Cafe Alcazar
25 Granada Street, Saint Augustine, FL 32084 · Permanent Food Service · License 6500759
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 Aug 27 routine inspection1 high priority (fixed on the spot, 1 repeat), 5 basic-10
- Administrative complaint on Aug 27Counts in full until a follow-up finds the problems fixed-20
- Safety score70
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 visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 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.
Above fill line in reach in cooler; Cheese 47°F; ( - Cold Holding). Person in charge took cheese above fill line off top and placed in reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of Zappa chips on floor. Person in charge moved chips to shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Cambo container is broken at end of container. Person in charge replaced container.
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. Can opener is soiled. Person in charge wiped microwave and can opener clean.
Fixed on the spot
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice plate has mold like substance on it.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in tall reach in cooler. Person in charge wiped cooler dry.
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.