Pecan Craft Kitchen
138 Fl 13 N, St. Johns, FL 32259 · Permanent Food Service · License 6502575
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At dessert prep area, flat with raw eggs stored over container of dessert crust. In walk-in cooler, container of cold smoked raw salmon stored over container of ready to eat fish dip. Chef moved items to proper storage.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
At outside mop sink, backflow preventer missing on non chemical dispenser side of splitter.
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment has written plan but does not include all items held on cook line. Emailed chef blank written procedure form.
Basic4
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk-in cooler, multiple cases of unwashed produce stored on top shelf over multiple ready to eat items.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels and label residue on multiple plastic containers.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At prep area tea dispensers, filters stored in plastic container with no lid. Operator covered filters.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwash sinks at dessert prep area and bar missing handwash signs.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.