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1385 St Johns Pkwy #105, Saint Johns, FL 32259 · Permanent Food Service · License 6502518
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitNov 3, 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 priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In walk-in freezer, tray of raw salmon in plastic wrap for personal use stored over case of spring rolls and gyoza.
Intermediate1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Establishment has paint brush for use at waffle irons.
Basic3
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
At cook line, wood shelf not sealed.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, top shelf over waffle irons has dust build up. At cook line, exterior of waffle irons have build up of food debris.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
Side of walk-in freezer door has black mold-like substance.
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
- 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.