Saint

44 Avenida Menendez, St Augustine, FL 32084 · Permanent Food Service · License 6502587

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
4 high priority (fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot, 2 repeats), 6 basic (1 repeat)
-29
Administrative complaint on Sep 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score51

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

13 violations found

First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 4 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Drawers; cheese 50°F Sitting out; Cream 55°F Both out less than 1 hour. Person in charge placed inside cooler.
  Fixed on the spotAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On cook line; meatballs 130°F; ( - Hot Holding). Not reheated to proper temperature and held. Garlic in oil 101°F Both reheated to Proper temperatures.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed several members place gloves on with out washing their hands first. Chef addressed immediately and they washed their hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At downstairs bar; dishwasher at 0ppm. Primed several times and at 100ppm.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Lasagna in walk in cooler not dated. Person in charge dated.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener is soiled. At bar downstairs; soda nozzles are soiled. Person in charge placed in dish area.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Missing at both hand washing sinks on cook line. Person in charge replaced paper towels.
  Fixed on the spot
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar/flour not labeled. Person in charge labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Food on floor in walk in freezer.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Several knives in between prep tables. Chief removes all.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice cream freezer has ice buildup.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on meat drawers are soiled.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of 1st reach in cooler on cook line. Person in charge wiped dry.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.