Simone's Wood Fired Craft Kitchen
Last inspected: Dec 10, 2025
100
Score
Across the available record, Simone's Wood Fired Craft Kitchen has nine inspections on file, the first dated 2022. The latest inspection on file is from Dec 10, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about nine violations before that.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
That puts the facility ahead of the local pack: the average St. Augustine restaurant scores 81. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
No violations found.
100
Dec 2, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. Dishmachine tested at 0ppm chlorine. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer solution in three compartment sink tested at 0ppm quaternary ammonium. Operator remade solution to 200ppm quaternary ammonium. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lasagna in walk in cooler at 61F. Per employee, lasagna was left out of the cooler for approximately 1 hour. Lasagna moved to reach-in freezer to quickly chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 food handler training for Hunter B and Jada B, both hired over 60 days. Also, John A certification expired 3/3/2024, Savannah H certification expired 7/12/2024 and Kathy P certification expired 6/9/2025.
53B-02-5
Basic - Floor/wall/ceiling tile/vent soiled has accumulation of debris. Vent and surrounding ceiling tiles at ice machine has accumulation of debris. Ceiling tiles to right of dishmachine are soiled. Fan guards in walk in cooler have debris.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 93F. Employee removed the water. **Corrected On-Site**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in flip top reach in cooler in kitchen across from stove. Operator placed a thermometer in the unit. **Corrected On-Site**
05-09-4
45
Jun 10, 2025
Routine - Food
No violations found.
100
Jun 4, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
01B-36-5
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. Din use dish machine reading 0ppm, ran several times and only read 10ppm, employee worked on machine and machine still reading 10ppm **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp and raw fish in reach in cooler drawer on cook line, all items rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (54F - Cold Holding); spring mix (58F - Cold Holding) sitting on top of ice bath in steam table on cook line, per operator items where placed there less then 1 hour ago, all items moved to walk in cooler. **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/ Stephen, Simone, and Kevin Bose all expired in December 2024
53A-03-7
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
03D-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored right next to container of seasoning under prep table on make line, drink moved. **Corrected On-Site**
12B-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, sanitation bucket moved. **Corrected On-Site** **Repeat Violation**
21-38-4
35
Aug 7, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In use triple sink reading 0ppm.
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of pasta in reach in cooler on cook line, beef moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded American cheese (44F - Cold Holding); sliced sausage (44F - Cold Holding) in reach in cooler by pizza oven, per employee doors have been consistently open for less than a few hours, employee turned down temperature of cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio on lunch menus missing disclaimer, employee corrected during inspection. **Corrected On-Site**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cut spring mix, cooked onions, and shredded cheese on time control, but these items are not on their written menu.
03F-10-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line making pizzas **Repeat Violation**
13-04-4
Basic - Food stored on floor. Cooking oil and bucket of pickles near walk in cooler. Bag in box soda rack in back storage area by bathrooms.
08B-38-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored next to to go containers on cook line. **Repeat Violation**
21-44-1
Basic - Single-service articles improperly stored. Multiple boxes on floor in outside storage trailer, employees began to move items during inspection. To go boxes in storage area by bathrooms. **Corrective Action Taken** **Repeat Violation**
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. In prep area. On cook line by pizza oven
21-38-4
41
Oct 4, 2023
Complaint Full
1 critical violation. 7 minor violations.
View 8 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. Pasta salad on the main cook line held on time as public health control not marked with time placed on time as public health control. Operator discarded the pasta salad as the 4 hour time limit almost completed. **Corrective Action Taken**
03F-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on the main cook line with no beard guard. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the bulk ice bin clean container stacked while wet. **Repeat Violation**
24-08-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored between divider of fryer and char grill. Operator removed the spatula. **Corrected On-Site**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. **Repeat Violation**
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer has build up of spilled food debris at the base of the freezer.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution stored on cook line reach in cooler. Operator relocated the sanitizer solution. **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored. Container of single service carry out containers stacked on the floor in front of the reach in freezer.
25-05-4
61
Aug 8, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line counter pasta salad (49F - Cold Holding) stored on an ice bath from 11am. Operator had employee discard the pasta salad. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line counter pasta salad (49F - Cold Holding) stored on an ice bath from 11am. Operator had employee discard the pasta salad. **Corrective Action Taken**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, operator primed the dishmachine to 200ppm. **Corrected On-Site**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellstock tags from Cedar Key not marked with date of last served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the front cook line in front of the pizza oven has residue staining.
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on the main cook line working with food with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls stacked on the shelf next to the bulk ice stacked while wet. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the prep station opposite the grill, utensils in standing water at 118F. Employee relocated the utensils and disposed of the water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance at the base of the door gasket.
23-03-4
43
Dec 7, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. In the reach in freezer, assorted peppers stored in direct contact with non food grade bags, operator relocated the peppers to food grade storage container. **Corrected On-Site**
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. On top of the dishmachine, one chemical spray bottle with no product labeling. Operator labeled the sanitizer spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on server pass through window over flip top reach in cooler. Operator relocated the employee phone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf adjacent to the three compartment sink, clean metal containers stacked while wet.
24-08-4
Basic - Food stored on floor. In the dry storage room, one soda syrup dispenser box stored in the floor. Employee relocated the syrup box to the correct storage location. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. On the main cook line, sanitizer solution buckets stored on the floor by the pizza oven and side cook line. Operator relocated the sanitizer solution to the correct storage location. **Corrected On-Site**
21-38-4
64
Aug 3, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection license currently expired from 06/01/2022. Operator attained current license during inspection. **Corrected On-Site**
50-17-2
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. Inside the walk in cooler, open container of milk stored on the shelf with no date marking from three days before. Operator date marked the open container of milk. **Corrected On-Site**
02C-03-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. White ice bucket stored on the side of the bulk ice bin with water at the bottom of the bucket not inverted for protection/air drying. Operator relocated the ice bucket to proper storage levels. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area opposite the walk in cooler employee beverage stored on clean prep table. Operator relocated the employee beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Old food stuck to clean dishware/utensils. On storage shelf in warewashing area inbetween the bulk ice bin and three compartment sink, clean plastic containers with old food remnants stuck to containers. Operator removed the clean containers to be rewashed. **Corrective Action Taken**
16-48-4
Basic - Open dumpster lid. Open dumpster lid, operator closed the dumpster lid. **Corrected On-Site**
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop sink in warewashing area next to the bulk ice bin. Operator relocated the mop to be properly stored to dry. **Corrective Action Taken** **Repeat Violation**
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the warewashing area, ceiling vent with accumulation of dust over the storage shelf for clean containers.
36-34-5
58
Frequently Asked Questions
When was Simone's Wood Fired Craft Kitchen last inspected?
The most recent health inspection at Simone's Wood Fired Craft Kitchen on file is from Dec 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Simone's Wood Fired Craft Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Simone's Wood Fired Craft Kitchen.
How does Simone's Wood Fired Craft Kitchen compare to other restaurants in St. Augustine?
Simone's Wood Fired Craft Kitchen most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Simone's Wood Fired Craft Kitchen's inspection record improved over time?
Yes. Recent inspections at Simone's Wood Fired Craft Kitchen have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Simone's Wood Fired Craft Kitchen 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 Simone's Wood Fired Craft Kitchen inspected?
Based on the inspection history on file, Simone's Wood Fired Craft Kitchen is inspected around three times per year on average.
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