Hilton Garden Inn ST Augustine Historic District
1600 N Ponce de Leon Blvd, Saint Augustine, FL 32084 · Permanent Food Service · License 6502465
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 high priority (no follow-up needed, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 4 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 visitRoutine inspection
- First visitAug 5, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Whipping cream dated 7.28. Milk dated 7.3. Today is 8.5.26
Repeat violation
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Both spray hoses below the sink rim.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk has not date when opened. Person in charge discarded.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Bar nozzles are soiled.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Food on floor in both walk in cooler and walk in freezer. Person in charge started to pick thing up and put them away.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container/food in a cold holding unit with food to be served to customers.
Employee food in reach in cooler on cook line. Person in charge removed all food.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Floor where soda nozzles come out is not smooth and easily cleanable.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing in bar.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.