Castillo Resort Hotel
530 A1A Beach Blvd, Saint Augustine, FL 32080 · Permanent Food Service · License 6502609
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection2 high priority, 4 intermediate (1 fixed on the spot), 4 basic (1 repeat)-28
- Safety score72
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 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed cooked potato chunks approximately 1000 (63-74°F - Cooling) 1215
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed cooked potato chunks approximately 1000 (74°F - Cooling) 1215
Intermediate4
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed color changing test kit for hot water sanitizing machine stored on top of machine rendering kit unusable due to the color strip being changed from blue to orange prior to use. Person in charge noted to reorder strips and discussed about storing them in a safer location.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled with food debris.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Observed no proof of food manager training present.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some food handler staff hired over 60 days per person in charge missing proof of food handler training.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed fryer oil on floor in dry storage area.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of oven spoiled with grease and food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed interior of trash cans without bag soiled with food debris
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed take out trays stored on floor in dry service area.
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.
- 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.