2 CREEKS BAR & GRILL

With 11 inspections documented, 2 CREEKS BAR & GRILL maintains a 2.2/5 food safety rating in ST AUGUSTINE. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 11 reports on file

Capulet Drive

Florida, 32092

Mura Bella

Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)

Based on 11 health inspection reports

All Inspection Reports

12/23/2025· 2mo ago

Visit ID: 13601989

Met Inspection Standards

1 int

53B-14-5:Intermediate - - From initial inspection : 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. 1 expired in October Repeat Violation Admin Complaint - From follow-up inspection 2025-12-23: Manager has certification training book for employee that is expired, but employee is out of town, and per manager they will not let him work until recertification is complete. **Time Extended**

12/22/2025· 2mo ago

Visit ID: 13601636

Follow-up Inspection Required

5 high, 3 int, 2 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in server area and interior of ice bin at bar has a build up of mold like substance.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large build up of lime scale on hot water handle of hand wash station at bar that does not let you turn the hot water on.
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef for Philly's stored over raw shrimp in reach in cooler drawer under grill on cook line, shrimp moved. Corrected On-Site
02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of coleslaw in reach in cooler in server area by office dated for 8 days, including today, and per label and manager coleslaw was made today.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk wash (66F - Cold Holding)sitting out next to flattop grill on cook line, per manager wash has been in cold holding container for several hours and should have been throw out when new container of buttermilk wash was placed next to it, manager discarded buttermilk wash. roux with butter (67F - Cold Holding) sitting out by grill on cook line, per manager roux has been sitting gout for several hours, roux placed in reach in cooler. raw fish (49F, 49F, 51F - Cold Holding) in ajar reach in cooler drawer under grill on cook line, per manager doors has been consistently open for several hours, door closed. butter (48F - Cold Holding); pico de gallo (48F - Cold Holding); sour cream (46F - Cold Holding) in top section of flip top reach in cooler in server area by office with lid open, per manager lid and doors have been consistently open for several hours, lid closed. **Corrective Action Taken** Repeat Violation Admin Complaint
01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. coleslaw (45F - Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw.
03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. coleslaw (45F - Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw.
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. coleslaw (45F - Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw. Repeat Violation
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. 1 expired in October Repeat Violation Admin Complaint
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Large build up of lime scale on hot water handle of hand wash station at bar that does not let you turn the hot water on. Repeat Violation

10/3/2025· 5mo ago

Visit ID: 13475397

Follow-up Inspection Required

1 high

03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (56F - Cold Holding); rue with butter (76F - Cold Holding) sitting out on tables on cook line, per manager both items where taken out of the walk in cooler 1 hour prior, both items moved to reach in coolers. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-10-03: rue with butter (74F - Cold Holding) sitting out on counter on cook line, per employee rue was taken out of cooler 1.5 hours ago, rue paced back in cooler. Admin Complaint **Corrective Action Taken**

8/27/2025· 6mo ago

Visit ID: 13504299

Met Inspection Standards

N/A:No Violations Were Observed

8/26/2025· 6mo ago

Visit ID: 13504191

Follow-up Inspection Required

2 high

01A-03-4:High Priority - Food prepared in a private home. See stop sale. Per operator cheesecake and chicken salad are made at their homes, there is 2 cheesecakes and 1 pan of chicken salad on site that manager said was made at home. Warning
01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Per operator cheesecake and chicken salad are made at their homes, there is 2 cheesecakes and 1 pan of chicken salad on site that manager said was made at home. Warning

7/29/2025· 7mo ago

Visit ID: 10875657

Follow-up Inspection Required

2 high, 5 int, 3 basic

08B-38-4:Basic - Food stored on floor. Box of French fries in walk in freezer.
36-50-4:Basic - Unclean building components, attachments or fixtures. Fan guard of condenser in walk in cooler.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket under table in prep area.
12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager on cook line cracker raw shell eggs with gloved hands then contained to handle clean plates, utensils, and equipment before washing hands and changing gloves. Repeat Violation Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (56F - Cold Holding); rue with butter (76F - Cold Holding) sitting out on tables on cook line, per manager both items where taken out of the walk in cooler 1 hour prior, both items moved to reach in coolers. **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. marinara (137F - Cooling, 108 after 45 minutes ); chili (135F - Cooling, after 45 minutes 118F); gravy (136F - Cooling, after 45 minutes 127F) sitting out on tables the entire inspection, per employee all items made 30 minutes prior, all items moved to walk in 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. Classic Eggs Benedict, Crabby Benedict, and Huevos Rancheros are all missing disclaimer. Warning
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to find any certificates for any employees. Warning
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles with blue liquid in server area.
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash station at bar does not work.

