Gaufres & Goods
212 Charlotte St, Saint Augustine, FL 32084 · Permanent Food Service · License 6501663
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection4 high priority (fixed by the Sep 17 follow-up, 1 repeat), 3 basic-17
- Safety score83
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 visitSep 17, 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 visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In cooler overnight; Reach in cooler; hummus 62°F, cheese 59°F, sausage 66°F, grape leaves 62°F; ( - Cold Holding) In black reach in cooler; feta 44°F, milk 46°F (cold holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooler overnight; Reach in cooler; hummus 62°F, cheese 59°F, sausage 66°F, grape leaves 62°F; ( - Cold Holding) In black reach in cooler; feta 44°F, milk 46°F (cold holding)
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Stuffed cabbage in black reach in cooler to cool last night not cooled to 41°F within 6 hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork over carrots in white rice in kitchen.
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Cans of garbanzo beans on the floor.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
In with reach in cooler in kitchen ice build up in reach in freezer.
Code 25, Single-service items: Single-service articles improperly stored.
Case of Single service plates on floor.
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.
- Stop sale
- An order that the food can’t be sold or served.