Village Inn #24
900 N Ponce de Leon Blvd, Saint Augustine, FL 32084 · Permanent Food Service · License 6500303
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection3 high priority (1 repeat), 2 intermediate, 9 basic (6 repeats); basic violations cost 12 at most-38
- Administrative complaint on Oct 5, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- First visitOct 14, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
F42Routine inspection14 violations, 3 high priority · 1 follow-up visit Extension granted
- Follow-up visitOct 7, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Time extended.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
Time extended.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Time extended.
More time given
- First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat 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; #2; sweet cream, tomatoes, pooled eggs, cinnamon sweet cream, lettuce, ham, turkey 51°F,roast beef, bacon 49°F, corned beef 58°F, rice 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; #2; sweet cream, tomatoes, pooled eggs, cinnamon sweet cream, lettuce, ham, turkey 51°F,roast beef, bacon 49°F, corned beef 58°F, rice 47°F; ( - Cold Holding)
Administrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing on hose in front of dish washer.
Intermediate2
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.
In walk in cooler milk not dated.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
2 unlabeled spray bottles.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Panko not labeled. Person in charge labeled.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Cooler Door comes of reach in cooler #1.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in freezer has ice buildup inside.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of reach in cooler #2 and salad cooler.
Repeat violation
Code 32, Restrooms: Bathroom facility not clean.
Women's restroom is soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Floor has excess grease behind cook line.
Repeat violation
Floor tiles missing and/or in disrepair.
Floor throughout kitchen, cook line, dish room and hallway in front of walk in cooler has unsealed tiles with water trapped in between them.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Wall across from walk in coolers has black mold like substance on it.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles throughout dining rooms, cook line, dish area and walk in coolers have black mold like substance and water dripping down.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.