Quig's Meats & Eats
100-2 Gateway Cir, St. Johns, FL 32259 · Permanent Food Service · License 6502511
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-11
- Safety score89
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 visitAug 26, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. In triple door reach-in cooler, .1 container of corn beef dated 8/15- 12 days prior. Person in Charge discarded item.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line, milk wash (54°F - Cold Holding). Person in Charge stated item out for 3.5 hours. Ice added around container.
Fixed on the spot
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.
At front counter reach-in cooler, ranch dressing prepared a couple days ago not dated. Person in Charge dated container.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At cook line, plastic container stored in handwash sink. Person in Charge moved container.
Fixed on the spot
Basic1
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At cook line, bulk flour container not labeled. Person in Charge labeled container.
Fixed on the spot
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.