Surfside Kitchen

85 Ava Way Suite 105, Saint Augustine, FL 32084 · Permanent Food Service · License 6502031

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 10, 2026

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed by the Aug 10 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
1 high priority (fixed by the Aug 10 follow-up), 3 intermediate (2 fixed on the spot), 10 basic (2 repeats)
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Aug32026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 10, 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 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 1 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tests at 0ppm after several attempts to prime.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Prosciutto, milk not dated. Person in charge dated both.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At front. Person in charge labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One staff does not have training.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  In server area; sugar not labeled. Person in charge labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In reach in freezer burgers, fries not covered. Person in charge covered.
  Fixed on the spot
  Food stored on floor.
  Case of oil on floor. Person in charge moved oil.
  Fixed on the spot
- 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.
  Handle in cheese in pizza. Person in charge removed handle.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  A pair of tongs hanging from pizza ovens. Person in charge removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets on pizza reach in cooler are torn.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk in freezer has significant ice buildup.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  At bar; glasses stacked wet. Person in charge removed glasses.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in bottom of pizza cooler. Person in charge wiped clean.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In front of mop sink.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.