Beaches at Vilano Beach

254 Vilano Rd, Saint Augustine, FL 32084 · Permanent Food Service · License 6502010

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Aug 6, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Aug 6 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
3 high priority (fixed by the Aug 6 follow-up, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)
-30
Administrative complaint on Jul 31, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score58

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul312026

Routine inspection

12 violations found · Inspector came back 2 times

2nd follow-up visitAug 6, 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
1st follow-up visitAug 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Hand washing sink is being installed on Wednesday.
  More time given
Official report, on the Florida DBPR website
First visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 3 High priority
- 4 Intermediate
- 5 Basic
What 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.
  All in overnight; 1st cooler; jambalaya 45°F, chicken 45°F Fry; shrimp 44°F, chicken 49°F; ( - Cold Holding) Thawing under running water; Scallops 76°F; ( - Cold Holding) Sauce cooler; cheese 61°F, salsa 59°F, slaw 57°F, mango salsa 57°F; ( - Cold Holding)
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  All in overnight. 1st cooler; jambalaya 45°F, chicken 45°F Fry; shrimp 44°F, chicken 49°F; ( - Cold Holding) Sauce cooler; cheese 61°F, salsa 59°F, slaw 57°F, mango salsa 57°F; ( - Cold Holding)
  Administrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  3 flies on cook line.
Intermediate4
- 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.
  Milk, creamer not dated.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Microwave is soiled. Can opener is soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Hand washing sink at beginning of cook line has been removed.
  No soap provided at handwash sink.
  Missing soap at end of cook line. Person in charge replaced soap.
  Fixed on the spot
Basic5
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Several ice scoop handle laying in ice at both bars.
  Ice scoop handle in contact with ice.
  Several ice scoop handle laying in ice at both bars. Person in charge removed.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Person on cook line is missing a beard guard. Person in charge placed beard guard on.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
  Cloth under salad cutting board. Person in charge removed.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Inside tall single door fry cooler; bottom shelf is soiled.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.