Mellow Mushroom
5330 FL-16, Saint Augustine, FL 32092 · Permanent Food Service · License 6502488
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 21 routine inspection4 high priority (3 fixed by the Jul 22 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic-24
- Safety score76
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 visitJul 22, 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 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At cook line reach-in cooler across from pizza oven, ham (57°F - Cold Holding); pizza sauce (54°F - Cold Holding); sausage (54°F - Cold Holding). Operator stated item in cooler since last night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line reach-in cooler across from pizza oven, ham (57°F - Cold Holding); pizza sauce (54°F - Cold Holding); sausage (54°F - Cold Holding). Operator stated item in cooler since last night.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At dish area, employee handled soiled plates and then handled clean pizza pans without washing hands and changing gloves.
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. At dish area, Triple Sink (Quaternary 0ppm retest 200ppm). Operator added more tablets to sink.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At bar, front soda gun has build up of black food residue on nozzle.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At dish area, rolling rack stored in front of handwash sink. Also, spray bottle and towel in sink. Operator moved rack and removed items from handwash sink.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At bar, 2 chemical spray bottles not labeled.
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At cook line, I'll cornmeal container not labeled.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
At cook line, scoop in bulk cornmeal container has handle touching product.
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
At dish area, needle did not move on wash gauge on dish machine.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.