Little Margie's Broke DA Mouth Grindz
303 A1A Beach Blvd, Saint Augustine, FL 32080 · Permanent Food Service · License 6501531
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection5 high priority (4 fixed by the Sep 30 follow-up, 1 fixed on the spot), 4 intermediate, 2 basic-29
- Safety score71
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 visitSep 30, 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 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed sausage (88°F - Hot Holding) and Observed pooled eggs (78°F - Cold Holding); cooked potatoes (77°F - Cold Holding) left out on counter since 7am intending to be placed on time but no observed written procedures and time control chart not filled out since April. While discussing with employee they stated they save the food at 11am instead of disposing of food.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pooled eggs (78°F - Cold Holding); cooked potatoes (77°F - Cold Holding) left out on counter since 7am intending to be placed on time but no observed written procedures and time control chart not filled out since April. While discussing with employee they stated they save the food at 11am instead of disposing of food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sausage (88°F - Hot Holding) left out on counter since 7am intending to be placed on time but no observed written procedures and time control chart not filled out since April. While discussing with employee they stated they save the food at 11am instead of disposing of food.
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.
See stop sale. Observed pooled eggs, cooked potatoes, and cooked sausage intending to be kept on time control per person in charge without their chart to track time filled out.
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. Observed triple sink at Triple Sink (Quaternary 150ppm); person in charge added additional sanitizer and retested at Triple Sink (Quaternary 200ppm)
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed time control intending to be used per person in charge without written procedures. Emailed blank copy to person in charge.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Observed no proof of certified food manager for establishment.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed some food handler missing proof of training.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Observed food handler employee responsible for cooking and keeping food on time control not have adequate training on proper time control procedures by evidence of incomplete logs and the inability to answer operating procedures.
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labels stuck too clean food containers
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on refrigerator and flip-top cooler soiled with food debris.
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.
- Stop sale
- An order that the food can’t be sold or served.