Athena Restaurant
Last inspected: Feb 20, 2026
50
Score
Athena Restaurant has been inspected 12 times since 2022. Inspectors last stopped by on Feb 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly three violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Athena Restaurant's latest score of 50 falls below the St. Augustine average of 81. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer in spray bottle/bucket not at proper minimum strength. Sanitizer bucket tests at 0ppm. Person in charge remade bucket and it tested at 75ppm. **Corrected On-Site**
22-40-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Snapper thawed in sealed bags. Bag says it must remain frozen until thawed.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 56F; ( - Cold Holding). Cook stated chicken was sitting out he was going to cook it. He put it on the flat top and began grilling. **Corrective Action Taken**
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The 2 men cooking in the kitchen do not have food safety certificates. **Warning**
53B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen vents are soiled.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper thawed in sealed bags. Bag says it must remain frozen until thawed.
06-09-1
Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed rag. **Corrected On-Site**
21-04-4
50
Aug 26, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket x 2 (Chlorine 400++ppm); person in charge diluted the buckets and retested at Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
High Priority - Live, small flying insects found Observed one live flying insect near canned food. **Repeat Violation** **Admin Complaint**
35A-02-7
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 milk opened prior morning per person in charge missing date mark. Person in charge added date mark. **Corrected On-Site**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed meat product cooked in pot and left on stove for one hour without heat. Pot then placed in walk-in cooler. Product had one hour to reach 70F with some parts at 145F and some parts 119F. Person in charge placed meat in shallow metal container and stirred. Person in charge also added ice. **Corrected On-Site**
03D-15-4
Basic - Floor soiled/has accumulation of debris. Observed floor in kitchen near bulk dispensing containers soiled with food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed two plastic black bus bins on floor of walk-in cooler filled with plastic bags of food.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in freezers soiled with food debris.
23-03-4
50
Jun 4, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Live, small flying insects found Observed one live flying insects in dinning room near kitchen entrance.
35A-02-7
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating lunch on food prep table where food prep was being conducted. Employee removed food from food prep area. **Corrected On-Site**
12B-02-4
Basic - Floor area(s) covered with standing water. Observed standing water in floor mop sink. Employee started cleaning during inspection. **Corrective Action Taken**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed floor in kitchen soiled with food debris.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris. **Repeat Violation**
22-08-4
70
Sep 19, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed three currently employed food employees with expired food handler certificates.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler and some reach in freezer soild with food debris
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
22-08-4
82
Apr 9, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
74
Feb 5, 2024
Routine - Food
No violations found.
100
Dec 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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 packed lamb, chicken in walk-in cooler. Observed vacuum packed sauces, lamb, beef, chicken in reach in freezer. Discussed with person in charge and provided special process card. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-05: Operator needs more time to work on HACCP. **Time Extended** - From follow-up inspection 2023-12-06: Establishment needs more time for HACCP submission. **Time Extended**
03G-50-1
90
