The Blue Hen Cafe

223 W King St Unit A, St Augustine, FL 32084 · Permanent Food Service · License 6501909

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Nov 2 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
3 high priority (2 fixed by the Nov 2 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot, 1 repeat), 7 basic (2 repeats)
-27
Administrative complaint on Oct 22, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score61

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

Inspection history

1 inspection · 2 visits

Oct222026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitNov 2, 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 visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In cooler overnight; ham 47°F; ( - Cold Holding)
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cooler overnight; ham 47°F; ( - Cold Holding) Above fill line; quiche 55°F; ( - Cold Holding). Person in charge put quiche in reach in cooler.
  Fixed on the spotAdministrative complaint
- 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 test at 0ppm. After priming it still tests at 0ppm.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Red pepper sauce not dated. Person in charge dated.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener is soiled. Person in charge placed in dish area.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed person using hand washing sink to fill water pitcher. Person in charge removed pitchers.
  Fixed on the spot
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  3each, 5 gallon jugs of oil on floor in hallway.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Soufflé cups in red pepper sauce and gravy. Person in charge removed cups.
  Fixed on the spotRepeat violation
  Cutting board has cut marks and is no longer cleanable.
  Cutting boards on cook line are deeply grooved.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Wet rag under cutting board in prep area. Person in charge removed.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on small reach in cooler at beginning of cook line are soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Floor behind cook line has debris.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall behind dish machine has black mold like substance on it.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.