Ned's Southside Kitchen
2450 US 1 S, Saint Augustine, FL 32086 · Permanent Food Service · License 6501527
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 complaint inspection4 high priority (2 fixed by the Oct 12 follow-up, 2 fixed on the spot), 3 intermediate (1 repeat), 3 basic (2 repeats)-27
- Complaint after follow-up on Aug 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 12, 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 - 1st follow-up visitAug 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Administrative complaint
Intermediate1
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.
Person in charge needs more time to get training.
More time given
- First visitAug 12, 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 due to food not being in a wholesome, sound condition.
Observed live flying insect land on baked potato in kitchen. Person in charge disposed of potato.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Sautee flip-top cooler: ; cut tomatoes (54°F - Cold Holding); pasta x 2 (45-47°F - Cold Holding); sausage (53°F - Cold Holding); shredded cheese (55°F - Cold Holding); shrimp (55°F - Cold Holding); fish (55°F - Cold Holding) for three hours per person in charge. Person in charge placed some product in walk-in cooler and ice on rest. Observed main flip-top cooler: cabbage (55°F - Cold Holding); shredded cheese mix (57°F - Cold Holding); fry flip-top cooler: fish (44°F - Cold Holding); shrimp (44°F - Cold Holding); fish breaded (54°F - Cold Holding) out for approximately two hours per person in charge. Person in charge had bags of ice placed on product and called service tech. Observed first out door walk-in cooler: turkey (47°F - Cold Holding); roast (45°F - Cold Holding); soup (44°F - Cold Holding) ambient air 55°F. Person in charge stated prep guy said cooler was at least 42°F in morning. Person in charge had employees move all food to inside walk-in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed green beans (130°F - Hot Holding); cream sauce (100°F - Hot Holding). Both brought out three hours per person in charge person in charge increased temperature of beans and placed cream sauce on stove to reheat to 165°F by end of inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two live flying insects in kitchen. Observed one live flying insect land on baked potato. Person in charge disposed of potato.
Intermediate3
Code 05, Thermometers provided and accurate: Probe thermometer not within the intended measuring range of use.
Observed bimetallic stem thermometer not reaching 32-34°F during ice water calibration. Person in charge stated they are going to order a new one.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board in flip-top coolers heavily stained with black streaks and food debris.
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 managers certification expired 7/29/26 and no other food manager certification present.
Repeat violationAdministrative complaint
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed reach in coolers and walk-in coolers missing ambient air thermometers
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board across from stove grooved.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on flip-top coolers soiled with food debris.
Repeat 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
- 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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.