Fairfield Inn and Suites ST Augustine I-95
305 Outlet Mall Blvd, St. Augustine, FL 32084 · Permanent Food Service · License 6501918
What drove the grade
Displayed food not properly protected from contamination.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic (2 repeats)-28
- Safety score72
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 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sitting out for self service; Butter 68°F, cream cheese 62°F; ( - Cold Holding). Discussed using time control and emailed paper work.
Fixed on the spot
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Condiments out for self service do not have hinged lids.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Establishments sanitizer was empty. Showed then how to use bleach as sanitizer and it tested at 100ppm.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash can in front of hand washing sink. Person in charge removed hand washing sink.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of CFM.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training.
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle in raisins. Person in charge removed.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Single service knifes not inverted. Person in charge inverted. Cups on floor. Person in charge moved cups.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Person in charge hung up to dry.
Fixed on the spot
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.