Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
BARNACLE BILLS
License Number:
SEA6501566
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1302 N PONCE DE LEON BLVD SAINT AUGUSTINE, FL 32084
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
04/11/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
11
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in kitchen handles soiled from previous nights cooking. **Repeat Violation**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and hot bar not inverted. Several soiled with food debris. Manager removed soiled plates. **Corrective Action Taken**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on bar near utensils. Manager moved all drinks. **Corrected On-Site**
Basic - Floors, walls, ceilings, vents soiled/has accumulation of debris. Floors, walls, ceilings in kitchen are soiled with food items. Ceilings has accumulated grease. Vents in walk-in cooler soiled with black/green mold like substance.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and oven soiled with food debris and charred food.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets on reach in coolers and walk-in cooler soiled with black/green mold like substance and food debris.
Basic - Working containers of food removed from original container not identified by common name. Pans of flour like substance on prep table not labeled.
High Priority - Raw animal food stored over or with unwashed produce. Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw shell eggs over ready to eat dressings. Raw chicken over ready to eat dressings.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk-in cooler; Raw beef over fish.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pan of flour like substance with bits of raw shrimp inside. Pan was from previous nights dinner hour. Pan was left on prep table and covered. Manager voluntarily disposed of it. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. I Flip top reach in cooler: cut cherry tomatoes (50F - Cold Holding); garlic in oil (50F - Cold Holding); garlic butter (50F). Items were kept on top of other food items inside flip top cooler over night. Discussed with manager about keeping food items below the cold line in a flip top cooler. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Front buffet line: cut melon (54F - Cold Holding); butter cups (69F - Cold Holding); cream cheese (66F - Cold Holding). Only out for 2 hours per manager. Discussed keeping on time as a public health control. Manager filled dour written procedures. Flip top reach in cooler: cut cherry tomatoes (50F - Cold Holding); garlic in oil (50F - Cold Holding); garlic butter (50F). Items were kept on top of other food items inside flip top cooler over night. Discussed with manager about keeping food items below the cold line in a flip top cooler. See stop sale. **Repeat Violation** **Admin Complaint**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blender on bar soiled with previous nights food. Small blue cutting board soiled and stained with previous days food. Prep cutting board in kitchen soiled and stained with food debris.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no quat test strips.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
