Ice Plant Bar & Bottle Shop
110 Riberia St, Saint Augustine, FL 32084 · Permanent Food Service · License 6502070
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 Sep 28 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (1 repeat)-21
- Safety score79
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 visitSep 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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.
Whipped feta dated 9.21. Today is 9.28.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Butter 81°F. Person in charge reheated to proper temperature.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Missing on butter. Person in charge time stamped.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Upstairs Quat reads 0ppm. Added more tabs and it tested at 200ppm.
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.
French fry cutter is soiled. Person in charge placed in dish washer.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Upstairs bar; ice scoop on top of ice bin. Person in charge removed scoop.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
Person in charge removed towel.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Of clean dishes on dish rack downstairs.
Code 25, Single-service items: Single-service articles improperly stored.
Case of to go containers on floor of dry storage in container outside. Person in charge picked up and stored properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
In downstairs prep area there is a hole in the ceiling.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop 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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.