14 St. Johns County restaurants fail inspection. See the reports

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Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.

For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our St. Johns County restaurant inspections site .

Here's the breakdown for recent health inspections in St. Johns County, Florida, for the week of July 8-14, 2024. Please note that some more recent, follow-up inspections may not be included here.

Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a 'snapshot' of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

For full restaurant inspection details, visit our St. Johns County restaurant inspection site .

Which St. Johns County restaurants got perfect scores on their health inspections?

These restaurants met all standards during their July 8-14 inspections and no violations were found.

• Aunt Kate's , 612 Euclid Avenue, Saint Augustine**
• Canopy Road Cafa , 90 Shops Blvd Unit 10, Saint Johns**
• County Road Provisions , Mobile food dispensing vehicle**
• Grumpy's Restaurant , 155 Fountains Way Suite 1, Saint Johns**
• Nalu's Tropical Take Out I , Mobile food dispensing vehicle**
• Salt Life Food Shack , 321 A1a Beach Blvd, Saint Augustine Beac**

** Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which St. Johns County restaurants had high priority violations?

210 Hurricane Grill & Wings

3055 Cr 210 W, #101, St. Johns

Routine Inspection on July 8

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 1 high-priority violation

• High Priority - Toxic substance/chemical improperly stored. Multiple bottles of bleach and all purpose cleaners stored over bag in box soda in outside storage trailer.

Al Dente's

90 Shops Blvd Unit 60, St. Johns

Routine Inspection on July 8

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

14 total violations, with 6 high-priority violations

• High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects at end of bar under ice bins.
• High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024, Operator renewed license and posted during inspection. **Corrected On-Site**
• High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boxes of lemons and limes in walk in cooler, eggs moved. Raw chicken stored over container of cooked lobster in reach in cooler on cook line, lobster moved. **Corrected On-Site**
• High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter roux (81F,80F - Cold Holding) sitting out above reach in coolers on cook line in kitchen, per operator they roux is made with butter and has been left out since yesterday.
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter roux (81F,80F - Cold Holding) sitting out above reach in coolers on cook line in kitchen, per operator they roux is made with butter and has been left out since yesterday. **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On sauces and meatballs on cook line, per operator they always discard items after a specified time frame every day, but per their written procedures they write them down on the containers, updated written procedures to reflect actual procedures. **Corrected On-Site**

Aunt Kate's

612 Euclid Avenue, Saint Augustine

Routine Inspection on July 8

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with 5 high-priority violations

• High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed walk-in cooler: cooked pasta 7/7 date (46F - Cooling); veggie beef stock 7/7 date (49-50F - Cooling) see stop sale.
• High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in kitchen near dish area. Observed two live flying insects inside outside kitchen where fish is processed. Observed three live flying insects at bar area. **Warning**
• High Priority - Pesticide-emitting strip present in food prep area. Observed white and yellow pesticide emitting strips in kitchen and bar area. Person in charge removed from food area during inspection. **Corrected On-Site**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seared tuna above chill line (47F - Cold Holding) for less than 30 mins per person in charge. Person in charge placed in freezer. Observed pork ribs (45F - Cold Holding); cut green tomatoes (44F - Cold Holding) left on shelf in walk-in cooler that's behind condenser unit. Area is also where they cool stock soups. Person in charge placed all products in walk-in freezer to reach 41 and below by end of inspection. **Corrective Action Taken** **Warning**
• High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. walk-in cooler: cooked pasta 7/7 date (46F - Cooling); veggie beef stock 7/7 date (49-50F - Cooling)

Canopy Road Cafe

90 Shops Blvd Unit 10, Saint Johns

Routine Inspection on July 8

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

9 total violations, with 2 high-priority violations

• High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line picked hair off of gloved hands, then changed gloves, but did not wash hands between tasks. **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (71F - Cold Holding); sour cream (72F - Cold Holding) in ice bath under service window at bar area, per manager both items have been in ice bath for approximately 4 hours, per manger both items are on temperature control,both items placed immediately in walk in freezer, both items retemp below 41F. goat cheese (47F - Cold Holding); feta cheese (47F - Cold Holding) in top section of reach in cooler with lid left open and missing pan in section of cooler, per manager lid has been consistently open for a couple of hours, both items moved to walk in cooler, pans replaced in cooler and lid closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Grumpy's Restaurant

