Anchor 28

140 Vilano Rd Ste B, St Augustine, FL 32084 · Permanent Food Service · License 6502676

Official report

out of 100

Grade F

Safety score 44 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
4 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 5 basic (3 repeats)
-36
Administrative complaint on Nov 2
Counts in full until a follow-up finds the problems fixed
-20
Safety score44

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

Inspection history

1 inspection · 1 visit

Nov22026

Routine inspection

12 violations found

First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 4 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Butter was 67°F. Person in charge discarded.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Person in charge could not find proof of parasite detection. Chef finally found it.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sitting out; Butter 67°F; ( - Cold Holding) person in charge discarded.
  Repeat violationAdministrative complaint
- 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. Dish machine tested at 0ppm. Alter priming it tested ay 100ppm.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Heavy, milks, 1/2&1/2 opened over the weekend not dated. Person in charge dated all items.
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  No hot water at hand washing sink.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager on site with 4 employees on site.
Basic5
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Ahi tuna, red fish completely thawed in bags.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs hanging from handles. Person in charge removed.
  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.
  Drink/snack in cooler. Person in charge removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cups used as scoops in flour/sugar/salt and spices. Person in charge removed all cups.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Person in charge removed.
  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.
Stop sale: An order that the food can’t be sold or served.