SUNDAY
73 SAN MARCO AVE, Saint Augustine FL 32084
Last inspected Mar 18, 2026 · 9 visits since July 2023
DEC 23
SEP 24
APR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 6/1/23. Discussed with person in charge.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee used tobacco, ate, touched phone or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle his phone and not wash hands. Addressed and he washed his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp/salmon over onion. Person in charge moved shrimp/onions.
Spray hose at dish sink lower than flood rim of sink. Spray hose is in the sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bologna 48F. Chimichurri 73F, shell eggs 71F; ( - Cold Holding) placed on time control and documented.
Show the remaining 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 83F, onions 63F. Placed on time control and documented.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strips available.
Bowl or other container with no handle used to dispense food. Cup used as a scoop in garlic. Person in charge removed.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment is only license for 10 seats. They have 45 inside and 25 outside.
Food not stored at least 6 inches off of the floor. Oil on floor in corker of kitchen.
Standing water in bottom of reach-in-cooler. Standing water in large cooler.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on floor.
Nov 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority1 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Tray of shell eggs over ready to eat pie in bakery cooler. Moved by manager.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. "Chow" made with corn and other ingredients date marked 10/19. 5 containers in walk in cooler. Person In Charge indicates item is pickled. Clarified butter. Date marked 10/25. Butter date marked 10/20. Cooler. Honey butters date marked 10/28.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Clarified butters at 50°. 49°. 50°. Walk in cooler. Shell eggs : ambient 50°. 6 boxes. Butters 49°. 49°. 49° 50°. 2 boxes. Cooked potatoes 50°. 49°. 2 trays.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items In outside walk in cooler/ modified food truck : Clarified butters at 50°. 49°. 50°. Shell eggs : ambient 50°. 6 boxes. Butters 49°. 49°. 49° 50°. 2 boxes. Cooked potatoes 50°. 49°. 2 trays. Containers or Green Beans 50°. 49°. 51°. In frontline cooler Chow 50°. In frontline cooler. ( per Person In Charge items are pickled. Establishment has no lab testing proof that items are shelf stable.
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. No time mark on multiple items identified on Time Temperature Controlled for Safety form. Butters. clarified butters. Hollandaise.
Toxic substance/chemical improperly stored. Chemical spray bottle, table cleaner over single service items at frontline. Moved by manager.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet with no Vacuum breaker. Rear door.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salads date marked 1/5.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Items In outside walk in cooler/ modified food truck : Clarified butters at 50°. 49°. 50°. Shell eggs : ambient 50°. 6 boxes. Butters 49°. 49°. 49° 50°. 2 boxes. Cooked potatoes 50°. 49°. 2 trays. Establishment uses modified window unit as refrigeration for modified food truck. Display shows 50°. Frontline cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink container cell phone on cutting board. Moved by manager and board sanitized.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment licensed for 10 seats. Actual count :45 inside 25 outside.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from to of bakery cooler fan.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Bakery cooler insulation torn/ loose.
No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sign. Kitchen Hand Wash Sink.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Moved by manager.
Standing water in bottom of reach-in-cooler. Standing water in base of frontline cooler.
Apr 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Above flip-top cooler: cooked mushrooms (67F - Cold Holding) left out for approximately one hour. Person in charge placed in flip-top cooler bottom to cool. Observed cooler trailer: half n half (51F - Cold Holding); ambient raw shell eggs (48F - Cold Holding); cooked potatoes (49F - Cold Holding) person in charge had employees start bringing food into establishment to placed in bakery coolers.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on flip-top cooler soiled and stained with food debris
Handwash sink does not provide water through a mixing valve or combination faucet. Observed only hand washing station in bakery kitchen has two separate faucets one for cold and one for hot water.
Handwash sink not accessible for employee use at all times. Observed only hand washing station in bakery kitchen completely blocked by equipment and storage items.
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed only hand washing station in bakery kitchen, which is separated by a threshold and door from main kitchen, blocked and inaccessible and does not have mixing valves. Discussed with person in charge added new hand washing station to bakery. Person in charge stated bakers go to wait station near main kitchen to wash hands.
Equipment in poor repair. Observed gaskets on standing door reach in coolers torn.
Equipment or utensils not designed or constructed in a durable manner. Observed bowls used to baked bread in are constructed of a material that is not durable, smooth, easily cleanable. Bread bowls have pieces of fiber fraying on the edges.
In-use tongs stored on equipment door handle between uses. Observed tong hanging off oven doors in main kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler, standing door coolers gaskets soiled with food debris.
Sep 5, 2024Administrative 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/2024. Person in charge renewed online during inspection.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 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 cook on line bare hand contact bread, cut greens for salad. Discussed with person in charge. Cook put gloves on.
Equipment in poor repair. Observed gaskets on bakery reach in cooler torn.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walk-in cooler trailer floors not sealed
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 6/1/23. Discussed with person in charge.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed partially cooked hard shell eggs over ready to eat potatoes. Hard shell eggs do not reach minimum required cooking temperature per person in charge. Person in charge moved eggs below ready to eat.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made pesto (51F - Cold Holding). Establishment used Fresh garlic in container without any additional acids. Person in charge placed pesto on time and added to time paper work.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided paper written procedures and discussed with person in charge
Handwash sink does not provide water through a mixing valve or combination faucet. Observed hand washing station in bakery has two separate faucets with no mixing valve.
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 certified food employee certificates for employees hired more than 60 day onsite.
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 establishment using sous vide and reduced oxygen packaging. Provided templates and handed out Special process guidance card.
Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Observed carpeting in refrigerator truck stored behind establishment.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling in refrigerator truck with exposed insulation and non sealed wood. Discussed with person in charge.
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.