Fox's Spuds and More
233 W King St, Unit 7, Saint Augustine, FL 32084 · Mobile Food Dispensing Vehicle · License 7451126
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection5 high priority (2 fixed by the Sep 8 follow-up, 3 fixed on the spot), 4 intermediate (2 fixed on the spot), 7 basic-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
80-90f ribs, sausage in beach cooler, explained 4 hrs to him and he wrote time on, less than 4 hrs
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw wings on shelf above potato salad and peppers in upright cooler, explained to operator
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw wings on shelf above raw fish in upright cooler, explained to operator
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Operator grabbed raw fish then changed gloves and grabbed fries to cook, explained to him, fries got to 168 and he washed hands
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operator grabbed a paper that dropped on floor, changed gloves and grabbed deli paper, explained to him and he washed hands, discarded deli paper
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
For one new employee, started today, he's cooking, emailed agreement, also owner/ manager
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
None, emailed to him
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Lots of things in hand sink, operator moved them
Fixed on the spot
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, operator stated he is scheduled next week, he'll email it to me
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Box with chips on floor, operator placed them on shelf
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook cooking, no hair restraint
Employee with no beard guard/restraint while engaging in food preparation.
Cook cooking, no beard guard
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Gap in between filters
Code 25, Single-service items: Single-service articles improperly stored.
To go utensils in box on floor,
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
None, explained to operator
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed one
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.