Moultrie Creek Diner
Last inspected: Dec 15, 2025
64
Score
Going back to 2022, Moultrie Creek Diner has 10 inspections in the public record. The most recent visit was on Dec 15, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Looking across the full record, “employee with no hair restraint while engaging” is the recurring theme, flagged three times.
Restaurants in St. Augustine average 81, so Moultrie Creek Diner trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 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. Dishwasher sanitizer 0ppm. **Warning**
22-41-4
Basic - Cutting board has cut marks and is no longer cleanable. Red plastic cutting board has dark mold like substance marks that's no longer cleanable. Operator discarded. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Employee beverage container in a cold holding unit with food to be served to customers. Employee Mountain Dew drink in reach in cooler on cookline with other food items.
12B-13-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cookline engaging in food preparation no hair restraint. Employee put on hat. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with debris.
36-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on cookline gasket has dark mold like substance. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler back kitchen shelves have food build up. **Repeat Violation**
22-16-4
64
Jul 25, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager on staff time of inspection 5 employees on staff.
53A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. Yellow grooved cutting board with dark marks.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line 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. Reach in coolers gaskets soiled on cookline.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers interior and shelves soiled.
22-16-4
74
Feb 24, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
82
Jul 23, 2024
Routine - Food
No violations found.
100
Jul 22, 2024
Routine - Food
3 critical violations. 13 minor violations.
View 16 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. At cook line, flip top cooler, cut tomatoes held on time per written procedures, no time marked, tomatoes were out 2 hours. At front counter, butter packets had time marked but not on written procedures.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on counter,liquid egg (59F - Cold Holding); shell eggs (62F - Cold Holding). Opera stated items have been out for 2hours, should be in ice Holding); At cook line, drawer under flat top,shrimp (45F - Cold Holding); chicken (44F - Cold Holding). Operator stated items in cooler overnight. At cook line by waffle maker, waffle batter (63F - Cold Holding) Operator stated waffle batter should be in cooler. Waffle batter out for 2.5 hours. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature At cook line, drawer under flat top,shrimp (45F - Cold Holding); chicken (44F - Cold Holding). Operator stated items in cooler overnight.
01B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area, the deflection plate has debris buildup.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In prep room, ice bucket not inverted.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. At cook line, employee not wearing a hair restraints.
13-03-4
Basic - Floor tiles missing and/or in disrepair. In prep area, in front of three compartment sink, tiles missing.
36-17-5
Basic - Floors, walls and or ceilings soiled/has accumulation of debris. Floor drain at front counter, under triple sink soiled.
36-73-4
Basic - Hole in or other damage to wall. Walls by waffle station and the wall at triple sink at front counter is no longer smooth and easily cleanable.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils stored in standing water at 84F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area interior of oven bottom shelf has burnt debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In prep area, under hand washing sink, dish racks has black stains.
23-03-4
Basic - Plumbing fixture (toilet, urinal, sink) not easily cleanable. Triple sink at front counter, faucet deteriorated, and also sink rusting, no longer cleanable.
29-12-4
Basic - Reuse of single-service or single-use articles. In prep area, on prep table, egg crates are reused for cooked bacon.
25-32-4
Basic - Utensils in poor condition. In prep area, rubber spatulas have melted handles and chipped edges.
14-12-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In prep area, frame on doorway, wood not sealed.
36-30-4
33
Jan 18, 2024
Food-Licensing Inspection
No violations found.
100
Nov 13, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Mop sink, hand washing sink, and ice machine locations in establishment do not match plans. **Warning**
51-16-7
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen under prep table, bulk container and bulk container of sugar has handles of scoops in food product. Operator removed both scoops. **Corrected On-Site**
10-01-5
86
Oct 20, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach-in cooler across from cook line, 1 raw shell egg cracked and held with rest of eggs. Operator discarded.
