SUNSET GRILLE
421 A1A Beach Boulevard
Saint Augustine, Florida, 32080
Pier Point South Condominiums
Saint Johns County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/18/2024
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 12/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/16/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Dishmachine tests at 10ppm. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-16: Dishwasher still testing at 0ppm. Admin Complaint
Food safety inspection conducted on 12/16/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/4/2024
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bins have black mold like substance inside.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in reach in cooler #6 for feta cheese. Person in charge removed. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Tile cracked on will behind dishwasher. Also wall has mold like substance on it.
- 10-12-5:Basic - In-use ice scoop stored not upside down between uses. Hanging from ice machine not upside down.
- 10-17-4:Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Several spatulas between napkins and wall, between plumbing and wall. Person in charge removed all sets. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging under oven. Person in charge removed tongs. Corrected On-Site Repeat Violation
- 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. Handles in breeding and flour. Person in charge removed handles. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing on cookline hand washing sink.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Steak thawing at room temperature. Still frozen. Person in charge placed in walk in cooler. Corrected On-Site
- 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. Dishmachine tests at 10ppm. Repeat Violation Admin Complaint
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade napkins used for fried capers. Person in charge removed paper towels. **Corrective Action Taken**
- 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 steam table; Butter 116F; ( - Hot Holding). Person in charge reheated to 135F. Corrected On-Site Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose a dishwasher and at mop sink.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream in reach in cooler #2 not dated. Also in walk in cooler #2 milk and cream not dated. Person in charge dated all. Corrected On-Site
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags not kept for 90 days, not in order and not all marked with the last date sold.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar used to dump ice in. Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has not food safety trained anyone newer.
Food safety inspection conducted on 12/4/2024 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 3/14/2024
High Priority
6
Intermediate
1
Basic
3
Total
10
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 open can of monster drink above make table on cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food pans stack above triple sink with visible moisture.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on cook line oven handles. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Observed itch medication stored on speed rack above bread. Person in charge removed medication from food rack. Corrected On-Site
- 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 dishwasher at 0ppm. Person in charge called maintenance. Eco lab arrived during inspection and fixed machine. Retested machine at 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed three racks of dishes ran through dish machine at 0ppm chlorine. Person in charge set up triple sinks at 200ppm quat and sanitized dishes. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (45F - Cold Holding) left in open flip-top cooler for less than 3 hours per person in charge. Observed cook line drawers: top; tuna (45F - Cold Holding); grouper (46F - Cold Holding) busy lunch rush and drawers are open and closed frequently. Person in charge placed ice on all products. Products retested 41 and below by end of inspection. Corrected On-Site 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. Observed on cook line steam table cooked onions (100F - Hot Holding) person in charge reheated to 165F+ by end of inspection. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer chemical spray bottle stored above bread on a speed rack near ware washing. Person in charge removed chemical bottle from food rack. Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing station at waiting station next to bar uses to dump ice.
Food safety inspection conducted on 3/14/2024 revealed 10 total violations (6 high priority, 1 intermediate, 3 basic).
Inspection on 10/11/2023
High Priority
5
Intermediate
3
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom in back of kitchen, uncovered receptacle.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in back prep area Also, open drink on shelf above cook line. Employee put lid on drink and moved. Corrected On-Site
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Behind bar, Uncovered ice bins in bar area stored under visibly soiled soda lines.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs on oven handle. Operator moved tongs. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. In employee bathroom in back of kitchen, boxes of gloves, boxes of day savers, multiple clean aprons all stored on shelves above toilet and sink. Also, in storage area outside of liquor room, box of Togo boxes stored on floor. Operator moved box of Togo boxes. **Corrective Action Taken**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In smaller walk-in cooler across from main one, unwashed onions stored over cut tomato. Operator moved tomatoes. Corrected On-Site Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at front of kitchen leaking water
- 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. Dish machine behind bar, Dishwasher (Chlorine 0ppm, retested at 100ppm) Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored over vegetable stock. Operator moved beef. Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach above soup station. Operator killed and removed roach. 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, raw tuna (50F - Cold Holding, 2nd temp 43F with 1.5 time lapse) Per operator tune had been out to prep poke bowls crab salad (49F - Cold Holding, 2nd temp 43F); tuna salad (49F - Cold Holding, 2nd temp 49F) Per operator, tuna and crab salad had been out for prep. Operator placed tuna salad in different cooler to bring down the temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In back of kitchen by walk-in cooler, two sanitizer bottles stored with food. Operator moved both bottles. Corrected On-Site
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee on cook line unaware of proper reheating temperature requirements.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At upstairs server station, 2 clear liquid bottles with no labels.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in server station by bar Hand washing sink in back of kitchen by walk-in cooler Hand washing sink by bar entrance Operator fixed hot water on sink in server station. **Corrective Action Taken**
Food safety inspection conducted on 10/11/2023 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).