Aunt Kate's
612 Euclid Avenue, Saint Augustine, FL 32084 · Permanent Food Service · License 6501901
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 6 basic (2 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Slaw 47°F. Slaw placed inside cooler.
Fixed on the spotRepeat violation
Intermediate1
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.
Cream opened yesterday am not dated. Person in charge dated.
Fixed on the spotRepeat violation
Basic6
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Bottled water in cooler and above cooler. Person in charge removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Several dirty rags on counters. Person in charge removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave is soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice bin has black mold like substance in it. On server side.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of cooler #2. Person in charge wiped dry.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water in between tiles throughout 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.