Collage Restaurant
Last inspected: Mar 31, 2026
64
Score
Public records show 10 inspections at Collage Restaurant stretching back to 2022. The newest entry in the record is dated Mar 31, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly three violations before.
“In-use tongs stored on equipment door handle between uses” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical St. Augustine restaurant, which scores around 81. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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
Intermediate - Spray bottle containing toxic substance not labeled. At sink. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin is soiled.
22-20-5
Basic - Floors not maintained smooth and durable. Floor tiles have deep groves throughout kitchen, making them not smooth and easily cleanable. They also have water in between them.
36-11-4
Basic - Ice bucket/shovel stored not upside down between uses. Person in charge inverted. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from handle of oven. Person in charge removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board person in charge removed. **Repeat Violation**
21-04-4
64
Feb 4, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef does not have a certified food manager training. **Warning** - From follow-up inspection 2026-02-04: Time extended. **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Staff needs to be trained. **Warning** - From follow-up inspection 2026-02-04: Time extended. **Time Extended**
53B-01-5
82
Jan 23, 2026
Routine - Food
1 critical violation. 2 major violations. 5 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 tests at 0ppm. **Warning**
22-41-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef does not have a certified food manager training. **Warning**
53A-04-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Staff needs to be trained. **Warning**
53B-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Several open drinks.
12B-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer has ice buildup.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board. Person in charge removed.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Lamb thawing in water. Must be running water. Person in charge placed lamb in reach in cooler. **Corrected On-Site**
06-01-5
55
Jun 25, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp, lobster (50F - Cold Holding) on ice for less than one hour per person in charge. Discussed time control for product on ice. Person in charge placed product in walk-in cooler too cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects found Observed two live flying insects in kitchen
35A-02-7
Basic - Equipment in poor repair. Observed torn gasket on wine cooler near office
14-11-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door unable to completely shut.
35B-05-4
67
Feb 27, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
58
Jul 2, 2024
Routine - Food
No violations found.
100
Jun 19, 2024
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 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. Observed dishwasher machine at 0ppm chlorine. Person in charge replaced sanitizer and primed machine retested at 0ppm chlorine. Person in charge called for service and set up triple sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through machine while machine at 0ppm chlorine. Person in charge set up triple sink and sanitized dishes. **Corrected On-Site**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubes of butter (72F - Cold Holding) above chill line for less than 2 hours per person in charge. Person in charge placed in walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed half n half in walk-in cooler missing date mark. Person in charge cannot determine when opened.
01B-17-5
High Priority - Toxic substance/chemical improperly stored. Observed manufactured sealed pest emitting strips stored above food products in dry storage area. Person in charge moved strips to chemical area. Person in charge confirmed strips are not used in food prep area. **Corrected On-Site**
41-10-4
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. Observed half n half in walk-in cooler missing date mark. Person in charge cannot determine when opened.
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on food prep area. Person in charge removed employee drinks from food prep area. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphones, vape pens on prep surfaces when entering establishment. Person in charge made employees remove personal items from food prep area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic quart containers stacked on drying rack with visible moisture. **Repeat Violation**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives in between prep table and wall.
10-17-4
Basic - Warewashing conducted in outdoor area. Observed roasting pan sitting in mop sink outside with chemicals inside pan. Person in charge removed chemical water from pan and placed pan in triple sink area. **Corrective Action Taken**
16-25-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on reach in coolers grooved with black streaks. Observed portable orange and white cutting board chips, peeling, and grooved. Person in charge disposed of portable cutting board. **Corrective Action Taken**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Observed tape used to repair outside of ice machine.
14-71-4
30
Dec 5, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test kit not working due to water exposure. Person in charge stated they will order new kit. **Corrective Action Taken**
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on flip-top cooler cutting board. Person in charge removed cellphone from food prep area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers stacked with visible moisture. Person in charge had employee unstack containers. **Corrected On-Site**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed three tongs on oven handles on cook line person in charge removed tongs from oven handles. **Corrected On-Site**
10-20-4
78
May 3, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
55
Dec 14, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment in poor repair. 1) flip-top cooler gasket left door torn. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) flip-top cooler gasket soiled with black/green mold like substance.
23-03-4
90
Frequently Asked Questions
When was Collage Restaurant last inspected?
The most recent health inspection at Collage Restaurant on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Collage Restaurant?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Collage Restaurant.
How does Collage Restaurant compare to other restaurants in St. Augustine?
Collage Restaurant most recently scored 64 out of 100, which is lower than the St. Augustine average of 81.
Has Collage Restaurant's inspection record improved over time?
No. Recent inspections at Collage Restaurant have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Collage Restaurant 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 Collage Restaurant inspected?
Based on the inspection history on file, Collage Restaurant is inspected around three times per year on average.
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