La Cocina at the Cellar Upstairs
157 King St, Saint Augustine, FL 32084 · Permanent Food Service · License 6502061
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 Oct 14 routine inspection2 high priority (fixed by the Oct 15 follow-up, 1 repeat), 3 intermediate (1 fixed on the spot), 5 basic (1 repeat)-22
- Administrative complaint on Oct 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
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 visitOct 15, 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 visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Red snapper thawing in bag.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Under oven; sea bass, short ribs 46°F, pork belly 51°F, snapper 52°F, rice 45°F,potatoes 43°F; ( - Cold Holding) Across from stove; cheese, 58, shrimp 44, beef 48, hamburger 45; ( - Cold Holding) Tall cooler; potatoes 51, cheese, 45, spinach cream, 48; ( - Cold Holding) Per person in charge items not in cooler for long.
Repeat violationAdministrative complaint
Intermediate3
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.
In small reach in cooler cream not dated. Person in charge dated Sunday.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Knife in hand washing sink on cook line. Person in charge removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Missing at hand washing sink in kitchen.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Missing ambient thermometers for 2 coolers on cook line.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Red snapper thawing in bag, no longer frozen.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
3 pairs of tong on oven doors. Person in charge removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets torn on 2 coolers on cook line.
Repeat violation
Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
Undercutting boards. Person in charge removed.
Fixed on the spot
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.
- 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.