DirtyFLRestaurant Inspection Data

CORDOVA

CORDOVA has 12 health inspections on file for its ST AUGUSTINE location, with an overall rating of 3.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 12 reports on file

95 Cordova Street
Saint Augustine, Florida, 32084
Model Land Historic District
Saint Johns County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 12 health inspection reports

All Inspection Reports

4/3/2026· 1w ago

Visit ID: 13664470

Met Inspection Standards
  • N/A:No Violations Were Observed

4/1/2026· 2w ago

Visit ID: 13661125

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. Cooler#1; ham 46, cheese 49, tomatoes 48, chorizo 51, feta 50, cheese, sausage, quiche 48F Mussels 54, salmon 47, pimento cheese 48, mushrooms 51, butter 54, grits Reach in cooler #3; chicken 44, pork belly 48, salmon 47, feta 44, burrata cheese47, tomatoes 48F; ( - Cold Holding) Drawers in reach in cooler #3; blue cheese 47, lettuce 47, crab dip 44, cut melon 44F; ( - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2026-04-01: #1; butter 45F, pork, beef 52F, barley 53F. #3; shrimp, lobster 39F, meatballs 41F Admin Complaint

3/27/2026· 2w ago

Visit ID: 13518405

Facility Temporarily Closed

3 high, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By kitchen soda machine and in downstairs storage room.
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Several ice buckets on floor by ice machine. Person in charge took to dish to be washed. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing on cook line hand washing sink and at bar.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler #1 are soiled. Gaskets on drawers are soiled. Handles throughout are greasy. Repeat Violation
  • 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. Burger sauce in walk in cooler dated 3.19 today is 3.27
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler #1 overnight; Mussels 54, salmon 47, pimento cheese 48, mushrooms 51, butter 54, grits Reach in cooler #3; chicken 44, pork belly 48, salmon 47, feta 44, burrata cheese47, tomatoes 48F; ( - Cold Holding) Drawers in reach in cooler #3; blue cheese 47, lettuce 47, crab dip 44, cut melon 44F; ( - Cold Holding) Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler#1; ham 46, cheese 49, tomatoes 48, chorizo 51, feta 50, cheese, sausage, quiche 48F Mussels 54, salmon 47, pimento cheese 48, mushrooms 51, butter 54, grits Reach in cooler #3; chicken 44, pork belly 48, salmon 47, feta 44, burrata cheese47, tomatoes 48F; ( - Cold Holding) Drawers in reach in cooler #3; blue cheese 47, lettuce 47, crab dip 44, cut melon 44F; ( - Cold Holding) Repeat Violation Admin Complaint

9/15/2025· 7mo ago

Visit ID: 13518247

Met Inspection Standards
  • N/A:No Violations Were Observed

9/11/2025· 7mo ago

Visit ID: 10921552

Follow-up Inspection Required

5 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris
  • 22-57-6:High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher only reaching 147F on min max thermometer. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mussels over fully cooked ready to eat wings on speed rack in walk-in cooler. Person in charge moved mussels below ready to eat food. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed potato mayo in walk-in cooler with date mark 8/31, person in charge stated they do not freeze this product. Person in charge disposed of product. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one(1) live roach crawling on prep table near rear exterior door. Person in charge killed, removed roach and sanitized prep table. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (50F - Cold Holding) on flip-top cooler double panned for less than four hours per person in charge. Person in charge added ice. Corrected On-Site Repeat Violation Admin Complaint
  • 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed rinse cycle temperature reaching 197F on conveyor belt dish machine. Warning

