LASTRADA ITALIAN RESTAURANT
4075 A1A SOUTH STE 103 · ST AUGUSTINE · St. Johns County · FL 32080
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked potatoes 1400 (76F – Cooling) 1710 see stop sale
01B-36-5High 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. Observed cooked potatoes started at 1400 (76F – Cooling) at 1710 see stop sale
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. Observed chlorine dish machine with an out of order sign. Person in charge does not understand how to hook up chemicals on this style machine. Person in charge has triple sink set up. **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook dip hands in bleach water bucket and grab cooking utensils to start cooking food. Immediately stopped and discussed hand washing with employee. Employee washed hands in hand washing station. **Corrective Action Taken**
09-01-4High 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 cook plate ready to eat cheesy bread with bare hands. No visible contamination observed on bread. Discussed with person in charge.
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. Observed bread stored in reused liquor boxes without the use of bags or liners. Person in charge moved bread into metal food container during inspection. No observed contamination on bread. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash on flip-top cooler (77F – Cold Holding) left out for 10 min per person in charge. Person in charge placed in cooler too cool. **Corrective Action Taken**
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed thawing shrimp stored on dish rack next to bleach. Person in charge moved shrimp into reach in cooler. **Corrected On-Site**
Intermediate 5
02C-03-5Intermediate – 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 half n half opened Tuesday per person in charge missing date mark. Person in charge added date mark. **Corrected On-Site**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pasta 1400 (67F – Cooling) 1710 (66F – Cooling) 1755 in reach in cooler tightly packed in 1/6 pan. Person in charge added ice. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer soiled with cheese Observed cutting boards on flip-top coolers soiled with food staines
14-16-4Intermediate – Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed several plastic food containers throughout kitchen used for food storage with cracks and chips. Discussed with person in charge.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed diced tomatoes mixed with cheese missing date mark. Person in charge stated it was made Tuesday and added date marke **Corrected On-Site**
Basic 7
14-05-4Basic – Cardboard used to line food-contact shelves. Observed soiled cardboard used as a splash guard next to cook line. Discussed with person in charge.
14-11-5Basic – Equipment in poor repair. Observed microwave door breaking off pieces of glass/plastic. O
08B-42-4Basic – Food stored outside. Observed approximately 40 caned tomatoes and 4 boxes of pasta stored outside behind back door not in a fully enclosed space. Discussed with person in charge. Person in charge is going to move item into dry storage room until he can fully enclose the space. **Admin Complaint**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave heavily soiled with food debris. Observed interior of oven heavily soiled with food debris.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled with food debris and grease on flip-top coolers **Repeat Violation**
25-11-5Basic – Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single service foam containers stored outside back door in an area not fully enclosed. Discussed with person in charge.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Observed shrimp ambient air thawing. Person in charge moved shrimp to reach in cooler. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 11, 2026 7:57 PM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
1 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.