PURPLE OLIVE
828 ANASTASIA BLVD, Saint Augustine FL 32080 · 904-599-5093
Last inspected Jun 23, 2026 · 14 visits since October 2023
MAY 24
JUL 24
FEB 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,450
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024051175 | May 1, 2024 | Nov 25, 2024 | $250 |
| 5--2022043538 | Jul 1, 2022 | Feb 15, 2023 | $1,400 |
| 5--2022025132 | Apr 28, 2022 | Aug 11, 2022 | $1,200 |
| 5--2020003416 | Oct 11, 2019 | Jan 31, 2020 | $400 |
| 5--2018048372 | Aug 6, 2018 | Sep 27, 2018 | $200 |
Inspection history
14 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (66F - Cold Holding); cut cabbage (60F - Cold Holding); cooked pasta (55F - Cold Holding) on top of flip-top cooler. Person in charge states they are kept for approximately four hours. Provided time control written procedures for person in charge. All product placed on time control with labels.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed top section of food scale soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roast beef in unmarked container in walk-in cooler. Made Sunday per person in charge. Person in charge voluntarily dispose of product.
Current Hotel and Restaurant license not displayed. Observed no current license. Operators book has license from previous location that expired in 2025.
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed plastic food container stacked near walk-in cooler two with visible moisture. Person in charge unstacked container.
Floor area(s) covered with standing water. Observed standing water on floor near walk-in cooler three.
Ice scoop handle in contact with ice. Observed ice scoop with handle in ice. Bar employee removed scoop from ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers on cook line with food soiled gaskets.
Dec 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler on cookline. Operator reorganized.
Spray bottle containing toxic substance not labeled. Spray bottle at wait station with clear liquid not labeled. Operator labeled sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine top interior has dark mold like substance.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch engaging in food preparation. Employee removed watch.
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation no hair restraint. Employee put on hat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above main cook station soiled with grease build up.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in prep area next to cook line with mold like substance and is no longer cleanable.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof that food employees are informed of their responsibility to report to person in charge if they become sick. Operator printed form and employees signed during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave in prep area next to cook line with debris. Operator cleaned microwave during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in on walk in cooler door with debris buildup.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed concrete floor in back storage area unsealed.
Wiping cloth sanitizing solution stored on the floor. Observed a bucket of sanitizer with towels stored on floor in prep area by dishwashing machine. Operator moved bucket to proper storage area.
Jul 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In dish area one live flying insect. At wait station one live flying insect by soda dispenser.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pass through window at cook line. black bean salsa (47F - Cold Holding); American cheese (42F - Cold Holding); provolone cheese (65F - Cold Holding. Operator stated placed out 1.25 hours earlier. Operator discarded cheese, placed salsa in reach in cooler. At prep station by dish area, ham (45F - Cold Holding); shredded cheese (46F - Cold Holding). Operator stated items placed out 2 hours earlier. Operator moved to walk in cooler. In walk in cooler in prep area, liquid egg (55F - Cold Holding); turkey (51F - Cold Holding); ham (54F - Cold Holding); pasta (47F - Cold Holding); pork (48F - Cold Holding). Operator stated he recorded temperature 2 hours earlier and all items were in. Operator stated door opened for prep.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, sitting on burner not turned on, cooked chicken (122-retemp 30 minutes 140F - Hot Holding). Operator placed chicken in oven, heated above 165f, then held in oven
Toxic substance/chemical improperly stored. In back room in prep area, WD40 on shelf over prep table. Operator moved WD40.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep station by dish area cutting board on flip top reach in cooler has black staining. In back room prep area can opener has build up on blade. In back prep area, interior of prep sink soiled.
Handwash sink not accessible for employee use at all times. At bar area mixer cup and pitcher blocking sink access. Items moved.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler in dry storage, tiramisu and coconut cream pies not dated.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple safe staff certificates, copies, not originals.
Spray bottle containing toxic substance not labeled. In bar area bottle identified as all purpose cleaner, not labeled. In wait station bottle identified as window cleaner. Both bottles were labeled.
Building components, attachments or fixtures in poor repair. In back prep area, both walk in cooler gaskets torn. Back walk in cooler walls rusting.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage room ice buckets not inverted. Operator turned bucket over.
Equipment and utensils not properly air-dried - wet nesting. In prep area clean pans stacked before air drying.
Equipment in poor repair. In prep area microwave has rust in interior of microwave. In back storage area ice machine has rust on exterior.
Floor area(s) covered with standing water. In dry storage area standing water. Operator cleaned up water during inspection.
Floors, walls and or ceilings soiled/has accumulation of debris. In back walk in cooler, floor soiled. In back prep area floor and wall by oven soiled.
In-use tongs stored on equipment door handle between uses. On cook line tongs we're hanging on handle to oven. Operator removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line shelf under grill, table is soiled.
Single-service articles improperly stored. In back storage room a box of paper towels and Sava day trays were on floor. Operator corrected during inspection.
Standing water in bottom of reach-in-cooler. In bar area water standing in beer cooler.
May 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded.
May 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded.
May 2, 2024Call 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 ▾
Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded.
May 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded.
