GYPSY CAB COMPANY
828 Anastasia Boulevard
Saint Augustine, Florida, 32080
Anastasia Island Town Homes
Saint Johns County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 12 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave in prep area next to cook line with debris. Operator cleaned microwave during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in on walk in cooler door with debris buildup.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed concrete floor in back storage area unsealed.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed a bucket of sanitizer with towels stored on floor in prep area by dishwashing machine. Operator moved bucket to proper storage area. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in prep area next to cook line with mold like substance and is no longer cleanable.
- 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. Observed no proof that food employees are informed of their responsibility to report to person in charge if they become sick. Operator printed form and employees signed during inspection. Corrected On-Site
Food safety inspection conducted on 2/27/2025 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 7/17/2024
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 7/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
4
Intermediate
5
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. In back prep area, both walk in cooler gaskets torn. Back walk in cooler walls rusting.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage room ice buckets not inverted. Operator turned bucket over. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area clean pans stacked before air drying.
- 14-11-5:Basic - Equipment in poor repair. In prep area microwave has rust in interior of microwave. In back storage area ice machine has rust on exterior.
- 36-22-4:Basic - Floor area(s) covered with standing water. In dry storage area standing water. Operator cleaned up water during inspection. Corrected On-Site
- 36-73-4:Basic - Floors, walls and or ceilings soiled/has accumulation of debris. In back walk in cooler, floor soiled. In back prep area floor and wall by oven soiled.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cook line tongs we're hanging on handle to oven. Operator removed tongs. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line shelf under grill, table is soiled.
- 25-05-4:Basic - Single-service articles improperly stored. In back storage room a box of paper towels and Sava day trays were on floor. Operator corrected during inspection.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In bar area water standing in beer cooler.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In dish area one live flying insect. At wait station one live flying insect by soda dispenser.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pass through window at cook line. black bean salsa (47F - Cold Holding); American cheese (42F - Cold Holding); provolone cheese (65F - Cold Holding. Operator stated placed out 1.25 hours earlier. Operator discarded cheese, placed salsa in reach in cooler. At prep station by dish area, ham (45F - Cold Holding); shredded cheese (46F - Cold Holding). Operator stated items placed out 2 hours earlier. Operator moved to walk in cooler. In walk in cooler in prep area, liquid egg (55F - Cold Holding); turkey (51F - Cold Holding); ham (54F - Cold Holding); pasta (47F - Cold Holding); pork (48F - Cold Holding). Operator stated he recorded temperature 2 hours earlier and all items were in. Operator stated door opened for prep. 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. At cook line, sitting on burner not turned on, cooked chicken (122-retemp 30 minutes 140F - Hot Holding). Operator placed chicken in oven, heated above 165f, then held in oven Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In back room in prep area, WD40 on shelf over prep table. Operator moved WD40. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep station by dish area cutting board on flip top reach in cooler has black staining. In back room prep area can opener has build up on blade. In back prep area, interior of prep sink soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At bar area mixer cup and pitcher blocking sink access. Items moved. 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. In reach in cooler in dry storage, tiramisu and coconut cream pies not dated.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple safe staff certificates, copies, not originals.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In bar area bottle identified as all purpose cleaner, not labeled. In wait station bottle identified as window cleaner. Both bottles were labeled. Corrected On-Site
Food safety inspection conducted on 7/15/2024 revealed 19 total violations (4 high priority, 5 intermediate, 10 basic).
