Chick Fil a
1752 US Hwy 1 S, St Augustine, FL 32084 · Permanent Food Service · License 6501575
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 Sep 3 complaint inspection2 high priority (fixed by the Sep 8 follow-up), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 8, 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 visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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 cooler; Low boy reach in cooler on cook line; tomatoes 47°F Chicken wrap 46°F, salads, kale 56°F; ( - Cold Holding) In cooler since 8 & 10.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken wrap 46°F, salads, kale 56°F; ( - Cold Holding) In cooler since 8 & 10.
Basic3
Code 08, Food protection and cross-contamination: Food prepared in a location that is exposed to splash/dust.
Food being prepared under store boxed waffles. Person in charge had him move during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in freezer has ice buildup.
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer/cooler interior/shelves have accumulation of soil residues.
Reach in freezer has ice accumulation on bottom shelf. Chicken thaw boxes are soiled on bottom shelf.
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.