DirtyFLRestaurant Inspection Data

MOULTRIE CREEK DINER

With 8 documented inspections, MOULTRIE CREEK DINER in SAINT AUGUSTINE has achieved a 3.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

4010 US 1 S UNIT 116

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 8 health inspection reports

All Inspection Reports

12/15/2025· 2mo ago

Visit ID: 13473031

Follow-up Inspection Required

1 high, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Red plastic cutting board has dark mold like substance marks that's no longer cleanable. Operator discarded. Corrected On-Site Repeat Violation
  • 12B-13-4:Basic - Employee beverage container in a cold holding unit with food to be served to customers. Employee Mountain Dew drink in reach in cooler on cookline with other food items.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cookline engaging in food preparation no hair restraint. Employee put on hat. Corrected On-Site Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cookline gasket has dark mold like substance. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler back kitchen shelves have food build up. Repeat Violation
  • 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. Dishwasher sanitizer 0ppm. Warning

12/15/2025· 2mo ago

Visit ID: 13596195

Met Inspection Standards

4 basic

  • 12B-13-4:Basic - - From initial inspection : Basic - Employee beverage container in a cold holding unit with food to be served to customers. Employee Mountain Dew drink in reach in cooler on cookline with other food items. - From follow-up inspection 2025-12-15: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with debris. - From follow-up inspection 2025-12-15: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cookline gasket has dark mold like substance. Repeat Violation - From follow-up inspection 2025-12-15: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler back kitchen shelves have food build up. Repeat Violation - From follow-up inspection 2025-12-15: **Time Extended**

7/25/2025· 7mo ago

Visit ID: 10898466

Met Inspection Standards

1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Yellow grooved cutting board with dark marks.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line no hair restraint. Employee put on hat. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets soiled on cookline.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers interior and shelves soiled.
  • 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/ No certified food manager on staff time of inspection 5 employees on staff.

2/24/2025· 1y ago

Visit ID: 8836312

Met Inspection Standards

1 high, 1 basic

  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall by 3 compartment sink on front line not easily cleanable. Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line touch his apron with gloves on and then touch a clean plate.

7/23/2024· 1y 7mo ago

Visit ID: 8835722

Met Inspection Standards
  • N/A:No Violations Were Observed

7/22/2024· 1y 7mo ago

Visit ID: 8763275

Follow-up Inspection Required

3 high, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area, the deflection plate has debris buildup.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In prep room, ice bucket not inverted.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. At cook line, employee not wearing a hair restraints.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In prep area, in front of three compartment sink, tiles missing.
  • 36-73-4:Basic - Floors, walls and or ceilings soiled/has accumulation of debris. Floor drain at front counter, under triple sink soiled.
  • 36-24-5:Basic - Hole in or other damage to wall. Walls by waffle station and the wall at triple sink at front counter is no longer smooth and easily cleanable.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils stored in standing water at 84F.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area interior of oven bottom shelf has burnt debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In prep area, under hand washing sink, dish racks has black stains.
  • 29-12-4:Basic - Plumbing fixture (toilet, urinal, sink) not easily cleanable. Triple sink at front counter, faucet deteriorated, and also sink rusting, no longer cleanable.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. In prep area, on prep table, egg crates are reused for cooked bacon.
  • 14-12-4:Basic - Utensils in poor condition. In prep area, rubber spatulas have melted handles and chipped edges.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In prep area, frame on doorway, wood not sealed.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature At cook line, drawer under flat top,shrimp (45F - Cold Holding); chicken (44F - Cold Holding). Operator stated items in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on counter,liquid egg (59F - Cold Holding); shell eggs (62F - Cold Holding). Opera stated items have been out for 2hours, should be in ice Holding); At cook line, drawer under flat top,shrimp (45F - Cold Holding); chicken (44F - Cold Holding). Operator stated items in cooler overnight. At cook line by waffle maker, waffle batter (63F - Cold Holding) Operator stated waffle batter should be in cooler. Waffle batter out for 2.5 hours. Warning
  • 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. At cook line, flip top cooler, cut tomatoes held on time per written procedures, no time marked, tomatoes were out 2 hours. At front counter, butter packets had time marked but not on written procedures.

1/18/2024· 2y 1mo ago

Visit ID: 8550719

Met Inspection Standards
  • N/A:No Violations Were Observed

11/13/2023· 2y 4mo ago

Visit ID: 8537611

Follow-up Inspection Required

1 int, 1 basic

  • 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. In kitchen under prep table, bulk container and bulk container of sugar has handles of scoops in food product. Operator removed both scoops. Corrected On-Site
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Mop sink, hand washing sink, and ice machine locations in establishment do not match plans. Warning