Nero’s Cafe/Tini Martini Bar

24 Avenida Menendez, St Augustine, FL 32084 · Permanent Food Service · License 6501188

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Aug 4, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Aug 4 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
4 high priority (3 fixed by the Aug 4 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot, 1 repeat), 9 basic (3 repeats)
-31
Administrative complaint on Jul 30, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score57

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

Inspection history

1 inspection · 3 visits

Jul302026

Routine inspection

14 violations found · Inspector came back 2 times

2nd follow-up visitAug 4, 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 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In salad; nothing in it. Line cooler; ham 39°F, cheese, tomatoes 41°F Drawers; sausage 41°F.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Line cooler is 40°F, salad cooler is not in use. Drawers are 41°F.
  More time given
Official report, on the Florida DBPR website
First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 4 High priority
- 1 Intermediate
- 9 Basic
What 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.
  In cooler overnight; Cook line; cheese 49°F, tomatoes 47°F, salmon 50°F, ricotta 51°F, Salad; lettuce 61°F, tomatoes 45°F, cheese 55°F, feta 54°F, parmigiana 45°F; ( - Cold Holding)ham, shrimp, tomatoes 54°F. Drawers; chicken 51°F, shrimp, calamari 45°F, cheese, sauerkraut 46°F; ( - Cold Holding)
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cooler overnight; Cook line; cheese 49°F, tomatoes 47°F, salmon 50°F, ricotta 51°F, Salad; lettuce 61°F, tomatoes 45°F, cheese 55°F, feta 54°F, parmigiana 45°F; ( - Cold Holding) ham, shrimp, tomatoes 54°F. Drawers; chicken 51°F, shrimp, calamari 45°F, cheese, sauerkraut 46°F; ( - Cold Holding)
  Repeat violationAdministrative complaint
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Missing on eggs. Person in charge time stamped.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is not sanitizing. Oppm.
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Person in charge labeled.
  Fixed on the spotRepeat violation
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In reach in freezer; chicken not covered. Person in charge covered.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Person in charge discarded water.
  Fixed on the spot
  In-use ice scoop stored on soiled surface between uses.
  Ice scoop on dirty surface. Person in charge removed.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Spatula in between wall and sanitizer. Person in charge removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line reach in cooler, salad cooler and drawers are not keeping food cold.
- Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
  Person in charge removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Both ice machines have black mold like substance on ice plates.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Person in charge replaced.
  Fixed on the spotRepeat violation
- 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.
  Repeat violation
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.
Stop sale: An order that the food can’t be sold or served.