Cordova
95 Cordova St, St Augustine, FL 32084 · Permanent Food Service · License 6501450
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 Jul 22 routine inspection6 high priority (5 fixed by the Jul 24 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 7 basic (1 repeat)-32
- Administrative complaint on Jul 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 24, 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 visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Inside #3; blue cheese 57°F, water Mellon 56°F; ( - Cold Holding). Held overnight.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cook line since 7am; Breakfast; eggs 56°F, chorizo 56°F, tomatoes 46°F, feta 54°F, shell eggs 50°F, guacamole 50°F, cut melon 51°F, quiche 56°F, sausage 52°F, mashed potatoes 47°F; ( - Cold Holding) Placed on time control until cooler is fixed. Inside #3; blue cheese 57°F, water Mellon 56°F; ( - Cold Holding). Overnight.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Towel under shell eggs in pan on cook line.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is not temping. It's only 130°F should be 160°F.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing on hose at hand washing sink in kitchen.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 6.1.26. License renewed during inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer and can opener soiled. Person in charge removed and place in dish.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour/salt not labeled on cook line.
Code 08, Food protection and cross-contamination: Food stored on floor.
Walk in freezer has cases of food on floor.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards on breakfast & #3 cooler are grooved.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label on clean containers in dish area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on breakfast and drawers on cook line are soiled.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leaking pipe over dishwasher.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vents and lights soiled on cook line.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.