Hugo's at Hotel Amalga
5 Prawn St, Saint Augustine, FL 32084 · Permanent Food Service · License 6502598
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 Jul 28 routine inspection6 high priority (5 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-25
- Safety score75
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 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Sitting out on counter; Eggs 79°F; ( - Cold Holding)
Stop Sale issued due to food not being in a wholesome, sound condition.
Non food grade paper towel lining lettuce.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. Broken shell egg in case of eggs in walk in cooler. Person in charge disposed of egg.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shell eggs sitting on counter 79°F. In reach in cooler; guacamole 50°F, tomatoes 49°F; ( - Cold Holding) Out only 2 hours.
Repeat violationAdministrative complaint
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.
In walk in cooler; raw chicken over raw lamb. Person in charge moved Chen to bottom.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towel lining lettuce. Person in charge removed paper towel.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand washing sink in kitchen. Person in charge replaced paper towels.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On clean dish rack. Person in charge removed label.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing at bar hand washing sink.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.