Casa Reina
1 Anderson Circle, Saint Augustine, FL 32084 · Permanent Food Service · License 6502422
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 Aug 25 routine inspection2 high priority (fixed by the Aug 26 follow-up), 5 basic (2 repeats)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- First visitOct 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
B87Routine inspection7 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 26, 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 visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In fry cooler overnight; inside fry; chicken 47°F, grouper, stuffed peppers, Mexican sushi 45°F; ( - Cold Holding); () In top drawer; pork 50°F; ( - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In fry cooler overnight; inside fry; chicken 47°F, grouper, stuffed peppers, Mexican sushi 45°F; ( - Cold Holding); () * In top drawer; pork 50°F; ( - Cold Holding)
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 spotRepeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment between uses.
Tong and spatula hanging from side of clean dish rack. Person in charge moved items.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
French fry freezer has ice buildup. .
Code 22, Food-contact surfaces clean and sanitized: Accumulation of calcium lime like substance in the interior of the ice machine/bin.
Person in charge wiped clean.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
On third floor; case of cups on floor. Person in charge picked up and moved.
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.