Gypsy Cab Company
Last inspected: Dec 17, 2025
61
Score
Inspectors have visited Gypsy Cab Company nine times, with records going back to 2022. Gypsy Cab Company was last inspected on Dec 17, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded two times in the inspection record.
That's lower than the typical St. Augustine restaurant, which scores around 81. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 17, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler on cookline. Operator reorganized. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at wait station with clear liquid not labeled. Operator labeled sanitizer. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine top interior has dark mold like substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris.
16-21-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch engaging in food preparation. Employee removed watch. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation no hair restraint. Employee put on hat. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above main cook station soiled with grease build up.
23-03-4
61
Feb 27, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
67
Jul 17, 2024
Complaint Full
No violations found.
100
May 6, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-05-02: In small area of kitchen by service station and sauté area; 4 live roaches observed under prep table in corner of room. Operator killed and disposed. In pantry area, next to dish area, 1 live roach observed crawling from under prep table. Operator killed and disposed. In back storage area under hot box, 1 dead roach observed. Operator disposed. **Time Extended** - From follow-up inspection 2024-05-03: In prep area, by dish area, one live roach crawling in trash can. In prep area, by pantry station, one live roach crawling from under table. In small separate prep area, one live roach crawling in corner of room. Operator killed and disposed of roaches upon discovery. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-05-06: In prep area near sauté station, 1 live roach observed; operator killed and disposed of, cleaned area. On cook line, 1 dead roach observed in steam well water, 2 dead roaches underneath small prep table in corner. Operator disposed and cleaned up. In kitchen by dish area, 1 dead roach under prep table, 1 dead roach under salad cooler, operator cleaned and disposed. In back hallway, storage area, 1 dead roach, operator cleaned and disposed. In dry storage area, underneath can shelf, 2 dead roaches and 1 egg sack. Operator cleaned and disposed. In women's restroom, in large stall on right, 1 dead roach, operator cleaned and disposed. At bar area, under cabinets behind counter, 2 dead roaches operator cleaned and disposed. **Admin Complaint** **Corrective Action Taken**
35A-05-4
86
May 2, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. In kitchen, at sauté station, 4 live roaches observed crawling from behind cooler and under counters. Person in charge killed and discarded. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-05-02: In small area of kitchen by service station and sauté area; 4 live roaches observed under prep table in corner of room. Operator killed and disposed. In pantry area, next to dish area, 1 live roach observed crawling from under prep table. Operator killed and disposed. In back storage area under hot box, 1 dead roach observed. Operator disposed. **Time Extended**
35A-05-4
86
Apr 29, 2024
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on hot line, sliced cheese double stacked in pan with green beans, pan placed above the air curtain of cooler, operator moved to walk in cooler, sliced cheese (61F - Cold Holding), sliced cheese retemp sliced cheese (43F- Cold Holding) Also in kitchen, at salad station, ranch (46F - Cold Holding); operator states they were filled at approx 10:30AM, employee placed in reach in cooler, retemp 30 min lapse ranch (43F - Cold Holding); In walk in cooler #1; shredded cheddar cheese (47F - Cold Holding); shredded provolone cheese (48F - Cold Holding); andouille (46F - Cold Holding); shrimp (47F - Cold Holding); 1 pan of chicken (46F - Cold Holding); fried eggplant (47F - Cold Holding); sliced Swiss cheese (46F - Cold Holding); sliced cheddar cheese (46F - Cold Holding); blue cheese crumbles (45F - Cold Holding); goat cheese (46F - Cold Holding); chopped lettuce (47F - Cold Holding); Cole slaw (46F - Cold Holding); diced tomatoes (45F - Cold Holding); Italian sausage (47F - Cold Holding); home fries (48F - Cold Holding) items were in cooler since previous day or prior per operator. **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. In kitchen on cook line, béchamel (120F - Hot Holding; Marsala (110F - Hot Holding) Employee stated he heated at 9:30 am to 165f; steam well was turned too low per employee. Items had been in steam well for approximately 45 mins per employee. Employee began reheating items out of temperature. , béchamel retemp 30 min lapse, 168F reheating.) Marsala sauce retemp 30 min lapse, 198, reheating); **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In outside storage area, hose bibb has no vacuum breaker, operator installed during inspection. **Corrected On-Site**
29-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler #1, items were in cooler since previous day or prior per operator; shredded cheddar cheese (47F - Cold Holding); shredded provolone cheese (48F - Cold Holding); andouille (46F - Cold Holding); shrimp (47F - Cold Holding); 1 pan of chicken (46F - Cold Holding); fried eggplant (47F - Cold Holding); sliced Swiss cheese (46F - Cold Holding); sliced cheddar cheese (46F - Cold Holding); blue cheese crumbles (45F - Cold Holding); goat cheese (46F - Cold Holding); chopped lettuce (47F - Cold Holding); Cole slaw (46F - Cold Holding); diced tomatoes (45F - Cold Holding); Italian sausage (47F - Cold Holding); home fries (48F - Cold Holding) **Repeat Violation** **Admin Complaint**
01B-02-5
Basic - Covered waste receptacle not provided in women's bathroom. In women's stall 1 of 2 stalls do not have a covered receptacle.
