Forgotten Tonic

6 Aviles St, Saint Augustine, FL 32084 · Permanent Food Service · License 6501936

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Aug 26, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
5 high priority (2 fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 6 basic (1 repeat)
-42
Administrative complaint on Aug 26
Counts in full until a follow-up finds the problems fixed
-20
Safety score38

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

Inspection history

1 inspection · 1 visit

Aug262026

Routine inspection

13 violations found

First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 5 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Can of coconut cream dented. Person in charge put aside.
  Fixed on the spot
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cream 57°F; ( - Cold Holding) in bar cooler over night.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In bar cooler; Cream 57°F; ( - Cold Holding). In cooler overnight.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In upstairs freezer raw poke over waffles.
- 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. At front bar dish washer is 0ppm. Primed and sanitizer tested at 100ppm.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Establishment does not have a way to measure temperature in dishwasher
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener is soiled.
  Repeat violation
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Establishment has various cracked containers. Person in charge replaced broken ones.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup in upstairs reach in freezers.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on main bar cooler are soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting of clean Cambro's on dish rack.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Missing drain cover off cook line. Person in charge replaced.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Speakers in kitchen. Person in charge moved.
  Fixed on the spotRepeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.