REEF OF ST AUGUSTINE INC
4100 COASTAL HWY
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
High Priority
3
Intermediate
3
Basic
4
Total
10
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. Observed employee drink above flip-top coolers on cook line. Person in charge placed below food. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone above flip-top cooler on cook line.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing brown water on first floor under canned goods. Person in charge had personal mop floor.
- 36-73-4:Basic - Floors, walls, ceiling soiled/has accumulation of debris. Observed floors in kitchen soiled with food debris and single service trash. Observed walls near second floor walk-in cooler soiled with black/green mold like substance. Observed pipes and walls near steamer on cook line soiled with grease.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed clams (56F - Cold Holding); sausages (49F - Cold Holding)in flip-top cooler for less than two hours. Person in charge placed in ice and cooler too cool. Observed salmon (47F - Cold Holding) in pass through window on second floor walk-in cooler. Person in charge added ice and moved to back of cooler. All product was 41F or below by end of inspection. 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. Missing time mark on cook line products kept in ice. Person in charge added time label.
- 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed whole meat roast in warmer unit at 110F Hot Holding. Person in charge turned unit up to start reheating roast.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris.
- 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 short ribs made two days prior to inspection missing date mark. Person in charge added date mark. Corrected On-Site Repeat Violation
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed two employee food handler certifications photo copied. Discuss with person in charge.
Food safety inspection conducted on 5/12/2025 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
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 3/10/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed moved/newly installed hand washing station in new remodeled prep area without water. Ice machine, and food prep is not being used currently per person in charge. Warning - From follow-up inspection 2025-01-08: Plan review is in communication with operator and needs more time. **Time Extended** - From follow-up inspection 2025-03-10: Plans have been submitted and received by plan review. **Time Extended**
Food safety inspection conducted on 3/10/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/8/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed second sub floor under kitchen remodel with new food prep areas, moved hand washing stations, and new walk-in coolers. Discussed with person in charge. Warning - From follow-up inspection 2025-01-08: Plan review is in communication with operator and needs more time. **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed moved/newly installed hand washing station in new remodeled prep area without water. Ice machine, and food prep is not being used currently per person in charge. Warning - From follow-up inspection 2025-01-08: Plan review is in communication with operator and needs more time. **Time Extended**
Food safety inspection conducted on 1/8/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 11/6/2024
High Priority
0
Intermediate
5
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks on prep tables in kitchen, above flip-top cooler on cook line. Person in charge removed employee drinks from food area. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed make line cooler gaskets soiled with food debris.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed 30 days bundle of tags not kept in order. Discussed with person in charge.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at bar missing paper towels. Discussed with person in charge.
- 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed second sub floor under kitchen remodel with new food prep areas, moved hand washing stations, and new walk-in coolers. Discussed with person in charge. Warning
- 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 roast beef from previous day per person in charge not date marked. Person in charge added date mark. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed moved/newly installed hand washing station in new remodeled prep area without water. Ice machine, and food prep is not being used currently per person in charge. Warning
Food safety inspection conducted on 11/6/2024 revealed 7 total violations (0 high priority, 5 intermediate, 2 basic).
Inspection on 6/19/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
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. Observed employee drinks above flip-top coolers on cool line. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on prep table during prep. Employee removed cell phone from food prep area. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed unwashed potatoes on floor in temporary walk-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels (48F - Cold Holding in flip-top cooler for less than 1 hour per person in charge. Person in charge placed ice on mussels too cool.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some mussel tags missing last date served. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed downstairs hand washing station missing paper towels. Repeat Violation
Food safety inspection conducted on 6/19/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 11/3/2023
High Priority
4
Intermediate
5
Basic
10
Total
19
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. In the reach in cooler on the main cook line opposite the grill, 4 vacuum packaged bags of tuna fully thawed in sealed in reduced oxygen packaged bags. Operator discarded the thawed tuna. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on in use prep table and on shelf over the main cook line. Operator relocated the beverages. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked while wet on the shelf closest to the bar entrance.
- 14-11-5:Basic - Equipment in poor repair. Downstairs walk in cooler has a torn door gasket separated from the door. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Fryer oil stored on the floor of the dry storage area, operator placed fryer oil on crates. In the walk in freezer multiple containers of fries stored on the floor. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on hood filters and fire suppression system. Not in use cook line drawer reach in cooler door gaskets with debris build up.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Prep table closest to the bar entrance has ripped tin foil lining the bottom shelf. Employee replaced the tin foil. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler opposite the grill on the main cook line. Employee wiped out the standing water. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. In the walk in cooler, multiple uncovered containers of cooked foods.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep station closest to the dishmachine. Operator voluntarily discarded the wiping cloth. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In the walk in freezer, frozen bread stored inside plastic grocery bag. Operator voluntarily discarded the bread. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the reach in cooler on the main cook line opposite the grill, 4 vacuum packaged bags of tuna fully thawed in sealed in reduced oxygen packaged bags. Operator discarded the thawed tuna.
- 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 the main cook line, mushrooms (111F - Hot Holding). Operator removed the mushrooms from the steam well and placed back onto the grill to reheat. At conclusion of inspection mushrooms second temperature (131F - Hot Holding). Operator removed the mushrooms from the steam table added water to the boiler system and placed the mushrooms back onto the grill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on shelf with food additives. Employee relocated the chemical spray bottle. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellstock tags on the main cook line not all marked with the date of last served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the reach in cooler closest to the bar area has build up of food residue staining. Can opener on prep table has old food debris on the blade. Operator removed can opener blade to be cleaned and has new cutting boards ordered. **Corrective Action Taken** Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to the walk in cooler. Operator provided paper towels. Corrected On-Site
- 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. In the walk in cooler cooked chorizo from 3 days before with no product date marking.
- 53B-14-5:Intermediate - Required employee training expired for some 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 3 food handler training certificates expired.
Food safety inspection conducted on 11/3/2023 revealed 19 total violations (4 high priority, 5 intermediate, 10 basic).