I Love Pierogi
1340C A1A South, Saint Augustine, FL 32080 · Mobile Food Dispensing Vehicle · License 2652200
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 26 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cheese, potato and meat pierogis (46°F - Cold Holding) in reach-in cooler. Operator stated they were briefly out of temp while driving to event. Operator stated they will keep in cooler to chill.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed two unlabeled Spray bottle containing toxic substance stored under hand wash sink. Operator labeled both spray bottles of cleaners.
Fixed on the spot
Basic3
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
Observed front service window kept open during entire time. Window does not get closed in between service. No fan or screening present.
Code 50, Current license displayed: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Observed decal not affixed to MFDV. Operator has a printed copy of the decal.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Observed MFDV number not affixed to the exterior of the truck.
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.