Mr Farmer

180 Registry Blvd Ste 101, Saint Augustine, FL 32092 · Permanent Food Service · License 6502667

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Aug 27, 2026

What drove the grade

Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (3 fixed on the spot), 8 basic
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug272026

Routine inspection

15 violations found

First visitAug 27, 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.
15 violations found:
- 3 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
  Establishment receives fresh salmon, no proof of aquaculture available. Operator called supplier, received letter showing salmon is pen raised and pellet fed.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In walk-in cooler, raw beef and raw chicken on bottom shelf in contact with each other. Operator separated items.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  At cook line, employee handled raw salmon with gloves hand, then handled utensils without washing hands and changing gloves.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. No consumer advisory for raw tuna and salmon on digital menu at front counter. Inspector supplied operator with consumer advisory, operator posted under menu board.
  Fixed on the spot
- 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.
  Establishment holds tapioca pearls on Time as a Public Health Control using time frames per manager. No written procedures available.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  In handwash sink by dish area, plastic lid in sink, At front counter handwash sink, plastic mixing cups in sink. All items removed from sinks.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  2 handwash sinks in kitchen, no paper towels. Operator supplied paper towels.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In kitchen, case of oil, containers of soy sauce and bottle of vinegar stored on floor. In walk-in cooler, bowl of chicken on floor. Operator moved all items to shelves. At front counter, multiple cases of bottle drinks stored on floor.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  At front counter area, rice scoop stored in standing water at 75f. Operator discarded water.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  In kitchen area, open bottle water on shelf above reach-in cooler. Operator removed drink.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In bulk rice container, large plastic togo cup used as scoop. Operator removed cup.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  In kitchen area, reach-in cooler gaskets have build up of food debt and mold-like substance. At cook line, hood filters have grease build up.
- Code 25, Single-service items: Single-service articles improperly stored.
  In kitchen, case of togo bowls stored on floor.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At front counter handwash sink, no handwash sign.
- 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.
  In kitchen area, cell phone and ear buds stored on case of tapioca pearls.
Official report, on the Florida DBPR website

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.