Cordova
Last inspected: Apr 3, 2026
100
Score
Public records show 14 inspections at Cordova stretching back to 2022. On Apr 3, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
The city-wide average for St. Augustine sits at 81, putting Cordova on the better side of that line. There isn't much in the file that would give a customer pause.
14
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
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler#1; ham 46, cheese 49, tomatoes 48, chorizo 51, feta 50, cheese, sausage, quiche 48F Mussels 54, salmon 47, pimento cheese 48, mushrooms 51, butter 54, grits Reach in cooler #3; chicken 44, pork belly 48, salmon 47, feta 44, burrata cheese47, tomatoes 48F; ( - Cold Holding) Drawers in reach in cooler #3; blue cheese 47, lettuce 47, crab dip 44, cut melon 44F; ( - Cold Holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-01: #1; butter 45F, pork, beef 52F, barley 53F. #3; shrimp, lobster 39F, meatballs 41F **Admin Complaint**
03A-02-5
86
Mar 27, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Burger sauce in walk in cooler dated 3.19 today is 3.27
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler #1 overnight; Mussels 54, salmon 47, pimento cheese 48, mushrooms 51, butter 54, grits Reach in cooler #3; chicken 44, pork belly 48, salmon 47, feta 44, burrata cheese47, tomatoes 48F; ( - Cold Holding) Drawers in reach in cooler #3; blue cheese 47, lettuce 47, crab dip 44, cut melon 44F; ( - Cold Holding) **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler#1; ham 46, cheese 49, tomatoes 48, chorizo 51, feta 50, cheese, sausage, quiche 48F Mussels 54, salmon 47, pimento cheese 48, mushrooms 51, butter 54, grits Reach in cooler #3; chicken 44, pork belly 48, salmon 47, feta 44, burrata cheese47, tomatoes 48F; ( - Cold Holding) Drawers in reach in cooler #3; blue cheese 47, lettuce 47, crab dip 44, cut melon 44F; ( - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. By kitchen soda machine and in downstairs storage room.
51-11-4
Basic - Ice bucket/shovel stored on floor between uses. Several ice buckets on floor by ice machine. Person in charge took to dish to be washed. **Corrective Action Taken**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing on cook line hand washing sink and at bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler #1 are soiled. Gaskets on drawers are soiled. Handles throughout are greasy. **Repeat Violation**
23-03-4
52
Sep 15, 2025
Routine - Food
No violations found.
100
Sep 11, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher only reaching 147F on min max thermometer. **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (50F - Cold Holding) on flip-top cooler double panned for less than four hours per person in charge. Person in charge added ice. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mussels over fully cooked ready to eat wings on speed rack in walk-in cooler. Person in charge moved mussels below ready to eat food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed potato mayo in walk-in cooler with date mark 8/31, person in charge stated they do not freeze this product. Person in charge disposed of product. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one(1) live roach crawling on prep table near rear exterior door. Person in charge killed, removed roach and sanitized prep table. **Corrected On-Site** **Warning**
35A-05-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed rinse cycle temperature reaching 197F on conveyor belt dish machine. **Warning**
22-59-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris
23-03-4
41
May 8, 2025
Routine - Food
No violations found.
100
May 7, 2025
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact dishes and food containers not sanitized in a conveyor high temp dish machine reading a max temp of 116F. Person in charge set up double sink for sanitizing large food contact surfaces and is using a single rack dish machine to sanitize small food contact surfaces until conveyor machine is fixed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed conveyor belt dishwasher machine at 116F for sanitizing step. Person in charge called eco lab for maintenance. Person in charge set up double sink to sanitize large food containers and sheet pans, while the small single rack dish machine is sanitizing the small dishes and food containers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell quail eggs above ready to eat tomato bruschetta, mustard and other house made sauces in walk-in cooler. Person in charge moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed one gallon of opened milk missing date mark. Person in charge does not know when it was opened. Person in charge disposed of milk.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster meat (47F - Cold Holding); pork (51F - Cold Holding); octopus (57F - Cold Holding); meatballs (51F - Cold Holding); pooled egg (59F - Cold Holding); feta (49F - Hot Holding); French toast egg (61F - Cold Holding) on cook line coolers. Person in charge stated cooler lids have been open for 2 hours. Person in charge placed all product in blast chiller and rapidly chilled all products to 41F or less by end of inspection. **Corrected On-Site**
03A-02-5
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 hollandaise sauce kept on flip-top cooler on time control missing time mark. Person in charge added time mark. **Corrected On-Site**
03F-02-5
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 one gallon of opened milk missing date mark. Person in charge does not know when it was opened. Person in charge disposed of milk. **Corrective Action Taken**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station near expression machine.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing station near expression machine.
