Athena Restaurant
14 Cathedral Pl, St Augustine, FL 32084 · Permanent Food Service · License 6501017
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 Aug 21 routine inspection3 high priority (2 fixed by the Aug 24 follow-up, 1 fixed on the spot), 1 intermediate, 5 basic-17
- Administrative complaint on Aug 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
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 visitAug 24, 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 visitAug 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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.
In cooler overnight; Drawers; raw beef, raw chicken 45°F, cooked chicken 54°F, raw fish 44°F, ( - Cold Holding) Inside reach in cooler; pasta, cream, Alfredo sauce, butter 45°F, rice 47°F, salsa, vegetable soup, cheese 46°F; ( - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooler overnight; Drawers; raw beef, raw chicken 45°F, cooked chicken 54°F, raw fish 44°F, ( - Cold Holding) Inside reach in cooler; pasta, cream, Alfredo sauce, butter 45°F, rice 47°F, salsa, vegetable soup, cheese 46°F; ( - Cold Holding)
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in freezer #1 raw beef over cooked corn dogs. Person in charge moved raw beef to bottom shelf.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer has old food debris on under side.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil on floor.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles/bottom shelves.
All 4 reach in freezers have soiled bottom shelf.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Grease on floor behind cook line.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop is laying on mop bucket.
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.
- Stop sale
- An order that the food can’t be sold or served.