Smart Stay Inn of ST Augustine
2065 SR 16, Saint Augustine, FL 32084 · Permanent Food Service · License 6502255
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 inspection3 high priority (fixed by the Sep 10 follow-up), 2 intermediate (1 fixed on the spot), 3 basic-17
- Safety score83
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 10, 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 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In cooler overnight; Guest line; butter 48°F, cream cheese 47°F, yogurt 52°F, milk 52°F; ( - Cold Holding)
Shell eggs in use or stored with cracks or broken shells.
See stop sale. One broken egg in tray of eggs.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooler overnight; Guest line; butter 48°F, cream cheese 47°F, yogurt 52°F, milk 52°F; ( - Cold Holding)
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap or paper towels at hand washing sink. Person in charge replaced both.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Several unlabeled spray bottles in kitchen.
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Chest freezer is in kitchen has ice buildup.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Guest side reach in cooler is 50°F.
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
Single service plates/bowls not inverted. Person in charge inverted.
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.