B&B's Brunch Bar
3501 N Ponce de Leon Blvd, Suite A, Saint Augustine, FL 32084 · Permanent Food Service · License 6502228
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 Oct 13 routine inspection4 high priority (3 fixed by the Oct 14 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 2 basic-21
- Administrative complaint on Oct 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
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 14, 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 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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.
In top of cooler; In cooler overnight; cheese 49°F, tomatoes 47°F, pooled eggs 44°F, onions 45°F, mushrooms 45°F, ham 53°F, cheese 49°F; ( - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In top of cooler; In cooler overnight; cheese 49°F, tomatoes 47°F, pooled eggs 44°F, onions 45°F, mushrooms 45°F, ham 53°F, cheese 49°F; ( - Cold Holding)
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade container at bottom of pancake batter. Person in charge removed paper towel.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing on external hose at mop sink.
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At front counter unlabeled spray bottle. Person in charge labeled.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 cook missing his safestaff certificate.
Basic2
Code 10, In-use utensils properly stored: In-use knife/knives/spatulas stored in cracks between pieces of equipment or under equipment .
Spatulas under equipment. Person in charge moved spatulas.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Soufflé Cup used to scoop powdered sugar. Person in charge removed cup.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.