SIMONE'S WOOD FIRED CRAFT KITCHEN
185 MURABELLA PARKWAY, Saint Augustine FL 32092 · 904.342.5660
Last inspected May 12, 2026 · 9 visits since August 2023
OCT 23
AUG 24
JUN 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line counter pasta salad (49F - Cold Holding) stored on an ice bath from 11am. Operator had employee discard the pasta salad.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority0 Intermediate9 Basic
Show 11 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. Dishwasher (Chlorine 0ppm) employee changed the sanitizer solution during inspection. Manager called service technician to repair machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese slices (55 F - Cold Holding) over filled and in a double pan. Manager removed top portion and placed in the cooler to cool.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine at top of unit.
Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop salt and pepper on cooks line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with dust in Ware washing area above shelf used to store clean dishes.
Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards in front of cooking equipment.
Employee with no beard guard/restraint while engaging in food preparation. Employee with facial hair preparing food items without a beard guard.
Equipment in poor repair. Torn gasket on cooler door on cooks line.
Ice scoop handle in contact with ice. White ice scoop touching ice in ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled,dusty fan covers in walk in cooler.
Working containers of food removed from original container not identified by common name. White powdery substance stored in white bins unlabeled, manager labels bins.
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. Dishmachine tested at 0ppm chlorine.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer solution in three compartment sink tested at 0ppm quaternary ammonium. Operator remade solution to 200ppm quaternary ammonium.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lasagna in walk in cooler at 61F. Per employee, lasagna was left out of the cooler for approximately 1 hour. Lasagna moved to reach-in freezer to quickly chill.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Hunter B and Jada B, both hired over 60 days. Also, John A certification expired 3/3/2024, Savannah H certification expired 7/12/2024 and Kathy P certification expired 6/9/2025.
Floor/wall/ceiling tile/vent soiled has accumulation of debris. Vent and surrounding ceiling tiles at ice machine has accumulation of debris. Ceiling tiles to right of dishmachine are soiled. Fan guards in walk in cooler have debris.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 93F. Employee removed the water.
No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in flip top reach in cooler in kitchen across from stove. Operator placed a thermometer in the unit.
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
Jun 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
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. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
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. Din use dish machine reading 0ppm, ran several times and only read 10ppm, employee worked on machine and machine still reading 10ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp and raw fish in reach in cooler drawer on cook line, all items rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (54F - Cold Holding); spring mix (58F - Cold Holding) sitting on top of ice bath in steam table on cook line, per operator items where placed there less then 1 hour ago, all items moved to walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stephen, Simone, and Kevin Bose all expired in December 2024
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored right next to container of seasoning under prep table on make line, drink moved.
Wiping cloth sanitizing solution stored on the floor. On cook line, sanitation bucket moved.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In use triple sink reading 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of pasta in reach in cooler on cook line, beef moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded American cheese (44F - Cold Holding); sliced sausage (44F - Cold Holding) in reach in cooler by pizza oven, per employee doors have been consistently open for less than a few hours, employee turned down temperature of cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio on lunch menus missing disclaimer, employee corrected during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cut spring mix, cooked onions, and shredded cheese on time control, but these items are not on their written menu.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line making pizzas
Food stored on floor. Cooking oil and bucket of pickles near walk in cooler. Bag in box soda rack in back storage area by bathrooms.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored next to to go containers on cook line.
Single-service articles improperly stored. Multiple boxes on floor in outside storage trailer, employees began to move items during inspection. To go boxes in storage area by bathrooms.
Wiping cloth sanitizing solution stored on the floor. In prep area. On cook line by pizza oven
Oct 4, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
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. Pasta salad on the main cook line held on time as public health control not marked with time placed on time as public health control. Operator discarded the pasta salad as the 4 hour time limit almost completed.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee on the main cook line with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the bulk ice bin clean container stacked while wet.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored between divider of fryer and char grill. Operator removed the spatula.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots.
Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer has build up of spilled food debris at the base of the freezer.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution stored on cook line reach in cooler. Operator relocated the sanitizer solution.
Single-service articles improperly stored. Container of single service carry out containers stacked on the floor in front of the reach in freezer.
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, operator primed the dishmachine to 200ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line counter pasta salad (49F - Cold Holding) stored on an ice bath from 11am. Operator had employee discard the pasta salad.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line counter pasta salad (49F - Cold Holding) stored on an ice bath from 11am. Operator had employee discard the pasta salad.
Clam/mussel/oyster tags not marked with last date served. Shellstock tags from Cedar Key not marked with date of last served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the front cook line in front of the pizza oven has residue staining.
Employee with no beard guard/restraint while engaging in food preparation. One employee on the main cook line working with food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Metal bowls stacked on the shelf next to the bulk ice stacked while wet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the prep station opposite the grill, utensils in standing water at 118F. Employee relocated the utensils and disposed of the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance at the base of the door gasket.
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.