Holiday Inn Express & Suites ST Augustine North
2300 SR 16, Saint Augustine, FL 32084 · Permanent Food Service · License 6501976
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 7 basic (2 repeats)-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 · 2 visitsRoutine inspection
- Follow-up visitSep 22, 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 visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At customer self service; Butter 51°F, cream cheese 51°F, yogurt 52°F, milk 48°F; ( - Cold Holding) items in cooler since 6am. Discussed using time control. Emailed paper work.
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 cook put gloves on without washing hands first. Addressed and cook washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Missing at hand washing sink in kitchen. Person in charge replaced paper towels.
Fixed on the spotRepeat violation
Basic7
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Bottom of reach in cooler is soiled.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach in cooler in kitchen are soiled on bottom.
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
Spatula in between 3 compartment sink and wall. Person in charge removed spatula.
Fixed on the spot
Silverware/utensils dried with a towel/cloth.
Clean dish rack sitting on a towel.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Floor is soiled throughout kitchen and especially behind 3 compartment sink and along wall on right side of sink.
Repeat violation
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.
Employee keys and phone sitting on counter.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop face down in mop bucket.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.