Inspection on 5/7/2024
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 5/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/6/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded. **Corrective Action Taken** Warning - From follow-up inspection 2024-05-02: In small area of kitchen by service station and sauté area; 4 live roaches observed under prep table in corner of room. Operator killed and disposed. In pantry area, next to dish area, 1 live roach observed crawling from under prep table. Operator killed and disposed. In back storage area under hot box, 1 dead roach observed. Operator disposed. **Time Extended** - From follow-up inspection 2024-05-03: In prep area, by dish area, one live roach crawling in trash can. In prep area, by pantry station, one live roach crawling from under table. In small separate prep area, one live roach crawling in corner of room. Operator killed and disposed of roaches upon discovery. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-05-06: In prep area near sauté station, 1 live roach observed; operator killed and disposed of, cleaned area. On cook line, 1 dead roach observed in steam well water, 2 dead roaches underneath small prep table in corner. Operator disposed and cleaned up. In kitchen by dish area, 1 dead roach under prep table, 1 dead roach under salad cooler, operator cleaned and disposed. In back hallway, storage area, 1 dead roach, operator cleaned and disposed. In dry storage area, underneath can shelf, 2 dead roaches and 1 egg sack. Operator cleaned and disposed. In women's restroom, in large stall on right, 1 dead roach, operator cleaned and disposed. At bar area, under cabinets behind counter, 2 dead roaches operator cleaned and disposed. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 5/6/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 5/3/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded. **Corrective Action Taken** Warning - From follow-up inspection 2024-05-02: In small area of kitchen by service station and sauté area; 4 live roaches observed under prep table in corner of room. Operator killed and disposed. In pantry area, next to dish area, 1 live roach observed crawling from under prep table. Operator killed and disposed. In back storage area under hot box, 1 dead roach observed. Operator disposed. **Time Extended** - From follow-up inspection 2024-05-03: In prep area, by dish area, one live roach crawling in trash can. In prep area, by pantry station, one live roach crawling from under table. In small separate prep area, one live roach crawling in corner of room. Operator killed and disposed of roaches upon discovery. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 5/3/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 5/2/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded. **Corrective Action Taken** Warning - From follow-up inspection 2024-05-02: In small area of kitchen by service station and sauté area; 4 live roaches observed under prep table in corner of room. Operator killed and disposed. In pantry area, next to dish area, 1 live roach observed crawling from under prep table. Operator killed and disposed. In back storage area under hot box, 1 dead roach observed. Operator disposed. **Time Extended**
Food safety inspection conducted on 5/2/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 5/1/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded. **Corrective Action Taken** Warning
Food safety inspection conducted on 5/1/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/29/2024
High Priority
4
Intermediate
0
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In women's stall 1 of 2 stalls do not have a covered receptacle.
- 35A-03-4:Basic - Dead roaches on premises. At bar, in storage cabinets, one dead roach. Operator cleaned/discarded. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, employee bottle of water on prep table. Employee discarded. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At dish area, wet wiping cloths stored on drain board of dish machine.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In prep area of kitchen, soapy water in sanitation bucket stored on floor.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler #1, items were in cooler since previous day or prior per operator; shredded cheddar cheese (47F - Cold Holding); shredded provolone cheese (48F - Cold Holding); andouille (46F - Cold Holding); shrimp (47F - Cold Holding); 1 pan of chicken (46F - Cold Holding); fried eggplant (47F - Cold Holding); sliced Swiss cheese (46F - Cold Holding); sliced cheddar cheese (46F - Cold Holding); blue cheese crumbles (45F - Cold Holding); goat cheese (46F - Cold Holding); chopped lettuce (47F - Cold Holding); Cole slaw (46F - Cold Holding); diced tomatoes (45F - Cold Holding); Italian sausage (47F - Cold Holding); home fries (48F - Cold Holding) Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on hot line, sliced cheese double stacked in pan with green beans, pan placed above the air curtain of cooler, operator moved to walk in cooler, sliced cheese (61F - Cold Holding), sliced cheese retemp sliced cheese (43F- Cold Holding) Also in kitchen, at salad station, ranch (46F - Cold Holding); operator states they were filled at approx 10:30AM, employee placed in reach in cooler, retemp 30 min lapse ranch (43F - Cold Holding); In walk in cooler #1; shredded cheddar cheese (47F - Cold Holding); shredded provolone cheese (48F - Cold Holding); andouille (46F - Cold Holding); shrimp (47F - Cold Holding); 1 pan of chicken (46F - Cold Holding); fried eggplant (47F - Cold Holding); sliced Swiss cheese (46F - Cold Holding); sliced cheddar cheese (46F - Cold Holding); blue cheese crumbles (45F - Cold Holding); goat cheese (46F - Cold Holding); chopped lettuce (47F - Cold Holding); Cole slaw (46F - Cold Holding); diced tomatoes (45F - Cold Holding); Italian sausage (47F - Cold Holding); home fries (48F - Cold Holding) items were in cooler since previous day or prior per operator. 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. In kitchen on cook line, béchamel (120F - Hot Holding; Marsala (110F - Hot Holding) Employee stated he heated at 9:30 am to 165f; steam well was turned too low per employee. Items had been in steam well for approximately 45 mins per employee. Employee began reheating items out of temperature. , béchamel retemp 30 min lapse, 168F reheating.) Marsala sauce retemp 30 min lapse, 198, reheating); Corrected On-Site Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In outside storage area, hose bibb has no vacuum breaker, operator installed during inspection. Corrected On-Site
Food safety inspection conducted on 4/29/2024 revealed 9 total violations (4 high priority, 0 intermediate, 5 basic).
