THE CAJUN BEACH SAINT AUGUSTINE
5545 A1A S #106, Saint Augustine FL 32080
Last inspected May 6, 2026 · 11 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
OCT 24
APR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 3 live roaches behind reach in cooler in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 6, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris. Operator started sweeping behind equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris. Hood filter covers has grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with food build up.
May 5, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. Observed 6 live roaches on cookline right side of reach in cooler run into baseboard.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight raw beef (45F - Cold Holding); pulled pork (45F - Cold Holding); meatballs (45F - Cold Holding); grits (45F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler past raw beef (45F - Cold Holding); pulled pork (45F - Cold Holding); meatballs (45F - Cold Holding); grits (45F - Cold Holding)
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen front of dishwasher area.
Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid substance near bar station not labeled. Operator labeled Lysol.
Dead roaches on premises. Observed 1 dead roach in back side of kitchen near mop bucket.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris. Operator started sweeping behind equipment.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris. Hood filter covers has grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with food build up.
Nov 19, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Live, small flying insects found Observed 6 live flying insects around bar area.
Roach activity present as evidenced by live roaches found. Observed 3 live roaches behind reach in cooler in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Equipment in poor repair. Reach in coolers gaskets in poor repair.
Floor soiled/has accumulation of debris. Walk in cooler floor soiled. Behind and underneath equipment soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line. Walk in cooler shelves soiled. Reach in coolers gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
Standing water in bottom of reach-in-cooler. Three door reach in cooler has standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Dec 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority3 Intermediate14 Basic
Show 21 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. Cook on cook line touched cooked bacon with bare hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect on cook line by flip top reach in cooler. Observed one live flying insect around dish machine. Observed 4 live flying insects around draft beer in bar area. Operator killed 3 of the flying insects at bar.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler black beans dated 9-20, Baja sauce with cut tomatoes labeled 9-21, wings labeled 9-20. Operator discarded all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, shredded cheese (47F - 43 2nd temperature one hour Cold Holding); shrimp (45F, 43F 2nd temperature one hour later - Cold Holding), rice (45F, 41F 2nd temperature one hour later - Cold Holding). Operator stated all items in coolers were at proper temperature in morning, coolers opened for lunch business. Operator moved to walk in cooler, all retemps below 43f.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back prep area has debris buildup.
Non-pitting surface rust on food-contact equipment. Can opener in back prep area has rust in all areas.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In walk in cooler, chili dated 9/15. Operator stated chili was placed in walk in freezer on 9/15, removed to walk in cooler on 9/27. Container not dated when removed from freezer. Operator dated properly.
Accumulation of debris on exterior of warewashing machine. The top of dish machine has debris buildup. Interior of dish machine has lime scale buildup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and ceiling in back prep area have mold-like substance. Also wall by mop sink has mold-like substance. Also, Walls around walk in freezer has mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on counter by ice and drink machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table by bar entrance.
Employee with no hair restraint while engaging in food preparation. Cook on cook line did not have a hat or hair restraint.
Floor, walls and ceilings soiled/has accumulation of debris. Floors, walls and ceilings on cook line has debris buildup, including under and around cooking equipment. Also walls around dish machine are soiled.
Interior of ice machine/bin with rust that has pitted the surface Interior of ice machine in kitchen by bar area has rust.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line has debris buildup.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of reach in cooler door has debris buildup and gasket is in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in prep area have debris buildup. Also shelves in walk in cooler are soiled. Dish wracks for dish machine have debris buildup.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table in wait station across from ice machine.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler multiple unwashed produce items stored over multiple ready to eat food.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By mop sink, drywall not sealed.
Working containers of food removed from original container not identified by common name. Several plastic containers throughout the kitchen area are not labeled. Operator labeled.
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 6 high priority.
6 High priority1 Intermediate19 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. In outside dry storage areas, 2 cans of cheese sauce rusted on top.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived to work and began grabbing clean equipment without washing hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, unlabeled container of corned beef stock (38F - Cold Holding), identified as corned beef stock by operator from St Patrick's day.
Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, in cooler drawers under chargrill, 4 portions of vacuum packaging tuna fully thawed and completely sealed in vacuum packaging
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line, in Reach in cooler flip top cooler, clam base (contains clams) (45F - Cold Holding), operator stated left in cooler overnight.
Toxic substance/chemical improperly stored. In outside storage area, caulk and sanitizer stored above single service times.
Food-contact surface soiled with food debris, mold-like substance or slime. At frying station, sauce bottles stored on shelf soiled with sauce/food debris. Operator removed tops and cleaned.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line, ceiling above and air vents are soiled and have dust buildup.
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. On cook line, in cooler drawers under chargrill, 4 portions of ROP tuna fully thawed and completely sealed in ROP
Cove molding at floor/wall juncture broken/missing. At walk in cooler, wall by cooking equipment cove molding is missing.
Cutting board has cut marks and is no longer cleanable. On cook line, sandwich cooler by chargrill, cutting board is grooved and has some surface stains.
