HOUSE OF SUN
2 B Street
Saint Augustine, Florida, 32080
Coquina Gables
Saint Johns County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-03-06: **Time Extended**
- 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from the outside, began to work and prepare food without washing her hands first. - From follow-up inspection 2025-03-06: Not observed at the time of the callback**Time Extended** **Time Extended**
Food safety inspection conducted on 3/6/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 1/7/2025
High Priority
2
Intermediate
0
Basic
9
Total
11
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle soiled. Repeat Violation
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed cut cabbage in a container stored by to the hand wash sink exposed to splash. Operator removed it on site. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a bucket with onions and a container with raw chicken stored on the walk in cooler fooler.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not above the cooked chicken, observed in a container stored in the reach in cooler located at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep table surface soiled, located by the ice machine at cook line. Observed food containers lid exterior soiled with some old food buildup. Repeat Violation
- 14-52-4:Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed reach in cooler at cook line still has the original wraparound, making it hard to clean. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed cooked chicken stored in a container in the walk in cooler not covered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 22-41-4: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. Observed chlorine sanitizer in the DM 0 ppm. Instructed operator to discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from the outside, began to work and prepare food without washing her hands first.
Food safety inspection conducted on 1/7/2025 revealed 11 total violations (2 high priority, 0 intermediate, 9 basic).
Inspection on 12/5/2024
High Priority
3
Intermediate
0
Basic
11
Total
14
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed rice cooker lid handle soiled.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's water bottles stored on food storage above the steam table at cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior microwave soiled. Observed exterior of reach in cooler at cook line soiled. Repeat Violation
- 14-52-4:Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed reach in cooler exterior at storage area with the original wraparound, at cook line.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink located at kitchen.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over cooked pork.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on a storage shelf above the steam table raw shell eggs (71F - Cold Holding), as per operator for less than 2 hours, employee transferred eggs back to the cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On a small table at cook line observed cooked rice (90 F -Hot Holding), as per employee out of temperature less than 4 hours, employee reheating rice. **Corrective Action Taken**
Food safety inspection conducted on 12/5/2024 revealed 14 total violations (3 high priority, 0 intermediate, 11 basic).
Inspection on 3/1/2024
High Priority
0
Intermediate
1
Basic
14
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler located across from cook line.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Obseved owner engaged with food no hair restraint.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed package of rice stored on the floor at dry storage area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at preparation table soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler and walk in cooler. Observed hood filter soiled. Observed shelves at walk in cooler soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler across from cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Obseved Single service container not inverted above preparation table.
- 08B-12-5:Basic - Stored food not covered. Observed containers of cooked chicken, cooked pork and noodles not covered at walk in cooler.
- 38-08-4:Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed at reach in cooler across from cook line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
- 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. Observed cooked chicken, cooked pork and noodles not labeled and held for more than 24 hours.
Food safety inspection conducted on 3/1/2024 revealed 15 total violations (0 high priority, 1 intermediate, 14 basic).
Inspection on 10/24/2023
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 10/24/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/14/2023
High Priority
3
Intermediate
2
Basic
19
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine located in the kitchen area.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed food debris on equipment door handles at the kitchen area.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the time of the inspection observed ceiling tiles in disrepair throughout the kitchen area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the walk in cooler and walk in freezer.
- 24-14-4:Basic - Clean utensils stored between equipment and wall. At the time of the inspection observed utensils stored between equipment's in the kitchen area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At the time of the inspection observed cutting board with marks located in the kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the time of the inspection observed employees bottle of water stored above food preparation area.
- 36-22-4:Basic - Floor area(s) covered with standing water located in the walk in cooler, and at the kitchen area.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust observed in the storage room.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed in the kitchen area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At the time of the inspection observed interior of oven with accumulation of grease, located in the kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed prep table soiled with food. Observed cooking equipment with accumulation of grease. Observed exterior of oven, stove, reach in coolers all soiled.
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues located in the kitchen area.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at the time of the inspection in the cook like at the kitchen.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 08B-12-5:Basic - Stored food not covered. At the time of the inspection observed stored food like flour, noodles, chicken, pork in the storage and walk in cooler not covered.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the time of the inspection observed walls soiled throughout the kitchen area.
- 22-41-4: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. At the time of the inspection observed Dishwasher (Chlorine 0ppm). Instructed operator to set up three compartment sink to properly wash rinse and sanitize.
- 08B-27-4:High Priority - Food placed in soiled container/equipment. At the time of the inspection observed food placed in soiled containers located in the kitchen.
- 08B-28-4:High Priority - Food prepared with soiled equipment/utensil. At the time of the inspection observed food being prepared with soiled utensil located in the kitchen.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the time of the inspection observed cutting board with marks.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 8/14/2023 revealed 24 total violations (3 high priority, 2 intermediate, 19 basic).