A1A Crab House
667 W King St, Saint Augustine, FL 32084 · Permanent Food Service · License 6501728
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 4 basic (1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 15, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter 50°F, per person in charge butter had been sitting out.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Soap/chemicals in hand washing sink. Person in charge removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Person in charge discarded spray bottle.
Fixed on the spot
Basic4
Code 32, Restrooms: Operator does not permit customers to use bathroom.
He has an out of order sign on the door. He removed sign.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in back wall by 3 compartment sink.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles are soiled in customer area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop face down in sink. Person in charge hung up to dry.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher missing from its designated location.
For reporting purposes only. Fire extinguisher is on the ground.
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.