Hilton Garden Inn St. Augustine

401 Aia Beach Boulevard, Saint Augustine Beac, FL 32080 · Permanent Food Service · License 6501422

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Jul 9, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed on the spot · 4 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 1 basic
-11
Safety score89

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

Inspection history

1 inspection · 1 visit

Jul92026

Routine inspection

5 violations found

First visitJul 9, 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:
- 1 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority1
- 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 house made sauce date marked 5-1-26 in walk-in cooler. Person in charge disposed of it.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed house made sauce date marked 5-1-26 in walk-in cooler. Person in charge disposed of.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed several metal trays used to line walk-in cooler shelves and hold food soiled with black/green mold like substance. Person in charge started taking trays out of walk-in cooler to wash during inspection.
  Fixed on the spot
- Code 27, Water source: Handwash sink does not have enough water pressure to properly wash hands.
  Observed hand washing station near triple sink with low hot water pressure.
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets on reach in cooler soiled with food debris.
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.
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.