Cidersmith of ST Augustine
18 St. George St, Suite H, Saint Augustine, FL 32084 · Permanent Food Service · License 6502655
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-15
- Safety score85
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 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cheese sauce 109°F, reheated to 165°F; ( - Hot Holding)
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer in spray bottle/bucket not at proper minimum strength.
Sanitizer bucket in Cidersmith at 0ppm. Remade and sanitizer is at 200ppm.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Mac and cheese not date marked. Person in charge date marked.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ There a 2 employees in the kitchen and 2 at Cidersmith side.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice cream scoop in standing water. Person in charge removed.
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.
Ice plate in Cidersmith has black mold like substance on it.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
In red bucket; wet mop face down. Person in charge hung 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.