Beachcomber Restaurant
2 A St, Saint Augustine Beac, FL 32080 · Permanent Food Service · License 6500513
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection5 high priority (3 fixed on the spot, 2 repeats), 1 intermediate, 8 basic (3 repeats)-39
- Administrative complaint on Aug 12, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Reach in cooler still needs parts. Top part is on ice and time control.
More time given
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed oyster butter date marked 7/23/26 in walk-in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed thawing shrimp in water on floor (54°F - Cold Holding) for less than one hour per person in charge. Person in charge placed in walk-in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: 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. Observed both kitchen and bar dish machine at 0ppm chlorine. Person in charge replaced sanitizer bucket with fresh buckets on both units and retested units at 50/100ppm chlorine.
Fixed on the spot
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed dishes ran through kitchen and bar machines while machines were both at 0ppm Chlorine. Person in charge reran dishes after dish machines retested at 50ppm/100ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three live flying insects in kitchen flying around and landing on shelves. Observed several live flying insects immediately outside back door near standing dirty water.
Repeat violationAdministrative complaint
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed oyster butter date marked 7/23/26 in walk-in cooler.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed shrimp in bucket of standing water on floor of kitchen thawing. Discussed with person in charge.
Repeat violation
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use.
Observed tuna used for poke bowls thawing inside their reduced oxygen environment. Person in charge cut bags open and removed them from their reduced oxygen environment before being fully thawed.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
Observed bowl of flour on breading station is in immediate risk of splashing from hand washing station discussed with person in charge
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Observed spatulas and food containers with melted sides and chipped surfaces in kitchen.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed flip-top cooler out of order per person in charge. Person in charge is waiting on part for replacement. Person in charge is using time control for working food.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on kitchen hand washing station faucet.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed several reach in freezer and reach in cooler exposed to outdoor elements with gaskets soiled with black/green mold like substance.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on concrete pad immediately outside back door.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.