O C Whites

118 Avenida Menendez, St Augustine, FL 32084 · Permanent Food Service · License 6501093

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

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.High priority, repeat · fixed by the Oct 1 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
6 high priority (fixed by the Oct 1 follow-up, 1 repeat), 3 intermediate (1 fixed on the spot), 11 basic (3 repeats); basic violations cost 12 at most
-40
Administrative complaint on Sep 29, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score48

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

Inspection history

1 inspection · 2 visits

Sep292026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitOct 1, 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 visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 6 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 2 Dented cans of peaches. Severely damaged at seams.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Salad; lettuce 48°F, tomatoes 49°F, home made dressing 48°F; ( - Cold Holding)
  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.
  No time stamp on pooled eggs.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over ready to eat pasta.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed cook go from raw chicken change gloves and go to ready to eat food.
- 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. Downstairs dish machine 0ppm.
Intermediate3
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed waitress was her hand in wrong sink. Addressed and she washed hands in correct sink.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand washing sink downstairs was blocked by items in hand washing sink.
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  Establishment is offering blue crab for several items on the menu. Product used is Portunus spp.
  Administrative complaint
Basic11
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  French fries slacking. Still frozen. Person in charge placed back into walk in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Flour on floor. Oil on floor upstairs.
  Uncovered food stored near sink exposed to splash.
  Flour mixture on cook line exposed to splash from hand washing sink.
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean trash can.
  Person in charge removed.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Knives in between prep table and salad. Spatulas in wall. Person in charge removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Scoop handle in chicken base.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice in 2 chest freezers upstairs.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Case of single service cups on floor.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand washing sink is missing a hand washing 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.
  Sunglasses, phone and eye glasses above breading station. Person in charge moved items.
  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 mop bucket.
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.