ST MARYS SEAFOOD & MORE
705 HORTON'S TRACE, Saint Augustine FL 32095 · 904-547-2578
Last inspected Aug 20, 2026 · 14 visits since August 2023
APR 25
JUN 25
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 26 points off where it started.
Live, small flying insects found. At bar, observed 2 flying insects at far end of bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023057451 | Aug 24, 2023 | Oct 30, 2023 | $400 |
Inspection history
14 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects found. At bar, observed 2 flying insects at far end of bar.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line in stand up reach-in freezer at fry station, plastic container of raw coconut shrimp stored over plastic container of breaded okra.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, shrimp (46F - Cold Holding). Shrimp filled above chill line. At Salad bar;; ranch dressing (47F - Cold Holding); potato salad (47F - Cold Holding); pasta salad (46F - Cold Holding); boiled egg (45F - Cold Holding); shredded cheese (45F - Cold Holding). Items placed in cooler 1 hour prior. Operator turned thermostat down, ambient temperature 42f.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside on back porch mop sink, hose bibb missing backflow preventer.
Handwash sink not accessible for employee use at all times. At handwash sink by prep area, cutting board covering handwash sink. At wait station, sanitizer bucket in handwash sink. Items moved to allow access to handwash sinks.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dish area handwash sink, paper towels not dispensing. Operator placed roll of towels at handwash sink. Operator stated they have new dispenser on order.
Floors, walls and ceilings soiled/has accumulation of debris. Floors under equipment/tables throughout kitchen and bar have build up of grease/debris/mold-like substance. At cook line and wait station, ceiling/ceiling vents have build up of dust/mold-like substance. Floors under shelves in walk-in cooler and floor in walk-in freezer soiled with residue/debris.
In-use tongs stored on equipment door handle between uses. At cook line, tong hanging on oven handle. Operator moved tong.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gaskets soiled with food debris/residue. At cook line, sides of cooking equipment have grease build up. In walk-in cooler, exterior of bulk container used for storing buckets of oysters has build up of food residue.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of reach-in cooler across from fryers soiled with food debris/residue.
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 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. In use machine ran multiple times only reading 10ppm.
Employee dried hands on clothes/apron/soiled towel after washing. Food handler rubbed hands on soiled clothes after washing and drying hands in bathroom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hushpuppy mix (51F - Cold Holding) sitting out on flip top reach in cooler on make line, per employee bus tub of mix was taken out of cooler no more then 1 hour prior, tub put in walk in cooler.
Toxic substance/chemical improperly stored. Bottles of various chemical cleaners stored on top of large ice machine by office, chemicals moved.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of cheesecake in standing reach in cooler by server area, per operator box was opened Saturday.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Food handler cooking chicken and seafood on cook line asked the minimum cooking temperature of chicken and food handler stated 185F not 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in kitchen by bar has a build up of mold like substance and lime scale. Blade of can opener has a build up of food debris in prep area, blade cleaned.
Floor soiled/has accumulation of debris. Under all equipment in kitchen and bar have a build up of food debris, grease, and mold like substance.
Food stored on floor. Bucket of slaw mix and oysters in walk in cooler. Boxes of shrimp in walk in freezer. All items moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line has a build up of grease. Area where lids meet over ice bin at far end of bar has a build up of mold like substance.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed cherry tomatoes stored over buckets of slaw mix and other ready to eat items in walk in cooler, tomatoes moved.
Aug 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee putting soiled dishes in dish machine with bare hands then touched clean dish coming out of dish machine without washing hands between tasks.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream (53F - Cold Holding) in keg reach in cooler at bar, per operator they have not done anything with the cream today nor has any employees been in and out of cooler today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (53F - Cold Holding) in keg reach in cooler at bar, per operator they have not done anything with the cream today nor has any employees been in and out of cooler today.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at server station reading 200ppm chlorine, employee dumped out bucket and began to remake.
Floors not maintained smooth and durable. Water coming up from flooring at walk in cooler door.
Standing water in bottom of reach-in-cooler. At end of make line.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed eggplant over container of Alfredo sauce in walk in cooler, sauce moved
Aug 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of tomato sauce on rack by office.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (44F-47F - Cold Holding); raw shrimp (44F - Cold Holding); raw gator tail (45F - Cold Holding); raw clam strips (45F - Cold Holding); raw calimari (45F - Cold Holding) in reach in cooler at end of cook line. Per operator lid and doors have been consistently open for several hours, ice placed on all items, all items retested below or at 41F. coleslaw (61F - Cold Holding); milk (63F - Cold Holding) in standing reach in cooler on cook line, per operator door has been consistently open for several hours, manager told employees to not go in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks stored right next to clean pans on cook line, drinks moved.
Employee with no hair restraint while engaging in food preparation. One employee on cook line.
Floor soiled/has accumulation of debris. Under racks in both walk in cooler and walk in freezer. Under cooking equipment on cook line. Under bag in box soda rack. Around drains in bar area. Behind fryers and reach in freezer at end of cook line. Also walls under dump sink attached to dish machine has a build up of debris. Also fan guards in walk in cooler have a build up of debris.
In-use tongs stored on equipment door handle between uses. On stove handle on cook line, tongs removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of warming unit above grill, fryers, and sides of grill on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of non working reach in cooler under grill on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed mushrooms over bags of cut cabbages and prepared salads in walk in cooler, mushrooms moved.
Apr 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
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. 8 packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced.
Floor soiled/has accumulation of debris. Soiled floor. Walk in freezer.
Food stored on floor. Boxed foods on floor walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around blower in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior of storage cooler opposite Hand Wash Sink. Kitchen. Soiled reach in cooler gaskets. Prep line.
Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler by prep line.
Time/temperature control for safety food thawed in an improper manner. Bags of frozen shrimp thawing in kitchen at room temperature. Moved by manager to walk in cooler.
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. Grey soapy water around outside mop sink and back door to establishment.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw oysters and calmiari stored in top section with mushrooms, tomatoes, and pickles stored underneath them in reach in cooler at end of cook line, employee rearranged all items.
Stop Sale issued due to food not being in a wholesome, sound condition. Cut kale on make line held on time control the previous day per employee that has not been discarded until today. 4 packages of raw tuna in walk in cooler fully thawed out still inside packages.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cut kale on make line held on time control the previous day per employee that has not been discarded until today.
Toxic substance/chemical improperly stored. Bottle of cleaners and soap stored over paper towels in storage room by bathrooms, chemicals moved.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Several tags from October and November mixed together.
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. 4 packages of raw tuna in walk in cooler fully thawed out still inside packages.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees with several bracelets preparing food in prep area in kitchen.
Floor soiled/has accumulation of debris. All floors under equipment in kitchen, ware washing, walk in cooler, walk in freezer, and bar area. Also walls behind equipment on cook line have a build up of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line. Exterior of soda machine in server area around nozzles.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers on cook line. Also interior of large ice machine by office has a build up of debris.
Apr 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 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. green beans (49F,55F - Cooling over 6 hours) in stacked, covered, metal line pans in walk in cooler, per employee beans where cooked yesterday and placed in walk in cooler without any additional preparation.
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. green beans (49F,55F - Cooling over 6 hours) in stacked, covered, metal line pans in walk in cooler, per employee beans where cooked yesterday and placed in walk in cooler without any additional preparation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of cheesecake in standing reach in cooler by end of cook line with a date of 3/26.
Stop Sale issued due to food not being in a wholesome, sound condition. 9 packages of fully thawed out tuna in walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. green beans (49F,55F - Cooling over 6 hours) in stacked, covered, metal line pans in walk in cooler, per employee beans where cooked yesterday and placed in walk in cooler without any additional preparation.
Handwash sink used for purposes other than handwashing. Employee dumping water in hand wash sink at bar.
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. 9 packages of fully thawed out tuna in walk in cooler.
Objectionable odors in bathroom or other areas of the establishment. Throughout kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler, that is not in use, under grill on cook line.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab cakes stored over cooked chicken in reach in cooler on make line, chicken moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (46F,47F - Cold Holding) in top section of reach in cooler on make line next to heat lamp of service window, per employee lid has been open less then 30 minutes, lid closed and ice added to fish.
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. Container of cut kale under service window on make line, per employee kale has been there less then 1 hour, employee corrected during inspection.
Toxic substance/chemical improperly stored. Bottle of soap stored over stacks of napkins in storage room near bathrooms, napkins removed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station in ware washing area, manager corrected during inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 3 certificates are photocopies.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of both ice bins of soda machines in server areas.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler under grill on cook line that is not in use.
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line closest to the fryers, raw coconut shrimp in open container of open container of ready to eat frozen pretzels. Operator had employee switch the storage levels.
Stop Sale issued due to food not being in a wholesome, sound condition. In the salad bar reach in cooler, cut lettuce with small ant like insect alive on cut lettuce. Operator discarded the cut lettuce and had employee stock the salad bar with new cut lettuce.
Food-contact surface soiled with food debris, mold-like substance or slime. Behind the bar, soda gun with syrup residue build up on the nozzle. Operator cleaned and sanitized the nozzle.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in warewashing area, operator placed service call.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead lizard in glue trap behind the bulk ice bin.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean containers stacked while wet.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice around the seal of the walk in freezer door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and reach in freezer on the main cook line closest to the fryers has build up of food debris in the door gaskets. Walk in cooler door gasket has mold like substance spots.
Water draining onto floor surface. Prep sink leaks water on floor from floor drain when water is running.
Aug 25, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On the main kitchen line under the heat lamp, baked potatoes (72F - Cooling) stored cooling over night. Per operator baked potatoes are to be discarded in the morning.
Pesticide/insecticide labeled for household use only present in establishment. Ant pesticide pellets stored on the floor by the bulk ice bin and rear exterior door.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler on the main cook line, raw ground beef over raw crab cake mixture. Operator relocated the beef to the bottom shelf.
Rodent activity present as evidenced by rodent droppings found. In the dry storage room closest to the bulk ice bin and office area, 35 rodent droppings observed on the floor under the dry storage shelves, 3 rodent droppings observed on cardboard boxes and cans on the dry storage shelves. Observed 3 rodent droppings at the entry from dry storage to the liquor room. Observed 4 rodent droppings on the middle prep table closest to the back door on the lower shelves. Operator began to sweep and discard the rodent droppings.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main kitchen line under the heat lamp, baked potatoes (72F - Cooling) stored cooling over night. Per operator baked potatoes are to be discarded in the morning.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler at the entry to the cook line and cutting board on the steam table station has build up of food residue staining. Can opener on the prep table has food debris above the blade.
Ceiling/ceiling tile shows damage or is in disrepair. At time of inspection ceiling tile over the walkway from the waitstation area in disrepair and falling from the ceiling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on shelf over sauce bottles. Operator relocated the employee jacket.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the prep table clean plastic containers stacked while wet.
Inside/outside of dumpster not clean. Dumpster in enclosure lid open.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and flip top reach in freezer door gaskets have build up of mold like substance. Sides of the fryers on the main cook line have accumulation of grease.
Standing water in bottom of reach-in-cooler. Standing water at the base of the standup Pepsi cooler on the waitstation line. Operator had employee wipe out the cooler.
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.