Saint Augustine Seafood Company
33 St Georget St, Saint Augustine, FL 32084 · Permanent Food Service · License 6502262
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (1 fixed on the spot), 4 intermediate (3 fixed on the spot), 2 basic (1 repeat)-21
- Administrative complaint on Jul 27Counts in full until a follow-up finds the problems fixed-20
- Safety score59
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 visitJul 27, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooler since 11am. Cheese 56°F, cheese 52°F, oysters 51°F, burgers 48°F, fish 47°F; ( - Cold Holding); placed on time control.
Administrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
I fly in prep room. Person in charge disposed of fly.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Not all tags marked with last date sold.
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.
Minorcan clam chowder not dated. Person in charge dated yesterday.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Cream not dated. Person in charge dated.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice in hand washing sink. Person in charge removed.
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar not labeled.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets in line cooler are torn.
Repeat violation
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.