walk-in freezer to bring the temperature down, all items temped at 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In silver reach in heater in prep area, (117F - Hot Holding), 2nd temp with 45 min time lapse 200F
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. He printed and posted during inspection
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, black beans in large deep plastic container, per operator prepped around 10. 1st temperature 120F taken at 11, time lapse of 3.20 hr, 2nd temperature 86F In walk-in cooler, coleslaw covered and stacked, per operator prepped around 10. 1st temperature taken 44F taken at 11, time lapse of 3.20 hr, 2nd temperature 44F. Operator placed both items in walk-in freezer..
Food-contact surface soiled with food debris, mold-like substance or slime. On end of prep table across from reach in heaters, mixer has food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in kitchen and in walk-in cooler have dust accumulation.
Floor tiles missing and/or in disrepair. Throughout kitchen, tiles chipped.
Food being washed outside. Large bucket of cut carrots being washed with hose in mop sink. Employee stopped, brought carrots inside to wash.
No handwashing sign provided at a hand sink used by food employees. Men's and women's restroom missing hand washing signs. Operator added signs 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.