TENDERS
2490 Dixie Highway
Saint Augustine, Florida, 32086
Saint Johns County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over reach in cooler located by expo window
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over falafel fritters in walk in freezer. Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up tender that felt in floor, thru away tender and continued working. Inspector ask employee to change gloves and wash hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 47F, sliced tomatoes 44F, diced tomatoes 44F, shredded cheese 46F. Rechecked all , items under 43F. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders kept on table located in cook line for less than 4 hrs with temperature of 116F. Ask employees to reheat . Repeat Violation
Food safety inspection conducted on 1/17/2025 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).
Inspection on 7/19/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Ceiling tiles on breading station.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Owner preparing orders and employee making prep with no hair restraints.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce, sliced tomatoes, sliced cheese kept in reach in cooler by expo line with temperatures of 47To 50F for over 4 hours
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked tenders kept in cook,one for less than 4 hrs with temperature of 91 F. Ask owner to reheat up to 165F **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Owner filled bucket for egg wash in hand sink located in cook line .
Food safety inspection conducted on 7/19/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 5/8/2024
High Priority
3
Intermediate
1
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black like mold inside ice machine
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing over kitchen back door. Ceiling tile missing over walk in freezer
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has gaskets in disrepair and cooler thermostat at 48F. Recommended operator not to use and all tcs foods moved to walk in Cooler.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under kitchen exit door
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Reach in cooler for grab and go Cheesecake in front container with no labels
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach in cooler next to expo window
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling with buildup grease next to fryers
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over garlic bread in walk in freezer Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 48f, sliced tomatoes 49f and shredded cheese 48F for less then 2 hours in reach in cooler next to expo window. Recommend operator to transfer food to walk in cooler for temperature control **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up in grill
Food safety inspection conducted on 5/8/2024 revealed 15 total violations (3 high priority, 1 intermediate, 11 basic).
Inspection on 10/11/2023
High Priority
2
Intermediate
1
Basic
13
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-36-4:Basic - Ceiling tile missing. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole on ceiling tile over over expo line.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 14-38-4:Basic - Food storage container/container lid cracked or broken.Broken container used to dredge chicken in flour.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 38-01-4:Basic - Light shield damaged/in disrepair , missing light shield over cook line.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler next to expo line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Honey garlic sauce kept on cook line for less than 4 hrs with temperature of 55F.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked tenders kept on fryers for less than 4 hrs with temperature of 112F. Operator placed under heating lamp, reached temperature of 137F. **Corrective Action Taken**
- 11-27-4: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.
Food safety inspection conducted on 10/11/2023 revealed 16 total violations (2 high priority, 1 intermediate, 13 basic).