You can use the database to search by county or by restaurant name.

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 Feb. 19-25, 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 Feb. 19-25 inspections and no violations were found.

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

Which St. Johns County restaurants had high-priority violations?

3735 Longleaf Pine Pkwy Unit 217, St. Johns

Routine Inspection on Feb. 21

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

8 total violations, with 2 high-priority violations

• High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Activated charcoal being used in detox cold-pressed juice.
• High Priority – Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. Activated charcoal being used in detox cold-pressed juice.

1770 A1a S Ste A&B, St Augustine

Routine Inspection on Feb. 22

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

11 total violations, with 2 high-priority violations

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline; cheese 48F. Cheese was above fill line. Milk 45F. Milk had been in and out of cooler. Person in charge placed inside cooler. **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 and the time removed from temperature control cannot be determined. Missing on butter and pancake mix. Checked paperwork. Person in charge time stamped.

330 A1a N Ste 208, Ponte Vedra

Routine Inspection on Feb. 20

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

6 total violations, with 4 high-priority violations

• High Priority – Dented/rusted cans present. See stop sale. 2 dented cans of pineapple juice at bar. **Repeat Violation** **Admin Complaint**
• High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of milk in server area by bar with a date of 2/13.
• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers (61F – Cold Holding); cooked corn on the cob (54F – Cold Holding) sitting out on counter next to cook line, per employee both items where taken out of walk in cooler no more then a couple of hours ago, both items placed back in walk in cooler. queso dip (48F,48F,48F – Cold Holding); raw beef (45F – Cold Holding); raw chicken (46F – Cold Holding); shredded cheese (44F – Cold Holding) all items in walk in cooler per manager the cooler was being serviced and door was consistently opened approximately 2 hour prior. raw beef (54F – Cold Holding) sitting out in prep area in kitchen, per manager they employees are going to prep beef, but beef was sitting out the duration of the inspection, manager put beef back in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
• High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tamales (119F – Hot Holding) in warming unit in prep area in kitchen, per employee tamales have been in warmer for several hours, temperature of warmer turned up. **Corrective Action Taken**

451 A1a Beachside Blvd, St. Augustine

Routine Inspection on Feb. 22

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

12 total violations, with 5 high-priority violations

• High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed servers place gloves on without washing hands first. Addressed immediately and person took gloves off and washed hands. **Corrected On-Site** **Warning**
• High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed serve touch his bare body without washing hands first. **Warning**
• High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on line; Sausage patty 55F, cheese 53F; ( – Cold Holding End cooler; ham 47F, sausage 46F, ; ( – Cold Holding) At bar; Ice cream mix 53F, milk 51F; ( – Cold Holding) Individual butter packets left on tables. **Warning**
• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on line; Sausage patty 55F, cheese 53F; ( – Cold Holding End cooler; ham 47F, sausage 46F, ; ( – Cold Holding) At bar; Ice cream mix 53F, milk 51F; ( – Cold Holding) Individual butter packets left on tables. Butter 68F. **Repeat Violation** **Admin Complaint**
• High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting above cooler; Butter 120F; ( – Hot Holding). Butter placed on time control and documented. In warmer; oatmeal 131F, sausage gravy 123F; ( – Hot Holding) **Warning**

500 Sawgrass Village, Ponte Vedra Beach

Routine Inspection on Feb. 20

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

10 total violations, with 5 high-priority violations

• High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touching ready to eat pepperoni slices with bare hands at pizza station.
• High Priority – Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee at bar washed, rinsed, and then dipped glasses in sanitizer at bar are for less then 2 seconds, inspector spoke to employee, glasses placed inside sanitizer. **Corrected On-Site**
• High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over cheese in walk in cooler. Also raw beef stored over raw fish in walk in cooler. Manager rearranged all items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (45F – Cold Holding); pizza sauce (47F – Cold Holding); shredded cheese (48F – Cold Holding) in top reach in cooler at pizza station, per operator items where placed in cooler 2 hours ago and sensor needed to be moved so cooler would drop temperature, sensor moved, all items retemp below 41F. cooked eggplant (58F, 65F- Cold Holding) sitting out on counter on cook line waiting to be put inside of cold holding equipment that was being serviced, both items moved to reach in cooler, both retemp below 41F. raw scallops (64F – Cold Holding) sitting out in service window on cook line, per operator they are going to be cooked, but scallops sat in the service window the duration of the inspection, employee removed scallops and began to cook them. **Corrective Action Taken**
• 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. potato croquette on cook line, per operator croquettes where made 2 hour prior, operator marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