Dead roaches on premises. In kitchen, in storage area, by mop sink, 5 dead roaches in light bulbs. Also, in bar service area, 1 dead roach on floor. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At end of cook line above reach in freezer on sauce bottle shelf. Employee drink stored uncovered on shelf. Employee discarded
Employee personal food not properly identified and segregated from food to be served to the public. At bar, peanut butter and jelly stored on top of keg, in keg cooler.
Equipment and utensils not properly air-dried - wet nesting. On clean dish storage racks, containers not air dried, evidence of wet nesting.
Equipment in poor repair. Walk in cooler and walk in freezer gasket
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple lights in kitchen area missing covers and/or end caps on light fixtures.
No handwashing sign provided at a hand sink used by food employees. In kitchen by ware washing station, sign at hand wash sink is faded and illegible. Also, in men's bathroom, no hand wash sign present. Operator put up a a new sign in men's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. shelves above Sandwich station cooler by chargrill, soiled with food debris. in walk in cooler, shelves are rusted and soiled with food debris. Also, walk in cooler/freezer gaskets soiled. Also, at warewashing station, dish racks and silverware racks soiled. Also, at server station, large ice machine has rust buildup on exterior and interior plate.
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line, Reach in cooler by chargrill, interior is soiled with food debris. on cook line reach in freezer interior and gaskets are soiled with food debris.
Single-service articles improperly stored. At server station, above tea machine, not in use tea filters stored uncovered/unprotected.
Standing water in bottom of reach-in-cooler. At front counter, Reach in cooler by server station has standing water in bottom.
Unclean building components, attachments or fixtures. On cook line above chargrill, hood system has heavy grease buildup.
Unnecessary items/unused equipment on the premises. In back storage area, old equipment, used grease, soiled pots, and shopping carts stored.
Wet mop not stored in a manner to allow the mop to dry. At mop sink, mop stored in bottom of sink no hung to dry.
Working containers of food removed from original container not identified by common name. In back storage areas multiple food items(panko, rice, flour) items not in original containers, unlabeled.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority2 Intermediate15 Basic
Show 24 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. Dish machine ran multiple times and continued to test at 0ppm. Employee fixed dish machine and and re tested at 100ppm
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee picked up single service item from floor, and washed hands for less than 15 seconds. Employee re washed hands.
Employee switched from working with raw food to ready-to-eat food/ clean equipment without washing hands. Operator handled pooled raw shell eggs with gloved hands, then changed gloves and continued to handle clean utensils without washing hands in between.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes ran through dish machine reading 0ppm chlorine. Employee began to re run dishes through dish machine after machine re tested at 100ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects around drain under triple sink. Approximately 2 live flying insects near prep table across from dish machine.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/01/2023 Operator began to update license during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, hash browns (72F - Cold Holding) Operator stated hash browns had been left out to be used approximately 1 hour. Operator placed hash browns in walk-in cooler. On prep table under service window, margarine butter mixture (54F - Cold Holding) Per employee, butter had been taken out multiple times during breakfast rush. In reach-in cooler below soda station, individual butter packets (50F - Cold Holding) Per employee, butters had been removed approximately 30 minutes prior to soften for customers.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, jug of milk not date marked. Per operator milk had been opened 2 days prior. Operator dated milk.
Food-contact surface soiled with food debris, mold-like substance or slime. On end of prep table by dry storage, can opener has debris buildup. Operator cleaned during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plat on ice bin at soda station has mold-like substance. Ice machine next to door to bar has rust and mold-like substance accumulation on ice plate.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above grill on cook line Multiple vents in dry storage Also floors behind flat top grills have grease buildup. Also floors in walk-in freezer have buildup of debris Also walls at end of cook line have buildup.
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. Fish in reach-in cooler drawer on cook line under grill. Also, in dry storage on prep table, container of frozen chicken left out to thaw. Employee placed chicken in walk-in cooler to properly thaw.
Covered waste receptacle not provided in women's bathroom. At unisex employee bathroom next to soda station.
Dead roaches on premises. 1 dead roach under triple sink. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and glasses at roll top prep table across from cook line. Operator moved items.
Employee with no hair restraint while engaging in food preparation. Operator on cook line didn't have hair restraint. Operator put hat on.
Equipment and utensils not properly air-dried - wet nesting. Multiple stacks of beverage cups at bar.
Equipment in poor repair. Fans in walk-in cooler do not have fan guards.
Food stored on floor. In walk-in cooler, box of cheese sauce stored on floor.
Light shield damaged/in disrepair. In dry storage, light fixtures missing piece of protective covered on left light fixture. Both light fixtures missing end caps.
No handwashing sign provided at a hand sink used by food employees. Employee hand washing sink at end of cook line. Men's restroom across from office.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above flat top and grill have grease buildup.
Old labels stuck to food containers after cleaning. In dry storage on shelf, multiple clean containers drying still have previous labels on them. Employee removed labels.
Working containers of food removed from original container not identified by common name. At server station under soda machine, bulk container of sugar not labeled. In dry storage on bottom shelf, bulk containers of cracker meal and chicken breading not labeled. Employee labeled all items.
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.