SAINT
44 AVENIDA MENENDEZ, Saint Augustine FL 32084 · 904.869.9444
Last inspected May 7, 2026 · 6 visits since December 2024
DEC 24
MAY 25
DEC 25
MAY 26
▲ GETTING WORSE
4 inspections trending down, 56 points off where it started.
Raw sewage on ground of establishment. Observed all waste water from dish machine dumping on to floor in kitchen. Person in charge fixed plumbing issues under dish machine and had employees clean and sanitize floor during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate5 Basic
What the inspector wrote — 14 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler overnight; Meatballs 59F; ( - Cooling). Did not cool properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1; butter 47F, butter was above fill line. Person in charge moved butter. Salad; caviar 51F, butter 48F, salsa Vedra, pesto 51F; ( - Cold Holding). Chef placed on ice. 2nd temperature was 43F.
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 and the time removed from temperature control cannot be determined. Missing on egg mixture at fry station. Person in charge time stamped.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding; Meatballs 115F, bolognese 109F.person in charge reheated to 165F.
Show the remaining 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose at mop sink and in dish room.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. In walk in cooler feta dip not dated. Person in charge dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled.
Handwash sink not accessible for employee use at all times. By food tray. Person in charge moved food tray.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Restaurant has not done training since 5.25.
Cutting board has cut marks and is no longer cleanable. Red cutting boards on dish racks are deeply grooved.
Ice buildup in reach-in freezer and/or walk-in freezer. Small ice cream freezer has ice build up inside.
In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. Person in charge removed all pairs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour. Person in charge removed.
No handwashing sign provided at a hand sink used by food employees. Missing at both bars.
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lasagna dated 12/9 (97-98F - Cooling) x2; lasagna dated 12/9 (52-57F - Cooling) x3; meat balls dated 12/8 (55-77F - Cooling) x8; lasagna dated 12/9 (51-53F - Cooling) x3,
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed 12qt Demi glaze made today at 1100 (113F - Cooling) 1310
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed lasagna dated 12/9 (97-98F - Cooling) x2; lasagna dated 12/9 (52-57F - Cooling) x3; meat balls dated 12/8 (55-77F - Cooling) x8; lasagna dated 12/9 (51-53F - Cooling) x3, 12qt Demi glaze made today at 1100 (113F - Cooling) 1310 in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork x 4 (45-50F - Cold Holding) in walk-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs above sauce (113F - Hot Holding). Person in charge submerged meatballs in sauce and turned up the temperature to reheat.
Clam/mussel/oyster tags not marked with last date served. Observed one tag missing last sold date. All tag containers are labeled with open date. Discussed with person in charge.
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/ Observed no present person in charge with a food manager certification with more than four food employees working.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan. Person in charge was just emailed time control paper work per their private inspector but has not filled it out yet.
Equipment and utensils not rinsed between washing and sanitizing. Observed employee failed to rinse sheet pan before placing it in sanitizer after washing. Discussed with employee and person in charge.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in coolers on cook line. Person in charge removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line drawers gaskets soiled with food.
Old labels stuck to food containers after cleaning. Observed old labels stuck to stacked cleaned containers.
Utensils in poor condition. Observed rubber spatula plastic handle melted. Person in charge disposed of utensil.
Jun 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender bare hand contact citrus fruit used to zest the rind into drinks. Discussed with person in charge.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Employee connected detergent to sanitizer side of triple sink. Person in charge removed detergent, purged line and reconnected sanitizer. Retested sink at 200ppm Quat.
Raw sewage on ground of establishment. Observed all waste water from dish machine dumping on to floor in kitchen. Person in charge fixed plumbing issues under dish machine and had employees clean and sanitize floor during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fry station ice bath: scallops, fish (46F - Cold Holding); cook line ice bath: house made sauce (45F - Cold Holding) both ice baths were remade to fully submerge product in ice. Person in charge placed all products in walk-in cooler to cool. All items were 41F or colder by end of inspection. Observed expo line: house made pesto, house made garlic and oil sauce, butter (56-62F - Cold Holding) product placed on time control with label and procedures during inspection.
Clam/mussel/oyster tags not marked with last date served. Observed clam tags missing last date sold.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on flip-top coolers stained with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at prep area and hand washing station at upstairs wait station missing paper towels. Person in charge added paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training onsite. Person in charge stated records are kept offsite at corporate office. Discussed with person in charge.
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. Provided employee reporting agreement and discussed with person in charge.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards on flip-top coolers groves from cut marks or melted from hot pans.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked on green rack with visible moisture.
Food storage container/container lid cracked or broken. Observed multiple food containers with melted sides or bottoms. Person in charge disposed of melted containers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle scoops in bulk flour containers touching flour. Person in charge removed handles from food.
Plumbing system in disrepair. Observed drain pipe missing from dish machine. Person in charge added drain pipe back to dish machine.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed lasagna and beef in vacuum packaged bags not held for more than 48Hrs per person in charge not labeled correctly. Discussed with person in charge. Provided special process hand out to person in charge.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) person in charge remade sanitizer buckets and retested at 300ppm quat.
Dec 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Observed bar hand washing stations missing hand washing signs. Person in charge has extra signs to hang.
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.