Quality Inn & Suites
901 A1A Beach Blvd, Saint Augustine, FL 32080 · Permanent Food Service · License 6501019
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 Aug 27 routine inspection1 high priority, 5 intermediate (2 fixed on the spot), 2 basic-21
- Extension granted on Oct 29Counts in full until a follow-up finds the problems fixed-3
- Safety score76
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 visitOct 29, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Person in charge emailed plans to inspector. Discussed submitting plans to plan review with operator.
More time given
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed individual butter (50-57°F - Cold Holding) in refrigerator. Person in charge stated butter came from front counter reach in cooler less than one hour ago.
Intermediate5
Code 16, Dishwashing facilities and test kits: No dishwashing facilities of any kind provided.
Observed triple sink located in laundry room unable to hold water, detergent, or sanitizer. Observed two plastic bowls filled with soapy water with utensils soaking at front counter. Person in charge had employee go to store to get plugs. Set up triple sink at 100ppm chlorine.
Fixed on the spot
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test kit for bleach sanitizer. Provided few strips and person in charge took a picture of color chart.
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans on file. Observed triple sink in laundry room. Food storage and food preparation in office with no hand washing station. Ware washing being conducted inside plastic containers at buffet.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for two food employees hired over 60
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed a photo copy of a Florida Restaurant and Lodging Association safestaff certification for Michael Donahue 12/29/23 on refrigerator, no original certification available.
Basic2
Code 16, Dishwashing facilities and test kits: No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Observed no drainboards or place for utensils and food contact contacted to air dry without sitting in water.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on front counter hand washing station faucet. Observed wet wiping cloths used to line front counter for pitchers to sit on.
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.