3501 N PONCE DE LEON BLVD, SUITE A, St. Augustine, FL 32084
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter (78F - Cold Holding) left on counter for less than four hours per person in charge. Person in charge placed in reach in cooler with ice. Discussed using time control for butter in future.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs and smoked salmon on menu without an identifier. Discussed with person in charge. Person in charge stated hollandaise sauce is made with pasteurized eggs however the poached eggs are made with standard raw shell eggs. Warning
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time controlled hollandaise sauce. Provided time control paper work.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted on menu or in restaurant. Provided paper copy and they posted. Corrective Action Taken Warning
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one food handler certificate for Jillian from an unapproved source. Discussed with person in charge.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed cut tomatoes (47F - Cold Holding); shredded cheese (51F - Cold Holding); butter (57F - Cold Holding); ham (44F - Cold Holding) food in reach in cooler since 7am per person in charge. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding); shredded cheese (51F - Cold Holding); butter (57F - Cold Holding); ham (44F - Cold Holding) Warning
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaged deli meats and cooked steak. Provided special processing handout card to operator. Warning
Food-Licensing Inspection
Inspection Completed - No Further Action
Intermediate - 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. Provided written procedures and discussed with person in charge. Corrected On-Site
Basic - No Heimlich maneuver/choking sign posted. Provided choking poster to operator. Corrected On-Site