Santiago's
860 A1A Bch Blvd, Saint Augustine Beac, FL 32080 · Permanent Food Service · License 6500314
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic (2 repeats)-37
- Extension granted on Oct 26Counts in full until a follow-up finds the problems fixed-3
- Safety score60
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 26, 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
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Menus are ordered and person in charge is waiting for delivery.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 with fresh garlic and honey date marked 8/14 in reach in cooler. Person in charge disposed of product. Observed Creole gravy dated 8/11 in walk-in cooler. Person in charge disposed of product.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pooled eggs (56°F - Cold Holding); French toast mix (60°F - Cold Holding) on cook line for three hours. Person in charge placed product in walk-in freezer.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs above ready to eat dressings in reach in cooler. Person in charge placed eggs on bottom shelf.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three live flying insects in kitchen Observed two live flying insects at bar.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed the dinner menu with everything seared tuna missing the disclosure asterisk.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed baked beans opened from can approximately 3 days ago per person in charge and placed in food containers in walk-in cooler without date mark. Observed risotto made previous morning per person in charge missing date mark. Observed gallon of milk in walk-in cooler missing date mark. Person in charge added date marks.
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 cutting boards on cook line stained with food debris. Observed soda gun nozzles at bar soiled with black/green mold like substance.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed approximately four boxes of food on floor in walk-in freezer
Raw fruits/vegetables not washed prior to preparation.
Observed avocados cut in half in food container in walk-in cooler with produce stickers still present on avocado.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old blue tape labels stuck too clean food containers stacked above triple sink.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed several gaskets on multiple reach in coolers in kitchen soiled with black/green mold like substance. Observed non-food contact sides and surfaces of floor mixer soiled with food debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed clean utensils stored in a black plastic container soiled with food debris.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket filled with water.
Repeat violation
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.