DirtyFLRestaurant Inspection Data

SIMONE'S WOOD FIRED CRAFT KITCHEN

185 Murabella Parkway
Saint Augustine, Florida, 32092
Mura Bella
Saint Johns County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/4/2025

Inspection #: Visit ID: 8853367

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored right next to container of seasoning under prep table on make line, drink moved. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, sanitation bucket moved. Corrected On-Site Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
  • 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. Din use dish machine reading 0ppm, ran several times and only read 10ppm, employee worked on machine and machine still reading 10ppm Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp and raw fish in reach in cooler drawer on cook line, all items rearranged. 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. shredded cheese (54F - Cold Holding); spring mix (58F - Cold Holding) sitting on top of ice bath in steam table on cook line, per operator items where placed there less then 1 hour ago, all items moved to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stephen, Simone, and Kevin Bose all expired in December 2024

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8757838

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line making pizzas Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Cooking oil and bucket of pickles near walk in cooler. Bag in box soda rack in back storage area by bathrooms.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored next to to go containers on cook line. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Multiple boxes on floor in outside storage trailer, employees began to move items during inspection. To go boxes in storage area by bathrooms. **Corrective Action Taken** Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In prep area. On cook line by pizza oven
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In use triple sink reading 0ppm.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of pasta in reach in cooler on cook line, beef moved. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded American cheese (44F - Cold Holding); sliced sausage (44F - Cold Holding) in reach in cooler by pizza oven, per employee doors have been consistently open for less than a few hours, employee turned down temperature of cooler. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio on lunch menus missing disclaimer, employee corrected during inspection. Corrected On-Site
  • 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. Establishment holding cut spring mix, cooked onions, and shredded cheese on time control, but these items are not on their written menu.

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8509157

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on the main cook line with no beard guard. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the bulk ice bin clean container stacked while wet. Repeat Violation
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored between divider of fryer and char grill. Operator removed the spatula. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Repeat Violation
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer has build up of spilled food debris at the base of the freezer.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution stored on cook line reach in cooler. Operator relocated the sanitizer solution. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Container of single service carry out containers stacked on the floor in front of the reach in freezer.
  • 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. Pasta salad on the main cook line held on time as public health control not marked with time placed on time as public health control. Operator discarded the pasta salad as the 4 hour time limit almost completed. **Corrective Action Taken**

Inspection Date: 8/8/2023

Inspection #: Visit ID: 8367727

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on the main cook line working with food with no beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls stacked on the shelf next to the bulk ice stacked while wet. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the prep station opposite the grill, utensils in standing water at 118F. Employee relocated the utensils and disposed of the water. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance at the base of the door gasket.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, operator primed the dishmachine to 200ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line counter pasta salad (49F - Cold Holding) stored on an ice bath from 11am. Operator had employee discard the pasta salad. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line counter pasta salad (49F - Cold Holding) stored on an ice bath from 11am. Operator had employee discard the pasta salad. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellstock tags from Cedar Key not marked with date of last served.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the front cook line in front of the pizza oven has residue staining.