ODDBIRDS CAFE
121 YACHT CLUB DR., Saint Augustine FL 32084 · 904-377-0721
Last inspected Jul 29, 2026 · 13 visits since July 2023
JUL 24
SEP 24
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on floor in corner behind duke oven. Observed approximately 3 rodent droppings on dry storage shelves next to hand washing station. Person in charge swept up and removed rodent droppings from establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $250
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024055627 | Jul 3, 2024 | Apr 25, 2025 | $250 |
Inspection history
13 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dish machine at 0ppm. Tried to prime still at 0ppm.
Jul 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. Dish machine at 0ppm. Tried to prime still at 0ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; In 2 door reach in cooler in back; provolone cheese, cheddar cheese, cream cheese 55F, cream 56F, sofrito 58F cream cheese, sour cream 58F, shell eggs 58F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; In 2 door reach in cooler in back; provolone cheese, cheddar cheese, cream cheese 55F, cream 56F, sofrito 58F cream cheese, sour cream 58F, shell eggs 58F; ( - Cold Holding)
Manager or person in charge lacking proof of food manager certification. No CFM at this location.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door reach in cooler in back has ambient temperature of 53F.
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority1 Intermediate8 Basic
Show 15 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. Dish machine at 0ppm. Tried to prime still at 0ppm.
Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.26.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat sanitizer at 0ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; In 2 door reach in cooler in back; provolone cheese, cheddar cheese, cream cheese 55F, cream 56F, sofrito 58F cream cheese, sour cream 58F, shell eggs 58F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; In 2 door reach in cooler in back; provolone cheese, cheddar cheese, cream cheese 55F, cream 56F, sofrito 58F cream cheese, sour cream 58F, shell eggs 58F; ( - Cold Holding)
Toxic substance/chemical improperly stored. Windex hanging on food supplies. Person in charge moved windex.
Manager or person in charge lacking proof of food manager certification. No CFM at this location.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door reach in cooler in back has ambient temperature of 53F.
Dead roaches on premises. 1 dead roach next to case of lids. Person in charge discarded roach.
Floors not maintained smooth and durable. Wood floor is showing in front of prep table and office.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Back microwave is soiled.
No conspicuously located ambient air temperature thermometer in holding unit. Missing in 2 door reach in cooler in back.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in freezer has ice/ crumbs on bottom shelf.
Ripped/worn tin foil used as shelf cover. Bottom shelves at front have ripped/torn tin foil on shelves.
Single-service articles improperly stored. Case of lids on floor. Person in charge moved lids.
Jan 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server on cell phone and not wash hands. Addressed and server washed hands.
Spray hose at dish sink lower than flood rim of sink. Spray hose is below the rim of the sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass reach in cooler; empanadas 47F, butter 46F, quiche 46F; ( - Cold Holding). Placed in cooler yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Glass reach in cooler; empanadas 47F, butter 46F, quiche 46F; ( - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham, cheese not dated. Person in charge dated.
Buildup of food debris/soil residue on equipment door handles. Tall 2 door reach in cooler handles are soiled. Person in charge wiped clean.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Under dish machine there is spray foam underneath on the floor/wall.
Floor tiles missing and/or in disrepair. Floor tiles are missing showing wood underneath.
Single-service articles not stored inverted or protected from contamination. Single service to go boxes not inverted. Person in charge inverted.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed bowl of raw shell eggs in reach in cooler above ready to eat products. Person in charge placed raw shell eggs on bottom shelf.
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. Observed cooked potatoes missing time mark. Person in charge added a time mark to potatoes.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed white reach in freezer has build up of ice.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in freezer doors insulation exposed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler soiled with food debris.
Water leaking from pipe and/or faucet/handle. Observed water leaking from AC vent into bucket on floor of lobby.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main flip-top cooler: pico (54F - Cold Holding); raw shelled eggs in container (52F - Cold Holding); ham (49F - Cold Holding); guacamole (52F - Cold Holding); pooled eggs (52F - Cold Holding) in for 2 hours per person in charge. double door reach in cool: cream (54F - Cold Holding); shredded mozzarella (52F - Cold Holding); ambient air 52F. Person in charge observed cooler at 34F 3 hours prior to inspection. Person in charge started moving items to other coolers to cool. Person in charge called service on both coolers.
Dead roaches on premises. Observed one dead roach in ceiling light in prep area.
Single-service articles improperly stored. Observed plastic wrapped utensils on floor in dry storage office. Person in charge placed on shelf.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near oven soiled with grease and dust.
Water leaking from pipe and/or faucet/handle. Observed water leaking from ceiling in lobby near point of sale system. Person in charge has called for service.
Jul 3, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 3, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate2 Basic
Show 6 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. Observed dish machine at 0ppm chlorine. Person in charge primed machine and retested at 0ppm chlorine. Person in charge set up triple sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food containers ran through dish machine at 0ppm chlorine. Person in charge placed dishes in triple sink to sanitize.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on floor in corner behind duke oven. Observed approximately 3 rodent droppings on dry storage shelves next to hand washing station. Person in charge swept up and removed rodent droppings from establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico (49F - Cold Holding) in flip-top cooler with top open during lunch rush.
Food stored on floor. Observed two plastic bulk food containers on floor in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on stand up reach in cooler soiled with food debris.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork (78F - Hot Holding). Left in steamer well without water. Person in charge reheated to 165F during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cook line cutting board stained with food debris.
Handwash sink used for purposes other than handwashing. Observed hand washing station on line used to rinse coffee equipment and glasses. Discussed with person in charge. No other sinks available on front counter or cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in freezer inside doors have exposed insulation. Discussed with person in charge.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line cooler gasket soiled with food debris. Observed reach in freezer gaskets soiled with black/green mold like substance. Observed exterior of mixer on prep table soiled with old food debris.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken from 7/12 per date mark (55F - Cold Holding) not taken out of reach in cooler per person in charge. Left in reach in cooler over night per person in charge.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed large door reach in cooler: ambient raw shell eggs. (48F - Cold Holding), cooked chicken from 7/12 per date mark (55F - Cold Holding) not taken out of reach in cooler per person in charge. Left in reach in cooler over night per person in charge. See stop sale.
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. Observed pooled eggs on cook line without time mark. Pulled out at 1000 per person in charge. Person in charge added time mark.
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. Provided written procedures and discussed with person in charge
Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer with food debris stuck to blade and teeth that hold food.
Bowl or other container with no handle used to dispense food. Observed plastic cup used in salsa on cook line. Person in charge removed cup and added spoon.
Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers on shelves above prep table.
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.