The Roost Rotisserie Chicken and Latin Cuisine
525 Fl 16 Unit 110, Saint Augustine, FL 32084 · Permanent Food Service · License 6502356
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 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, other than whole meat roast, hot held at less than 135°F.
Empandas 123°F. Placed on time control.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer in spray bottle not at proper minimum strength.
Sanitizer at 0ppm in triple sink. Person in charge emptied and remade sanitizer. New sanitizer at 400ppm.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pitcher in hand washing sink. Person in charge removed.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Empanadas in walk in freezer not covered. Person in charge covered.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop face down in sink. Person in charge hung up to dry.
Fixed on the spot
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.