Dec 5, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler butter (52F - Cold Holding); ambient raw shell egg (59F - Cold Holding); bagged feta (55F - Cold Holding); bucket feta (50F - Cold Holding); cooked pasta (58F - Cold Holding); cooked orzo (56F - Cold Holding); cream (52F - Cold Holding); milk (51F - Cold Holding); vacuum packed chicken (49F - Cold Holding); house made sauces x4 (49F-54F - Cold Holding); small container of rice (51F - Cold Holding); cut lettuce (58F - Cold Holding); calamari (52F - Cold Holding); grilled chicken (52F - Cold Holding); gyro meat (57F - Cold Holding); house made red sauce (54F - Cold Holding); vacuum packed Lamb (56F - Cold Holding); tubes of ground beef (51F - Cold Holding) Person in charge stated walk-in cooler was out of temperature since 8am. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-12-05: No food inside walk-in cooler. Techs still working on walk-in cooler **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler butter (52F - Cold Holding); ambient raw shell egg (59F - Cold Holding); bagged feta (55F - Cold Holding); bucket feta (50F - Cold Holding); cooked pasta (58F - Cold Holding); cooked orzo (56F - Cold Holding); cream (52F - Cold Holding); milk (51F - Cold Holding); vacuum packed chicken (49F - Cold Holding); house made sauces x4 (49F-54F - Cold Holding); small container of rice (51F - Cold Holding); cut lettuce (58F - Cold Holding); calamari (52F - Cold Holding); grilled chicken (52F - Cold Holding); gyro meat (57F - Cold Holding); house made red sauce (54F - Cold Holding); vacuum packed Lamb (56F - Cold Holding); tubes of ground beef (51F - Cold Holding) Person in charge stated walk-in cooler was out of temperature since 8am. See Stop sale. Observed cook line drawers: vacuum packed raw chicken (61F - Cold Holding) person in charge stated it was left out for a canceled order. Cook employee added ice to chicken. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-12-05: No food inside walk-in cooler. Techs still working on walk-in cooler. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 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 packed lamb, chicken in walk-in cooler. Observed vacuum packed sauces, lamb, beef, chicken in reach in freezer. Discussed with person in charge and provided special process card. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-05: Operator needs more time to work on HACCP. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler leaking water onto floor. Observed walk-in cooler with standing water on floor. Observed walk-in cooler ambient temperature at 59F Person in charge stated they called repair tech and they are waiting on parts. **Warning** - From follow-up inspection 2023-12-05: Repair techs are currently working on walk-in cooler. **Time Extended**
14-74-7
64
Dec 4, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler butter (52F - Cold Holding); ambient raw shell egg (59F - Cold Holding); bagged feta (55F - Cold Holding); bucket feta (50F - Cold Holding); cooked pasta (58F - Cold Holding); cooked orzo (56F - Cold Holding); cream (52F - Cold Holding); milk (51F - Cold Holding); vacuum packed chicken (49F - Cold Holding); house made sauces x4 (49F-54F - Cold Holding); small container of rice (51F - Cold Holding); cut lettuce (58F - Cold Holding); calamari (52F - Cold Holding); grilled chicken (52F - Cold Holding); gyro meat (57F - Cold Holding); house made red sauce (54F - Cold Holding); vacuum packed Lamb (56F - Cold Holding); tubes of ground beef (51F - Cold Holding) Person in charge stated walk-in cooler was out of temperature since 8am. See Stop sale. Observed cook line drawers: vacuum packed raw chicken (61F - Cold Holding) person in charge stated it was left out for a canceled order. Cook employee added ice to chicken. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach going in and out of reach in cooler vent near back door. Observed one live roach crawling on rodent control device located by back door. Discussed with person in charge. Observed one live roach on wall in dining room. Person in charge killed this roach. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler butter (52F - Cold Holding); ambient raw shell egg (59F - Cold Holding); bagged feta (55F - Cold Holding); bucket feta (50F - Cold Holding); cooked pasta (58F - Cold Holding); cooked orzo (56F - Cold Holding); cream (52F - Cold Holding); milk (51F - Cold Holding); vacuum packed chicken (49F - Cold Holding); house made sauces x4 (49F-54F - Cold Holding); small container of rice (51F - Cold Holding); cut lettuce (58F - Cold Holding); calamari (52F - Cold Holding); grilled chicken (52F - Cold Holding); gyro meat (57F - Cold Holding); house made red sauce (54F - Cold Holding); vacuum packed Lamb (56F - Cold Holding); tubes of ground beef (51F - Cold Holding) Person in charge stated walk-in cooler was out of temperature since 8am. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed partially cooked vacuum packed chicken in cook line drawers, per cook employees. Cook unable to determine if chicken reaches 165F. No written procedures available, provided blank copy. **Corrective Action Taken**
03C-90-4
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 packed lamb, chicken in walk-in cooler. Observed vacuum packed sauces, lamb, beef, chicken in reach in freezer. Discussed with person in charge and provided special process card. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sheet tray of prepared onsite quiche like dish missing dates. Person in charge states dish is from two days prior to inspection. Asked person in charge to add date marks.
