WEST EGG
233 W KING ST STE B, Saint Augustine FL 32084 · 904.217.3969
Last inspected May 6, 2026 · 6 visits since September 2023
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; ham 52F, sausage 56F
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; ham 52F, sausage 56F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; ham 52F, sausage 56F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2&1/2 opened yesterday not dated. Person in charge dated
Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed flip-top cooler cutting board stained with food debris.
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. Observed cook hired for approximately 7 months missing proof of food handler training.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler, reach in freezer soiled with food debris. Discussed with employee. Employee cleaned gaskets on both coolers
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers stacked above triple sink with visible moisture. Person in charge unstacked containers.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives in between flip-top cooler and prep table. Person in charge took knives out from between equipment.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed triple sink at 200++ chlorine ppm. Person in charge drained and remade triple sink. Retested at 100ppm.
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
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on flip-top cooler top stained with food debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bacon jam on time without written procedures. Provided blank copy of written procedures.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in freezer soiled with black/green mold like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth under cutting board on prep table. Person in charge placed wet cloth in triple sink sanitizer.
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.