BORRILLOS PIZZA & SUBS
88 San Marco Avenue
Saint Augustine, Florida, 32084
Saint Johns County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed outside of reach in freezer rusting. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made sauce on counter (66F - Cold Holding) left on counter for approximately one hour per person in charge. Person in charge placed in reach in cooler to cool suggested time control for counter sauce. **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. Observed house made sauce left corner steam table (97F - Hot Holding) for approximately two hours per person in charge. Person in charge placed on stove to reheat. Repeat Violation Admin Complaint
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand washing station at front counter with low water pressure. Discussed with person in charge.
Food safety inspection conducted on 1/15/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 7/16/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic 2oz bowl used to scoop cheese. Person in charge removed non handled bowl and added ladle. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed flip-top cooler gaskets torn.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed cutting blade on can opener soiled with black/green mold like substance and rusted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with black/green mold like substance. Observed outside of mixer soiled with food debris. Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed air conditioning vents soiled with black/green mold like substance.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red sauce (119F - Hot Holding) left in front of air conditioning. Discussed with person in charge.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer bowl and utensils soiled with food debris.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station by mixer missing paper towels.
Food safety inspection conducted on 7/16/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 5/29/2024
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 5/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
2
Intermediate
7
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed male and female bathroom doors not self closing.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear food container stacked above triple sink with visible moisture.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of outdoor covered ice machine. Discussed with person in charge. Person in charge placed ice scoop in ware washing. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler and flip-top cooler soiled with food debris.
- 14-52-4:Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill with paint mixture attachment used as a mixer per employee and person in charge. Paint mixture attachment has visible rust and chipped paint. Discussed with operator. Person in charge moved attachments outside. **Corrective Action Taken**
- 33-16-4:Basic - Open dumpster lid. Observed dumpster lid opened in parking lot. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed kitchen exterior door by exterior bar not self closing and left open when employees come to check outside sitting guests.
- 09-01-4: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. Observed employee barehand contact cut tomatoes, cut lettuce, cut onions while making a salad. Immediately discussed with employee. Employee washed hands before making salad and no visible contamination was observed. Employee washed hands and placed gloves on. Corrected On-Site
- 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. Observed three pizzas in hot box in kitchen used for sell by slice option kept on time but missing time mark. Person in charge added time marks. Corrected On-Site
- 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. Provided written procedures and discussed with person in charge. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit when chlorine is used at triple sink per dish employee.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to test high temperature sanitation dish machine. Discussed with person in charge. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station in dish ware washing area. Discussed with person in charge.
- 53B-01-5: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. Observed three employees hired more than 60 days missing proof of food handler training. No other proof of food handler training for current employees on-site. Warning
- 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. Provided employee reporting agreement and discussed with person in charge. **Corrective Action Taken**
- 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 house made pizza sauce in shed reach in cooler not date marked. Made previous morning per employee. Employee added date mark. Corrected On-Site
Food safety inspection conducted on 3/27/2024 revealed 16 total violations (2 high priority, 7 intermediate, 7 basic).
Inspection on 11/14/2023
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 11/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/13/2023
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed reach in freezer gaskets torn. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed kitchen floor under equipment soiled with food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on small reach in cooler soiled with food debris. Observed torn gasket on reach in freezer soiled with food debris. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels still on clean stacked food containers. Discussed with person in charge. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Observed dumpster lids open at start of inspection. Repeat Violation
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed four rodent droppings located behind mixer in back kitchen on spray foam were floor meets wall. Person in charge swept up and disposed of droppings. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed small reach in cooler: pre cooked chicken strips (47F - Cold Holding). Chicken held in reach in cooler overnight per person in charge.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed small reach in cooler: pre cooked chicken strips (47F - Cold Holding). Product in reach in cooler overnight per person in charge. Reach in cooler over stuffed with lettuce blocking air flow. Discussed with person in charge. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red sauce and meat balls (120F - Hot Holding). Reheated on stove to 165F prior to being placed on steam table approximately 11 am per person in charge. Steam table directly in front of AC. Discussed with person in charge. Person in charge placed product on stove to reheat. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment without an independent way to measure sanitizer temperature for dish machine. Discussed with person in charge.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for pizza by slice and melted butter kept on time. Provided blank time paper work to person in charge.
Food safety inspection conducted on 11/13/2023 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 7/28/2023
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 7/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).