WOODPECKERS BACKYARD BBQ
4930 STATE ROAD 13, Saint Augustine FL 32092 · 904-534-5440
Last inspected Feb 3, 2026 · 9 visits since July 2023
APR 24
NOV 24
APR 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025, renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees showed up to work and put on gloves and began to portion out cobbler, but did not wash hands before putting gloves on.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored hanging facing rolls of aluminum pans and foil on metal tub under front counter, bottle moved.
Handwash sink used for purposes other than handwashing. Soda nozzles dumped in hand wash station sink at front counter to air dry.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table in small prep area between front line and ware washing area, drink removed.
Show the remaining 1 finding ▾
Floor soiled/has accumulation of debris. Build up of debris behind large ice machines by bathrooms. Build up of food debris on flooring under racks in walk in freezer. Also build up of water on flooring outside around smokers and walk in cooler, manager began to clear off water.
Jul 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at front counter rubbed hands together for less then 5 seconds while washing hands.
Food prepared in a private home. See stop sale. 40 individual containers of banana pudding in walk in cooler that manager on site states is made by someone else in their private home and brings it to the store and other employees state that it is made somewhere else but they do not know where.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025, renewed during inspection.
Stop Sale issued due to food originating from an unapproved source. 40 individual containers of banana pudding in walk in cooler that manager on site states is made by someone else in their private home and brings it to the store and other employees state that it is made somewhere else but they do not know where.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (46F,47F - Cold Holding) in bottom of reach in cooler on make line, per employee doors have been consistently open for several hours, slaw moved to walk in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. green beans (64F-72F - Cooling, over 4.5 hours, 2 pots); baked beans (67F-69F - Cooling, over 4.5 hours, 6 pot) in large metal covered pots, filled over 2 inches deep in walk in cooler, per manager all items where taken out of cans, mixed together, and placed in walk in cooler over 4 hours prior.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. green beans (64F-72F - Cooling, over 4.5 hours, 2 pots); baked beans (67F-69F - Cooling, over 4.5 hours, 6 pot) in large metal covered pots, filled over 2 inches deep in walk in cooler, per manager all items where taken out of cans, mixed together, and placed in walk in cooler over 4 hours prior.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener in prep area, employee corrected during inspection.
Handwash sink not accessible for employee use at all times. Bin for dirty towels blocking hand wash station on make line, bin moved.
Spray bottle containing toxic substance not labeled. Bottle with blue and yellow liquid in storage area and front counter.
Food stored on floor. Container of potatoes in walk in cooler under racks. Boxes of food in walk in cooler. Dali peppers in walk in freezer.
Standing water in floor drain/floor drain draining very slowly. At floor drain outside by storage sheds on concrete slabs.
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 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked chicken (109-115F - Hot Holding) in warming box in main prep area, per employee chicken and a large amount of other smoked/bbq items was taken out of smokers then placed in warmer about 1 hour prior, chicken put back in smoker to reheat.
Handwash sink not accessible for employee use at all times. Hand wash station in the main prep area blocked by soiled towel bin, bin moved.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink by outside smokers has been removed.
Floor area(s) covered with standing water. Around outside smokers/walk in cooler.
Food stored on floor. Cases of water by bathrooms. Boxes of turkey in walk in freezer. Employee corrected during inspection.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler and walk in freezer. In outside smoker area.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024, operator renewed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (54F - Cold Holding) in container sitting out on service window, per manager entire container was taken out of cooler for catering orders then placed back in cooler at front counter over the course of less then an hour.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing color chart for quaternary ammonium test strips.
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid under prep table in prep area between cook line and ware washing area. Spray bottle with blue liquid at front counter.
Reuse of single-service or single-use articles. Boxes for unwashed potatoes reused to stored prepared potatoes in walk in cooler.
Single-service articles improperly stored. Box of empty jugs and cups in outside storage shed on floor. Box of single service utensils on floor at front counter. All items moved.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed corn on the cob stored over pots of baked beans in walk in cooler, corn moved.
Working containers of food removed from original container not identified by common name. 3 bulk containers of seasoning in outside storage shed.
Apr 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (121F - Hot Holding) in turned off steam well next to service window, per manager sauce has been in well less then 1 hour, steam well turned on and cheese reheated to 168F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans (68F, 66F, 56F - Cooling, after approximately 30 minutes 68F,65F,56F) in large covered thick metal deep pots in walk in cooler, per manager all items where made less then 1 hour prior to first temp, lids removed.
Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid at front counter area, manager corrected during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station between bathroom and ice machines.
Well water testing report/documentation is not available upon request. No one is able to provide any report. The only thing they have on site is a notebook their inspector writes in.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around deflector plate of large ice machine near bathroom.
Sep 19, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding unit closest to the steam table; baked beans (109F - Hot Holding); baked potatoes (112F - Hot Holding). Operator removed the items to the oven to reheat to proper temperature. At conclusion of inspection items still in oven reheating over 135F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table by the rear exterior door has old food debris on the blade.
Spray bottle containing toxic substance not labeled. Chemical spray bottle on the bottom shelf of the front of house prep table missing product labeling. Operator labeled the chemical spray bottle.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean metal containers stacked while wet. Spoke with employee to let air dry.
Equipment in poor repair. Hot holding box on the main cook line by the hand wash sink has a separating door gasket at the top corner.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths stored under clean cutting boards at the front pass through window. Operator asked employee to switch out the wiping cloths.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave in the waitstation prep area has food debris build up. Operator wiped clean and sanitized the microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer in prep area door gasket has mold like substance spots. Spoke with operator to have someone wipe the door gaskets.
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.