TERRA & ACQUA
134 SEA GROVE MAIN ST, Saint Augustine FL 32080 · 904.429-9647
Last inspected Jun 9, 2026 · 15 visits since April 2024
JUN 24
FEB 25
JUN 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections trending up, 48 points better than where it started.
Rodent activity present as evidenced by rodent droppings found. Observed 1 rodent dropping in corner by glue trap on ground in dry storage. Observed 1 rodent dropping in corner by soda bibbs. Observed 4 rodent droppings on wooden shelf in dry storage area by soda bibbs. Person in charge cleaned during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
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 gallon of milk in walk in cooler no date mark. Operator not sure when opened and discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with build up on blade.
Handwash sink used for purposes other than handwashing. Scrub brush in hand wash sink near dishwasher area. Operator removed.
Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid substance not labeled. Operator labeled degreaser.
Show the remaining 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled with dark mold like build up.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old debris.
Food stored on floor. In walk in freezer open case of food stored on floor. Operator removed.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed.
Standing water in bottom of reach-in-cooler. Standing water at bottom far right reach in cooler on cookline.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Exposed concrete near kitchen and dish area.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in back kitchen has slime build up.
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. Employee Craig no proof of training.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled with dark mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler far right side of cookline shelves soiled with food debris.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler far right side of cookline.
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight cooked potatoes (44F - Cold Holding); sliced pork (47F - Cold Holding); bachemalle (45F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler overnight cooked potatoes (44F - Cold Holding); sliced pork (47F - Cold Holding); bachemalle (45F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in back kitchen has slime build up.
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. Employee Craig no proof of training.
Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid substance not labeled. Operator labeled bleach.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate has mold like substance.
Cutting board has cut marks and is no longer cleanable. Cutting board on cookline reach in cooler has dark marks no longer cleanable.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle on cookline. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled with dark mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler far right side of cookline shelves soiled with food debris.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler far right side of cookline.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interior soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Aug 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification. No proof of certified manager certification.
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/ No certified manager available time of inspection more than four employees on staff.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interior soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Jun 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority3 Intermediate9 Basic
Show 13 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 0 ppm. Operator primed and ran again 50 ppm.
Manager or person in charge lacking proof of food manager certification. No proof of certified manager certification.
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/ No certified manager available time of inspection more than four employees on staff.
No soap provided at handwash sink. No soap at handwashing sink near salad prep station. Operator refilled.
Bowl or other container with no handle used to dispense food. plastic bowl being used to dispense sugar. Operator removed.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dish area in disrepair.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher 0 ppm. Operator primed and ran again 50 ppm.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch engaging in food prep.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled.
Food not stored at least 6 inches off of the floor. Cases of cheese stored on walk in cooler floor. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interior soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Observed no signed paperwork for employees to report knowledge of health policy and health requirements. Emailed paperwork to operator during inspection.
Clam/mussel/oyster tags not marked with last date served. Observed tags with no last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener on prep table in back of kitchen with buildup. Operator took can opener and had it cleaned.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed plate on inside of ice machine with mold like substance.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling over ice machine in back prep area of kitchen.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle on cook line. Operator removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall behind dish machine with mold like substance.
Oct 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp.
Sep 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp.
Jun 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person change tasks and not wash his hands. Addressed immediately and person washed hands and placed gloves on.
Non-food grade paper/paper towel used as liner for food container. Paper towel lining basil. Person in charge removed paper towel and discarded basil.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In seafood cooler: in bottom; chicken 46F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter sitting in ice 63F. Had been out 1 hr. Placed on ice control. in bottom of seafood cooler; chicken 46F; ( - Cold Holding)
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams/ mussels tags not in order.
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 open 24+ hrs ago not dated. Person in charge dated yesterday mid day.
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. Establishment is removing oxogen from bags of meatballs, lasagna, raw beef, raw chicken. Cited on previous inspection and callback will be 8.16.24.
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. Establishment still has not trained everyone. Cited on previous inspection. CB WILL BE 8.16.24.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine is soiled.
Bowl or other container with no handle used to dispense food. Cup used to scoop semolina. Person in charge removed cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person in charge removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone behind pizza slicer. Person in charge removed.
In-use wiping cloth/towel used under cutting board. Person in charge removed cloth.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge wiped clean.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer (pasta) is soiled.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in very back by dish not smooth and easily cleanable
Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled.
Jun 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp.
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. Person in charge only able to provide proof of training for one employee working over 60 days during inspection.
Apr 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp.
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. Person in charge only able to provide proof of training for one employee working over 60 days during inspection.
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 17 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon undercooked. Person in charge unable to provide parasite destruction. Called supplier and provided during inspection.
Rodent activity present as evidenced by rodent droppings found. Observed 1 rodent dropping in corner by glue trap on ground in dry storage. Observed 1 rodent dropping in corner by soda bibbs. Observed 4 rodent droppings on wooden shelf in dry storage area by soda bibbs. Person in charge cleaned during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler, multiple time/temperature control for safety items employee stated were left in cooler overnight; shredded mozzarella cheese, fresh mozzarella, ricotta cheese, marscapone cheese, salami, ham, ground beef, tomato sauce. (58-62F - Cold Holding) One dessert with mold like substance observed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, in reach in cooler, lobster (46F - Cold Holding); roasted potatoes (46F); salmon (51F - Cold Holding); retemped items, some items 43F Also, at pizza station, reach in cooler shredded mozzarella cheese, fresh mozzarella, ricotta cheese, marscapone cheese, salami, ham, ground beef, tomato sauce. (58-62F - Cold Holding) stop sale issued Also, in dairy cooler, mozzarella (46F - Cold Holding); heavy cream 48F - Cold Holding)operator adjusted the thermostat. Retemped at 46-47F person in charge moved all time/temperature control for safety items to large walk in cooler. Also on cook line, tomato sauce (44F - Cold Holding); chicken breast (44F - Cold Holding) employee iced down product with ice bags. Also in walk in cooler, tomato sauce (44F - Cold Holding); chicken breast (44F - Cold Holding) Retemped at 43F. Person in charge opened freezer door to bring temperature down on unit.
Clam/mussel/oyster tags not marked with last date served. Not maintained in chronological order, also not maintained in pan until last shellstock item sold.
Handwash sink used for purposes other than handwashing. Employee filling pan in hand wash sink.
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. Establishment vacuum seals meatballs, lasagna, raw chicken and raw beef. Freezes and holds longer than 48 hours. No Haccp.
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. Person in charge only able to provide proof of training for one employee working over 60 days during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle with floor cleaner unlabeled. Also at front server line two spray bottles with cleaner unlabeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance buildup. Soda nozzles in bar with debris buildup.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dish area, ceiling tiles are porous and not easily cleanable, Also in disrepair. Also, no cove molding at ware washing station. Also, exposed wall in back kitchen by ware washing station. Also, in back storage area, ceiling is not easily cleanable.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout on sandwich coolers have grooved and cut boards, some surface stains present.
Dead roaches on premises. Observed 11 dead roaches in glue trap and 4 on floor in dry storage area. Also, on makeline behind reach in cooler observed 4 dead roaches on the floor. Person in charge cleaned during inspection.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Minimum labeling missing from self service items in reach in freezer at door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line reach in freezer gaskets soiled with food debris. Heavy dust buildup on large walk in cooler fans. Also observed on dairy walk in cooler fans.
Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on cutting board.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed one 20lb propane tank next pizza oven.
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.