Nyc Meatballs & Pizzeria Sta

2730 101-103, Saint Augustine, FL 32092 · Permanent Food Service · License 6501910

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 complaint inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic (1 repeat)
-20
Safety score80

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct222026

Complaint inspection

9 violations found

First visitOct 22, 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.
9 violations found:
- 3 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority3
- 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 in steam table, marinara sauce (122°F - Reheating). Operator stated sauce has been reheating in warmer for 2.75 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  At cook line in steam table, marinara sauce (122°F - Reheating). Operator stated sauce has been reheating in warmer for 2.75 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  At cook line fry station, open bag of raw shrimp stored touching open bag of ravioli. Operator rearranged items to proper storage.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  In walk-in cooler, container of cooked chicken wings , prepared yesterday, not dated. In front counter reach-in cooler, gallon of milk opened 2 days prior not dated. Operator dated both items.
  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.
  Operator stated pizza slices and garlic in oil are held on time using time frames. No written procedures available. Emailed operator blank DBPR form.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At front counter, spray bottle of window cleaner not labeled. Operator labeled bottle.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk-in freezer, multiple food items stored on floor. Operator moved all items to shelves.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  At pizza station, pizza peeled soiled on soiled top of pizza oven. Operator moved pizza peel. Also, at cook line, utensils on stove top in standing water at 85f. Operator removed water. At dough prep area, plastic souffle cup used as scoop in bulk salt container. Operator discarded cup. At wait station, tongs hanging on front of rack. Operator moved tongs.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  At cook line, damp towel stored on prep table. Operator removed towel.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul242026B86Routine inspection7 violations, 1 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 25, 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 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 1 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  At walkway between main dining room and lounge area, pizza make station open to walkway. Pizzas for slices on counter and pizzas prepared on kitchen side of counter.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  At cook line and in storage room, multiple white cutting boards have black stains.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  At room with prep sink by swinging door to bar area, handwash sink locked by ladder.
  Handwash sink used for purposes other than handwashing.
  At cook line, whisk stored in handwash sink. Employee removed whisk.
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  At cook line, multiple utensils in pot of standing water on stove at 106f. Burner not on. Also, at pizza station, pizza shovels stored on top,of soiled pizza oven.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At pizza area, top.of pizza oven soiled with food debris/residue. At bar, gaskets and door frame of right side keg beer cooler soiled with mold-like substance.
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
  In kitchen, wall by ice machine has build up of black mold-like substance.
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.
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.