Peace and Plenty Inn
87 Cedar St, Saint Augustine, FL 32084 · Permanent Food Service · License 6501518
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 Sep 1 routine inspection2 high priority (fixed by the Sep 2 follow-up, 2 repeats), 2 intermediate, 2 basic-18
- Administrative complaint on Sep 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 2, 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 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
in Eggs 49°F, milk 50°F, 1/2&1/2 51°F, yogurt 46°F; ( - Cold Holding) reach in freezer overnight; Eggs 49°F, milk 50°F, 1/2&1/2 51°F, yogurt 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 Eggs 49°F, milk 50°F, 1/2&1/2 51°F, yogurt 46°F; ( - Cold Holding) reach in freezer overnight; Eggs 49°F, milk 50°F, 1/2&1/2 51°F, yogurt 46°F; ( - Cold Holding)
Repeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk and 1/2 & 1/2 not dated.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash her hands in 3 compartment sink.
Basic2
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Personal drink in cup above customers food in fridge.
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.
Phones by 3 compartment sink.
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.