Georgie's Diner

100 Malaga St, St Augustine, FL 32084 · Permanent Food Service · License 6501691

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 1, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
2 high priority (no follow-up needed, 1 repeat), 1 intermediate (1 repeat), 6 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Sep12026

Routine inspection

9 violations found

First visitSep 1, 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.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Sitting out; grape leaves 74°F; ( - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sitting out; grape leaves 74°F; ( - Cold Holding)
  Repeat violation
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Slicer and can opener are soiled.
  Repeat violation
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour not labeled. Person in charge labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In reach in freezer; potatoes mozzarella, chicken fried streak not covered.
  Food stored on floor.
  In walk in cooler container chicken on floor. Person in charge picked chicken up.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Bottled water in small reach in cooler.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Small reach in cooler has water on bottom.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Co2 not secured. Person in charge secured.
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.