AUGUSTINE LANDING
10141 OLD ST AUGUSTINE RD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/31/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/27/2025
High Priority
2
Intermediate
5
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on oven. Moved by manager. **Corrective Action Taken**
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Tray of shell eggs restocked at end of breakfast. (Placed out at 7:30 am. Person In Charge had eggs boiled up. )178°. **Corrective Action Taken**
- 03F-02-5: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. Shell eggs placed out about 7:30 am with no time mark. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wait-station Hand Wash Sink used to dump drinks.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certification. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food service employees with no Certified Food Manager onsite.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melons date marked 1/20. Per Person In Charge actual prep date 1/25. Marked by manger. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 1/27/2025 revealed 8 total violations (2 high priority, 5 intermediate, 1 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensils stored under chemicals in dry storage. Moved by manager. Coffee pots stored under soap dispenser. Moved by manager Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad date marked 9/9. In walk in cooler.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brisket incorrectly date marked 9/1. Actual date mark 9/14 per Person In Charge. Marked by manger. Corrected On-Site
Food safety inspection conducted on 9/17/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 3/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/29/2024
High Priority
0
Intermediate
1
Basic
9
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers/walk in cooler.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tank. Kitchen.
- 35A-03-4:Basic - Dead roaches on premises. Approximately 7 dead roaches on floor by rear dry goods. Approximately 5 dead roaches under Three compartment sink /Dish Machine. Warning
- 29-18-4:Basic - Drain cover(s) missing. Missing drain cover at mop sink.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag, jacket by Single Service items rear dry goods area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease build up under equipment by cookline.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall under shelf in rear dry goods room.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single Service plates stored not inverted by rear dry goods.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food service employees present with no certified food manager.
Food safety inspection conducted on 2/29/2024 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).
Inspection on 8/25/2023
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers and walk in cooler.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tank by storage area.
- 29-18-4:Basic - Drain cover(s) missing. Missing drain cover at mop sink.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked brisket 47°, 47°, 50°, 51°, (Overnight temperatures ) up in walk in cooler.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked brisket 47°, 47°, 50°, 51°, (Overnight temperatures ) up in walk in cooler.
- 03F-02-5: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. Shell eggs. Liquid eggs. Shredded cheese with no time mark. Placed at about 8 am per Person In Charge. Marked by manager. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 8/25/2023 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).