Apr 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler #1, items were in cooler since previous day or prior per operator; shredded cheddar cheese (47F - Cold Holding); shredded provolone cheese (48F - Cold Holding); andouille (46F - Cold Holding); shrimp (47F - Cold Holding); 1 pan of chicken (46F - Cold Holding); fried eggplant (47F - Cold Holding); sliced Swiss cheese (46F - Cold Holding); sliced cheddar cheese (46F - Cold Holding); blue cheese crumbles (45F - Cold Holding); goat cheese (46F - Cold Holding); chopped lettuce (47F - Cold Holding); Cole slaw (46F - Cold Holding); diced tomatoes (45F - Cold Holding); Italian sausage (47F - Cold Holding); home fries (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on hot line, sliced cheese double stacked in pan with green beans, pan placed above the air curtain of cooler, operator moved to walk in cooler, sliced cheese (61F - Cold Holding), sliced cheese retemp sliced cheese (43F- Cold Holding) Also in kitchen, at salad station, ranch (46F - Cold Holding); operator states they were filled at approx 10:30AM, employee placed in reach in cooler, retemp 30 min lapse ranch (43F - Cold Holding); In walk in cooler #1; shredded cheddar cheese (47F - Cold Holding); shredded provolone cheese (48F - Cold Holding); andouille (46F - Cold Holding); shrimp (47F - Cold Holding); 1 pan of chicken (46F - Cold Holding); fried eggplant (47F - Cold Holding); sliced Swiss cheese (46F - Cold Holding); sliced cheddar cheese (46F - Cold Holding); blue cheese crumbles (45F - Cold Holding); goat cheese (46F - Cold Holding); chopped lettuce (47F - Cold Holding); Cole slaw (46F - Cold Holding); diced tomatoes (45F - Cold Holding); Italian sausage (47F - Cold Holding); home fries (48F - Cold Holding) items were in cooler since previous day or prior per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on cook line, béchamel (120F - Hot Holding; Marsala (110F - Hot Holding) Employee stated he heated at 9:30 am to 165f; steam well was turned too low per employee. Items had been in steam well for approximately 45 mins per employee. Employee began reheating items out of temperature., béchamel retemp 30 min lapse, 168F reheating.) Marsala sauce retemp 30 min lapse, 198, reheating);
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In outside storage area, hose bibb has no vacuum breaker, operator installed during inspection.
Covered waste receptacle not provided in women's bathroom. In women's stall 1 of 2 stalls do not have a covered receptacle.
Dead roaches on premises. At bar, in storage cabinets, one dead roach. Operator cleaned/discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, employee bottle of water on prep table. Employee discarded.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At dish area, wet wiping cloths stored on drain board of dish machine.
Wiping cloth sanitizing solution stored on the floor. In prep area of kitchen, soapy water in sanitation bucket stored on floor.
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from dish machine, dill cheese (45,46F - Cold Holding); cooked portobello (47F - Cold Holding) Dill cheese prepared 4 days prior, portobellos prepared 3 days prior. In outside walk-in cooler, bag of cut cabbage ( - Cold Holding) Per operator, cabbage had been in cooler for 4 days. Operator discarded all items.
Oct 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority3 Intermediate15 Basic
Show 24 findings ▾
Food with mold-like growth. See stop sale. In outside walk-in cooler, pint of partially moldy strawberries. Operator discarded strawberries
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 2 employees brought dirty dishes to dish area, then went to restroom. Came out and prepared drinks with no handwash.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from dish machine, dill cheese (45,46F - Cold Holding); cooked portobello (47F - Cold Holding) Dill cheese prepared 4 days prior, portobellos prepared 3 days prior. In outside walk-in cooler, bag of cut cabbage ( - Cold Holding) Per operator, cabbage had been in cooler for 4 days. Operator discarded all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from dish machine, dill cheese (45,46F - Cold Holding); cooked portobello (47F - Cold Holding) Dill cheese prepared 4 days prior, portobellos prepared 3 days prior. In outside walk-in cooler, bag of cut cabbage ( - Cold Holding) Per operator, cabbage had been in cooler for 4 days. Operator discarded all items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top in large pan, meatloaf (129F - Hot Holding) In reach in steamer across from prep line, mashed potatoes (130F - Hot Holding) Operator placed meatloaf and mashed potatoes back in oven to reheat
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm, remade and retested at 200); (Chlorine)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server drink station in silver reach-in fridge, milk opened not date marked. Per employee milk had been opened 2 days prior. Employee date marked milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area has food buildup.
No paper towels or mechanical hand drying device provided at handwash sink. At side bar, no paper towels at sink.
Bowl or other container with no handle used to dispense food. By server station next to tea urns, in bulk container of sugar, plastic cup used as scoop. Operator removed cup
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone in prep area next to cutting board
Equipment and utensils not properly air-dried - wet nesting. On drying racks across from walk-in cooler, multiple stacks of plastic containers have wet nesting.
Equipment in poor repair. On cook line, spatula has melted handle Standup mixer in prep area, legs have rusting.
Floor not cleaned when the least amount of food is exposed. In kitchen under and around grill, grease and food buildup. Also, in walk-in cooler across from drying racks, floor missing pieces and unstable.
Food not stored at least 6 inches off of the floor. In walk-in cooler across from drying rack, box of food on metal rack on floor not 6 inches off ground.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage, bulk container of yeast has handle stored in product. Operator removed utensil.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In side room off of cooking area, microwave has food buildup
No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In side room off of cooking area, reach-in cooler gaskets have food buildup. Also in walk-in cooler across from drying rack, curtain inside door has food buildup.
Single-service articles improperly stored. In chemical storage room, multiple boxes of napkins stored on the floor. Operator moved boxes on crates during inspection. At side bar, Togo not fully covered and not inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. In outside walk-in cooler, unwashed mushrooms stored over bag of ready to eat coleslaw mix. Operator moved cabbage.
Wet mop not stored in a manner to allow the mop to dry. Outside in floor cleaning storage, mop head on ground not stored to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in kitchen Operator removed cloth.
Working containers of food removed from original container not identified by common name. In dry storage, bulk container of bread crumbs not labeled. Operator labeled 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.