2 CREEKS BAR & GRILL
74 CAPULET DR STE 201 · ST AUGUSTINE · St. Johns County · FL 32092
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 5
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef for Philly's stored over raw shrimp in reach in cooler drawer under grill on cook line, shrimp moved. **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of coleslaw in reach in cooler in server area by office dated for 8 days, including today, and per label and manager coleslaw was made today.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk wash (66F – Cold Holding)sitting out next to flattop grill on cook line, per manager wash has been in cold holding container for several hours and should have been throw out when new container of buttermilk wash was placed next to it, manager discarded buttermilk wash. roux with butter (67F – Cold Holding) sitting out by grill on cook line, per manager roux has been sitting gout for several hours, roux placed in reach in cooler. raw fish (49F, 49F, 51F – Cold Holding) in ajar reach in cooler drawer under grill on cook line, per manager doors has been consistently open for several hours, door closed. butter (48F – Cold Holding); pico de gallo (48F – Cold Holding); sour cream (46F – Cold Holding) in top section of flip top reach in cooler in server area by office with lid open, per manager lid and doors have been consistently open for several hours, lid closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. coleslaw (45F – Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw.
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. coleslaw (45F – Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw.
Intermediate 3
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. coleslaw (45F – Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw. **Repeat Violation**
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired in October **Repeat Violation** **Admin Complaint**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Large build up of lime scale on hot water handle of hand wash station at bar that does not let you turn the hot water on. **Repeat Violation**
Basic 2
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in server area and interior of ice bin at bar has a build up of mold like substance.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large build up of lime scale on hot water handle of hand wash station at bar that does not let you turn the hot water on.
Inspector observations synchronized from DBPR on August 16, 2026 7:30 AM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 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.