5/8/2025· 11mo ago

Visit ID: 10835044

Met Inspection Standards
  • N/A:No Violations Were Observed

5/7/2025· 11mo ago

Visit ID: 10705958

Follow-up Inspection Required

6 high, 3 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed four employee drinks on food preparation surfaces.
  • 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. Observed employees drinking from open coffee cups inside food preparation area.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor near hand washing station in banquet kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk-in cooler floor soiled with pooled blood.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing station by expression machine. Emailed hand washing station sign.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle/hose Observed hose near hand washing station by ware washing conveyor machine leaking on to floor. Repeat Violation
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact dishes and food containers not sanitized in a conveyor high temp dish machine reading a max temp of 116F. Person in charge set up double sink for sanitizing large food contact surfaces and is using a single rack dish machine to sanitize small food contact surfaces until conveyor machine is fixed. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed conveyor belt dishwasher machine at 116F for sanitizing step. Person in charge called eco lab for maintenance. Person in charge set up double sink to sanitize large food containers and sheet pans, while the small single rack dish machine is sanitizing the small dishes and food containers. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell quail eggs above ready to eat tomato bruschetta, mustard and other house made sauces in walk-in cooler. Person in charge moved eggs to bottom shelf. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed one gallon of opened milk missing date mark. Person in charge does not know when it was opened. Person in charge disposed of milk.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster meat (47F - Cold Holding); pork (51F - Cold Holding); octopus (57F - Cold Holding); meatballs (51F - Cold Holding); pooled egg (59F - Cold Holding); feta (49F - Hot Holding); French toast egg (61F - Cold Holding) on cook line coolers. Person in charge stated cooler lids have been open for 2 hours. Person in charge placed all product in blast chiller and rapidly chilled all products to 41F or less by end of inspection. Corrected On-Site
  • 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 hollandaise sauce kept on flip-top cooler on time control missing time mark. Person in charge added time mark. Corrected On-Site
  • 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. Observed one gallon of opened milk missing date mark. Person in charge does not know when it was opened. Person in charge disposed of milk. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station near expression machine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand washing station near expression machine.

11/5/2024· 1y 5mo ago

Visit ID: 10706914

Met Inspection Standards
  • N/A:No Violations Were Observed

10/29/2024· 1y 5mo ago

Visit ID: 10705845

Follow-up Inspection Required

1 basic

  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leaking drain pipe under double sink. Person in charge ceased operations in sink until engineering department fixes. Warning - From follow-up inspection 2024-10-29: Engineering needs more time to complete fix. Person in charge has blocked of use of double sink bay. **Time Extended**

10/28/2024· 1y 5mo ago

Visit ID: 8790098

Follow-up Inspection Required

4 high, 1 int, 2 basic

  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing station near walk-in cooler slow draining. Person in charge called engineering department for work order. **Corrective Action Taken**
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking drain pipe under double sink. Person in charge ceased operations in sink until engineering department fixes. Warning
  • 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 machine at bar at 0ppm chlorine. Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed dehydrated citrus fruit used for drinks at bar sitting on bar without a cover. Discussed with bartender.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed hot water sanitation dish machine at 140F Observed dishes, pots, utensils ran through machine not sanitized. Person in charge set up double sink with quart sanitizer at 200ppm. Dishes sanitized inside sink. **Corrective Action Taken** Warning
  • 22-57-6:High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot water sanitation dish machine at 140F Person in charge set up double sink with quart sanitizer at 200ppm. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to test hot water sanitizer dishwasher. Repeat Violation
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certification expired. 094422 8/31/2024 094421 8/31/24

9/6/2023· 2y 7mo ago

Visit ID: 8482158

Met Inspection Standards
  • N/A:No Violations Were Observed

8/24/2023· 2y 7mo ago

Visit ID: 8439198

Follow-up Inspection Required

1 high, 4 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Observed four cases of food on floor of walk-in freezer. Person in charge placed all on shelf. Corrected On-Site
  • 22-57-6:High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine reach 155F twice and 158F once during testing. Person in charge called tech to schedule maintenance. Person in charge set up triple sink with quat sanitizer. **Corrective Action Taken** Warning
  • 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. Person in charge printed. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to treat high temp Dishmachine.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge. Person in charge printed and started having employees sign. **Corrective Action Taken**
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed meatballs, raw pork, raw chicken, and raw beef. Items are kept up to 30 days per person in charge. Person in charge has written a HACCP plan but needs to submit it for approval. Provided division email for HACCP submission. Warning