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed four employee drinks on food preparation surfaces.
12B-07-4
Basic - Floor soiled/has accumulation of debris. Observed walk-in cooler floor soiled with pooled blood.
36-73-4
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. Observed employees drinking from open coffee cups inside food preparation area.
12B-12-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor near hand washing station in banquet kitchen.
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing station by expression machine. Emailed hand washing station sign.
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle/hose Observed hose near hand washing station by ware washing conveyor machine leaking on to floor. **Repeat Violation**
29-11-4
22
Nov 5, 2024
Routine - Food
No violations found.
100
Oct 29, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leaking drain pipe under double sink. Person in charge ceased operations in sink until engineering department fixes. **Warning** - From follow-up inspection 2024-10-29: Engineering needs more time to complete fix. Person in charge has blocked of use of double sink bay. **Time Extended**
29-11-4
95
Oct 28, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot water sanitation dish machine at 140F Person in charge set up double sink with quart sanitizer at 200ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-57-6
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 bar at 0ppm chlorine. **Warning**
22-41-4
High Priority - Displayed food not properly protected from contamination. Observed dehydrated citrus fruit used for drinks at bar sitting on bar without a cover. Discussed with bartender.
08B-02-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed hot water sanitation dish machine at 140F Observed dishes, pots, utensils ran through machine not sanitized. Person in charge set up double sink with quart sanitizer at 200ppm. Dishes sanitized inside sink. **Corrective Action Taken** **Warning**
22-45-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to test hot water sanitizer dishwasher. **Repeat Violation**
16-62-1
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing station near walk-in cooler slow draining. Person in charge called engineering department for work order. **Corrective Action Taken**
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking drain pipe under double sink. Person in charge ceased operations in sink until engineering department fixes. **Warning**
29-11-4
45
Sep 6, 2023
Complaint Full
No violations found.
100
Aug 24, 2023
Complaint Full
No violations found.
100
Dec 21, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) butter (56F - Cold Holding) left on flip-top cooler for less than 2 hours. Person in charge reheated on griddle at 166F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line flip-top cooler top coolers stained with food debris. **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on cook line coolers soiled with food debris. 2) bulk food containers in kitchen soiled with food debris on outside. **Repeat Violation**
23-03-4
74
Jul 26, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs then handled clean dishes. Discussed with employee about proper washing hands. Employee washed hands and placed new gloves on. Dish was placed in ware washing. **Corrected On-Site**
12A-27-4
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. Employee on cook line bare hand contacted two strips of bacon. Discussed with employee and bacon was removed. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored in walk-in freezer over ready to eat items. Beef not in manufacture package.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip-top cooler on cook line: butter (58F); ground beef (58F - Cold Holding); cut tomatoes (45F - Cold Holding); shredded cheese (47F - Cold Holding); feta (48F - Cold Holding); cut tomatoes and pork (50F - Cold Holding) flip-top cooler was left open for busy breakfast rush. Discussed with employee about keeping cooler closed. Items tested 42F and below by end of inspection. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen stained with food debris. Slicers in kitchen soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags in June/July missing dates. **Repeat Violation**
01C-03-4
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. 2 gallons of milk in walk-in cooler not date marked. Person in charge added date mark. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near wait station. Person in charge removed drink. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Two containers of meat stored on floor of walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawer under stoves gaskets soiled with food debris. Walk-in cooler shelves soiled with food debris. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall tile near cook line soiled with grease and food debris.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour bulk container not labeled. **Repeat Violation**
02D-01-5
32
Frequently Asked Questions
When was Cordova last inspected?
The most recent health inspection at Cordova on file is from Apr 3, 2026. The public record contains 14 inspections in total.
What is the most common violation at Cordova?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Cordova.
How does Cordova compare to other restaurants in St. Augustine?
Cordova most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Cordova's inspection record improved over time?
Results have been roughly steady. Inspections at Cordova have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cordova 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 Cordova inspected?
Based on the inspection history on file, Cordova is inspected around four times per year on average.
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