Grilled Cheese Gallery

16 Cathedral Pl, Saint Augustine, FL 32084 · Permanent Food Service · License 6501615

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Oct 14 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
3 high priority (fixed by the Oct 14 follow-up, 2 repeats), 2 intermediate, 8 basic (3 repeats)
-30
Administrative complaint on Oct 12, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score58

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

Inspection history

1 inspection · 2 visits

Oct122026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 14, 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 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  French fries 107°F. Small make table in kitchen; chicken 46°F, kale 46°F, cheese 47°F, onions, mushrooms 48°F; ( - Cold Holding)
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cooler overnight; Small make table in kitchen; chicken 46°F, kale 46°F, cheese 47°F, onions, mushrooms 48°F; ( - Cold Holding)
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  French fries 107°F.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener is soiled.
  No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing. Establishment is out of sanitizer.
Basic8
- Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
  Chest freezers in hallway in front of rest rooms unsecured. Person in charge secured.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open soda can above reach in cooler. Person in charge removed.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  White chest freezer in hallway has ice buildup.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on clean containers.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Mop sink is clogged and not draining.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Both bathrooms are not self closing. Hindges are broken.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Wall not smooth and easily cleanable in back where spray foam has been applied.
- 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.
  Wallet, phone, keys on prep table.
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.