Grouper Shack

220 Nix Boat Yard Rd, St Augustine, FL 32084 · Permanent Food Service · License 6502597

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 7 basic (1 repeat)
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

14 violations found

First visitOct 21, 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.
14 violations found:
- 5 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Grouper thawing in vacuum seal bags.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cooler on cook line; raw scallops over hush puppy batter. Person in charge moved raw scallops to bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed a cook put gloves on without washing his hands first. Addressed and he washed his hands then placed gloves on.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Vacuum breaker in wrong spot on hose. Person in charge removed vacuum breaker.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Soap sitting next to ready to eat chips. Person in charge moved soap.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink sink in front of cook line has ice in it.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle in kitchen. Person in charge labeled.
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Grouper thawing in vacuumed sealed bag.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handle laying in fish batter. Person in charge removed scoop from batter.
  Fixed on the spot
  In-use ice scoop stored on soiled surface between uses.
  Ice buckets no upside down and on a soiled surface. Person in charge removed ice buckets.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Tin foil on bottom of prep table is torn.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Sanitizer bucket on floor. Person in charge moved sanitizer bucket.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Kitchen floor is unsealed concrete.
  Floor area(s) covered with standing water.
  Standing water on floor in front of mop sink.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.