Oddbirds Cafe
121 Yacht Club Dr., Saint Augustine, FL 32084 · Permanent Food Service · License 6501793
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection6 high priority (5 fixed by the Jul 29 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 8 basic-31
- Administrative complaint on Jul 15, since fixedReduced 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 · 4 visitsRoutine inspection
- 3rd follow-up visitJul 29, 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 - 2nd follow-up visitJul 23, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Establishment is using 3 compartment until dish machine is fixed.
More time given
- 1st follow-up visitJul 20, 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
Eggs 53°F, bacon 53°F, cachapa de Maiz 50°F, butter 50°F, garlic aioli 51°F.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Eggs 53°F, bacon 53°F, cachapa de Maiz 50°F, butter 50°F, garlic aioli 51°F.
Administrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Dish washer is at 0ppm.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Time extended.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Cooler in back 2 door is 50°F.
More time given
- First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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; In 2 door reach in cooler in back; provolone cheese, cheddar cheese, cream cheese 55°F, cream 56°F, sofrito 58°F cream cheese, sour cream 58°F, shell eggs 58°F; ( - Cold Holding)
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooler overnight; In 2 door reach in cooler in back; provolone cheese, cheddar cheese, cream cheese 55°F, cream 56°F, sofrito 58°F cream cheese, sour cream 58°F, shell eggs 58°F; ( - Cold Holding)
Administrative complaint
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 at 0ppm. Tried to prime still at 0ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Quat sanitizer at 0ppm.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Windex hanging on food supplies. Person in charge moved windex.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 6.1.26.
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No CFM at this location.
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Missing in 2 door reach in cooler in back.
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Bottom shelves at front have ripped/torn tin foil on shelves.
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. 2 door reach in cooler in back has ambient temperature of 53°F.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Back microwave is soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach in freezer has ice/ crumbs on bottom shelf.
Code 25, Single-service items: Single-service articles improperly stored.
Case of lids on floor. Person in charge moved lids.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach next to case of lids. Person in charge discarded roach.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Wood floor is showing in front of prep table and office.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.