32-12-5
Basic - Dead roaches on premises. At bar, in storage cabinets, one dead roach. Operator cleaned/discarded. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, employee bottle of water on prep table. Employee discarded. **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At dish area, wet wiping cloths stored on drain board of dish machine.
21-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. In prep area of kitchen, soapy water in sanitation bucket stored on floor.
21-38-4
43
Oct 13, 2023
Routine - Food
No violations found.
100
Sep 1, 2022
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) [#1]walk-in cooler: noodles dated 8/27/22, (49F-50F - Cold Holding); cut tomatoes (47F-48F - Cold Holding); sausages (48F - Cold Holding). Person in charge voluntarily threw out noodles and placed other items in [#2]walk-in cooler. 2) ice bath bin: house made dressing with garlic and oil (54F - Cold Holding) person in charge added more ice. 3) salad reach in cooler: Pasta (54F - Cold Holding); shredded cheese (50F - Cold Holding); cut tomatoes (51F - Cold Holding). 4) Sandwich flip-top cooler: salami, ham (50F - Cold Holding). Left in bottom of cooler. Doors of cooler do not self close. Person in charge instructed employee to place meat in walk-in cooler and keep cooler doors closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1) two hose bibs on back of building missing vacuum breakers.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) mixer on storage rack soiled with grease 2) cutting boards through out kitchen heavily stained with food debris, black/green mold like substance. **Repeat Violation**
22-02-4
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. 1)[#1]walk-in cooler ambient 54F. Condenser fan has rusted parts. Person in charge started have employees move items to [#2] walk-in cooler. 2) sandwich flip-top cooler doors not able to stay closed. Discussed with employee. **Corrective Action Taken** **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. 1) Multiple cutting boards in kitchen heavily grooved.
14-09-4
Basic - Dead roaches on premises. 1) 1 dead roach in dry good storage. Employee swept up dead roach. **Corrected On-Site**
35A-03-4
Basic - Equipment in poor repair. 1) Gaskets on flip-top coolers, walk-in coolers torn.
14-11-5
Basic - Floor, walls, ceiling, vents soiled/has accumulation of debris. 1) floors behind fryers and cooler equipment soiled with grease and food debris 2) walls on cook line soiled with grease 3) ceiling and ceiling vents throughout kitchen soiled with dust and grease.
36-73-4
Basic - Floors not maintained smooth and durable. [#1] and [#2] walk-in coolers floors rusted through making it not easily cleanable.
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on all flip-top coolers,low boy coolers, walk-in coolers soiled with black/green mold like substance and food debris. 2) Hoods soiled with grease build up. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 1) Large door salad reach in cooler has rusted shelves.
14-33-4
Basic - Stored food not covered. 1) spices on shelf near salad reach in cooler not covered.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. 1) In prep area and through out kitchen. **Repeat Violation**
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. 1) [#1][#2] walk-in coolers have rusted shelves.
14-17-4
39
Jul 2, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Gypsy Cab Company last inspected?
The most recent health inspection at Gypsy Cab Company on file is from Dec 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Gypsy Cab Company?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Gypsy Cab Company.
How does Gypsy Cab Company compare to other restaurants in St. Augustine?
Gypsy Cab Company most recently scored 61 out of 100, which is lower than the St. Augustine average of 81.
Has Gypsy Cab Company's inspection record improved over time?
Results have been roughly steady. Inspections at Gypsy Cab Company have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Gypsy Cab Company 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 Gypsy Cab Company inspected?
Based on the inspection history on file, Gypsy Cab Company is inspected around three times per year on average.
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