La Cocina Bistro
900 Marketplace Dr, Saint Augustine, FL 32086 · Permanent Food Service · License 6502614
What drove the grade
Spray bottle containing toxic substance not labeled.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 intermediate (fixed on the spot, 1 repeat), 5 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Person in charge labeled.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Establishment can not provide any training.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of onions on floor. Person in charge moved onions to store correctly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging from reach in freezer. Person in charge removed tongs.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Both reach in freezers on line have ice buildup.
Code 25, Single-service items: Single-service articles improperly stored.
Cases of cups on floor. Person in charge had them put up.
Fixed on the spot
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.
Keys/phone on top of table. Person in charge removed.
Fixed on the spot
Earlier inspections 1
B87Routine inspection5 violations, 1 high priority No follow-up needed
- First visitJul 31, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed In reach in cooler pico (45-48°F - Cold Holding); shredded mozzarella (47-48°F - Cold Holding) for less than two hours per person in charge. Person in charge placed in freezer and were cooled to 41°F or below by end of inspection.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed no independent way to measure high temperature sanitation machine. Discussed with person in charge.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed chemical spray bottles by ware washing filled with clear liquid missing labels.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some certifications expired for food handlers.
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on reach in freezer and reach in cooler in kitchen soiled with black/green mold like substance.
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.