Asado Life
173 Asado Way, Saint Augustine, FL 32084 · Permanent Food Service · License 6502342
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 Oct 27 routine inspection3 high priority (2 fixed by the Oct 29 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-15
- Safety score85
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 visitOct 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 visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Sitting on server line; butter 72°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.Sitting on server line; Chimichurri 58°F, tomatoes/peppers 48°F; ( - Cold Holding)
Butter 72°F #4; chicken salad 45°F, cheese 48°F, tomatoes 48°F, grilled onions 50°F, roast beef, deli meat 53°F, grilled pepper 48°F; ( - Cold Holding) per person in charge only out for 30 minutes.
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. Bar sanitizer at 0ppm. Person in charge messed with dish machine and it tested at 100ppm.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
At bar test strip not used for dish machine. Person in charge got test strips.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Behind wall in dish area. Person in charge removed.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs hanging from grill. Person in charge removed.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth under cutting board. Person in charge removed.
Fixed on the spot
Wiping cloth sanitizing solution stored on the prep table.
Sanitizer bucket on prep table. Person in charge removed.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.