Southern Grounds & CO

124 King Street, St Augustine, FL 32084 · Permanent Food Service · License 6502588

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 7 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
7 high priority (5 fixed by the Oct 7 follow-up, 2 fixed on the spot, 3 repeats), 1 intermediate, 7 basic
-37
Administrative complaint on Sep 29, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score51

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

Inspection history

1 inspection · 2 visits

Sep292026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 7, 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 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 7 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In back prep area; butter 65°F and 68°F. Butter put out at 6:30, temp taken at 11:05
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In back prep area; butter 65°F and 68°F. Butter put out at 6:30, temp taken at 11:05
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Grits 92°F. Person in charge reheated to 167°F.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Missing on pooled eggs and pancake batter on cook line. Person in charge time stamped.
  Fixed on the spotRepeat violation
- 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. Dish machine tests at 0ppm. Primed several time at still at 0ppm.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  In the wrong spot at mop sink. Needs to come after the split on external hose.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  One fly by window in guest area.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener is soiled.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar and brown sugar not labeled.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk in freezer there is a case of sausage on the floor.
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Container on clean dishes rack is cracked.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels and food on containers.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean containers on dish rack are wet nesting.
- Code 25, Single-service items: Single-service articles improperly stored.
  Single service plates cups on floor at front counter.
  Single-service articles not stored inverted or protected from contamination.
  Single service plates not inverted. Person in charge inverted.
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.