H&M Back 40

6101 A1A S Unit 111, Saint Augustine, FL 32080 · Permanent Food Service · License 6501864

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 28, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot), 1 intermediate, 5 basic
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

12 violations found

First visitJul 28, 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.
12 violations found:
- 6 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed dented 6lb can of fruit. Person in charge placed in car to return to supplier.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Observed Double door reach in cooler: black beans made 7/28 (61°F - Cooling).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed shredded mozzarella on ice (54°F - Cold Holding) for less than four hours per person in charge. Person in charge added more ice. Discussed time control options.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed chili (88°F - Hot Holding) in steam table. Person in charge placed on stove to reheat during inspection.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in Double door reach in cooler: black beans made 7/28 (61°F - Cooling) discussed strategies for proper cooler with person in charge.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken above raw pork and ground beef. Person in charge placed chicken on bottom shelf.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards on main flip-top cooler stained with food debris.
Basic5
- Code 12, Handwashing and hygienic practices: Evidence of employee smoking in food preparation, food storage or warewashing area.
  Observed cigarette odor and cigarette butts in fire pit bowl inside indoors enclosed dry storage area. Discussed with person in charge.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor near drain under triple sink. Observed standing ding water on top of chemical buckets under dish machine.
  Objectionable odors in bathroom or other areas of the establishment.
  Observed objectionable sewer/grease trap odor in ware washing area. Observed no sewage or waste water on floor, however observed standing water and old food debris
  Floor soiled/has accumulation of debris.
  Observed floor behind and under kitchen equipment and bag n box dispenser soiled with old food debris.
- Code 54, Florida Clean Indoor Air Act: Smoking or vaping in an enclosed indoor workplace.
  Observed cigarette odor and cigarette butts in fire pit bowl inside indoors enclosed dry storage area. Discussed with person in charge.
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.