Auggie's Draft Room
Last inspected: Apr 3, 2026
100
Score
Across the available record, Auggie's Draft Room has eight inspections on file, the first dated 2022. The most recent visit was on Apr 3, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The pattern that stands out is “food stored on floor”, which has been cited four times.
Restaurants in St. Augustine average 81, so Auggie's Draft Room is doing better than most peers. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
No violations found.
100
Apr 1, 2026
Routine - Food
7 critical violations. 2 major violations. 7 minor violations.
View 16 violations
High Priority - Medicine not labeled properly. Medicine on prep table. Person in charge removed. **Corrected On-Site**
41-22-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Establishments quat is empty.
22-43-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sautéed onions dated 3.25 today is 4.2.
02C-01-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. I broken egg in drawers. Person in charge discarded. **Corrected On-Site**
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sautéed onions dated 3.25 today is 4.1.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Reach in cooler; tomatoes, lettuce, peppers, corned beef 46F; ( - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting above cook line; Cheese 61F; ( - Cold Holding) In cooler overnight; Reach in cooler; tomatoes, lettuce, peppers, corned beef 46F; ( - Cold Holding) **Warning**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees on staff and no food manager present.
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle.
41-17-4
Basic - Food stored on floor. Can of tomatoes on floor under rack. Person in charge moved cans. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. All reach in freezer and reach in cooler shelves are soiled.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in mop bucket.
42-01-4
Basic - Buildup of food debris/soil residue on equipment door handles. All drawer, reach in freezer and reach in cooler gaskets are greasy.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go boxes/bowls need to be inverted. Person in charge inverted. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding on wall to the left of cook line.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker, cigarettes, sunglasses etc on prep table. Person in charge moved all items. **Corrected On-Site**
40-06-5
20
Jul 22, 2025
Food-Licensing Inspection
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station by expo blocked by hose. Discussed with person in charge.
31A-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at expo window in kitchen. Employee ceased eating and washed hands. **Corrective Action Taken**
12B-02-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed kitchen floor soiled with food debris.
36-73-4
Basic - Food stored on floor. Observed cooking oil on floor in storage room.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with black/green mold like substance. **Repeat Violation**
23-03-4
70
Oct 21, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Employee washed hands with cold water. Observed employee on cook line wash hands in 79F water using food water faucet due to hot water pressure being low. **Warning**
12A-19-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink sanitizer at 0ppm quart. Person in charge thinks it's due to pump and manually added quat sanitizer at 400ppm. **Corrected On-Site**
22-43-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed left side drawers: chicken breast (67F - Cold Holding); steak (54F - Cold Holding); ambient raw shell eggs (65F - Cold Holding); Cooked onions (62F - Cold Holding). Person in charge stated drawer reach in cooler was unplugged all night. Observed in walk-in cooler beef burgers (45F-50F - Cold Holding); cooked brisket (47F - Cold Holding); blue cheese (44F - Cold Holding); sausage turkey (47F - Cold Holding); raw bacon (46F - Cold Holding); cooked ground beef (45F - Cold Holding); ambient air raw shell eggs (50F - Cold Holding); shredded mix cheese (46F - Cold Holding). Ambient air temperature at condenser unit 44F and 50F at furthest spot. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed left side drawers: chicken breast (67F - Cold Holding); steak (54F - Cold Holding); ambient raw shell eggs (65F - Cold Holding); Cooked onions (62F - Cold Holding). Person in charge stated drawer reach in cooler was unplugged all night. Observed in walk-in cooler beef burgers (45F-50F - Cold Holding); cooked brisket (47F - Cold Holding); blue cheese (44F - Cold Holding); sausage turkey (47F - Cold Holding); raw bacon (46F - Cold Holding); cooked ground beef (45F - Cold Holding); ambient air raw shell eggs (50F - Cold Holding); shredded mix cheese (46F - Cold Holding). Ambient air temperature at condenser unit 44F and 50F at furthest spot. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted cheese sauce (112F - Hot Holding) person in charge placed on flat top to reheat. Items was reheated to 165F+ by end of inspection. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand washing station on cook lines hot water pressure not enough to wash hands. **Warning**
27-19-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef dish made Thursday per person in charge not date marked. Item is being disposed due to temperature abuse.
02C-02-5
Basic - Floor soiled/has accumulation of debris. Observed floors behind kitchen equipment on cook line soiled with grease.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple reach in coolers soiled with black/green mold like substance.
23-03-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed walls on cook line missing cove molding.
36-03-4
33
Jan 31, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 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. Observed chicken fingers on time missing time mark. Person in charge added time mark. **Corrected On-Site**
03F-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification for Diane Felico expired on 9/25/23
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on prep table stained with food debris.
22-02-4
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 seven expired food handler training certification.
53B-14-5
Basic - Food stored on floor. Observed two cases of plastic bottled water on floor in dry storage and walk-in cooler. Person in charge hand employee remove water from floor. **Corrective Action Taken**
08B-38-4
61
Aug 10, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. See stop sale. Observed chart and board no filled out for product placed on time at 1015. Person in charge filled out chart and board. - From follow-up inspection 2023-08-10: At call back violation not observed.
03F-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 unpacked ground beef ambient (59F - Cold Holding); cooked ground beef (55F - Cold Holding); shredded cheese (60F - Cold Holding). Walk-in cooler ambient temperature 55F person in charge had part on order. Walk-in cooler was below 41F at 1000 per person in charge. Person in charge placed all product in secondary walk-in beer cooler **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-10: All items placed in secondary walk-in cooler. All items are packaged. Ambient air temperature is 35F. Raw chicken 40F Cold Holding. **Time Extended**
03A-02-5
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 door in disrepair with exposed insulation. Observed gasket on walk-in cooler torn. Observed solid ice on walk-in cooler condenser fan. Person in charge states they have parts on order. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-10: Parts are on order per person in charge. **Time Extended**
14-74-7
70
Jan 9, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
47
Jul 27, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen and did not wash hands before putting gloves on. Discussed with employee proper hand washing procedures. Employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg above ready to eat shredded cheese in the walk-in cooler. Discussed with person in charge.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled and stained from food debris.
22-02-4
Basic - Food stored on floor. Cooking oil and bag in box soda stored on floor in dry goods. Discussed with person in charge.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) gaskets on all reach in coolers, reach in freezers, and the walk-in cooler are soiled with food debris and black/green mold like substance. 2) soda machine at wait station has black/green mold like substance behind nozzles.
23-03-4
61
Frequently Asked Questions
When was Auggie's Draft Room last inspected?
The most recent health inspection at Auggie's Draft Room on file is from Apr 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Auggie's Draft Room?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Auggie's Draft Room.
How does Auggie's Draft Room compare to other restaurants in St. Augustine?
Auggie's Draft Room most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Auggie's Draft Room's inspection record improved over time?
Results have been roughly steady. Inspections at Auggie's Draft Room have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Auggie's Draft Room means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Auggie's Draft Room inspected?
Based on the inspection history on file, Auggie's Draft Room is inspected around two times per year on average.
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