Lucky Garden
1079 A1A Beach Blvd, Saint Augustine, FL 32080 · Permanent Food Service · License 6501665
Only partial complaint inspections are on record, which check just what was complained about.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint check
- First visitJul 8, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored above ready to eat sauces Observed raw shell eggs stored above unwashed vegetables. Discussed with person in charge.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employees cutting chicken leave kitchen through back door while inspector arrive. Later employee returned to work cutting chicken without hand washing before hand. Discussed with person in charge. Person in charge made employee wash hands.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Observed reused cardboard box lid used to store fried shrimp. Discussed with person in charge and person in charge placed shrimp on metal tray
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed one live flying insect around food prep tables.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board on flip-top cooler stained with black streaks.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand washing station behind front counter blocked by plates. Discussed with person in charge.
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee canned energy drinks above flip-top cooler and prep table while active prep is occurring. Person in charge moved drinks away from food.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic bowl without hand used to scoop bulk food out of container. Discussed with person in charge.
Reach-in cooler shelves with rust that has pitted the surface.
Observed reach in cooler shelves rusty.
Repeat violation
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Observed walk-in cooler shelves lined with a surface not sealed or constructed of materials that are non-absorbent.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on reach in cooler and reach in freezers heavily soiled with black/green mold like substance. Observed fan guard in walk-in cooler soiled with white mold like substance.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Observed both front and back door propped open when live flying insect found inside establishment. Discussed with person in charge, person in charge closed back door.
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.
Observed employee keys and cellphones above food on prep table. Person in charge made employee move items.
Fixed on the spotRepeat 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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.