CAP'S ON THE WATER
Myrtle Avenue
Saint Augustine, Florida, 32084
Saint Johns County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
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 5/12/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/25/2025
High Priority
5
Intermediate
1
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 9 vacuum sealed tuna packets fully thawed not removed from its reduced oxygen environment. See stop sale.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets throughout kitchen and cook line soiled with black/green mold like substance and food debris. Person in charge had employee start cleaning gaskets. **Corrective Action Taken** Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee eating and drinking and went to put gloves on without hand washing. Discussed with employee they immediately washed hands and placed gloves on. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs sitting on ready to eat creamer and butter in walk-in cooler. Person in charge moved eggs to bottom shelf. Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two raw shell eggs cracked in Walk-in cooler. Person in charge disposed of eggs. **Corrective Action Taken**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed 1 and 1/2 sheet pan of shucked oysters wrapped in cloths with blue printed lettering. Person in charge unable to prove if cloths are food grade and acceptable for food contact.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 9 vacuum sealed tuna packets fully thawed not removed from its reduced oxygen environment.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed onsite vacuum packaged cheese plates. Provided special process hand out to person in charge. Warning
Food safety inspection conducted on 2/25/2025 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).
Inspection on 5/10/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign by hand washing station in dry storage building.
- 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. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in flip-top cooler on line. Person in charge had employee clean water up. Corrected On-Site
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed fan guards on condenser unit in walk-in cooler soiled with mold like substance.
- 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 small dishwasher machine at 0ppm chlorine. Person in charge will place work order with eco lab. Establishment has secondary machine tested at 100ppm and multiple quat sinks at 200ppm
- 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 prep cook cutting water melon without gloves on. Prep cook touched water melon without gloves. Discussed with employee and they immediately washed hands and placed gloves on. No visual contamination observed. **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. Cooked spinach (69F - Hot Holding). Spinach is roasted and use as garnish. Provided time control paper work for person in charge. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing station next to walk-in cooler with double basin being used to store dirty utensils. Person in charge removed utensils. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed three spray bottle with blue liquid not labeled. Person in charge added labels on all spray bottle. Corrected On-Site
Food safety inspection conducted on 5/10/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 1/10/2024
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 1/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/3/2023
High Priority
6
Intermediate
6
Basic
7
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee working in raw bar section of the kitchen area with no beard guard.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf under the prep counter, clean containers stacked while wet. On the storage shelf of the warewashing area, clean containers stacked while wet.
- 36-22-4:Basic - Floor area(s) covered with standing water. Accumulation of standing water on the floor of the warewashing area.
- 08B-32-4:Basic - Food being prepared outside. During inspection employee cutting lemons and limes outside at the bar counter. Operator had employee discard the produce being cut outside. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main cook line hood filters with grease build up. Build up of debris on door gasket of reach in cooler on the backside of the main cook line. Outside bar area door gasket with mold like substance spots.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On the shelf of the warewashing area, clean containers with old labels still attached. Operator had employees remove stickers. **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. In the dry storage room, single service cups and carry out containers stored on the floor. Operator had employee relocate the single service items. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line raw chicken tenders in container over bags of ready to eat frozen French fries. Operator had employee switch the storage levels. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. During inspection employee cutting lemons and limes outside at the bar counter. Operator had employee discard the produce being cut outside. Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, orzo (45F - Cold Holding) stored on the shelf closest to the door, per operator door opens and closes frequently and temperature is usually affected by the door being open. Operator discarded the orzo and relocated non time/temperature control food for safety to the shelf closest to the door to better keep necessary food in temperature.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, orzo (45F - Cold Holding) stored on the shelf closest to the door, per operator door opens and closes frequently and temperature is usually affected by the door being open. Operator discarded the orzo and relocated non time/temperature control food for safety to the shelf closest to the door to better keep necessary food in temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the soup steam table, gumbo (118F - Hot Holding); she crab soup (126F - Hot Holding). Operator had employees remove and reheat the products. At conclusion of inspection she crab soup second temperature (167F - Hot Holding); gumbo second temperature (136F - Reheating). **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored hanging off inside bar counter liquor speed well. Operator relocated the chemical spray bottles. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 2 certified food managers with expired certification.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in the prep area with food residue stains build up.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the warewashing area. Operator had employee replace paper towels. **Corrective Action Taken**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment utilizing reduced oxygen vaccum packaging for portioned raw beef with no approved HACCP plan. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all food handler training certificates are expired. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On the bottom shelf of the prep table, blue chemical spray bottle not labeled. Unlabeled yellow chemical spray bottle on the dishmachine. Operator labeled the chemical spray bottles. Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/3/2023 revealed 19 total violations (6 high priority, 6 intermediate, 7 basic).
Inspection on 7/5/2023
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 7/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).