La Cocina International
Last inspected: Jun 11, 2024
50
Score
Inspectors have visited La Cocina International four times, with records going back to 2022. The latest inspection on file is from Jun 11, 2024. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around 13 violations to closer to nine violations per visit over the last few inspections.
Across the inspection history, “no chemical test kit provided when using sanitizer” is the issue that surfaces most often, recorded two times.
Restaurants in St. Augustine average 81, so La Cocina International trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Jun 11, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Can of sterno fuel stored on top of Diet Coke bag in box soda on storage rack at back exit.
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine bleach used as sanitizer for the dishmachine. No chemical test strips available. **Repeat Violation**
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Jorge A, Eva B, Gina C and Kateryna S. Per person in charge, all have been employed over 60 days.
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with red liquid on shelf to right of dishmachine.
41-17-4
Basic - Ceiling/ceiling tiles/vents/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and surrounding ceiling tiles above kitchen hand wash sink have dust. Wall around air handler at soda machine with dust/debris. Fan guards in walk in cooler are soiled.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around nozzles on soda machine is soiled. Drink levers have dust. Air handler unit next to soda machine with heavy dust. Wood shelving in walk in cooler has white/black mold-like substance. **Repeat Violation**
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint for cook in kitchen.
13-03-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6-1-2023.
50-09-4
Basic - Wood food-contact surface not properly sealed. Wood shelving holding beverages/creamer in walk in cooler is not sealed, raw wood.
14-06-4
50
Nov 14, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 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 walk-in cooler, house made marinara dated 11/02, House made creamy Alfredo dated 11/5. In reach-in cooler across from cook line, mango mousse dated 11/4. Todays date is 11/16. Employee discarded all items.
01B-24-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach-in freezer across from dish area, repackaged beef stored over clams and lobster. Operator rearranged freezer. **Corrected On-Site**
08A-17-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and proceed to touch plates without changing gloves and washing hands. Informed employee of the error and employee washed hands and changed gloves. **Corrected On-Site**
12A-27-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags missing sell date. Operated dated tags. **Corrected On-Site** **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Across from cook line on bottom shelf, microwave has food debris. In server area, soda nozzles on soda machine have mold-like substance. In dish area, ice plate in ice machine has mold-like substance. In dish area, ice scoop holder has rust buildup. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate test strips for dish machine.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in reach-in cooler next to cook line has been date marked. Employee stated all items had been prepared 2 days prior. In walk-in cooler, cooked beef, lobster bisque not date marked. Employee stated items had been prepared 2 days prior. Operator dated all items during inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from dish area has ice buildup.
14-69-4
Basic - In-use knife/knives stored in reach-in freezer/reach-in cooler. In back storage room, 1 knife stored in reach-in cooler, 2 knives stored in reach-in freezer. Operator removed all knives. **Corrected On-Site**
10-17-4
Basic - Missing drain plug at dumpster. Left dumpster missing plug.
33-11-4
Basic - No Heimlich maneuver/choking sign posted. Operator printed and posted poster during inspection. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from cook line has debris buildup. Bottom shelf holding blenders and mixers in dish area has food debris.
23-03-4
Basic - Floor tiles missing and/or in disrepair. Tiles cracked in front of reach-in cooler across from cook line
36-17-5
Basic - Carbon dioxide/helium tanks not adequately secured. In back storage area with reach-in cooler and reach-in freezer, tank of co2 next to soda boxes not secured. Operator chained co2. **Corrected On-Site**
51-11-4
30
Mar 16, 2023
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 119F; ( - Cold Holding) reheated to 146F; ( - Hot Holding) **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6
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. Dishmachine sanitizer is testing at 0ppm. **Warning**
22-41-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken shell egg in egg container on cookline. **Warning**
01B-14-4
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. Missing on shell eggs on cookline. **Warning**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags marked with the last date sold.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing clam tags.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener are soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Saw employee washing coffee cup in hand washing sink. Addressed immediately and person stopped washing coffee cup. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noting made in walk in cooler or 2 door cooler is dated.
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Lamb and chicken thawing in standing water.
06-01-5
Basic - Floors not maintained smooth and durable. Tile is missing on floor in front of 3 compartment sink. **Repeat Violation**
36-11-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine is not dispensing sanitizer.
16-55-4
29
Nov 4, 2022
Routine - Food
6 critical violations. 5 major violations. 6 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food prep employee did not wash hands before putting on single service gloves. **Warning**
12A-07-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. food prep employee dried hands on cloth towel. **Warning**
12A-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links , in hot hold unit by cookline , at 73°, 74°, 75°. Items reheated to 180° by manger. Placed about 45 mins ago. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Tray of shell eggs : ambient 70° on kitchen counter. Per Person In Charge. Placed about 15 mins before. Moved to cooler. **Corrective Action Taken** **Warning**
03A-03-5
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. Food prep employee with handled sliced oranges with bare hand contact. **Warning**
09-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food prep employee handled soiled equipment surfaces , then engaged in food prep activity, without washing hands. **Warning**
12A-13-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on undercooked eggs on breakfast menus. **Warning**
02B-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Food prep employee multiple hand wash and bare hand contact violations. **Warning**
53B-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Large whisk , coffee cup in prep line Hand Wash Sink. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser by prep line Hand Wash Sink. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available. **Warning**
05-08-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by rear door. **Warning**
51-11-4
Basic - Ceiling tile missing. Missing ceiling tile above ice bin at wait-station. **Warning**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on in use cutting board. Prep line. Moved by manager **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Food prep employee cell phone on prep table. **Warning**
40-06-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Unshielded lights by rear storage. **Warning**
38-07-4
Basic - Stored food not covered. Uncovered prepped fruit in walk in cooler. **Warning**
08B-12-5
18
Frequently Asked Questions
When was La Cocina International last inspected?
The most recent health inspection at La Cocina International on file is from Jun 11, 2024. The public record contains four inspections in total.
What is the most common violation at La Cocina International?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at La Cocina International.
How does La Cocina International compare to other restaurants in St. Augustine?
La Cocina International most recently scored 50 out of 100, which is lower than the St. Augustine average of 81.
Has La Cocina International's inspection record improved over time?
Yes. Recent inspections at La Cocina International have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at La Cocina International 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 La Cocina International inspected?
Based on the inspection history on file, La Cocina International is inspected around two times per year on average.
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