St Aug Alligator Farm
999 Anastasia Blvd, Saint Augustine, FL 32080 · Permanent Food Service · License 6500473
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 Jul 21 routine inspection2 high priority (fixed by the Jul 22 follow-up), 1 intermediate, 6 basic (2 repeats)-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 visitJul 22, 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 visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed drawers: beef patties x four pans (48-51°F - Cold Holding); hot dogs x 2 pans (49°F - Cold Holding); corn dogs x 2 pans (47-49°F - Cold Holding); bacon 1 pan (50°F - Cold Holding) in overnight without temperature documentation. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed drawers: beef patties x four pans (48-51°F - Cold Holding); hot dogs x 2 pans (49°F - Cold Holding); corn dogs x 2 pans (47-49°F - Cold Holding); bacon 1 pan (50°F - Cold Holding) in overnight without temperature documentation. See stop sale.
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no test kit for chlorine or quaternary sanitizers.
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed bottom drawer reach in cooler coming off tracks easily when opened. Very hard to put back together and close door.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed reach in freezer with prepackaged ice cream has build up of ice. Observed some ice soiled with leaves and dirt.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 0ppm) person in charge dumped bucket and remade with sani tablets. Retested Sanitizer Bucket (Quaternary 200ppm)
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave soiled with food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled with foo debris. Observed non food contact portion of soda fountain nozzles (underside splash area) soiled with black/green mold like substance.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed three tanks near mop sink unsecured. Observed tank near walk-in freezer unsecured. Observed tank in satellite concessions unsecured.
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.
- 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.