St Francis Inn
279 St George St, St Augustine, FL 32084 · Permanent Food Service · License 6500735
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 (fixed on the spot), 2 basic-10
- Safety score90
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.
5 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.
Silver reach in cooler; milk, butter, sour cream 47°F, yogurt, 1/2&1/2, milk 45°F; ( - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooler overnight; Silver reach in cooler; milk, butter, sour cream 47°F, yogurt, 1/2&1/2, milk 45°F; ( - Cold Holding)
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
2 unlabeled spray bottles. Person in charge labeled.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Dish machine has lime/ scale inside.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on #1 reach in freezer in back storage have black substance on them.
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.