French Pantry / Little Miss Ha/Cache Cache/La Petite Kitchen
36 Granada St, St Augustine, FL 32084 · Permanent Food Service · License 6502606
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection6 high priority (5 fixed by the Oct 2 follow-up, 1 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 2 repeats), 10 basic (1 repeat)-47
- Administrative complaint on Oct 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score41
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 2, 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 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 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.
Observed roast beef (45°F - Cold Holding); ham (45°F - Cold Holding) in cooler overnight. Observed butter (68°F - Cold Holding) out for more than four hours. Observed sour cream on counter (60°F - Cold Holding) unknown amount of time see stop sale.
Stop Sale issued due to adulteration of food product.
Observed blue cloth used to line container with scallops. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed garlic cream sauce 9/18, curry 9/23, butter fat 5/3 in walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter (68°F - Cold Holding) out for more than four hours. Observed cart: egg custard (53°F - Cold Holding); ham (44°F - Cold Holding); butter (48°F - Cold Holding); mozzarella (45°F - Cold Holding); egg (45°F - Cold Holding) Observed sour cream on counter (60°F - Cold Holding) for unknown amount of time. Observed on cook line shrimp (51°F - Cold Holding); cheese (51°F - Cold Holding); cream cheese (46°F - Cold Holding); smoked salmon (46°F - Cold Holding); butter (68°F - Cold Holding) salad flip top cooler: cut tomatoes (45°F - Cooling)
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs above ready to eat garnishes and other products in teaching kitchen refrigerator. Person in charge move eggs too walk in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed blue cloth used to line container with scallops. See stop sale.
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed two oyster tags missing last sold date.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed tags stored in food container in random order.
Repeat violation
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw oysters. Provided paper copy to person in charge and they posted.
Fixed on the spot
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed on Little Miss Ha menus, oysters on the half shelf missing raw identifier.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board on sandwich cooler and cook line coolers stained with food debris and black streaks
Repeat violation
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar bulk container missing label.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed food product on floor in prep area. Person in charge started having employed move food.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed tong on cook line in 76°F water. Person in charge dumped water.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed tong hanging on cook line handles
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed Togo plastic container used to scoop rice.
Food storage container/container lid cracked or broken.
Observed sugar container lid cracked.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled with mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed drawer gaskets soiled with food debris
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed multiple food containers stacked with moisture near dish machine.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed two co tanks at mop sink not secure.
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.