Al Dente's
Last inspected: Jan 8, 2026
47
Score
Public records show nine inspections at Al Dente's stretching back to 2022. Inspectors last stopped by on Jan 8, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
Al Dente's latest score of 47 falls below the St. Johns average of 69. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer dispenser for sanitation buckets above triple sink reading 500ppm after change out empty sanitizer bottle, operator will call for service of dispenser and water down sanitizer solution in the mean time. **Corrective Action Taken**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (44F - Cold Holding); rack of lamb (45F - Cold Holding) cooler unplugged due to electricians working on outlets for less then 1 hour per chef, coolers plugged back in after work was finished. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags from December missing dates.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of soda syrup in soda hun at entrance to bar. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips and only quaternary ammonium test strips are water logged and unusable. **Repeat Violation**
16-37-1
Basic - Floor soiled/has accumulation of debris. Under equipment at bar area has a build up of food debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both soda gun holsters at bar have a build up of mold like substance. **Repeat Violation**
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets in server area reading 0ppm, chef dumped out and replaced empty sanitizer bottle at dispenser over triple sink, retested at 500ppm, watered down sanitizer at retested at 300ppm. **Corrected On-Site**
21-08-4
47
Aug 4, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of roasted red peppers on rack by walk in cooler.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (50F - Cold Holding) in overfilled containers in top section of reach in cooler by walk in cooler, per employees lid has been open no more then a few hours, mozzarella moved to bottom of reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Fresh garlic in oil mixture for table bread is held on time control in the evening and put in cooler during the day per manager, but employee was not able to explain procedure to inspector.
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at beginning of bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping drinks bussed from tables in hand wash sink in server area. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test strips
16-37-1
Basic - Equipment in poor repair. Missing drain line for soda gun holster at beginning of bar.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters at bar.
23-03-4
45
Jun 3, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over cut lettuce and whole lemons on shelf in walk in cooler. Employee properly stored eggs **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-service containers not constructed with the required characteristics. Brown non-food grade paper towels stored in direct contact with cut lettuce to cover food. Employee removed **Corrected On-Site** **Warning**
25-28-4
High Priority - Toxic substance/chemical improperly stored. Can of chemical butane spray stored on shelf next to dessert condiments at wait station above reach in cooler . Employee removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink with items stored on top
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. The homemade Cesar dressing is made with raw eggs and items is not identified with description on menu **Warning**
02B-04-5
Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in kitchen
21-04-4
Basic - Food storage container/container lid cracked or broken. Crack red lid stored covering Alfredo sauce. Employee removed lid **Corrected On-Site**
14-38-4
Basic - Equipment in poor repair. Reach in cooler on cook line #1 and #3 with torn gasket
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored over prep table in kitchen area. Employee removed **Corrected On-Site**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over three compartment sink with dust. Ceiling vents over wait station with dust.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup with no lid stored on prep table in kitchen. Employee discarded **Corrected On-Site**
12B-07-4
37
Jul 8, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
22
Jan 18, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
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. Dish machine at bar reading 10ppm, machine ran multiple times, retest at 100ppm.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (55F - Cold Holding) in reach in cooler at wait station, per manager door has been consistently opened for several hours, butter placed in reach in freezer, retemp 29F **Corrected On-Site**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager salmon could be undercooked per customer request but does not have any proof of parasite destruction, operator called distributor and received letter of aquaculture. **Corrected On-Site**
01D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Only several tags have dates of last use on them.
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. glutton free pasta (47F - Cooling, after 1 hour 47F) in cover plastic container in walk in cooler, manager moved to reach in freezer. **Corrective Action Taken**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding vegetable soup, and various sauces on time on the cook line, but do not have any written procedures, operator filled out procedures during inspection. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin of soda machine at wait station.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine around nozzles at wait station. Soda gun holster at end of bar. **Repeat Violation**
23-03-4
43
Aug 28, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
45
Mar 21, 2023
Complaint Full
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
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. In the wait station prep area, chopped garlic in oil stored on the table held on time as public health control with no time marking. Operator placed time marker on the container of chopped garlic in oil. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler opposite the grill, raw beef filet package stored over cut broccoli. Operator relocated the raw beef filet. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Shellstock tags not kept in chronological order.
01C-05-4
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue debris staining. Reach in freezer door gaskets have mold like substance build up. Operator began to clean the reach in freezer door gaskets. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, two containers of lasagna made the previous day with no product date marking. Operator placed date marker on the container of lasagna. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in freezer, employee personal food stored on open box of frozen flatbreads. Operator relocated the employee food to the bottom shelf. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee chef bag stored over bulk flour and seafood flour containers on the dry storage shelf at the end of the main cook line. Operator relocated the bag to the correct storage location. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf between the three compartment sink and the dish machine, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Flip top reach in cooler opposite the grill has a torn cooler door gasket.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the wait station soda dispenser, mold like substance build up on the underside of the dispenser behind the nozzles. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the walk in cooler, open employee energy drink stored over food to be served to customers. Employee relocated the employee beverage. **Corrected On-Site**
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over wrapped ready to eat lasagna in the walk in cooler.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line, wet wiping cloth stored on clean cutting board. Operator relocated the wet wiping cloth. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour on the bottom of the dry storage shelf with no product labeling. Operator placed label on the bulk container. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk flour container on the bottom of the dry storage shelf, plastic portion cup used as a scoop. Operator removed the plastic portion cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in main kitchen area have build up of dust on vent and surrounding tiles. **Repeat Violation**
36-34-5
29
Jan 19, 2023
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
32
Oct 25, 2022
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
37
Frequently Asked Questions
When was Al Dente's last inspected?
The most recent health inspection at Al Dente's on file is from Jan 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Al Dente's?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Al Dente's.
How does Al Dente's compare to other restaurants in St. Johns?
Al Dente's most recently scored 47 out of 100, which is lower than the St. Johns average of 69.
Has Al Dente's inspection record improved over time?
Results have been roughly steady. Inspections at Al Dente's have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Al Dente's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Al Dente's inspected?
Based on the inspection history on file, Al Dente's is inspected around three times per year on average.
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