Iggy's Grill & Bar
Last inspected: Feb 3, 2026
52
Score
The health department has logged nine inspections at Iggy's Grill & Bar, the earliest from 2022. The most recent report on file is from Feb 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
Across the inspection history, “floor soiled/has accumulation of debris” is the issue that surfaces most often, recorded five times.
That's lower than the typical St. Johns restaurant, which scores around 69. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 packages of raw tuna still inside vacuum packaging fully thawed out on sheet pan on speed rack in walk in cooler.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Au jus dated 1/24 in warmer on cook line, 1 container. In reach in coolers on cook line/prep area: 1/14 date on 1 bag of sliced uncured ham 1/21 date on 4 containers of cut tomatoes 1/23 date on 1 container of pico de gallo 1/23 date on 1 container of Cuban sandwiches with pre cooked pulled pork, 1 bag, that was also opened on the 1/23 In walk in cooler: 1 line pan of chicken wings dated 1/27 2 containers of brown gravy dated 1/27 2 containers of Au jus dated 1/27 1 bag of sausages dated 1/21 **Repeat Violation** **Admin Complaint**
01B-24-5
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. Open container of milk in standing reach in cooler in server area without a date mark, manager states milk was opened Friday and put date mark on container. **Corrected On-Site**
02C-03-5
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. 7 packages of raw tuna still inside vacuum packaging fully thawed out on sheet pan on speed rack in walk in cooler.
06-09-1
Basic - Floor soiled/has accumulation of debris. All floors under all equipment in establishment and outside bar has a build up of grease, dust, and food debris. Also floors and walls in keg walk in cooler have a build up of debris. **Repeat Violation**
36-73-4
Basic - Floors not maintained smooth and durable. Throughout kitchen and ware washing areas. **Repeat Violation**
36-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of unused reach in cooler drawers under grill on cook line has a build up of food debris.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in server area has a build up of mold like substance and lime scale.
22-20-5
52
Jul 10, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Bottles of bleach stored with boxes of gloves in storage rack by wait station.
41-10-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. In reach in coolers on make line and in prep area: Spinach dip dated 7/2 Cooked potatoes dated 7/1 Artichoke hearts 7/2 Pico de gallo 7/1 Andouille sausage dated 7/2 Cooked fettuccine dated 7/2 Hush puppy mix 7/2 **Repeat Violation** **Admin Complaint**
01B-28-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas stored between soiled rack and sheet pan at end of cook line by hand wash station.
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large ice machine in server area. Exterior of coolers under service window on cook line. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and ware washing areas.
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed mushrooms over bags of premade salads in walk in cooler.
08B-17-4
Basic - Floor soiled/has accumulation of debris. Behind cooking equipment on cook line. Behind soda machine in server area. Also bar walls at outside bar area have a build up of debris. **Repeat Violation**
36-73-4
58
Apr 29, 2025
Routine - Food
No violations found.
100
Feb 25, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in coolers on cook line and prep area: Cooked rice dated 2/16 Mozerella dated 2/18 Cooked pasta dates 2/18 Spinach dip dated 2/15 Cooked potatoes dated 2/11 Asian slaw dated 2/18 Cooked Artichoke hearts dated 2/15 Chipotle ranch dated 2/15
01B-24-5
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. Cut salad mix with no date in reach in cooler on make line, employees unsure of what date salad mix was removed from commercial packaging, employee voluntarily discarded. **Corrective Action Taken**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (50F - Cooling, after 25 minutes 50F) in top section of flip top cooler on make line, per employee lettuce was prepared less then 30 minutes prior, lid consistency open during inspection, manager moved lettuce to bottom of reach in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of unused reach in cooler under grill on cook line. **Repeat Violation**
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications manager provided expired in 2024. **Warning**
53B-05-5
Basic - Employee eating while preparing food. Employee in prep area eating while putting labels and handling containers of food.
12B-01-4
Basic - Floor soiled/has accumulation of debris. Under liquor bottle rack at inside bar area. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All soda gun holsters in establishment.
