BOATHOUSE ST AUGUSTINE
160 NIX BOAT YARD RD · SAINT AUGUSTINE · St. Johns County · FL 32084
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 6
29-44-4High Priority – Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Air gap on hand washing sink drain going to the floor has no air between floor and drain.
22-41-4High 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 is testing at 0ppm. **Warning**
01B-12-4High Priority – Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Straw in greens hot holding on cook line.
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Manually pored sanitizer in at it tested @ 400ppm.
28-26-5High Priority – Sewage/wastewater backing up through floor drains. Waster water is backing up on the floor on the cook line from hand washing sink overflowing. Person in charge repaired plumbing. **Corrective Action Taken** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry; blue cheese 52F, feta 53F, sausage, corn, tomatoes 52F; ( – Cold Holding). Per person in charge items in cooler less than 1 hour. Person in charge placed on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled in storage area out back.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab cakes (made yesterday) am in bottom of 2nd cooler on line not date marked. Fry; blue cheese 52F, feta 53F, sausage, corn, tomatoes 52F; ( – Cold Holding)
Basic 7
06-09-1Basic – 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. Ahi tuna in bag completely thawed. Bag clearly states product is to remain frozen and removed from bag before thawing.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Cook line has 2 cutting boards that are deeply grooved. **Repeat Violation**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table at cook line. Speaker above cook line. Person in charge removed both items. **Corrected On-Site**
36-17-5Basic – Floor tiles missing and/or in disrepair. Floor have tiles missing leaving deep grooves in between where water is trapped throughout kitchen and dish area. **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from over doors. Person in charge removed. **Corrected On-Site**
29-08-4Basic – Plumbing system in disrepair. Hand washing sink is dumping water all over the floor. It is not plumbed properly. It dumps out all over the floor which has tiles missing trapping the water on the floor.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Standing water in boil station. Person in charge swept water out. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on August 11, 2026 8:23 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.