REEF OF ST AUGUSTINE INC
4100 COASTAL HWY, Saint Augustine FL 32084 · 904-824-8008
Last inspected Apr 15, 2026 · 12 visits since November 2023
JUN 24
NOV 24
MAY 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Cheese 44F, prime rib 46F, chowder 49F, red pepper dressing 49F; ( - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019062405 | Sep 30, 2019 | Jan 14, 2020 | $200 |
Inspection history
12 visits, newest first
Apr 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No mop sink or curbed cleaning facility provided at establishment. Establishment is not working outside of back door. No water running to it.
Feb 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Cheese 44F, prime rib 46F, chowder 49F, red pepper dressing 49F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Cheese 44F, prime rib 46F, chowder 49F, red pepper dressing 49F; ( - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on red hoses outside.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated. Person in charge dated.
Spray bottle containing toxic substance not labeled. At bar; unlabeled spay bottle. Person in charge labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep on prep table. Person in charge removed.
No conspicuously located ambient air temperature thermometer in holding unit. Missing in tall 3 door reach in cooler at end of cook line.
No mop sink or curbed cleaning facility provided at establishment. Establishment is not working outside of back door. No water running to it.
Stored food not covered. In reach in freezer on cook line crab not covered. Person in charge covered.
Utensils in poor condition. Ladle hanging in kitchen is rusted. Person in charge disposed.
Wiping cloth sanitizing solution stored on the floor. Person in charge moved sanitizer.
Working containers of food removed from original container not identified by common name. Flour on cook line not labeled. Person in charge labeled.
Sep 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station near ice machine down stairs prep area missing paper towels.
No soap provided at handwash sink. Hand washing station near ice machine in down stairs prep area missing soap.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum packaging onsite of raw and cured meats. Provided special processing handouts.
Floor soiled/has accumulation of debris. Observed kitchen floor soils with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open foam employee drink container in walk-in cooler above food. Person in charge removed drink from walk-in cooler.
Stored food not covered. Observed short ribs made previous day missing cover. Person in charge added cover and date markings.
May 12, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed clams (56F - Cold Holding); sausages (49F - Cold Holding)in flip-top cooler for less than two hours. Person in charge placed in ice and cooler too cool. Observed salmon (47F - Cold Holding) in pass through window on second floor walk-in cooler. Person in charge added ice and moved to back of cooler. All product was 41F or below by end of inspection.
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. Missing time mark on cook line products kept in ice. Person in charge added time label.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed whole meat roast in warmer unit at 110F Hot Holding. Person in charge turned unit up to start reheating roast.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained 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 short ribs made two days prior to inspection missing date mark. Person in charge added date mark.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed two employee food handler certifications photo copied. Discuss with person in charge.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above flip-top coolers on cook line. Person in charge placed below food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone above flip-top cooler on cook line.
Floor area(s) covered with standing water. Observed standing brown water on first floor under canned goods. Person in charge had personal mop floor.
Floors, walls, ceiling soiled/has accumulation of debris. Observed floors in kitchen soiled with food debris and single service trash. Observed walls near second floor walk-in cooler soiled with black/green mold like substance. Observed pipes and walls near steamer on cook line soiled with grease.
Mar 10, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed moved/newly installed hand washing station in new remodeled prep area without water. Ice machine, and food prep is not being used currently per person in charge.
Jan 8, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed second sub floor under kitchen remodel with new food prep areas, moved hand washing stations, and new walk-in coolers. Discussed with person in charge.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed moved/newly installed hand washing station in new remodeled prep area without water. Ice machine, and food prep is not being used currently per person in charge.
Nov 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority5 Intermediate2 Basic
Show 7 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed 30 days bundle of tags not kept in order. Discussed with person in charge.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at bar missing paper towels. Discussed with person in charge.
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed second sub floor under kitchen remodel with new food prep areas, moved hand washing stations, and new walk-in coolers. Discussed with person in charge.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roast beef from previous day per person in charge not date marked. Person in charge added date mark.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed moved/newly installed hand washing station in new remodeled prep area without water. Ice machine, and food prep is not being used currently per person in charge.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks on prep tables in kitchen, above flip-top cooler on cook line. Person in charge removed employee drinks from food area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed make line cooler gaskets soiled with food debris.
Jun 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels (48F - Cold Holding in flip-top cooler for less than 1 hour per person in charge. Person in charge placed ice on mussels too cool.
Clam/mussel/oyster tags not marked with last date served. Observed some mussel tags missing last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Observed downstairs hand washing station missing paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks above flip-top coolers on cool line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on prep table during prep. Employee removed cell phone from food prep area.
Food stored on floor. Observed unwashed potatoes on floor in temporary walk-in cooler.
Nov 3, 2023Administrative complaint recommendedRoutine Inspection
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 ▾
Nonfood-grade bags used in direct contact with food. In the walk in freezer, frozen bread stored inside plastic grocery bag. Operator voluntarily discarded the bread.
Stop Sale issued due to food not being in a wholesome, sound condition. In the reach in cooler on the main cook line opposite the grill, 4 vacuum packaged bags of tuna fully thawed in sealed in reduced oxygen packaged bags. Operator discarded the thawed tuna.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line, mushrooms (111F - Hot Holding). Operator removed the mushrooms from the steam well and placed back onto the grill to reheat. At conclusion of inspection mushrooms second temperature (131F - Hot Holding). Operator removed the mushrooms from the steam table added water to the boiler system and placed the mushrooms back onto the grill.
Toxic substance/chemical improperly stored. Chemical spray bottle stored on shelf with food additives. Employee relocated the chemical spray bottle.
Clam/mussel/oyster tags not marked with last date served. Shellstock tags on the main cook line not all marked with the date of last served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the reach in cooler closest to the bar area has build up of food residue staining. Can opener on prep table has old food debris on the blade. Operator removed can opener blade to be cleaned and has new cutting boards ordered.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to the walk in cooler. Operator provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler cooked chorizo from 3 days before with no product date marking.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection 3 food handler training certificates expired.
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 the reach in cooler on the main cook line opposite the grill, 4 vacuum packaged bags of tuna fully thawed in sealed in reduced oxygen packaged bags. Operator discarded the thawed tuna.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on in use prep table and on shelf over the main cook line. Operator relocated the beverages.
Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked while wet on the shelf closest to the bar entrance.
Equipment in poor repair. Downstairs walk in cooler has a torn door gasket separated from the door.
Food stored on floor. Fryer oil stored on the floor of the dry storage area, operator placed fryer oil on crates. In the walk in freezer multiple containers of fries stored on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on hood filters and fire suppression system. Not in use cook line drawer reach in cooler door gaskets with debris build up.
Ripped/worn tin foil used as shelf cover. Prep table closest to the bar entrance has ripped tin foil lining the bottom shelf. Employee replaced the tin foil.
Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler opposite the grill on the main cook line. Employee wiped out the standing water.
Stored food not covered. In the walk in cooler, multiple uncovered containers of cooked foods.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep station closest to the dishmachine. Operator voluntarily discarded the wiping cloth.
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.