The Press
525 St Rd 16 Unit 101, Saint Augustine, FL 32084 · Permanent Food Service · License 6502178
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 Jul 23 routine inspection2 high priority (1 fixed by the Jul 24 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic (1 repeat)-18
- Safety score82
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 24, 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 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken, fish, filet 47°F, burger, steak 45°F; ( - Cold Holding). Time could not be determined. Following day Cb per E.P. Basil dressing 48°F basil dressing was above fill line. Bread pudding 58°F; ( - Cold Holding). Out 1 hr.
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook touch apron and then place gloves on. Addressed immediately and person washed their hands.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener & slicer are soiled. Person in charge cleaned both.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand washing sink up front does not have hot water.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
By walk in cooler. Person in charge labeled.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives/spatula stored in cracks between pieces of equipment.
Spatula in wall between wasplike and 3 compartment until sink. Person in charge removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Personal drink in reach in cooler. Person in charge removed drink.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
In sink paper towels/gloves lining sink drains. Person in charge removed all.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Beer cooler is soiled on bottom shelf.
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.
- 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.