23-03-4
Basic - Single-service articles improperly stored. To go containers not inverted at bar and server station in dining room, manager corrected during inspection. Boxes of to go containers in outside storage shed in floor. **Corrective Action Taken**
25-05-4
47
Jul 16, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin at outside bar area, lids removed to be cleaned. **Corrective Action Taken**
22-02-4
Basic - Ceiling tile missing. Over server area next to kitchen. Over liquor storage area by beer walk in cooler.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in beer walk in cooler have a build up of debris. Also build up of debris on condenser fan covers in walk in cooler in kitchen.
36-34-5
Basic - Floors not maintained smooth and durable. Several spots in warehouse washing area and in cook line.
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom interior of oven on cook line.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of non working reach in cooler under grill on cook line.
22-16-4
70
May 15, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauce (122F - Hot Holding) in steam well on make line in kitchen, per employee cheese has been in cooler no more then a couple of hours, temperature of well turned up **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch (45F - Cold Holding) in bottle in pan in top section of reach in cooler on make line in kitchen, per manager ranch has been there less then a couple of hours ranch moved to bottom of cooler. **Corrective Action Taken**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line touched raw hamburger patty with gloved hands then changed gloves and handled burger bun and other clean equipment without washing hands between tasks.
12A-12-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna **Warning**
02B-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sign at hand wash station at outside bar area is almost completely illegible.
31B-04-4
Basic - Dead roaches on premises. In corner of server area next to standing reach in cooler, manager cleaned up and discarded during inspection. **Corrected On-Site**
35A-03-4
52
Aug 2, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 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. In the reach in cooler behind the inside bar, open heavy cream stored without product date marking. Employee unsure when the cream was open and voluntarily discarded the heavy cream. **Corrected On-Site**
02C-03-5
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on the main cook line at the pass through window has build up of food residue staining. Portable cutting boards hanging over the prep area three compartment sink have build up of food residue staining. Can opener at the end of the prep line has old food debris above the blade. **Repeat Violation**
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. At time of inspection one current employee with expired food handling training from 12/20/2022.
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the bottom shelf of the main prep table, clean containers stacked while wet.
24-08-4
Basic - Single-service articles improperly stored. In the exterior storage shed, single service drink cups stored on the floor.
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler under the flat top grill has build up of food debris in the door gaskets. Per employee reach in cooler not in use. Hood system filters over the fryers have build up of dust. Wall fan on the main cook line over the prep table has build up of dust on the fan guard. **Repeat Violation**
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knives stored between flip top reach in cooler doors and the sides of equipment. Employee relocated the knives to the correct storage location. **Corrected On-Site**
10-17-4
Basic - Floor soiled/has accumulation of debris. Floors behind the main cook line equipment have build up of grease and food debris. **Repeat Violation**
36-73-4
Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line closest the steam table has a broken missing door handle.
14-11-5
50
Nov 16, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line reach in cooler under the flat top grill; tuna (54F - Cold Holding) moved from the walk in cooler and stocked in the reach in cooler since opening at 11am. Ambient air in reach in cooler 49F. Operator relocated the tuna to the walk in cooler and placed ice on the product. At conclusion of inspection tuna cooled to 48F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer closest to the warewashing area has build up of residue on the freezer gaskets. **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone and speaker stored on the back of the flip top reach in cooler on the main cook line at the server pass through window. Employee relocated the employee personal items. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Build up of food debris on the floor under the warewashing area equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the wait station soda dispenser, mold like substance build up behind the soda nozzles. Employee cleaned and sanitized the dispenser. **Corrected On-Site**
23-03-4
67
Jul 7, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Frequently Asked Questions
When was Iggy's Grill & Bar last inspected?
The most recent health inspection at Iggy's Grill & Bar on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Iggy's Grill & Bar?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited five times, more than any other issue at Iggy's Grill & Bar.
How does Iggy's Grill & Bar compare to other restaurants in St. Johns?
Iggy's Grill & Bar most recently scored 52 out of 100, which is lower than the St. Johns average of 69.
Has Iggy's Grill & Bar's inspection record improved over time?
Yes. Recent inspections at Iggy's Grill & Bar have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Iggy's Grill & Bar 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 Iggy's Grill & Bar inspected?
Based on the inspection history on file, Iggy's Grill & Bar is inspected around three times per year on average.
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