Shaughnessy's Sports Grill

4255 US 1 S Unit 11, St. Augustine, FL 32086 · Permanent Food Service · License 6501322

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Sep142026

Routine inspection

10 violations found

First visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 3 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed chili date marked 9/3 in walk-in cooler. Person in charge disposed of chili.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed soup date marked 11 (45°F - Cold Holding) in walk-in cooler near door that does not tightly close. Kitchen ambient is 86°F. Discussed with person in charge. Person in charge moved soup deeper into walk-in cooler. Observed cut tomatoes (46°F - Cold Holding) filled above chill line in flip-top cooler with a high ambient kitchen temperature. Person in charge removed over stacked tomatoes.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed one live flying insect near fryers.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed front soda gun nozzle at bar soiled with black/green mold like substance.
  Repeat violation
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed front counter near drink station hand washing station unable to dispense paper towels. Person in charge removed roll from wall mounted machine and placed next to sink.
  Fixed on the spot
Basic5
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed multiple reach in freezer,reach in cooler, walk-in cooler gaskets soiled with black/green mold like substance and/or food debris. Observed walk-in cooler shelves soiled with black/green mold like substance Observed dry storage shelves soiled within dust and food debris.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Observed back door propped open while live flying insect found in kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Observed wood screwed to wall behind ware washing table is unsealed and absorbent.
  Floors, walls, ceilings soiled/has accumulation of debris.
  Observed floors, walls, ceilings in kitchen soiled with food debris and grease throughout kitchen.
  Repeat violation
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed lights above ware washing missing cover/shield.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.