Poppys Italiano
104 Ashourian Way Unit 1-101/1-102, Saint Augustine, FL 32092 · Permanent Food Service · License 6502455
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection2 high priority (1 repeat), 3 intermediate (2 fixed on the spot), 9 basic-30
- Administrative complaint on Oct 7Counts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in top section of flip top reach-in cooler, alfredo sauce (52°F - Cold Holding). Lid open for lunch. At salad station flip top reach-in cooler, cut tomato (46°F - Cold Holding). Cut tomatoes filled above chill line, lower cut tomatoes at 39f.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At dish area, employee handled dirty dishes then handled clean dishes without washing hands.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
In kitchen, multiple cutting boards have black stains.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink at wait station blocked by cart. Operator moved cart.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At cook line handwash sink, no paper towels. Operator supplied towels.
Fixed on the spot
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In kitchen, multiple bulk containers not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
In back walk-in cooler, multiple containers of soup/sauce stored on floor.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In bulk bread crumb and flour containers, scoop handles touching product.
In-use knife/knives stored in cracks between pieces of equipment.
At cook line, knife stored between steam table counter and reach-in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At cook line pass thru window, open can drink on counter.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
In kitchen, bulk bread crumb container has duct tape on inside and outside of container.
Utensils in poor condition.
At prep area, 2 rubber spatulas on hanging rack have chipped edges. Operator discarded spatulas.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
In kitchen, multiple togo containers/lids stored on top shelves not inverted.
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.
In kitchen, cell phone on lid of flour container.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.