Castillo Craft Bar + Kitchen and Coffee Bar
6 W Castillo Dr, Saint Augustine, FL 32084 · Permanent Food Service · License 6502417
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot, 2 repeats), 5 basic (1 repeat)-29
- Administrative complaint on Sep 22Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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.
Butter dated 9.12, pimento cheese dated 9.14 today is 9.22.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Eggs 45°F, and cream cheese 44°F above fill line in cooler. Person in charge placed inside cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Missing on butter. Person in charge time stamped 7am.
Fixed on the spot
Intermediate2
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.
Cream not dated. Person in charge dated.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener is soiled.
Repeat violation
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
In walk in freezer 2 cases of chicken on floor. Oil on floor in dry storage and next to fryers. Person in charge moved oil.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Drink with no lid or straw. Person in charge got lid and straw.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup in flour, sugar. Person in charge removed.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on pantry cooler are soiled.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
2 mops face down in mop buckets. Person in charge began hanging up to dry.
Fixed on the spotRepeat violation
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.