210 Hurricane Grill & Wings
3055 CR 210 W, #101, St. Johns, FL 32259 · Permanent Food Service · License 6501856
What drove the grade
Warewashing sanitizing solution exceeding the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate, 6 basic (2 repeats)-22
- Administrative complaint on Sep 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
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 visitSep 22, 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 visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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.
At cook line in reach-in cooler drawers below flat top, cheese (45°F - Cold Holding); shrimp (49°F - Cold Holding); fish (48°F - Cold Holding); hamburger (44°F - Cold Holding). Employee stated drawers open for lunch, ice bags melted. Employee placed new ice bags on items. Ambient temperature 45f.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
At bar, Triple Sink (Quaternary 500+ppm). Employee added water to sink. Retested 400ppm.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator not able to locate chlorine test strips for dish machine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At cook line, employee used handwash sink to rinse off knife. At wait station, handwash sink used as dump sink as evidenced by lemon and straw in sink.
Basic6
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
At cook line, employee drink in reach-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
At back kitchen hallway, interior of reach-in cooler with dressings has soiled bottom shelf.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, hood filters over flat top have grease but,d up. At cook line, reach-in freezer gasket has build up,of food residue/debris.
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
Plastic containers with hollow handle reused for ranch dressing.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
At wait station, drain line for handwash sink leaking. Bucket below sink to catch waste water.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At cook line, floor behind fryers and grease build up.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.