3/24/2025· 11mo ago

Visit ID: 10799351

Follow-up Inspection Required

2 high

01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. Warning - From follow-up inspection 2025-03-24: Buttermilk wash 47F, batters 50F, liquid eggs 49F, in melted ice bath between flattop grill and fryer on cook line, per employee all items have been in bath since 8am. Per operator they usually throw all items away after the 4 hour breakfast time frame, operator will place all items in time control. Admin Complaint
03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) sitting out on top of reach in cooler on cook line, per employee eggs have been there less then 30 minutes, eggs moved. French toast batter (50F - Cold Holding); waffle batter (50F,51F - Cold Holding); liquid eggs (52F - Cold Holding) in ice bath next to flat top grill on cook line, per employee all items when placed in bath less then 1 hour prior, ice added. butter (54F, 64F - Cold Holding) sitting out on on table at end of make line, per employee both items have been sitting out less then 30 minutes, both items moved to reach in coolers. hashbrowns (45F - Cold Holding); sausage patties (46F - Cold Holding); corn beef hash (46F - Cold Holding); sliced ham (45F - Cold Holding) in reach in cooler drawers under stove top on cook line, per employee drawers have been open and closed for several minutes and drawers consistently open during inspection, employee stated they will adjust the temp of cooler. **Corrective Action Taken** Warning - From follow-up inspection 2025-03-24: Buttermilk wash 47F, batters 50F, liquid eggs 49F, in melted ice bath between flattop grill and fryer on cook line, per employee all items have been in bath since 8am. Per operator they usually throw all items away after the 4 hour breakfast time frame, operator will place all items in time control. Admin Complaint

3/14/2025· 12mo ago

Visit ID: 8888142

Follow-up Inspection Required

5 high, 4 int, 1 basic

22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line.
12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line scratched face with gloved hands then contained to handle clean equipment and plates without changing gloves and washing hands. Repeat Violation Admin Complaint
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan of several raw shell eggs stored over various ready to eat items in top section of reach in cooler on make line, employee moved sheet pan of eggs to bottom of cooler. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (64F - Cold Holding) sitting out on top of reach in cooler on cook line, per employee eggs have been there less then 30 minutes, eggs moved. French toast batter (50F - Cold Holding); waffle batter (50F,51F - Cold Holding); liquid eggs (52F - Cold Holding) in ice bath next to flat top grill on cook line, per employee all items when placed in bath less then 1 hour prior, ice added. butter (54F, 64F - Cold Holding) sitting out on on table at end of make line, per employee both items have been sitting out less then 30 minutes, both items moved to reach in coolers. hashbrowns (45F - Cold Holding); sausage patties (46F - Cold Holding); corn beef hash (46F - Cold Holding); sliced ham (45F - Cold Holding) in reach in cooler drawers under stove top on cook line, per employee drawers have been open and closed for several minutes and drawers consistently open during inspection, employee stated they will adjust the temp of cooler. **Corrective Action Taken** Warning
03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (135F - Reheating, after 30 minutes 136F); brown gravy (88F - Reheating, after 30 minutes 134F); turkey gravy (130F - Reheating after 2.5 hours); queso cheese (131F - Reheating after 2.5 hours) in steak table on make line in kitchen, per employee all items where in steam table to reheat 2 hours prior to the start of the inspection and after another 30 minutes all items did not reach 165F. Warning
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. One tag from November missing date. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table in prep area.
27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station inside stall of men's bathroom.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine and quaternary ammonium

9/12/2024· 1y 6mo ago

Visit ID: 8771056

Follow-up Inspection Required

2 high, 6 int, 5 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen. Fan covers in walk in cooler.
08B-38-4:Basic - Food stored on floor. Oil on cook line. Fish and bread in walk in cooler. Pickles and chicken in walk in cooler.
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line. At hand wash station at bar. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line. Around door frames of reach in cooler in middle of make line. Around exterior of ice bin at bar.
12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face after washing hands then handled clean containers with bare hands. Repeat Violation Admin Complaint
01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken shell egg in reach in cooler on cook line.
01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags mixed all together in folder in office.
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags missing date of last served. Repeat Violation
02A-04-4:Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Advisory posted at end of bar behind glasses and bottles not visible to customers upon entrance or in back of dining area separated by walls. Repeat Violation
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container of spatulas in hand wash sink on cook line. Strainer in hand wash station at bar.
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/ 4 people engaged in food handling on site and no one is a certified food manager, certified food manager showed up during inspection. 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. Missing date marks in containers of cooked potatoes in reach in cooler in prep area.

4/8/2024· 1y 11mo ago

Visit ID: 8505988

Met Inspection Standards

5 high, 4 int, 1 basic

31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At any hand wash station in kitchen or bar.
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. french onion soup (47F - Cooling after more then 6 hours); chicken pot pie mix (46F - Cooling after more then 6 hours) both items in large, deep, covered, plastic containers in walk in cooler, per employee and date on containers both items where made the day prior without any additional preparation.
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. french onion soup (47F - Cooling after more then 6 hours); chicken pot pie mix (46F - Cooling after more then 6 hours) both items in large, deep, covered, plastic containers in walk in cooler, per employee and date on containers both items where made the day prior without any additional preparation.
12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 food handlers touching hair and face with bare hands while putting away food items from delivery without washing hands between tasks.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rockefeller dip (51F - Cold Holding) in standing reach in cooler in server area near dish machine, per manager door has been consistently open for no more than 1 hour.
41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of window cleaner stored with napkins under table in server area. Bottle of sanitizer stored with liquor bottles at bar area.
02A-04-4:Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Advisory posted on peg board by bathrooms in back of dining room. Advisory moved to board at bar area in front of dining area. Corrected On-Site
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Several oyster tags do not have dates on them.
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. french onion soup (47F - Cooling after more then 6 hours); chicken pot pie mix (46F - Cooling after more then 6 hours) both items in large, deep, covered, plastic containers in walk in cooler, per employee and date on containers both items where made the day prior without any additional preparation.
02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi items on menus do not have a marking leading to consumer advisory, per manager all ahi items are always offered undercooked without asking the customers. Employees marked all menus during inspection. Corrected On-Site

9/21/2023· 2y 5mo ago

Visit ID: 8371332

Met Inspection Standards

1 int, 10 basic