Catch 27 Restaurant
40 Charlotte St, Saint Augustine, FL 32084 · Permanent Food Service · License 6502055
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 Sep 17 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
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 17, 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.
5 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.
Lowboy; rice 51°F, cheese 46°F. Person in charge stated items had been sitting out. Person in charge put into cooler.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle. Person in charge labeled.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use ice scoop stored not upside down between uses.
Person in charge inverted.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Downstairs ice machine is soiled.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Person in charge hung up to 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.