155 Fountains Way Suite 1, Saint Johns

Routine Inspection on July 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with 3 high-priority violations

• High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of pot pie mix above grill on cook line dated 6/21. 2 containers of quiche in reach in cooler on cook line dated 6/27.
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cantaloupe (51F - Cold Holding); yogurt (56F - Cold Holding); cut tomatoes (53F - Cold Holding); liquid egg whites (46F - Cold Holding); chicken salad (45F - Cold Holding); tuna salad (45F - Cold Holding); potato salad (45F - Cold Holding) in top section of flip top reach in coolers on cook line under service window, per employees lids have been constantly open for several hours, ice placed on all items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
• High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Multiple time/temperature controlled for safety foods on cook line held on time not marked on chart at end of cook line per establishment's procedures per manager, items switched to a specific time frame instead. **Repeat Violation** **Admin Complaint**

Jaxspice Restaurant

150 Fountain Way Ste 14 & 15, St. Johns County

Routine Inspection on July 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 2 high-priority violations

• High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in small walk in cooler, manager rearrange all items **Corrected On-Site** **Repeat Violation** **Admin Complaint**
• High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from splitter at mop sink. **Repeat Violation** **Admin Complaint**

Joint Bagel Company

389 Paseo Reyes Dr Ste 201, Saint Augustine

Routine Inspection on July 10

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 2 high-priority violations

• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage patties (46F - Cold Holding); sliced cheese (46F,45F,44F - Cold Holding) in reach in cooler under flattop grill, per manager drawers have been consistently open for several hours. cream cheese (51F,46F,45F - Cold Holding) in display grab and go reach in cooler at front counter, per operator cooler was stocked several hours prior. half and half (64F - Cold Holding) sitting out on counter near drive through area, per employee half and half is consistently taken in and out of cooler and per manager half and half does not last more then a couple of hours, half and half placed on time control. butter blend (71F,72F - Cold Holding) sitting out on both sides of reach in cooler make table on cook line, per manager both butters have been sitting out for several hours and butters are usually used up within a couple of hours, butter placed on time control. **Warning**
• High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Establishment holding raw shell eggs on time control and per manager they write time on flat of eggs, no marking present, operator switched to using a specific time frame for eggs. **Corrected On-Site**

Joint Bagel Company

389 Paseo Reyes Dr Ste 201, Saint Augustine

Routine Inspection on July 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

2 total violations, with 1 high-priority violation

• High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage patties (46F - Cold Holding); sliced cheese (46F,45F,44F - Cold Holding) in reach in cooler under flattop grill, per manager drawers have been consistently open for several hours. cream cheese (51F,46F,45F - Cold Holding) in display grab and go reach in cooler at front counter, per operator cooler was stocked several hours prior. half and half (64F - Cold Holding) sitting out on counter near drive through area, per employee half and half is consistently taken in and out of cooler and per manager half and half does not last more then a couple of hours, half and half placed on time control. butter blend (71F,72F - Cold Holding) sitting out on both sides of reach in cooler make table on cook line, per manager both butters have been sitting out for several hours and butters are usually used up within a couple of hours, butter placed on time control. **Warning** - From follow-up inspection 2024-07-11: Cream cheese 47F, 44F,44F in display reach in cooler next to register **Admin Complaint**

Peace and Plenty Inn

87 Cedar St, Saint Augustine

Routine Inspection on July 8

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

5 total violations, with 1 high-priority violation

• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Refrigerator: half n half (67F - Cold Holding) person in charge had it on counter during breakfast for less than one hour, Per person in charge.

