Tsaocaa
1948 US Hwy 1, Saint Augustine, FL 32086 · Permanent Food Service · License 6502461
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 29 routine inspection2 high priority (fixed by the Oct 5 follow-up), 1 intermediate-9
- Extension granted on Jul 30, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 5, 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 - 1st follow-up visitJul 30, 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
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Person in charge need more time for training.
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 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.
Observed flip-top cooler chicken x 3 (50-52°F - Cold Holding); hot dog (47°F - Cold Holding); milk (45°F - Cold Holding) since 11am per person in charge. Ambient air of cooler 51°F, ambient air of kitchen 89°F. Person in charge had employee place bags of ice on food. Observed Cut water melon (52°F - Cold Holding), cut at 11 am and placed in flip-top cooler. Person in charge placed bags of ice. Discussed keeping whole water melons in cooler prior to cutting to start off colder. Explained ambient cooling process.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed tapioca pearls in liquid in crock pot (100°F - Hot Holding) since 11am per person in charge. Person in charge added time stamp, discussed with person in charge time control.
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for current employees.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.