1111 Durbin Creek Blvd, Jacksonville

Complaint Inspection on Feb. 19

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

6 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, dish machine ran multiple times and primed and machine still reading 0ppm, inspector advised only employee on site to set up the triple sink. **Warning**

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

Routine Inspection on Feb. 22

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

7 total violations, with 4 high-priority violations

• High Priority – Evidence of wastewater dumped onto ground. Establishment washing off hood filters in parking lot behind kitchen.
• High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked cauliflower in small walk in cooler, chicken moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (54F – Cold Holding) in bottom of reach in cooler on cook line, per manager cream was taken out of cooler and left on counter while preparing food for less then 30 minutes.
• High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On splitter at mop sink.

330 A1a North #209, Ponte Vedra

Routine Inspection on Feb. 20

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

6 total violations, with 3 high-priority violations

• High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of raw tuna still in reduced oxygen packaging completely thawed out under running water in kitchen.
• High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half (47F – Cold Holding); individual butters (47F,48F – Cold Holding)
• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (47F – Cold Holding); individual butters (48F, 47F- Cold Holding) in small reach in cooler behind bar, no one on site knows how long items have been out of temperature control. thawing duck (47F – Cold Holding) under cold running water in sink on cook line, per employee duct has been thawing out for approximately 1.5 hours, duck moved to walk in cooler. **Repeat Violation** **Admin Complaint**

25655 Marsh Landing Pkwy, Ponte Vedra Beach

Routine Inspection on Feb. 20

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 – 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 not reading any chlorine sanitizer and max temperature reading 131F, employee primed and ran machine multiple times, still no chlorine reading on dish machine, employee set up triple sink for sanitation. **Warning**
• High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Package of whipped butter dated 2/4 in small reach in cooler in kitchen.
• High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of salmon and 2 packages of snapper in reach in cooler drawer on cook line under grill, all packages fully thawed out indicating that fish is to be removed from packaging after thawing.

832 1 A1a N, Ponte Vedra

Routine Inspection on Feb. 21

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

13 total violations, with 9 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. spaghetti (47F – Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation. **Repeat Violation** **Admin Complaint**
• High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. spaghetti (47F – Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation. **Repeat Violation** **Admin Complaint**
• High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Dish washer washed hands then wiped hands on soiled apron. **Warning**
• 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. Both employees touching face and hair multiple times then continued to touch clean plates, pans, and utensils without washing hands between tasks. **Warning**
• High Priority – Nonfood-grade bags used in direct contact with food. Establishment using grocery bags to stored cut peppers in walk in freezer, 6 bags.
• High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken stored over multiple pans of cooked pasta in reach in cooler drawers under stove top on cook line. Raw veal stored over shredded cheese in reach in cooler on make line. Also raw chicken stored over raw beef in reach in cooler on make line. **Repeat Violation** **Admin Complaint**
• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw veal (47F – Cold Holding); raw chicken (45F – Cold Holding); chicken stock (56F – Cold Holding); shredded cheese (46F – Cold Holding); cream sauces (56F,57F,54F – Cold Holding) in top section of reach in cooler on make line, per manager lid has been left open for approximately 2.5 hours. ditalini pasta (69F – Cold Holding); shredded mixed cheese (69F – Cold Holding) sitting out on counter next to steam well near office, manager stated both items have been there no more then 1 hour and are discarded after diner service, both items placed on time control. **Corrective Action Taken** **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. Fresh garlic in oil, lasagna, egg wash, and cooked eggplants on cook line, per manager all items have been there no more than 2 hours. **Repeat Violation** **Admin Complaint**
• High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (128F – Hot Holding) sitting in pot on stove not under heat, per manager marinara has been sitting there a couple of hours.

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.