Lickle Mobay Jamaican Restaurant
1968 US 1 S, Saint Augustine, FL 32086 · Permanent Food Service · License 6501237
Only a licensing inspection is on record. Grades start with the first routine inspection.
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Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitJul 31, 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 visitJul 29, 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
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed stand up reach in cooler: Mac n cheese (52°F - Cold Holding); chicken (48°F - Cold Holding); stew (51°F - Cold Holding) person in charge stated they keep going in and out of reach in cooler. Ambient kitchen temperature 89°F. Ambient reach in cooler temperature 42°F.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed one live flying insect in kitchen.
Roach activity present as evidenced by live roaches found.
Observed two lives roaches that crawled from under the bathroom vanity in women's restroom. The restrooms are located in a back hallway away from the kitchen.
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment open and operating without a license. Person in charge applied and needs to comply callback to be issued a license.
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chemical test kit for chlorine sanitizer.
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no approved sanitizer available for triple sink. Person in charge went to store and returnee with plain bleach.
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one dead roach on wall in lobby by counter. Observed four dead roaches on floor in men's restroom Observed six dead roaches on floor and in vanity of women restroom. Person in charge had employee sweep and clean all dead roaches. The restrooms are located in a back hallway away from the kitchen.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.