2 Creeks Bar & Grill

74 Capulet Dr Ste 201, St Augustine, FL 32092 · Permanent Food Service · License 6502238

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Jul 23, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 6 basic (1 repeat)
-18
Administrative complaint on Jul 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score62

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

Inspection history

1 inspection · 1 visit

Jul232026

Routine inspection

9 violations found

First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line reach-in cooler across from oven, shell eggs (67°F - Cold Holding). Employee stated eggs out for 30 minutes. Eggs stored on top of containers, above chill line. Employee moved eggs to walk-in cooler. Discussed adding eggs to time control.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At cook line, raw shell eggs on reach-in cooler over cut lemons. Employee moved shell eggs to walk-in cooler.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At bar handwash sink, no paper towels.
Basic6
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  At wait station, employee cutting strawberries directly from original container. Employee stated she rinsed berries in container.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  In walk-in cooler cardboard used to line upper shelf.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line, hood filters have grease build up.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  At wait station, ice bucket stored on floor. Operator moved bucket to rack.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
  At bar, floor and cove molding soiled with black residue and debris.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License posted expired 7/1/2026. Operator printed and posted current license.
  Fixed on the spot
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.