Inspection on 10/13/2023
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 10/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/11/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from dish machine, dill cheese (45,46F - Cold Holding); cooked portobello (47F - Cold Holding) Dill cheese prepared 4 days prior, portobellos prepared 3 days prior. In outside walk-in cooler, bag of cut cabbage ( - Cold Holding) Per operator, cabbage had been in cooler for 4 days. Operator discarded all items. Repeat Violation Admin Complaint - From follow-up inspection 2023-10-11: In reach-in cooler across from dish machine, chicken 46F, cut tomatoes 47F, pasta salad 43F, dill cheese 47F Operator has been monitoring ambient temperatures per temperature chart. Cooler was 35F at noon prior to lunch rush and had been opened and closed numerous times during lunch rush. Operator relocated food to walk-in cooler and repair person arrived during callback. **Time Extended**
Food safety inspection conducted on 10/11/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/9/2023
High Priority
6
Intermediate
3
Basic
15
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. By server station next to tea urns, in bulk container of sugar, plastic cup used as scoop. Operator removed cup Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone in prep area next to cutting board
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On drying racks across from walk-in cooler, multiple stacks of plastic containers have wet nesting.
- 14-11-5:Basic - Equipment in poor repair. On cook line, spatula has melted handle Standup mixer in prep area, legs have rusting.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In kitchen under and around grill, grease and food buildup. Also, in walk-in cooler across from drying racks, floor missing pieces and unstable.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In walk-in cooler across from drying rack, box of food on metal rack on floor not 6 inches off ground.
- 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. In dry storage, bulk container of yeast has handle stored in product. Operator removed utensil. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In side room off of cooking area, microwave has food buildup
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's restroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In side room off of cooking area, reach-in cooler gaskets have food buildup. Also in walk-in cooler across from drying rack, curtain inside door has food buildup. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. In chemical storage room, multiple boxes of napkins stored on the floor. Operator moved boxes on crates during inspection. At side bar, Togo not fully covered and not inverted. **Corrective Action Taken**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In outside walk-in cooler, unwashed mushrooms stored over bag of ready to eat coleslaw mix. Operator moved cabbage. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Outside in floor cleaning storage, mop head on ground not stored to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in kitchen Operator removed cloth. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In dry storage, bulk container of bread crumbs not labeled. Operator labeled during inspection Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. In outside walk-in cooler, pint of partially moldy strawberries. Operator discarded strawberries
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 2 employees brought dirty dishes to dish area, then went to restroom. Came out and prepared drinks with no handwash.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from dish machine, dill cheese (45,46F - Cold Holding); cooked portobello (47F - Cold Holding) Dill cheese prepared 4 days prior, portobellos prepared 3 days prior. In outside walk-in cooler, bag of cut cabbage ( - Cold Holding) Per operator, cabbage had been in cooler for 4 days. Operator discarded all items.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from dish machine, dill cheese (45,46F - Cold Holding); cooked portobello (47F - Cold Holding) Dill cheese prepared 4 days prior, portobellos prepared 3 days prior. In outside walk-in cooler, bag of cut cabbage ( - Cold Holding) Per operator, cabbage had been in cooler for 4 days. Operator discarded all items. 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. On stove top in large pan, meatloaf (129F - Hot Holding) In reach in steamer across from prep line, mashed potatoes (130F - Hot Holding) Operator placed meatloaf and mashed potatoes back in oven to reheat **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm, remade and retested at 200); (Chlorine) 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. At server drink station in silver reach-in fridge, milk opened not date marked. Per employee milk had been opened 2 days prior. Employee date marked milk. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area has food buildup. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At side bar, no paper towels at sink.
Food safety inspection conducted on 10/9/2023 revealed 24 total violations (6 high priority, 3 intermediate, 15 basic).