DirtyFLRestaurant Inspection Data

NED'S SOUTHSIDE KITCHEN

NED'S SOUTHSIDE KITCHEN has 9 health inspections on file for its SAINT AUGUSTINE location, with an overall rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

South Ponce de Leon Boulevard
Saint Augustine, Florida, 32084
Sebastian Harbor Villas
Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 9 health inspection reports

All Inspection Reports

1/16/2026· 1mo ago

Visit ID: 13613409

Met Inspection Standards

7 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on main cookline has dark grooves. - From follow-up inspection 2026-01-16: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at front counter. Repeat Violation - From follow-up inspection 2026-01-16: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler near fryer station flip top in poor repair. - From follow-up inspection 2026-01-16: **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 old food debris. Repeat Violation - From follow-up inspection 2026-01-16: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on cook line soiled with food splash. - From follow-up inspection 2026-01-16: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with old food debris and dark mold like substance. Repeat Violation - From follow-up inspection 2026-01-16: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves at front counter soiled with white build up. Repeat Violation - From follow-up inspection 2026-01-16: **Time Extended**

1/15/2026· 1mo ago

Visit ID: 10907869

Follow-up Inspection Required

1 high, 1 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup use to scoop pasta salad. Operator discarded. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on main cookline has dark grooves.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing watch. Employee removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at front counter. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler near fryer station flip top in poor repair.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven handle. Operator removed. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on cook line soiled with food splash.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with old food debris and dark mold like substance. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves at front counter soiled with white build up. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on salad station prep table. Operator stored in bucket. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach found in back kitchen near warmers. Operator killed on site. Corrected On-Site Warning
  • 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 manager available at time of inspection more than 4 employees on staff. Manager showed up during inspection. Corrected On-Site

8/5/2025· 7mo ago

Visit ID: 13481288

Met Inspection Standards

1 int, 4 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Walls in kitchen soiled. Ceiling vents in kitchen soiled. Repeat Violation - From follow-up inspection 2025-08-05: Operator needs more time. **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave near cook line soiled. Repeat Violation - From follow-up inspection 2025-08-05: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters soiled. Walk in cooler shelves soiled. Repeat Violation - From follow-up inspection 2025-08-05: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves soiled. Repeat Violation - From follow-up inspection 2025-08-05: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled. Repeat Violation - From follow-up inspection 2025-08-05: Operator needs more time. **Time Extended**

8/4/2025· 7mo ago

Visit ID: 13478908

Follow-up Inspection Required

3 high, 2 int, 6 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter wet nesting. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Walls in kitchen soiled. Ceiling vents in kitchen soiled. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave near cook line soiled. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters soiled. Walk in cooler shelves soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves soiled. Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found Observed three live flying insects two in kitchen one front counter area. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked potatoes. Operator reorganized. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers on cook line sausage (47F - Cold Holding); salmon (48F - Cold Holding); turkey (47F - Cold Holding); red drum (49F - Cold Holding); raw beef (48F - Cold Holding) Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen has sanitizer bucket stored inside. Operator removed. Corrected On-Site

4/28/2025· 10mo ago

Visit ID: 10710423

Met Inspection Standards

1 high, 1 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop for food items. Operator discarded. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups on front counter wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top microwave in kitchen soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line. Walk in cooler shelves soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0 ppm. Operator remade 100ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored of cooked potatoes. Operator switch. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled. Repeat Violation

11/1/2024· 1y 4mo ago

Visit ID: 8720178

Follow-up Inspection Required

3 high, 3 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic curtains in doorway of reach in cooler and reach in freezer soiled.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook on cook line entered the kitchen after returning from bathroom, put gloves and then touched a plate without washing hands. Also employee working fry station touched raw pork product with gloves on then went to reach in freezer and grabbed a bag of French fries without washing hands after changing gloves.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in prep area cheeses at 48F. Employee stated cheeses in cooler for one hour. Employee took cheese containers and put in walk in cooler. Corrected On-Site Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed on cook line bucket with bleach sanitizer reading over 200 ppm.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at handwash sink in prep area by cook line.
  • 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 procedures for butter and cheeses held out on cook line. Inspector emailed operator written procedures paperwork.

4/29/2024· 1y 10mo ago

Visit ID: 8516027

Follow-up Inspection Required

6 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, walls and ceiling vents are soiled with mold like substance and dust. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In kitchen, several floor tiles missing or in disrepair. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In outside storage shed, fryer oil stored on floor, operator moved to shelf. Corrected On-Site
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. In storage area, by walk in cooler, food debris stuck to deli slicer, and lemon wedge slicer. Also, on clean dish drying rack, old labels stuck to container.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple Reach in coolers, throughout kitchen, gaskets and interior of coolers are soiled with food debris.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry storage area, on can rack, 1 can of cranberry, 1 can of peeled plum tomatoes, 1 can of marinara sauce; all cans are dented and pinched at seam. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, in Reach in cooler across from stovetop, raw hamburgers stored over cooked potatoes and sliced cheese. Employee moved to proper storage location. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen, at end of cook line, small Reach in cooler, operator states items have been in cooler since 11:00 AM; chicken salad, tomato, cut lettuce, marinara, turkey (45-47F - Cold Holding); operator removed items from operation.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen, at end of cook line, in small Reach in cooler, operator states items have been in cooler since 11:00 AM; chicken salad, tomato, cut lettuce, marinara, turkey (45-47F - Cold Holding); operator removed items from operation. 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. On cook line, Tasso cream sauce (125F - Hot Holding), employee stated he moved the pan of sauce out of well during rush, reheated sauce, retemp 30 min lapse 168F. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside hose Bibb, vacuum breaker was before the splitter.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. At dish area, drying racks have surface rust.

10/4/2023· 2y 5mo ago

Visit ID: 8515798

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

10/3/2023· 2y 5mo ago

Visit ID: 8342081

Follow-up Inspection Required

6 high, 3 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in kitchen and in walk-in cooler have dust accumulation.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen, tiles chipped. Repeat Violation
  • 08B-32-4:Basic - Food being washed outside. Large bucket of cut carrots being washed with hose in mop sink. Employee stopped, brought carrots inside to wash. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's restroom missing hand washing signs. Operator added signs during inspection Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry storage next to walk-in cooler, 1 can pineapple juice, 1 can sauerkraut, 1 can chick peas have dents. Operator threw all cans away. **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee breaded fish, removed gloves and handled utensils and continued prepping food without washing hands in between tasks.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot bucket used for food prep. Repeat Violation
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. In back storage ahead, fly strip hanging from ceiling near prep table. Operator removed during inspection Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, salsa (45F - Cold Holding); Turkey gravy (45F - Cold Holding); mushroom sauce (45F - Cold Holding); enchiladas (45F - Cold Holding)walk in cooler door consistently opened throughout shift for prep. Closed door and walk in cooler temp came down to 41F. He put them in the walk-in freezer to bring the temperature down, all items temped at 41F. 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 silver reach in heater in prep area, (117F - Hot Holding) , 2nd temp with 45 min time lapse 200F Corrected On-Site Warning
  • 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. Emailed operator document. He printed and posted during inspection Corrected On-Site Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, black beans in large deep plastic container, per operator prepped around 10. 1st temperature 120F taken at 11, time lapse of 3.20 hr, 2nd temperature 86F In walk-in cooler, coleslaw covered and stacked, per operator prepped around 10. 1st temperature taken 44F taken at 11, time lapse of 3.20 hr, 2nd temperature 44F. Operator placed both items in walk-in freezer. . **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On end of prep table across from reach in heaters, mixer has food debris. Repeat Violation