Crave US1

1835 US Hwy 1 S Ste 139, Saint Augustine, FL 32084 · Permanent Food Service · License 6502556

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Jul 28, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)
-10
Safety score90

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

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

6 violations found

First visitJul 28, 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.
6 violations found:
- 1 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Chicken 98°F. Person in charge reheated to 165°F.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Person in charge labeled.
  Fixed on the spot
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Green cutting board on clean dish is grooved.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Both Chest freezers in back has ice buildup.
  Repeat violation
  Duct tape used to repair nonfood-contact surface.
  Tape on wall on back wall used to repair it. Person in charge removed tape.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing in restroom.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.