Cortesse's Bistro
172 San Marco Ave, Saint Augustine, FL 32084 · Permanent Food Service · License 6502428
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (fixed by the Oct 14 follow-up), 1 intermediate (fixed on the spot), 7 basic (1 repeat)-16
- Safety score84
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 visitOct 14, 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 visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm. Primed several times and still tests at 0ppm.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Spray hose hanging in sink.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle unlabeled at front. Person in charge labeled.
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.
Sugar not labeled. Person in charge labeled.
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Lamb shank and veal thawing in water. Person in charge removed and refrigerated.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
In white reach in freezer; chicken not covered.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water. Person in charge emptied water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Personal Food in reach in cooler. Person in charge discarded food.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets torn on fish cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in reach in freezer.
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.