ST AUGUSTINE HOTEL & SUITES

High Priority - Displayed food not properly protected from contamination. Various dry food toppings for oatmeal/yogurt and tray of butter at buffet area not stored under sneeze guard, items moved under guard. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in walk in cooler, per employee milk was opened 3 days ago.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Per new employee working breakfast buffet all food items are taken back to walk in cooler after service has ended and per general manager the standard procedure is to go by time control procedures and discarded all time/temperature controlled for safety foods after breakfast service.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line has a build up of food debris. Blade of can opener on table by walk in cooler has a build up debris.

Intermediate - 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/ Per general manager they have all new staff and no one is a certified food manager Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash station in server area near ice machine. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under ovens on cook ,one has a build up of grease and food debris. In walk in cooler and walk in freezer under racks have a build up of dried up liquid and food debris. Under all equipment at bar has a build up of Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine in kitchen has a build up of lime scale. Fan covers of condenser in walk in cooler has a build up of mold like substance. Fans over cook line have a build up of dust.

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon undercooked, but does not have any proof of parasite destruction available. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Warning - From follow-up inspection 2025-07-09: Operator emailed and called representative for US Foods, but did not hear a response. They called today and representative from US Foods stated they will contact them as soon as possible. Time Extended

High Priority - Food with mold-like growth. See stop sale. Package of sliced provolone cheese in small reach in cooler on cook line.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers salmon undercooked, but does not have any proof of parasite destruction available. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For all buffet items, manager filled out written procedures during inspection. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station in server area, furthest from kitchen. At hand wash station in ware washing area. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station in ware washing area. At both hand wash stations in server area in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid in server area.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at hand wash station in server area, furthest from kitchen area.

Basic - Floor soiled/has accumulation of debris. Under equipment on cook line. Along wall on other side of make line in corner of kitchen. Under equipment at bar area.

Basic - Single-service articles improperly stored. Uncovered, not in use, coffee filters sitting out in server area in kitchen. Multiple boxes of single use items in storage area attached to dining area on floor.

High Priority - Displayed food not properly protected from contamination. Breads at buffet line not under sneeze guard protection. Moved by manager. Unprotected Apples at buffet line. In basketball on top of shelf. Moved by manager. Corrective Action Taken

High Priority - Presence of insects, rodents, or other pests. Tiny insects in soda nozzle at bar. Person In Charge had equipment cleaned. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked Hand Wash Sink by wait-station. Cleared by manger. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of Certified Food Manager Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonium test strips available. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at wait-station Hand Wash Sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for Time Temperature Controlled for Safety items at buffet line. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser not functioning.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for some employees.

Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils. No tongs for bread items at buffet line. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No Hot water at wait-station Hand Wash Sink. Supply to Faucet turned off.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at kitchen by walk in cooler.

Basic - Drain cover(s) missing. Missing drain cover at mop sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Moved by manager. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops on top of dusty ice machine. Moved by manager. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave. Kitchen.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer gasket torn at base of door.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint - From follow-up inspection 2022-05-17: Extension granted. Time Extended - From follow-up inspection 2022-07-14: At time of follow up inspection operator has a class scheduled for food manager certification 08/01/2022. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint - From follow-up inspection 2022-05-17: Extension granted. Time Extended

High Priority - Displayed food not properly protected from contamination. Apples at self service counter not wrapped. Also shredded cheese not covered.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese in make table above fill line is 50F. Person in charge said it was in overnight. Person in charge discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table; Cheese in make table above fill line is 50F. Person in charge said it was in overnight. Person in charge discarded. Fruit(cut) 51F, yogurt 50F; ( - Cold Holding). Per person in charge stated that items placed back into walk in cooler after use. Set establishment up on time/temperature control for safety and provided documentation. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and 1/2&1/2 opened yesterday not dated. Person in charge dated. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar is soiled with debris.

Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink. Repeat Violation

Basic - Equipment in poor repair. Gaskets on make table are torn.

Basic - Food not stored at least 6 inches off of the floor. Case of bread on walk in freezer floor.

Basic - In-use tongs stored on equipment door handle between uses. One pair of tong hanging from oven door. Person in charge removed. Corrected On-Site

Basic - In-use wiping cloth/towel used under cutting board. Two rags under cutting board. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has food debris inside. Person in charge wiped clean. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table has water in it.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed whole fruit at self service counter. Stickers on fruit. Person in charge removed and washed. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. On main cook line flip top cooler, package of Swiss cheese wrapped and stored in top portion of cooler with blue mold like substance spots on the cheese. Operator voluntarily discarded the cheese. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Blue chemical spray bottle stored on metal storage rack by rear exterior door facing clean containers. Operator removed the chemical spray bottle from the storage rack. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles to the ice tea dispenser have build up of food debris residue. Operator removed and cleaned the dispenser nozzles. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink by two compartment sink in the wait station area, no soap available from soap dispenser.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On the speed rack in the walk in cooler, ham,eggs,grits,sausage and omelettes cooked on Sunday the 22nd stored with no date marking. Operator date marked all of the food products. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all certifications available are expired from 03/10/2022. Warning

Intermediate - Spray bottle containing toxic substance not labeled. On storage rack by rear exterior door, blue chemical spray bottle with no product label. Operator voluntarily discarded the chemical spray bottle. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf by rear exterior exit, clean containers stacked while wet.

Basic - Old labels stuck to food containers after cleaning. Clean containers stored on shelf by rear exterior door have old label stickers still attached.

Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler on main cook line opposite the flat top grill has standing water at the bottom of the cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. At the mop sink area by rear exterior door, wet mop stored in mop bucket, operator hung the wet mop to dry. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler opposite grill and fryers on main cook line potatoes (59 - Cold Holding) over two days since received.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler opposite grill and fryers on main cook line potatoes (59 - Cold Holding) over two days since received.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler opposite of grills open container of half and half opened two days before not dated. Operator dated product with correct date. Corrected On-Site

Intermediate - 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/ At time of inspection no certified food manager, operator currently in process of enrollment for food manager class. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in server station area next to coffee maker no paper towels. Operator provided paper towels. At hand wash sink behind bar area no paper towels available. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. At hand wash sink in server station area next to coffee maker no soap. Operator provided soap. At hand wash sink behind bar area no soap. Operator provided hand soap. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on clean prep table next to main kitchen line, operator relocated drinks to lower shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket stored on top of container of fryer oil. Operator relocated personal belongings. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on hood system and wall behind grill/fryers.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in server station area next to entrance to kitchen no hand washing sign. Operator provided sign. At hand wash sink behind bar no signage for employees to wash hands. Operator provided sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the bottom of buffet line off of main dining room food remnants from previous service not day of inspection at bottom of buffet line well where pans with food would be displayed for service. Operator cleaned out buffet line. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. In server prep area at kitchen entrance coffee filters stored over coffee maker not inverted. Operator inverted filters for protection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler composite of grill standing water in bottom of cooler. Operator wiped out cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table at end of main kitchen line. Operator relocated wet cloth. Corrected On-Site