Anastasia Diner

1770 A1A S Ste A&B, St Augustine, FL 32080 · Permanent Food Service · License 6501331

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
4 high priority (3 fixed on the spot), 5 intermediate (1 fixed on the spot, 1 repeat), 8 basic
-38
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

Oct282026

Routine inspection

17 violations found

First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed in back kitchen reach in cooler, 6 cracked eggs. Operator removed eggs.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed in walk-in cooler, 1 container of soup dated 10/11, as well as, 1 container of chicken stock dated 9/29. Operator discarded both containers.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on cook line, reach in cooler Roast Beef (46°F - Cold Holding). Observed in walk-in freezer, Gravy (46,46°F - Cold Holding 1025am). Operator stated item has been at 46°F for less than 4 hours due to door on walk-in cooler being opened during busy time. Operator removed to reheat to 165°F and then rapidly cool.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed on cook line, in reach in cooler across from bagging area, Raw chicken over waffle batter. Operator removed Raw chicken from cooler.
  Fixed on the spot
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed in prep area, can opener soiled with food debris. Observed on server line, black mold like substance inside soda dispenser ice chute. Observed black mold like substance on interior of bulk ice bin door, as well as on the interior ice bin deflector plate. Observed interior of microwave soiled with food debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand washing station by back door utilized to dump mop water.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at handwashing sink on cook line closest to fryer, with no Paper towels. Operator added paper towels.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Observed on front line at handwashing sink closest to pos system, no soap in dispenser.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans on file for establishment. In back kitchen observed no mop sink. Hand washing station near back door being used to dump mop water.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed bulk bin of sugar in dry storage with no label. Operator added label.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed in walk-in freezer, 3 boxes of time/temperature controlled for safety foods on the floor. Operator picked up boxes and put on freezer shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed on cook line, employee drink next to clean utensils. Operator removed drink.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on front line, in reach in freezer across from bagging area, glass bowl used as scoop for fried okra and fries.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed drain used to catch water dripping from dish area soiled with black/green mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed in ware washing area, metal bowls stacked wet.
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
  Observed no mop sink in establishment, hand washing station by back door being used to dump mop water.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed in ware washing area, wall by triple sink has water damage and is no longer smooth and easily cleanable.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.