Ice Plant Bar & Bottle Shop
Last inspected: Apr 23, 2026
64
Score
Ice Plant Bar & Bottle Shop appears in inspection records nine times, starting in 2022. The latest inspection on file is from Apr 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to eight violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
That's lower than the typical St. Augustine restaurant, which scores around 81. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade bar napkins on top of herbs in reach in cooler. Person in charge removed all. **Corrected On-Site**
14-86-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer(2 door) and chest freezers have ice buildup.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice container. Person in charge moved scoop. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Downstairs drink utensils stored in sanitizer. Person in charge emptied and placed in dish. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar. Person in charge put sign up. **Corrected On-Site**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. In bottom of dressing reach in cooler. Person in charge wiped dry. **Corrected On-Site**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Semolina and sugar not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
64
Nov 4, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 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 and the time removed from temperature control cannot be determined. No time mark on buttered. Buttered breads.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Drawer Cooler : raw chicken 45°. Hamburger 47°. Items iced down. ( placed 2 hrs ago. ) Butter on counter at prep line at 70°. 71°. Placed about 11 am. ( employee placed a time mark of 11 am but Buttered breads at 71°. Kitchen. Employee placed time mark on tray of bread. Establishment has no completed Time Temperature. Found at end of inspection. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired CERtified Food Manager credentials for Laird Boles
53A-03-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete Time Temperature Controlled for Safety form
03F-10-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at upstairs kitchen Hand Wash Sink.
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging from clean utensil rack. Moved by manager. **Corrective Action Taken** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Kitchen. **Repeat Violation**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
45
Jun 5, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out on line; butter 68F. Did not have a time mark on it. Placed on time control. Tall cooler in upstairs kitchen; burgers 45F; ( - Cold Holding). Person claimed in cooler overnight. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; burgers 45F; ( - Cold Holding)
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.25. Person in charge renewed while I was there. **Corrected On-Site**
50-17-3
Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Spatula in between 3 compartment sink and wall. Person in charge removed all. **Corrected On-Site**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag hanging from clean dish rack. Person in charge hung up to dry. **Corrected On-Site**
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge hung up to dry. **Corrected On-Site**
42-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing signs. Person in charge replaced signs. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. Several clothes under cutting boards. Person in charge removed all. **Corrected On-Site**
21-04-4
Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging in front of grill top. Person in charge removed. **Corrected On-Site**
10-20-4
47
Jul 30, 2024
Complaint Full
No violations found.
100
Jul 29, 2024
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 flying insects near trash can and drink shelf at bar next to stairs. Observed approximately 2 flying insects at triple sink of bar opposite of entrance to second floor. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made dressing sauces (51F - Cold Holding); cooked beats (49F - Cold Holding) in second floor flip-top cooler next to entrance. Chef had ice placed on product and operator called maintenance. Product in cooler for less than two hours per person in charge. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing sink in first floor kitchen missing towels.
31B-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in double sink in first floor kitchen. Discussed with employee.
12A-03-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand washing station to right of second floor kitchen dish machine having low pressure.
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station in first floor kitchen blocked by trash can and potatoes. Employee unblocked hand washing station. **Corrected On-Site**
31A-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in flip-top cooler second floor kitchen by entrance.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of juicing machine soiled with food debris.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed potatoes sliced into French fries. Discussed with person in charge. Employee started washing potatoes. **Corrective Action Taken**
08B-39-4
43
Feb 26, 2024
Routine - Food
3 critical violations. 3 major violations. 2 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. Observed first floor Dishwasher (Chlorine 0ppm). Person in charge attempted to prime machine and retested at (Chlorine 0ppm). Establishment has secondary dish machine they will use for service.
22-41-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed on-site vacuum sealed fish not frozen. Person in charge disposed.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Vacuum sealed fish not frozen. **Corrective Action Taken**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior ice tea container nozzle at wait station soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed high temp dish machine upstairs with no independent measuring device. Discussed with person in charge. **Repeat Violation**
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed two chemical spray bottles at wait station not labeled. Discussed with person in charge.
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at first floor mop sink.
42-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed can of soda above food prep table In first floor kitchen. Person in charge removed drink. **Corrected On-Site**
12B-07-4
43
Nov 14, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken (145F - Cooking); chicken retested (167F - Cooking). Cook on line State chicken was ready at 165F. Both cook and inspector tested at 143-145F. Cook placed back on grill to finish cooking. **Corrected On-Site**
03C-44-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge. Person in charge printed. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed portable cutting boards used on first floor kitchen stained with food debris. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No independent measuring device for 2nd floor high temp sanitizing dish machine.
16-62-1
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed some hood filters missing. Person in charge states they have some on order. **Corrective Action Taken**
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple coolers in both kitchen soiled with food debris. **Repeat Violation**
23-03-4
58
Feb 22, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish dip (45F - Cold Holding) in flip-top cooler top cooler in second floor kitchen. Person in charge had ice packs placed in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment cooks whole roasts in reduced oxygen packaging without HACCP plan. Discussed with operator.
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some mussels tags missing last date sold. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on flip-top coolers stained with food debris. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate inside ice bin in outside storage area soiled with black/green mold like substance.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip-top cooler top coolers soiled with food debris. **Repeat Violation**
23-03-4
58
Aug 24, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) cook line drawers: chicken (50F - Cold Holding) person in charge placed in walk-in cooler with ice. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. 1) Oyster tags need last date sold. Discussed with chef.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Cutting boards in both kitchens soiled and stained with food debris.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on flip-top coolers in both kitchens soiled with food debris.
23-03-4
Basic - Unclean building components, attachments or fixtures. 1) walk-in cooler condenser fans soiled with black/green mold like substance.
36-50-4
64
Frequently Asked Questions
When was Ice Plant Bar & Bottle Shop last inspected?
The most recent health inspection at Ice Plant Bar & Bottle Shop on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Ice Plant Bar & Bottle Shop?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Ice Plant Bar & Bottle Shop.
How does Ice Plant Bar & Bottle Shop compare to other restaurants in St. Augustine?
Ice Plant Bar & Bottle Shop most recently scored 64 out of 100, which is lower than the St. Augustine average of 81.
Has Ice Plant Bar & Bottle Shop's inspection record improved over time?
No. Recent inspections at Ice Plant Bar & Bottle Shop have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ice Plant Bar & Bottle Shop 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 Ice Plant Bar & Bottle Shop inspected?
Based on the inspection history on file, Ice Plant Bar & Bottle Shop is inspected around two times per year on average.
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