Aunt Kate's
Last inspected: Apr 15, 2026
41
Score
Public records show 13 inspections at Aunt Kate's stretching back to 2022. The most recent visit was on Apr 15, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing six times across the record.
Restaurants in St. Augustine average 81, so Aunt Kate's trails the local norm. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler #2; fish dip 44F; ( - Cold Holding). In cooler overnight.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler #2; fish dip 44F; ( - Cold Holding). In cooler overnight.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment could not find test strips. Person in charge replaced. **Corrected On-Site**
16-37-1
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. At bar; Cream not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
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. Tuna and grouper completely thawed in bags. Bag clearly states fish should remain frozen, the removed from bag and thawed.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone under microwave. Person in charge removed phones.
40-06-5
Basic - Equipment in poor repair. Gaskets on reach in cooler #1 are torn. Gaskets on drawers #2 are torn.
14-11-5
Basic - Floor area(s) covered with standing water. Standing water in between groves on kitchen floor. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers in cooler are soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Right dumpster lid is open.
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler #1.
29-49-6
41
Jan 14, 2026
Complaint Partial
No violations found.
100
Dec 8, 2025
Routine - Food
No violations found.
100
Nov 19, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Live, small flying insects found Observed one(1) live flying insects at the bar. **Repeat Violation** **Admin Complaint**
35A-02-7
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brown gravy in walk-in freezer in deep container still 88F Cooling with 5 mins left before two hours pass. Person in charge rapidly reheated product to 165F and restarted cooling in more shallow containers. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Person in charge had can opener blade washed in triple sink. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Floor area(s) covered with standing water. Observed standing water in bar area near cooler
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked and holding water at bar area.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach in coolers soiled with black/green mold like substance. Observed gasket and sides of door of glass door reach in cooler at indoor bar soiled with black/green mold like substance. **Repeat Violation**
23-03-4
Basic - Waste line missing at soda gun holster. Observed soda gun holster at indoor bar missing drain line.
29-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed small plastic container without handles sitting in pico. Person in charge removed bowls. **Corrected On-Site**
14-01-5
55
Jun 17, 2025
Routine - Food
No violations found.
100
Jun 16, 2025
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Pesticide-emitting strip present in food prep area. Observed two white and yellow pesticide emitting strips at bar. Discussed with person in charge. **Repeat Violation** **Admin Complaint**
41-24-4
High Priority - Live, small flying insects found Observed approximately three live flying insects at bar. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine at 0ppm chlorine. Person in charge set up triple sink at 200ppm quat. **Warning**
22-45-4
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. Observed dishwasher machine at 0ppm chlorine. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed vegetables (125F - Hot Holding)on cook line for less than 10 mins per person in charge. Person in charge had them placed back on heat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed expo flip-top cooler: taco slaw (48F - Cold Holding); coleslaw (47F - Cold Holding); cut tomatoes (51F - Cold Holding); bottom section: cut tomatoes (44F - Cold Holding) person in charge called maintenance for cooler and placed working food on emergency time control. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris and black streaks.
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 two certificates expired April 2025 and one expired in 2023. **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven and microwaves handles soiled with food debris.
23-24-4
Basic - Floor soiled/has accumulation of debris. Observed floors soiled with food debris in kitchen. Observed floors in fish prep room soiled with food debris. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in expo reach in cooler.
29-49-6
27
Jul 11, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. walk-in cooler: cooked pasta 7/7 date (46F - Cooling); veggie beef stock 7/7 date (49-50F - Cooling)
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seared tuna above chill line (47F - Cold Holding) for less than 30 mins per person in charge. Person in charge placed in freezer. Observed pork ribs (45F - Cold Holding); cut green tomatoes (44F - Cold Holding) left on shelf in walk-in cooler that's behind condenser unit. Area is also where they cool stock soups. Person in charge placed all products in walk-in freezer to reach 41 and below by end of inspection. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Pesticide-emitting strip present in food prep area. Observed white and yellow pesticide emitting strips in kitchen and bar area. Person in charge removed from food area during inspection. **Corrected On-Site**
41-24-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in kitchen near dish area. Observed two live flying insects inside outside kitchen where fish is processed. Observed three live flying insects at bar area. **Warning**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed walk-in cooler: cooked pasta 7/7 date (46F - Cooling); veggie beef stock 7/7 date (49-50F - Cooling) see stop sale.
03D-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some front of house staff missing food handler certifications.
53B-13-5
Basic - Floors, walls, ceilings soiled/has accumulation of debris. Observed ceilings on cook line above food coolers and above ware washing soiled with black/green mold like substance and dust. Observed floors in dry storage area soiled with food debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on cook line coolers and fry coolers soiled with food debris. Observed walk-in cooler shelves soiled with food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed multiple cook line coolers and fry station coolers' interior shelving soiled with food debris.
22-16-4
Basic - Unclean building components, attachments or fixtures. Observed fan guards and lights in walk-in cooler soiled with black/green mold like substance.
36-50-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed both walk-in cooler with shelves rusted.
