Simone's Wood Fired Craft Kitchen
185 Murabella Parkway, Saint Augustine, FL 32092 · Permanent Food Service · License 6502402
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 8 basic (4 repeats)-20
- Safety score80
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 visitOct 6, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At prep area reach-in freezer, container with raw salmon in plastic wrap stored on case of pasteurized crab meat. Also, at cook line on speed rack, container of raw chicken stored over raw ground sausage. Employee moved all items to proper storage levels.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At cook line station, cutting boards on equipment have stains from food residue.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At prep area handwash sink, plastic bucket stored in sink. Operator removed bucket.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At front line pizza station, bulk flour container not labeled. Employee labeled container.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
At prep area, 2 containers of broccoli and container of dough mix stored on floor. Operator had employee move all items to shelves.
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
At prep area, employee cutting romaine lettuce directly from box.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
At cook line area, tongs stored on oven handle. Also, in prep area, cup in beans has handle touching product.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At prep area, employee drink on top shelf over prep table.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At cook line station, cutting boards on equipment have grooves that are not easily cleanable.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At bar, exterior face plate of both keg beer reach-in coolers have mold-like substance.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At dish area, ceiling vent above clean dish shelves has dust build up.
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
- 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.