St Augustine Fish Camp
142 Riberia Street, Saint Augustine, FL 32084 · Permanent Food Service · License 6502359
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 Oct 15 routine inspection7 high priority (4 fixed on the spot, 3 repeats), 4 basic (1 repeat)-41
- Administrative complaint on Oct 15Counts in full until a follow-up finds the problems fixed-20
- Safety score39
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 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Dill butter 97°F; ( - Cold Holding). Explained to chef even if on time control, you can not go above 70°F.
Repeat violation
Stop Sale issued due to food not being in a wholesome, sound condition.
Butter melting in container with wrapper still on it.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Establishment could not provide proof of parasite destruction. Chef received document before I left and printed it.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Dill butter 97°F; ( - Cold Holding). Explained to chef even if on time control, you can not go above 70°F. avo mash 51°F; ( - Cold Holding). Person in charge stated out for a short time.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Food prepared with soiled equipment/utensil.
Butter melting in container with paper still on it. Person in charge disposed of butter.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed person go from raw to ready to eat, change gloves without washing his hands 1st. Addressed and he washed his hands then put gloves on.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing from spray hose. Person in charge removed hose.
Fixed on the spotRepeat violation
Basic4
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Scoop handle in hush puppy batter. Person in charge removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Person in charge removed labels.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Person in charge removed dishes.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Paint is wearing off floor exposing concrete.
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.
- 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.