14-17-4
33
Sep 26, 2023
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Mac n cheese (117F - Hot Holding) person in charge stated they just added fresh cream. Person in charge placed in Oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for product at breading station kept on time. Person in charge printed blank form and started filling out. **Corrective Action Taken**
03F-10-5
78
Aug 8, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided blank written procedures for time control for batter at breading station.
03F-10-5
Basic - Water leaking from pipe and/or faucet/handle. Observed faucet of hand washing station at dish machine area leaking. Person in charge has work order placed for faucet. **Corrective Action Taken**
29-11-4
Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served. Observed shucked clams in a none labeled plastic container. Discussed with person in charge.
01C-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust. **Repeat Violation**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used to scoop house made salsa on cook line. Person in charge removed plastic cup. **Corrected On-Site**
14-01-5
67
Jun 8, 2023
Complaint Partial
3 critical violations. 1 major violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/23. Discussed with person in charge.
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in bar area, person in charge killed and removed fly from establishment. Observed one fly in kitchen area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed two wait staff employees bare hand contacting cucumbers and cut lettuce for salads. Immediately discussed with employees and they washed hands and placed gloves on. No visible contamination observed.
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board used to prepare chicken left soiled on cook line. Discussed with person in charge and they had employee start cleaning and sanitizing. **Corrective Action Taken** **Repeat Violation**
22-02-4
58
Apr 3, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in area above attached can opener. **Repeat Violation**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler observed heavy cream (50F - Cold Holding). Operator stated cream was used and placed in top of cooler 20 minutes prior to temperature and voluntarily discarded open creamer placing unopened below in cooler during inspection. **Corrected On-Site**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed one can of carrots and one can of red peppers with creased dents present. Operator segregated and during inspection. **Corrected On-Site**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance around interior dispenser on server ice machine. **Repeat Violation**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary strips used for chlorine dish machine. Operator located correct strips for testing. **Corrected On-Site**
16-32-5
Intermediate - No Proof/Expired proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for two employees hired over 60 days and one certificate expired on 8.1.22.
53B-13-5
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. Observed no proof employees not certified are aware of reporting requirements. Provided operator with form during inspection. **Corrective Action Taken**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored next to clean dishes on cook line. Employee discarded drink during inspection. Observed employee drink stored next to clean napkins in rolling station. Operator discarded drink during inspection. **Corrected On-Site**
12B-07-4
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. In reach-in cooler next to breading station observed multiple pieces of Mahi thawed and still in packaging labeled to remove fish before thawing. Operator cut corners of packages during inspection. **Corrected On-Site**
06-09-1
Basic - In-use utensil stored in sanitizer between uses. At end of cook line observed knife stored in sanitizer bucket. Operator removed knife during inspection. **Corrected On-Site** **Repeat Violation**
10-18-5
Basic - Equipment in poor repair. Observed torn gaskets on walk-in cooler door. Observed stainless peeling off front of ice ,aching exposing rust and sharp edge. Observed lid on bulk four container with crack down center of lid. **Repeat Violation**
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with dust buildup throughout kitchen area.
36-34-5
33
Sep 16, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 1) employee on cook line grabbed ready to eat cheese to place on taco. Immediately stopped employee. Employee discarded cheese in hand, washed hands and placed gloves on. **Corrected On-Site**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) flying insect in kitchen near Vulcan heat machine.
35A-02-6
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. 1) ice cream drink mix not date marked at bar. Person in charge added date mark. Employee added date mark. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards in kitchen stained with food debris. **Repeat Violation**
22-02-4
Basic - Water draining onto floor surface. 1) 3 compartment sink draining on ground. Floor drain clogged with rubber gloves. Person in charge cleared drain. 3 compartment sinks drain functions normally. **Corrected On-Site**
29-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) flip-top coolers and low boy coolers gaskets soiled with food debris.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1) microwave on main cook line soiled with food.
22-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. 1) knife in between tray and food table. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - Floor area(s) covered with standing water. 1) large amount of water on floor in dish area due to drain clog.
36-22-4
Basic - Floor and walls soiled/has accumulation of debris. 1) Floor behind equipment and under tables soiled with food debris and single service trash. 2) walls throughout kitchen soiled with food splatter.
36-73-4
Basic - Equipment in poor repair. 1) large door reach in cooler gasket torn. 2) salad flip-top cooler gasket torn.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) employee cell phones and ear buds on shelves above food prep areas. Employees moved personal belongings. **Corrected On-Site** **Repeat Violation**
40-06-5
41
Frequently Asked Questions
When was Aunt Kate's last inspected?
The most recent health inspection at Aunt Kate's on file is from Apr 15, 2026. The public record contains 13 inspections in total.
What is the most common violation at Aunt Kate's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Aunt Kate's.
How does Aunt Kate's compare to other restaurants in St. Augustine?
Aunt Kate's most recently scored 41 out of 100, which is lower than the St. Augustine average of 81.
Has Aunt Kate's inspection record improved over time?
Yes. Recent inspections at Aunt Kate's have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Aunt Kate'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 Aunt Kate's inspected?
Based on the inspection history on file, Aunt Kate's is inspected around four times per year on average.
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