Nadine's Cafe

117 King St, St. Augustine, FL 32084 · Permanent Food Service · License 6502590

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Jul 8, 2026

What drove the grade

Operating with an expired Division of Hotels and Restaurants license.High priority · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
5 high priority (3 fixed by the Jul 8 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 8 basic
-38
Safety score62

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

Inspection history

1 inspection · 2 visits

Jul72026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitJul 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 High priority
What was still cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  More time given
Official report, on the Florida DBPR website
First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 5 High priority
- 3 Intermediate
- 8 Basic
What 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.
  Sitting out; butter pats 81°F In drawers overnight; Drawers; sausage, turkey sausage 50°F,turkey bacon, bacon 54°F, cheese 52°F; ( - Cold Holding)
  Food contaminated by employees/consumers and operator continued to serve food.
  See stop sale. Single service containers of jelly's, butter and cream remain on tables throughout the day.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Butter pats 81°F. In drawers overnight; Drawers; sausage, turkey sausage 50°F,turkey bacon, bacon 54°F, cheese 52°F; ( - Cold Holding)
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw steak over French fries. Person in charge moved steak to bottom shelf.
  Fixed on the spotRepeat violation
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  License expired 6.1.26.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk dated for expiration of 7.1 today is 7.7.26.
  Repeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Establishment does not have a food manager. Employee proved during inspection.
  Fixed on the spotRepeat violation
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No employee training on site.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar not labeled. Person in charge labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bottled water on floor on cookline. Person in charge moved water.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave is soiled with food debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice plate has black mold like substance on it.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting of clean glasses. Person in charge unstacked glasses.
  Fixed on the spot
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Single service containers of jelly's, butter and cream remain on tables throughout the day.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  In front of 3 compartment sink tile missing ove grease trap making floor not smooth and easily cleanable.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop face down in bucket. Person in charge hung mop up to dry.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.