Pvo Bar & Grill

377 South Roscoe Blvd, Ponte Vedra Beach

Complaint Inspection on July 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

10 total violations, with 6 high-priority violations

• High Priority - Dented/rusted cans present. See stop sale. 1 can of tomato sauce in back storage area.
• High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects at end of main cook line in kitchen. Approximately 3 live flying insects around triple sink in back ware washing area in kitchen. Approximately 3 live flying insects are dish machine in back ware washing area. Approximately 4 live flying insects around inside bar area. Approximately 3 live flying insects around prep area next to main cook line in kitchen. **Warning**
• High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
• High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, removed form original packaging, over buns in walk in freezer Also raw chicken, removed from original packaging, over raw beef in walk in freezer. Chicken moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
• High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rosemary and fresh garlic in oil (55F - Cold Holding); spring mix (55F - Cold Holding) in reach in cooler on main cook line, per manager both items have been in cooler for over 4 hours without any additional preparation.
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rosemary and fresh garlic in oil (55F - Cold Holding); spring mix (55F - Cold Holding) in reach in cooler on main cook line, per manager both items have been in cooler for over 4 hours without any additional preparation. raw chicken (50F - Cold Holding); raw calamari (53F - Cold Holding); sliced cheese (48F - Cold Holding); coleslaw (46F - Cold Holding); cut tomatoes (55F - Cold Holding); spring mix (51F - Cold Holding); raw chicken (46F - Cold Holding); lobster Rockefeller mix (46F - Cold Holding); cut tomatoes (55F - Cold Holding); cooked noodles (47F - Cold Holding); raw tuna (45F - Cold Holding) all items in reach in coolers on main cook line in kitchen, per manager lids have consistently open for several hours. coleslaw (46F - Cold Holding); ranch (66F - Cold Holding) in top section of reach in cooler at server station, per manager lid has been consistently open for several hours. fresh garlic in oil (66F - Cold Holding) sitting out next to grill on cook line, per employee oil has been sitting out for several hours, oil discarded. Employees began to put lids and ice baths on all items **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Quig's Meats & Eats

100-2 Gateway Cir, St. Johns

Routine Inspection on July 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

5 total violations, with 1 high-priority violation

• High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk and hot dogs in standing reach in cooler at end of cook line. Raw ground beef stored with procedure in reach in cooler in storage room near bathrooms. All raw animal products removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Surfside Kitchen

85 Ava Wayste 105, St Augustine

Routine Inspection on July 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (45F - Cold Holding); butter (46F - Cold Holding) in walk-in cooler. **Repeat Violation** **Admin Complaint**

Taco's Queen

2369 Sr 16, Saint Augustine

Routine Inspection on July 8

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 2 high-priority violations

• High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp in walk-in cooler above blueberries and cheese. Person in charge move shrimp under ready to eat foods. **Corrected On-Site**
• High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers on cook line: pork, beef, shrimp (49-50F - Cold Holding) person in charge placed cooling onions inside one hour prior to inspection. Ambient air is 45F person in charge moved product to walk-in freezer to cool and is placing work order on drawers. **Warning**

The Loop Pizza Grill

101 Marketside Avenue, Suite 401, Ponte Vedra

Routine Inspection on July 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

7 total violations, with 1 high-priority violation

• High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, manager primed and ran machine multiple times, retest at 100ppm **Corrected On-Site**

Tikka Bowls & Tacos

155 Fountains Way Bldg 1 Ste 4, St. Johns

Routine Inspection on July 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

9 total violations, with 3 high-priority violations

• High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager came to work and put on hair net then began touching Celina handles and clean pans without first washing hands.
• High Priority - Toxic substance/chemical improperly stored. Bottles of soap and sanitizer stored over racks of clean pots and pans in dish area, chemicals removed. **Corrected On-Site**
• High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from one side of splitter at mop sink.

What agency inspects restaurants in Florida?

Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.

How do I report a dirty restaurant in Florida?

If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online .

Get the whole story at our restaurant inspection database .

What does all that terminology in Florida restaurant inspections mean?

Basic violations are those considered against best practices.

A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.

A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.

This article originally appeared on St. Augustine Record: 14 St. Johns County restaurants fail inspection. See the reports