02C-02-5
Basic - Floor, walls soiled/has accumulation of debris. Observed floors throughout kitchen heavily soiled with old food debris. Observed walls in prep area and cook line in kitchen soils with old food debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezers, reach in coolers gaskets throughout kitchen soiled with black/green mold like substance.
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans stacked on drain boards above dish machine with visible moisture.
24-08-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of reach in cooler at wait station soiled with food debris.
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler leaking water onto floor. Observed walk-in cooler with standing water on floor. Observed walk-in cooler ambient temperature at 59F Person in charge stated they called repair tech and they are waiting on parts. **Warning**
14-74-7
Basic - Cove molding at floor/wall juncture broken/missing. Observed several places throughout kitchen with broken or missing cove molding.
36-03-4
Basic - Dead roaches on premises. Observed one dead roach in mop sink. Discussed with person in charge. **Warning**
35A-03-4
Basic - Equipment in poor repair. Observed gaskets not allowing reach in freezer to seal properly. **Repeat Violation**
14-11-5
32
Apr 26, 2023
Routine - Food
No violations found.
100
Apr 25, 2023
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee come from bathroom and begin work without washing hands 1st. Addressed immediately and person washed hands and put gloves on. **Corrected On-Site**
12A-11-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta dated 4.17, today is 4.25. **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pasta dated 4.17, today is 4.25. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 46F, in Server cooler. Ambient temperature in cooler is 45F. In walk in cooler overnight; Chicken 47F, gyro 44F, chicken in bag 47F, potatoes 45F, butter 44F, lamb 46F; ( - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler overnight; Chicken 47F, gyro 44F, chicken in bag 47F, potatoes 45F, butter 44F, lamb 46F; ( - Cold Holding) **Warning**
03A-02-5
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. Emailed during inspection., who began getting employees to sign. **Corrective Action Taken**
11-26-1
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment is removing oxygen from bags of cooked food with out a HAACP plan.
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in pepper. Person in charge removed cup. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at server station are wet nesting.
24-08-4
Basic - Equipment in poor repair. Ambient temperature in server cooler is 45F.
14-11-5
Basic - Food stored on floor. In dry storage; oil on floor.
08B-38-4
32
Aug 17, 2022
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) gyro cone machine soiled with grease. 2) deli slicer soiled with food debris.
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. Top row of reach in cooler with several spinach dishes missing date marks. Person in charge added date mark. Discussed with person in charge about freezing product with date marking. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling and vent tiles above cook like falling down. Establishment has secured them with tape.
36-32-5
Basic - Dead roaches on premises. 1 dead roach near dry good storage. Employee cleaned up roach.
35A-03-4
Basic - Equipment in poor repair. 1) Gaskets on reach in cooler torn.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled with build of food debris in grout of tile and behind storage and equipment.
36-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) soda machine behind nozzles and above nozzles soiled with black/green mold like substance. 2) Gaskets on reach in coolers, and reach in freezers soiled with food debris. **Repeat Violation**
23-03-4
Basic - Utensils in poor condition. 1) Spatula, hanging on storage rack, deformed and melted. 2) Wooden handled basting brush, located on hanging rack, in poor repair. **Repeat Violation**
14-12-4
Basic - Worn, torn and/or soiled floors/carpeting. Peel and stick floor tiles in kitchen, near reach in freezer, peeling and exposing absorbent floor underneath.
36-10-4
58
Frequently Asked Questions
When was Athena Restaurant last inspected?
The most recent health inspection at Athena Restaurant on file is from Feb 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Athena Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Athena Restaurant.
How does Athena Restaurant compare to other restaurants in St. Augustine?
Athena Restaurant most recently scored 50 out of 100, which is lower than the St. Augustine average of 81.
Has Athena Restaurant's inspection record improved over time?
No. Recent inspections at Athena Restaurant have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Athena Restaurant 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 Athena Restaurant inspected?
Based on the inspection history on file, Athena Restaurant is inspected around three times per year on average.
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