17 King

17 King St, Saint Augustine, FL 32084 · Permanent Food Service · License 6502096

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 17 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
5 high priority (4 fixed by the Sep 17 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 8 basic (1 repeat)
-26
Safety score74

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

Inspection history

1 inspection · 2 visits

Sep112026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 17, 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 visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 5 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Tall silver on cook line; tomatoes 52°F, gravy 52°F, purred parsnips 51°F; ( - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Tall silver on cook line; tomatoes 52°F, gravy 52°F, purred parsnips 51°F; ( - Cold Holding)
- 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. Dm is testing at 0ppm. After priming several time still at 0ppm.
  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Sink was testing at 0ppm for quat. Hand to place tablets in sink. Quat at 400ppm.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
  Pipes running into floor drain from 3 compartment sink and dish washer do not have 1" air gap between pipe and floor.
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.
  Corn polenta not dated. Creamer not dated. Person in charge dated.
  Fixed on the spot
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour not labeled. Person in charge labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In reach in freezer; granita not covered. Person in charge covered.
  Fixed on the spot
  Food stored on floor.
  Oil on floor. Person in charge moved oil.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice bucket/shovel stored not upside down between uses.
  Person in charge moved ice bucket.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee personal drinks in reach in cooler. Person in charge removed all drinks.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Above baking prep table. Person in charge removed old labels from clean containers.
  Fixed on the spot
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Manchego cheese was inside a mozzarella container. Person in charge emptied containers.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Pipe under 3 compartment sink is leaking.
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.
Stop sale: An order that the food can’t be sold or served.