Bar Citra
3676 N Ponce de Leon Blvd, Saint Augustine, FL 32084 · Permanent Food Service · License 6502583
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 (fixed by the Oct 14 follow-up, 1 repeat), 5 basic-19
- Administrative complaint on Oct 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
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.
9 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.
Sitting out; Shell eggs 87°F, butter 70°F; ( - Cold Holding) In cooler; Spanish omelette 46°F
Stop Sale issued due to food not being in a wholesome, sound condition.
Soft butter dated 10.1 today is 10.13.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Soft butter dated 10.1 today is 10.13.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sitting out on counter; Shell eggs 87°F, butter 70°F; ( - Cold Holding) In cooler; Spanish omelette 46°F
Repeat violationAdministrative complaint
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar not labeled. Person in charge not labeled.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle in flour. Person in charge removed handle.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in reach in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Both ovens in the kitchen are soiled.
Code 25, Single-service items: Single-service articles improperly stored.
Single service to go boxes on floor in storage area. Person in charge person in charge up to store correctly.
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.
- 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.