Epik 210
141 Gateway Cir, St. Johns, FL 32259 · Permanent Food Service · License 6502645
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection3 high priority (no follow-up needed), 3 basic-12
- Safety score88
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 visitSep 8, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. At cook line in bottom section of reach-in cooler at fry station soiled, .1 gallon of milk dated 8/21, 19 days prior.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At cook line in reach-in cooler drawers under flat top, raw hamburgers stored over hot dogs with no divider between drawers.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At mop sink area, observed 1 flying insect.
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At shake station, container of fry seasoning has 2 plastic souffle cups used as scoops. Operator removed and discarded cups.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At fry station, ledge over hood at fry station soiled with food residue. At ice machine, vent covers on side of machine have build up of grease/dust.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
In walk-in freezer, floor has build up of black residue.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.