St Marys Seafood & More

705 Horton's Trace, Saint Augustine, FL 32095 · Permanent Food Service · License 6502117

Official report

out of 100

Grade D

Safety score 64 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 · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
4 high priority (fixed by the Aug 20 follow-up, 1 repeat), 2 intermediate (fixed on the spot), 4 basic (2 repeats)
-24
Administrative complaint on Aug 19, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score64

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

10 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 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 4 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line in top section of flip top reach-in cooler, shrimp (46°F - Cold Holding). Shrimp filled above chill line. At Salad bar; ; ranch dressing (47°F - Cold Holding); potato salad (47°F - Cold Holding); pasta salad (46°F - Cold Holding); boiled egg (45°F - Cold Holding); shredded cheese (45°F - Cold Holding). Items placed in cooler 1 hour prior. Operator turned thermostat down, ambient temperature 42f.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  At cook line in stand up reach-in freezer at fry station, plastic container of raw coconut shrimp stored over plastic container of breaded okra.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Outside on back porch mop sink, hose bibb missing backflow preventer.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  At bar, observed 2 flying insects at far end of bar.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  At handwash sink by prep area, cutting board covering handwash sink. At wait station, sanitizer bucket in handwash sink. Items moved to allow access to handwash sinks.
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  At dish area handwash sink, paper towels not dispensing. Operator placed roll of towels at handwash sink. Operator stated they have new dispenser on order.
  Fixed on the spot
Basic4
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  At cook line, tong hanging on oven handle. Operator moved tong.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  At cook line, interior of reach-in cooler across from fryers soiled with food debris/residue.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line, reach-in cooler gaskets soiled with food debris/residue. At cook line, sides of cooking equipment have grease build up. In walk-in cooler, exterior of bulk container used for storing buckets of oysters has build up of food residue.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls and ceilings soiled/has accumulation of debris.
  Floors under equipment/tables throughout kitchen and bar have build up of grease/debris/mold-like substance. At cook line and wait station, ceiling/ceiling vents have build up of dust/mold-like substance. Floors under shelves in walk-in cooler and floor in walk-in freezer soiled with residue/debris.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.