Prohibition Kitchen
119 St George St, Saint Augustine, FL 32084 · Permanent Food Service · License 6502202
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection5 high priority (3 fixed on the spot, 2 repeats), 3 basic-28
- Administrative complaint on Aug 12Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Soda hose laying in ice at bar.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In drawers #2; cheese 48°F. Per km only in drawers 30min. Salad; tomatoes 44°F, cheese 49°F, blue cheese 51°F, peppers 49°F; ( - ColdHolding) Only in cooler 30 minutes.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Beef cheese soup 111°F, person in charge reheated to 135°F.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing on hose by breading cooler.
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch air gap.
Hose going from dishwasher to floor has a flush air gap. Person in charge called maintenance and he cut it to be 1inch.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop on dirty surface. Person in charge put in a container.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
2 pairs of tongs hanging from oven door. Person in charge removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on fry cooler are torn.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.