ST AUGUSTINE FISH CAMP
142 RIBERIA STREET
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
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 2/4/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/15/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing or in disrepair at plumbing fixture. Observed hot water faucet handle free spinning on hand washing station by kitchen entrance. Person in charge had hand washing station marked out of order. Establishment has two other hand washing stations close by for employees to use while waiting for work order parts to come in and fix out of order hand washing station. **Corrective Action Taken**
- 36-24-5:Basic - Hole in or other damage to wall. Observed wall next to office damaged with water, no longer easily cleanable and nonabsorbent.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on handle on cook line at waist high. Person in charge removed handles from potential contamination area. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line coolers soiled with food debris. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above ready to eat salad greens. Person in charge moved eggs to bottom shelf. Corrected On-Site
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster consumer advisory. Provided copy and person in charge printed and displayed at point of sale. Corrected On-Site
Food safety inspection conducted on 1/15/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 10/3/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets on reach in cooler door on cook line falling off door. Person in charge attempted to push gasket back into track on door. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers on cook line and in kitchen soiled with food debris
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean stacked food containers on drying rack.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed oil in ZEP brand spray bottle on cook line.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red sauce on grill (122F - Hot Holding) for less than an hour per person in charge. Person in charge placed more water in second pan and turned heat up too reheating **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line soiled with food stains.
Food safety inspection conducted on 10/3/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 7/3/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed one cold air return vent soiled with dust in the Bailey bar section. Person in charge had employee clean during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked on drying rack with visible moisture. Repeat Violation
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed cook employee hook in use tongs to belt and tongs are rubbing on soiled apron. Discussed with employee and they placed tongs in warewashing. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bar utensils sitting in club soda at 75F. Person in charge dumped water. **Corrective Action Taken**
- 29-17-4:Basic - Waste line missing at soda gun holster. Observed soda gun holster at main bar missing drain line.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer quaternary 500++ ppm. Person in charge added more water and retested at 200ppm quaternary. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oyster half (49F - Cold Holding) on oyster bar. Person in charge added more ice to oyster bar. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards on cook line stained with food debris. Repeat Violation
Food safety inspection conducted on 7/3/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 2/28/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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 cell phone on prep table. Person in charge removed cell phone. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple food pans stacked together with visible moisture in dish washing area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed several frozen fish fillets in plugged sink full of water. Discussed with person in charge and they opened drain line. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards in kitchen stained with food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at dish washing area blocked by hose. Person in charge removed hose from hand washing station. Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 8/24/2023
High Priority
5
Intermediate
0
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in kitchen reach in coolers and cook line reach in coolers soiled with food debris. Repeat Violation
- 25-34-4:Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed food pan with clam shells stored in dry storage. Repeat Violation
- 29-17-4:Basic - Waste line missing at soda gun holster. Observed soda gun holster at bailey bar missing waste line. **Corrective Action Taken**
- 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 dish machine at front bar at 25ppm chlorine. Person in charge adjust sanitizer levels and retested at 100ppm chlorine. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 27 plates of reused shell stock shells with food on shell. Discussed with person in charge.
- 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. Observed food items on cook line and on time paper work not marked with time. (Parsley, Dill butter). Person in charge added time mark. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked whole potatoes (133F - Hot Holding) on top of cook line warmer. In close proximity to hood system. Discussed with person in charge. Person in charge placed back on warmer to reheat. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth solution at front bar at 500+ppm. Single use sanitizer cloths should read 200ppm quat per manufacture instructions on box. Person in charge remade cloth sanitizer at 200ppm. Corrected On-Site
Food safety inspection conducted on 8/24/2023 revealed 8 total violations (5 high priority, 0 intermediate, 3 basic).