The Floridian
Last inspected: May 5, 2025
100
Score
The Floridian appears in inspection records six times, starting in 2022. On May 5, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing three times across the record.
The Floridian's latest score of 100 sits above the St. Augustine average of 81. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 5, 2025
Routine - Food
No violations found.
100
Sep 18, 2024
Routine - Food
2 critical violations. 2 major 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 food employee at bar cutting cucumbers without gloves. No visible contamination observed. Discuses with employee. Employee washed hands and placed gloves on. Cucumbers are used in drinks without a kill step. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad reach in cooler p: house made hummus above chill line. (45F - Cold Holding) person in charge had humus placed in ice too cool. Observed pico style salsa (58F - Cold Holding); cut tomatoes (53F - Hot Holding) items double panned in flip-top cooler for less than 2 hours per person in charge. Person in charge had ice placed in second pan. Observed oil in garlic mixture on cook line. (69F - Cold Holding) person in charge placed in ice to cool left on cook line for less than an hour. Items temperatures 41F or below by end of inspection. **Corrected On-Site**
03A-02-5
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. Observed open gallon of milk in upstairs bakery cooler. Person in charge states it was opened within last two days. Person in charge added date mark. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station in upstairs bakery kitchen missing paper towels. Person in charge added paper towels. **Corrected On-Site**
31B-02-4
61
Oct 20, 2023
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed grits from 10/19 at 48F cooling overnight. Discussed poor air flow and over stocking with person in charge. Person in charge set aside to dispose of.
03D-02-5
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. Observed dish washer scrub and clean dirty dishes, place dirty dishes in dish rack, slide dish rack into dish machine then unloaded cleaned sanitized dishes without washing hands. Discussed with person in charge.
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grits (48F - Cooling) overnight in sliding door cooler on cook line.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris.
22-02-4
Basic - Floor soiled/has accumulation of debris. Upstairs kitchen floors soiled with old food debris.
36-73-4
Basic - Bowl or other container with no handle used to dispense food. Observed small plastic cup used to scoop salsa from salad flip-top cooler. Employee removed cup and placed spoon in salsa. Observed plastic to go container in bulk flour bin in second story kitchen. Discussed with person in charge. **Corrective Action Taken**
14-01-5
Basic - Dead roaches on premises. Observed one dead roach in glue trap in upstairs kitchen. Person in charge removed dead roach from establishment. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone laying on cloth on flip-top cooler top cooler on cook line.
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife on cooked line stored in between coolers. Discussed with cook line employee and they removed knife from crack. **Corrected On-Site**
10-17-4
Basic - Old labels stuck to food containers after cleaning. Observed dish washer pull clean sanitized dishes out of dish machine with labels still attached to food containers. Discussed with dish washer. Dish washer pull labels off containers. **Corrected On-Site** **Repeat Violation**
16-46-4
43
Aug 9, 2023
Routine - Food
4 critical violations. 1 major violation. 4 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. Observed single rack dish machine at bar at 0ppm chlorine. Person in charge called work order on unit. Establishment has main dish machine functioning. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/31. **Admin Complaint**
50-17-3
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle with orange liquid stored on prep table near soups. Person in charge removed chemical spray bottle from food and single service items. **Corrected On-Site**
41-10-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cutting board and dishes ran through single rack dish machine not sanitized due to machine at 0ppm chlorine. Person in charge placed dishes and cutting board in main dish washing area. **Corrected On-Site** **Warning**
22-45-4
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 written procedures and discussed with person in charge. **Corrective Action Taken**
11-27-4
Basic - Light shield damaged/in disrepair. Observed multiple light fixture shields cracked up throughout kitchen.
38-01-4
Basic - Equipment in poor repair. Observed gaskets on reach in cooler drawers torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top coolers and reach in coolers through out kitchen soiled with food debris.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on plastic jugs at bar. Discussed with person in charge.
16-46-4
41
Mar 16, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice dated 3/13 (45F - Cold Holding) rice dated 3/16 (47F - Cold Holding) temps taken at center of densely packed rice container in walk-in cooler. Person in charge states both rices containers have not been removed from walk-in cooler today. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork started at 0930 (75F - Cooling) @ 1230 pork placed on sheet tray next to cook line. Pork getting residual heat from cook line. Person in charge placed porn on stove to reheat during inspection. Person in charge will consider adding a heat shield to side of cook line. **Corrective Action Taken**
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice dated 3/13 (45F - Cold Holding) rice dated 3/16 (47F - Cold Holding) temps taken at center of densely packed rice container in walk-in cooler. Person in charge states both rices containers have not been removed from walk-in cooler today.
01B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in freezer soiled with black/green mold like substance. **Repeat Violation**
23-03-4
61
Sep 1, 2022
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) shrimp (54F - Cold Holding) located in cook line top left drawer. Person in charge had employees place ice on shrimp and placed in walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1) 10 live flying insects at bar sink. Person in charge cleaned pipes and sink and removed all flying insects. **Corrected On-Site**
35A-02-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1) hand washing station sink on cook line not operational. Operator found it on floor of kitchen when opening. Person in charge had service to repair sink during inspection. Sink fully operational by end of inspection. **Corrected On-Site**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. 1) hand washing station sink on cook line not operational. Operator found it on floor of kitchen when opening. Person in charge had service to repair sink during inspection. Sink fully operational by end of inspection. **Corrected On-Site**
31A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) shrimp thawed under running water and packed into deep pan, tightly covered with plastic wrap and placed in walk-in cooler 30 mins prior to inspection. Person in charge had employee break down pan into multiple shallow pans and cool in walk-in cooler uncovered until below 41. **Corrected On-Site**
03D-15-4
Basic - Equipment in poor repair. 1) Gaskets on flip-top coolers and drawers on cook line are torn. **Repeat Violation**
14-11-5
Basic - Food stored on floor. 1) raw beef in tub on floor of walk-in cooler and walk-in freezer. Person in charge had employee move food to shelves. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on flip-top cooler top coolers, drawers, walk-in cooler are soiled with food debris.
23-03-4
47
Frequently Asked Questions
When was The Floridian last inspected?
The most recent health inspection at The Floridian on file is from May 5, 2025. The public record contains six inspections in total.
What is the most common violation at The Floridian?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at The Floridian.
How does The Floridian compare to other restaurants in St. Augustine?
The Floridian most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has The Floridian's inspection record improved over time?
Yes. Recent inspections at The Floridian have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at The Floridian 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 Floridian inspected?
Based on the inspection history on file, The Floridian is inspected around two times per year on average.
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