The Elk House Eatery
Last inspected: Feb 6, 2026
78
Score
The Elk House Eatery appears in inspection records seven times, starting in 2022. The most recent report on file is from Feb 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
When inspectors have written things up, “working containers of food removed” has been the most frequent reason, cited three times.
That falls roughly in the middle of the pack for St. Augustine restaurants. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate inside ice machine is soiled.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. 2 boards are deeply grooved. **Repeat Violation**
14-09-4
Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Spatula in between tables. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
78
May 28, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
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. Observed employee preparing a salad and grabbing ingredients with bare hands.
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee preparing salad with bare hands.
01B-13-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline coolers no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
14-69-4
67
Nov 15, 2024
Routine - Food
4 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
May 29, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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; raw chicken over raw venison. Person in charge rearranged. **Corrected On-Site**
08A-17-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice accumulation.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle laying in corn bread. Person in charge removed handle. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar hand washing sink. Emailed to operator. **Corrective Action Taken**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Breading not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
70
Jan 25, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw duck in reach in freezer. Person in charge rearranged chicken to bottom shelf. **Corrected On-Site**
08A-20-5
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. 2 persons do not have their certificates.
53B-13-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Person in charge moved drink. **Corrected On-Site**
12B-13-4
74
May 12, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overnight; duck, shrimp (46F - Cold Holding) duck and shrimp had been sitting out. Placed back into reach in cooler. **Corrective Action Taken**
03A-02-5
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. Dish machine tested at 0ppm. Replaced chlorine and primed. Tested @ 75ppm. **Corrected On-Site**
22-41-4
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. Milk not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice plate has calcium/lime on ice pate.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled. Person in charge labeled. **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. Personal items on shelf. Person in charge moved. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging from oven. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at back hand washing sink. **Repeat Violation**
31B-04-4
Basic - Open dumpster lid. Dumpster lid is open.
33-16-4
Basic - Plumbing system in disrepair. Pipe under 3 compartment sink is draining into bucket. **Repeat Violation**
29-08-4
41
Dec 2, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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. Raw duck over chicken in reach in freezer. Person in charge moved chicken to bottom shelf. **Corrected On-Site**
08A-17-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight mold like buildup on ice plate. Person in charge wiped clean. **Corrected On-Site**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen. Person in charge printed and placed sign at sink. **Corrected On-Site**
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. One hand washing sink in kitchen is leaking.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
70
Frequently Asked Questions
When was The Elk House Eatery last inspected?
The most recent health inspection at The Elk House Eatery on file is from Feb 6, 2026. The public record contains seven inspections in total.
What is the most common violation at The Elk House Eatery?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at The Elk House Eatery.
How does The Elk House Eatery compare to other restaurants in St. Augustine?
The Elk House Eatery most recently scored 78 out of 100, which is about the same as the St. Augustine average of 81.
Has The Elk House Eatery's inspection record improved over time?
Yes. Recent inspections at The Elk House Eatery have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at The Elk House Eatery 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 The Elk House Eatery inspected?
Based on the inspection history on file, The Elk House Eatery is inspected around two times per year on average.
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