01B-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In prep area reach-in freezer in middle of hallway, raw pork and raw beef stored over cooked potatoes. In prep area reach-in freezer at end of hallway, raw pork stored over pre cooked chicken strips and pre cooked lobster. Operator moved all items to appropriate shelves. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to cook line sitting on prep table, container of par cooked potatoes (50F - Cold Holding) Employee stated potatoes had just been prepped and would be used within the hour. Operator put potatoes on time as a public health control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has multiple items held on time but documentation was not filled out. Operator filled out time paperwork during inspection. **Corrected On-Site**
03F-10-5
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. In back prep area, container of raw fish thawing in unopened packages. Employee cut holes in packages to thaw properly. **Corrected On-Site**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At server drink station, multiple stacks of cups have wet nesting.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Across from cook line, knife held between reach-in cooler and wall. Operator moved knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Open dumpster lid. Left lid on dumpster open. Employee closed lid. **Corrected On-Site**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. In back prep area, container of raw fish and container of raw pork stored in prep sink to thaw. Operator moved fish and pork to reach-in cooler to thaw. **Corrected On-Site**
06-01-5
41
Mar 21, 2023
Routine - Food
3 critical violations. 7 major violations. 4 minor violations.
View 14 violations
High Priority - Hot water turned off at handwash sink resulting in employees using only cold water to wash their hands. At handwash sink on cook line observed employee wash hands with cold water before entering back kitchen area. Employee returned to cook line and stated hands were rewashed in back kitchen.
12A-08-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler observed, cheese (52F - Cold Holding). In reach-in cooler drawer observed, chicken (57F - Cold Holding). Employee stated both items were placed in cooler approximately two hours prior to temperature and placed in reach-in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. On clean dish table observed bottle of bleach stored next to dishes. Employee moved bleach during inspection. **Corrected On-Site**
41-10-4
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. Observed no written clean up procedures available. Provided predator with handout during inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade on can opener attached to table with food debris buildup. Observed mold-like substance buildup on ice machine drop plate. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping utensil water in handwash sink on cook line.
31A-11-4
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. Observed two employees hired over 60 days without proof of training. **Repeat Violation**
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof employees without food handlers certification are aware of reporting requirements. Provided operator with form during inspection. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. At handwash sink in dish area observed no soap. Employee stocked soap during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook line observed hot turned off at handwash sink. Employee turned hot water on during inspection, leaking from faucet handle. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line observed knives stored in between wall and reach-in cooler. Employee moved knives during inspection. **Corrected On-Site**
10-17-4
Basic - Single-service articles improperly stored. In storage area observed to go cups stored on floor. Operator moved cups during inspection. **Corrected On-Site**
25-05-4
Basic - Outer openings not protected with self-closing doors. Observed back door to kitchen not self closing completely.
35B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line observed utensils stored in water at 97F. Employee discarded water during inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
26
Nov 9, 2022
Routine - Food
3 critical violations. 7 major violations. 4 minor violations.
View 14 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on clothes instead of paper towel. Spoke to employee during inspection. **Corrective Action Taken**
12A-18-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed butter pats left on table between guests.
01B-13-4
High Priority - Time/temperature control for safety food re-served to customers. Observed bowls of butter pats left on table between guests.
07-08-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees on duty working longer than 60 days with no proof of training. Also, one certificate not fully completed.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink by cookline. Person in charge turned on during inspection. Leaking on hot water side. **Repeat Violation**
27-16-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager with expired CFM, another unable to provide during inspection.
53A-03-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Disclosure missing on menu from items that contain poached eggs. Person in charge states served undercooked, guests not asked how they would like item cooked. **Warning**
02B-01-5
Intermediate - Misrepresentation of a fruit or fruit juice. Establishment has fresh orange juice advertised on the menu. When I inquired about what orange juice is being served, person in charge said it is bottled orange juice, not squeezed in house. Establishment utilizing home maker brand during inspection. **Admin Complaint**
52-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide written procedure paperwork during inspection. Provided to operator. **Corrective Action Taken**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on prep table, purse on open case of condiments. **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table stored near condiments.
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right side of deflector plate with mold like substance. Also can opener with debris buildup.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 109F during inspection. **Repeat Violation**
10-07-4
26
Frequently Asked Questions
When was Moultrie Creek Diner last inspected?
The most recent health inspection at Moultrie Creek Diner on file is from Dec 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at Moultrie Creek Diner?
Across the inspection record, “employee with no hair restraint while engaging” has been cited three times, more than any other issue at Moultrie Creek Diner.
How does Moultrie Creek Diner compare to other restaurants in St. Augustine?
Moultrie Creek Diner most recently scored 64 out of 100, which is lower than the St. Augustine average of 81.
Has Moultrie Creek Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Moultrie Creek Diner have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Moultrie Creek Diner 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 Moultrie Creek Diner inspected?
Based on the inspection history on file, Moultrie Creek Diner is inspected around three times per year on average.
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