Iggy's Grill & Bar
104 Bartram Oaks Walk Ste 101, St. Johns, FL 32259 · Permanent Food Service · License 6502087
What drove the grade
Employee switched from working with raw food to ready-to-eat food without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection1 high priority (no follow-up needed), 2 intermediate, 5 basic (2 repeats)-16
- Safety score84
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 1, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
At cook line, employee handles raw hamburger, changed gloves but did not wash hands, then handled utensils.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk-in cooler, chicken wings cooked 3 days prior not dated. Employee dated container.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At prep area, can opener has encrusted food debris at blade.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At wait station, bulk sugar not labeled.
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
At cook line, door on under counter reach-in freezer missing metal panel, insulation exposed.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, sides of equipment have build up of grease and food debris. At cook line, shelf under flattop/grill has build up of debris. At wait station, bottom of head on spindle mixer has encrusted splatter residue.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Throughout kitchen and dish area, floor finish missing.
Repeat violation
Floors walls and/or ceilings soiled/has accumulation of debris.
At cook line, Floors under equipment and walls behind equipment soiled with grease and food debris.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.