Spark by HILTON-I-95
2367 SR 16, Saint Augustine, FL 32084 · Permanent Food Service · License 6501746
What drove the grade
Displayed food not properly protected from contamination.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection4 high priority (3 fixed on the spot), 3 intermediate (2 fixed on the spot)-22
- Administrative complaint on Sep 10Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sitting on guest counter; Butter 58°F, cream cheese 67°F; ( - Cold Holding). Only out set service began discussed time control, and emailed paperwork.
Fixed on the spotAdministrative complaint
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Condiment out for self service, not self closing or do not have hinge lids.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed a employee put gloves on without washing hands first. Addressed immediately, and she washed her hands and put gloves on.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine quaternary ammonium 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 machined tested at 0ppm. After priming is finally tested at 400ppm.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened Tuesday not dated. Today is Thursday. Person in charge dated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Wash your hands in the three compartment sink. Addressed immediately and she washed her hands in the hand wash sink.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. I employee working in kitchen does not have food safety training.
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.