Ac Kitchen at AC Hotel ST Augustine
90 Riberia St, St Augustine, FL 32084 · Permanent Food Service · License 6502634
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection6 high priority (fixed by the Sep 29 follow-up, 3 repeats), 3 intermediate, 6 basic (1 repeat)-40
- Administrative complaint on Sep 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score48
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 visitSep 29, 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 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Sitting out; Waffle batter 68°F; ( - Cold Holding). Dated 9.22. Cheese 56°F Creamer 44°F
Repeat violation
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
In drawers; salmon dated 9.14 and 9.17. Today is 9.28. In cooler; burgers dated 9.14, chicken tenders dated 9.16, bison burgers dated 9.14 today is 9.28. Dated from 9.14 and 9.16 to expired 9.30
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sitting out; Waffle batter 68°F; ( - Cold Holding). Dated 9.22. Cheese 56°F Creamer 44°F
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Pastries and prosciutto out for self service not covered.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels lining parsley.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Spray hose hanging below the rim.
Intermediate3
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.
Tomatoes in cooler not dated.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Establishment can not provide a food manager.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Establishment can not provide and food safety certificates.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Roast beef thawing at room temperature. Still frozen. Person in charge put roast beef in walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Boxes of food on floor in walk in freezer.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on prep table. Person in charge removed.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
Person in charge removed.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone on food prep table. Person in charge removed.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
3 co2 tanks not secured by entrance to kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.