Sunday
73 San Marco Ave, Saint Augustine, FL 32084 · Permanent Food Service · License 6502240
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection6 high priority (3 fixed on the spot, 1 repeat), 8 basic (4 repeats)-41
- Complaint after follow-up on Oct 9, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score39
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Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 12, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
More time given
- 1st follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
In front reach in cooler milk/1/2 &1/2 55°F
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In front cooler; milk/1/2 &1/2 55°F cold holding.
Administrative complaint
Basic1
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Time extended.
More time given
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Sitting next to cook line; eggs 73°F. At front cooler milk 55°F, butter 54°F.
Stop Sale issued due to food not being in a wholesome, sound condition.
Lettuce with paper towel in container.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sitting next to cook line; eggs 73°F. At front cooler milk 55°F, butter 54°F.
Repeat violation
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Missing on eggs, cheese, lettuce, Hollandaise and pimento cheese. Person in charge time stamped.
Fixed on the spot
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Muffins sitting on counter. Person in charge placed inside shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel lining lettuce. Person in charge discarded.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Canned tomatoes and case of oil on floor. Person in charge moved items to store correctly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging from oven door. Person in charge removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Soufflé cup used as a scoop in feta cheese. Person in charge removed.
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
Black cutting boards are deeply scarred.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Sanitizer buckets on floor on cook line. Person in charge moved sanitizer buckets.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice bin has black mold like substance on ice plate.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in reach in cooler on cook line, front glass door cooler and 1 in art studio.
Repeat violation
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Establishment has 45 seats inside and 25 seats outside and is only licensed for 10 seats.
Repeat violation
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.