Kingfish Grill
504 W Geoffery St, Saint Augustine, FL 32086 · Permanent Food Service · License 6502007
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection5 high priority (3 fixed by the Oct 22 follow-up, 2 fixed on the spot, 2 repeats), 1 intermediate, 3 basic (2 repeats)-27
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 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 - 1st follow-up visitOct 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
House made sauce 44°F, feta cheese 50°F, cut watermelon 48°F, cut cabbage 56°F, seaweed 49°F all Cold Holding in same flip-top cooler. Person in charge is wait in service. Ambient 42°F. All food in cooler for less than four hours per person in charge. Person in charge placed food in another flip-top cooler.
Administrative complaintFixed 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.
Observed no label on sushi rice. Person in charge had employee add label.
Administrative complaintFixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
See stop sale. Observed penne pasta missing date mark and person in charge does not know date made.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed grits (50°F - Cold Holding) left on top of oven for approximately one hour. Observed right flip-top cooler: shellless hard boiled egg (55°F - Cold Holding); cut tomatoes (47°F - Cold Holding); cut lettuce (61°F - Cold Holding); salmon dip (51°F - Cold Holding). Person in charge stated top left off for approximately 1.5 hours. Person in charge had all food placed in walk-in freezer too cool.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed rice (78°F - Hot Holding) on steam table for approximately two hours. Reheated on stove top to 165°F + during inspection.
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.
Observed sushi rice made approximately 30 min prior missing label. Person in charge added label.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two live flying insects flying in kitchen.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed penne pasta missing date mark and person in charge does not know date made. See stop sale.
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed a very large amount of ice build up in walk-in freezer, preventing door from closing.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth used to keep bamboo leaves moist. Person in charge removed wiping cloth.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on multiple reach in coolers soiled with black/green mold like substance and or food debris.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.