Namaste
Last inspected: Aug 28, 2025
95
Score
Across the available record, Namaste has eight inspections on file, the first dated 2022. On Aug 28, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Among St. Augustine restaurants, the typical score is 81; Namaste is comfortably above that bar. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 28, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters soiled. - From follow-up inspection 2025-08-28: Appointment next week. **Time Extended**
23-03-4
95
Aug 26, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers lamb (50F - Cold Holding); chicken (47F - Cold Holding); boiled eggs (47F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen. Operator cleaned before end of inspection. **Corrected On-Site**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Hood filters soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves on cookline soiled.
22-16-4
64
Apr 2, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 74. Chicken in bowl of water. Out 1 hour. Person in charge placed into walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and vegetable curry not dated. Person in charge dated yesterday morning. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has black mold like substance on it. Person in charge wiped clean. **Corrected On-Site**
22-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge hung up to dry. **Corrected On-Site**
42-01-4
70
Nov 15, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
61
Jun 11, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. Dented #10 can of tomato sauce with sharp edge on dry storage rack. Operator voluntarily discarded can of tomato sauce. **Corrected On-Site**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipping cream in reach in cooler at 61F. Operator states has been out of the cooler for approximately ten minutes. Cream moved back to reach in cooler. Temperature taken approximately 15 minutes later at 54F. Fresh garlic on counter in kitchen at 79F. Operator states left out of refrigerator to prepare an order about 30 minutes prior. Garlic moved to reach in cooler and 15 minutes later temperature was 57F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024.
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid on storage rack at mop sink. Operator identified as degreaser and employee labeled. **Corrected On-Site**
41-17-4
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. Only one employee with signed employee reporting agreement. Provided DBPR Form HR 5030-103.
11-26-1
Basic - Damaged/spoiled/recalled food not properly segregated. #10 can of tomato sauce is dented with sharp edge on dry storage shelf. Operator removed can from supply. **Corrected On-Site**
08B-20-4
Basic - Food being prepared outside. Two trays of ginger root outside back exit on pallet on the ground. Operator states delivered today and needed to be dried. Operator states has been outside for less than 10 minutes.
08B-32-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs stored on oven door handle. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine has black mold-like substance.
22-20-5
41
Oct 24, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle reach-in cooler across from cook line, heavy cream (73F - Cold Holding, 2nd temp 47F with 1.5 time lapse) Operator stated cream had been out for cooking 30 min prior In dry storage area in microwave, rice (59F - Cold Holding,2nd temp 43F with 1.5 time lapse) Operator state rice had been put in microwave within 15 minutes to microwave Operator put rice and heavy cream in walk-in cooler **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. Outside at back of building on hose spout **Repeat Violation** **Admin Complaint**
29-34-4
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. Provided operator with document during inspection **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In dry storage on bottom shelf, slicer has food debris.
22-02-4
Intermediate - No soap provided at handwash sink. At hand washing sink under front counter At hand washing sink at end of cook line At hand washing sink next to microwave in dry storage area **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at front of kitchen Hand washing sink in dry storage area Operator turned hot water back on during inspection. **Corrected On-Site**
27-16-4
Basic - Cardboard used to line food-contact shelves. At cook line, shelves lined with cardboard used to store pans. In dry storage area, cardboard on top of microwave used as storage for plates. Operator removed all cardboard. **Corrected On-Site**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks on shelves in dry storage next to bulk food items. Operator moved drinks. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on oven handle. Operator removed tongs. **Corrected On-Site**
10-20-4
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 dry storage on shelf, 2 bulk containers of rice have handles of scoop in rice. Operator removed both scoops. **Corrected On-Site**
10-01-5
41
Feb 15, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ontop of reach-in cooler observed, heavy cream (74F - Cold Holding). Operator stated cream has been out of cooler no more than two hours prior to temperature and placed into reach-in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside near back door observed no vacuum breaker on faucet with hose attached.
29-34-4
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 procedures for cleanup available. Provided operator with paper copy of handout during inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed handwash sink out of order at kitchen entrance. Operator stated employees use sink at end of cook line and sink in prep area. **Repeat Violation**
31A-07-4
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 employees without proof of reporting requirements hired recently. Provided operator with paper form during inspection. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. **Repeat Violation**
31B-03-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line top of grill on cook line. Operator removed cardboard during inspection. **Corrected On-Site** **Repeat Violation**
14-05-4
Basic - Employee eating in a food preparation or other restricted area. On cook line observed employee drink stored ontop of microwave. Operator moved drink during inspection. **Corrected On-Site**
12B-02-4
45
Oct 26, 2022
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Frequently Asked Questions
When was Namaste last inspected?
The most recent health inspection at Namaste on file is from Aug 28, 2025. The public record contains eight inspections in total.
What is the most common violation at Namaste?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Namaste.
How does Namaste compare to other restaurants in St. Augustine?
Namaste most recently scored 95 out of 100, which is higher than the St. Augustine average of 81.
Has Namaste's inspection record improved over time?
Yes. Recent inspections at Namaste have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Namaste means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Namaste inspected?
Based on the inspection history on file, Namaste is inspected around three times per year on average.
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