St. Marys Seafood & More

11290 Old St. Augustine Road, Jacksonville, FL 32257 · Permanent Food Service · License 2614812

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Jul 22, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 22 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
7 high priority (4 fixed by the Jul 22 follow-up, 3 fixed on the spot), 6 intermediate (1 fixed on the spot, 1 repeat), 4 basic (1 repeat)
-44
Safety score56

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul202026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 7 High priority
- 6 Intermediate
- 4 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Fish, shrimp, chicken, oysters, crab cake, stuffed crab, clams in breading station at 46-63°F. Person in charge states have been in unit more than 4 hours. Ambient at 57°F. See stop sale. In to go station sauce reach in cooler ranch, butter blend, sour cream, coleslaw at 51-61°F. Has been in unit for more than 4 hours per person in charge. In server line glass door reach in cooler ranch at 47°F. Item stored at bottom of unit with little airflow. Also, in glass door bar reach in cooler cream at 51°F. In unit longer than 4 hours.
  Food with mold-like growth.
  See stop sale. Observed cheesecake in keg walk in cooler with mold like substance on top of cheesecake.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  One pan of Rop tuna thawed still in package in walk in cooler with instructions to remove from package prior to thawing.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Fish, shrimp, chicken, oysters, crab cake, stuffed crab, clams in breading station at 46-63°F. Person in charge states have been in unit more than 4 hours. Ambient at 57°F. See stop sale. In to go station sauce reach in cooler ranch, butter blend, sour cream, coleslaw at 51-61°F. Has been in unit for more than 4 hours per person in charge. In server line glass door reach in cooler ranch at 47°F. Item stored at bottom of unit with little airflow. Also, in glass door bar reach in cooler cream at 51°F. In unit longer than 4 hours.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Potatoes hot holding at 124°F. Person in charge discarded.
  Fixed on the spot
  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.
  Per person in charge hush puppies, lettuce mix, cooked hush puppies held on time frames, not abiding by time frames at time of inspection. Will remark items with accurate times and revisit time paperwork.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical spray bottles hanging from rack with nozzles facing bag in box soda in bar area. Person in charge removed. Bleach stored near seafood breading on prep table shelf. Person in charge moved to appropriate location.
  Fixed on the spot
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Three oyster tags not marked with date last served.
- Code 02, Labeling, date marking and consumer advisory: Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
  Raw oyster consumer advisory posted behind sign on bulletin board in bar, not conspicuous. Person in charge posted at host stand.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Person in charge unable to provide chlorine test strips during inspection.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of microwave with food debris, interior of ice machine with debris accumulation.
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water turned off at server line hand wash sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed ice in hand wash sink at dishpit area.
Basic4
- Code 08, Food protection and cross-contamination: Open condiments provided for self-service not properly protected.
  No hinged lids on dry salad toppings at salad bar.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels observed on several clean dishware items.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Side of griddles, exterior of fryers with heavy grease accumulation. Dish racks with debris accumulation. Gaskets to multiple, reach in coolers with mold like substance accumulation.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed walls in keg reach in cooler with mold like substance accumulation. Observed mold like substance at dishmachine wall. Observed floors not smooth and easily cleanable in kitchen area. Observed heavy grease accumulation on floor and wall to right of cookline.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.