CONE HEADS ICE CREAM
With 3 inspections documented, CONE HEADS ICE CREAM maintains a 3.7/5 food safety rating in ST. AUGUSTINE. Recent inspections indicate some food safety concerns.
570 A1A BEACH BLVD
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 7/25/2025
Inspection #: Visit ID: 10875982
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.operator cleaned before end of inspection. Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer 0ppm. Operator added more sanitizer. Corrected On-Site
Inspection Date: 12/26/2024
Inspection #: Visit ID: 8734147
- N/A:No Violations Were Observed
Inspection Date: 6/3/2024
Inspection #: Visit ID: 8355804
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand contact cooled ice cream cones while transporting them from prep area to display cabinet at front counter. Employee had washed hands and no visible contamination observed. Discussed process with employee. Waffle cones are 148-151F when they come off waffle iron and employees use barehands to roll cones. Cones are placed on cooling rack and are brought to display cabinet all at once. Cones have had sufficient time to cool when awaiting to be transported to front counter and need to be carried with a barrier between hands and food.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge **Corrective Action Taken**