Collage Restaurant

60 Hypolita St, St Augustine, FL 32084 · Permanent Food Service · License 6501374

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 9 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
2 high priority (fixed by the Sep 9 follow-up), 3 intermediate (1 fixed on the spot, 1 repeat), 7 basic (3 repeats)
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 9, 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 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What 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 overnight; Cooler in front of walk in cooler; mushrooms 58°F, butter 66°F, tomatoes 47°F, cooked onions 47°F, shallots 49°F, lettuce 58°F, blue cheese 62°F,ahi tuna (raw) 49°F, steak 52°F, cooked ahi tuna 51°F; ( - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cooler overnight; Cooler in front of walk in cooler; mushrooms 58°F, butter 66°F, tomatoes 47°F, cooked onions 47°F, shallots 49°F, lettuce 58°F, blue cheese 62°F,ahi tuna (raw) 49°F, steak 52°F, cooked ahi tuna 51°F; ( - Cold Holding)
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener, slicer are soiled.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Under dish machine and by slicer unlabeled spray bottles. Person in charge labeled.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: 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. Only 1 employee has food safety certificate.
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk in freezer; case of chicken on floor.
- Code 10, In-use utensils properly stored: Ice bucket/shovel stored on not upside down between uses.
  Repeat violation
  In-use tongs stored on equipment door handle between uses.
  Tongs hanging from oven doors.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets are torn on cook line reach in cooler.
- 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 ice machine has black mold like substance inside and on plate.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Top of ice machine has dust on top.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Cook line reach in cooler has standing water in bottom. Person in charge wiped clean.
  Fixed on the spot
Official report, on the Florida DBPR website

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.