St Augustine Hotel & Suites

475 Commerce Lake Dr, Saint Augustine, FL 32095 · Permanent Food Service · License 6502292

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 20, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 20 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
4 high priority (3 fixed by the Aug 20 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 7 basic (2 repeats)
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 20, 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 visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  At cook line in flip top reach-in cooler, cheese (44°F - Cold Holding). Employee stated item in cooler since yesterday. Ambient temperature 48f. At cook line in under counter reach-in cooler, cheese (44°F - Cold Holding); bacon (46°F - Cold Holding); French toast wash (46°F - Cold Holding). Employee stated items in cooler since yesterday. Ambient temperature 45f.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line in flip top reach-in cooler, cheese (44°F - Cold Holding). Employee stated item in cooler since yesterday. Ambient temperature 48f. At cook line in under counter reach-in cooler, cheese (44°F - Cold Holding); bacon (46°F - Cold Holding); French toast wash (46°F - Cold Holding). Employee stated items in cooler since yesterday. Ambient temperature 45f.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  In dry storage, observed 6 live flying insects.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  At wait station handwash, 3 chemical spray bottles stored on prep table. Employee removed chemicals.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At dish area, 2 globe style light covers stored in handwash sink. Employee removed covers.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At dish area and wait station handwash sinks, paper towels not available.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At wait station, spray bottle identified as degreaser not labeled.
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Multiple food items in walk-in cooler, walk-in freezer and dry storage area stored on floor. Employee stated delivery was made yesterday.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  At cook line, ice buildup in bottom of reach-in freezer.
  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. At cook line, under counter reach-in cooler has ambient temperature of 45f, fan not turning.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  At cook line, interior of microwave soiled with food residue.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line, fan on top shelf has dust build up.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In flip top reach-in cooler, standing water in bottom section of cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
  At cook line, wall by metal fan has dust build up. At cook line, floor under equipment has build up,of grease and debris. In walk-in cooler, fan covers have build up of dust/mold-like substance.
  Repeat violation
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.