Rendezvous Wine & Food Bar
106 St George St, St Augustine, FL 32084 · Permanent Food Service · License 6500729
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 9 routine inspection2 high priority (fixed by the Sep 11 follow-up, 2 repeats), 1 basic-11
- Administrative complaint on Sep 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score77
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 11, 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 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 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 coolers overnight; White reach in cooler in kitchen; roast beef 52°F, pastrami 45°F, ham, roast beef 52°F, turkey, chicken, cheese, meatballs, hot dogs 51°F; ( - Cold Holding) Upstairs #2; cheese 45°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; White reach in cooler in kitchen; roast beef 52°F, pastrami 45°F, ham, roast beef 52°F, turkey, chicken, cheese, meatballs, hot dogs 51°F; ( - Cold Holding) Upstairs #2; cheese 45°F; ( - Cold Holding)
Repeat violationAdministrative complaint
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave is soiled. Person in charge wiped clean.
Fixed on the spot
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.