A Step Above Catering Company
Last inspected: Feb 12, 2026
70
Score
Public records show 10 inspections at A Step Above Catering Company stretching back to 2022. The latest inspection on file is from Feb 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up three times.
The city-wide average sits at 81, which A Step Above Catering Company's 70 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Displayed food not properly protected from contamination. Items out for self service I.e. breads, sausage do not have hinged lids. Tops come off completely.
08B-02-4
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. Milk not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Basic - Self-closing device on bathroom door disconnected/broken. On employees restroom in storage area there is no self closer on the door.
32-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Forks not all inverted. Person in charge inverted all forks. **Corrected On-Site** **Repeat Violation**
25-06-4
70
Dec 2, 2025
Routine - Food
No violations found.
100
Sep 25, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate- Observed no proof of current food handler training for employee hired over 60 days.
53B-01-5
Basic- Observed paper plates on buffet line not inverted. Person in charge inverted paper plates.
25-06-4
Basic- Observed single service utensils at front counter coffee bar presented food contact surface up. Person in charge had utensils flipped.
25-02-4
82
Dec 4, 2024
Routine - Food
No violations found.
100
May 9, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
22-02-4
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. **Repeat Violation**
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple coolers and freezer soiled with food debris. Observed hood filters soiled with grease. **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed hand washing station by expo window in kitchen leaking onto floor after hand washing.
29-11-4
74
Oct 23, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yogurt (46F - Cold Holding) in fireball cooler on counter. Discussed possibility of cooler not being able to cool to 41F.
03A-02-5
86
Jun 27, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
70
Mar 13, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Floor area(s) covered with standing water. Standing water under glass door reach in cooler in corner of kitchen.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on deep freezer and stand up freezer soiled black/green mold like substance 2) gaskets on glass door reach in cooler soiled with black/green mold like substance. 3) filter hoods soiled with grease.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Utensils hanging on wall next to triple sink soiled with food debris.
16-48-4
Basic - Water leaking from pipe and/or faucet/handle. Pipes under hand washing station in kitchen leaking slowly.
29-11-4
82
Feb 21, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. Two heavily dented ketchup cans with bulging tops. Person in charge segregated cans and added do not use label. **Corrective Action Taken**
01B-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door of kitchen has gap noticeable by light shining through.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on sliding door cooler soiled with black/green mold like substance.
23-03-4
Basic - Trash can overflowing garbage. Outside kitchen back door.
33-14-4
74
Aug 5, 2022
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Individually wrapped butter kept on time not discard after 4 hour limit. Employee stated they dispose of butter only when it reaches room temperature. Discussed proper time as a public health control with employee.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Placed out 2 hours before inspection milk (47F - Cold Holding); held in a liquor branded refrigerator with ambient temperature of 48F. Discussed with employee that this small liquor refrigerator may not be designed for time/temperature controlled for safety food. Employee moved milk to large reach in cooler in kitchen. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Bucket of individual butter left on counter. Employee stated they only throw out when butter is at room temperature. Discussed Proper procedures of time as a public health control. Establishment has time paper work posted in kitchen. See stop sale.
03F-04-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom does not have covered waste receptacle.
32-12-5
Basic - Fixture not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. 2x4 wood used to hold up plumbing by triple sink not sealed, smooth, or easily cleanable.
36-30-4
Basic - Hole in or other damage to wall. Hole in wall under triple sink near plumbing.
36-24-5
Basic - Plumbing system improperly installed or repaired. 2x4 holding up plumbing under triple sink.
29-07-5
50
Frequently Asked Questions
When was A Step Above Catering Company last inspected?
The most recent health inspection at A Step Above Catering Company on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at A Step Above Catering Company?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at A Step Above Catering Company.
How does A Step Above Catering Company compare to other restaurants in St. Augustine?
A Step Above Catering Company most recently scored 70 out of 100, which is lower than the St. Augustine average of 81.
Has A Step Above Catering Company's inspection record improved over time?
Results have been roughly steady. Inspections at A Step Above Catering Company have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at A Step Above Catering Company means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is A Step Above Catering Company inspected?
Based on the inspection history on file, A Step Above Catering Company is inspected around three times per year on average.
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