Barley Republic Public House
48 Spanish St, Saint Augustine, FL 32084 · Permanent Food Service · License 6501654
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 22 routine inspection3 high priority (fixed by the Nov 2 follow-up), 1 intermediate (fixed on the spot), 5 basic-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 · 2 visitsRoutine inspection
- Follow-up visitNov 2, 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 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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; pasta, cheese 49°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooler overnight; Drawers; pasta, cheese 49°F..
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. Dish machine at 0ppm. After testing several times still at 0ppm.
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.
Whipping cream not dated. Person in charge dated.
Fixed on the spot
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. Person in charge labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil on floor.
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on top of dirty ice machine between uses.
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Tin foil on bottom of shelf is ripped.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Purse/phone above food prep. Person in charge moved all items.
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.