CONNOLLY'S SHORE GRILL
4320 A1A S 9 · SAINT AUGUSTINE · St. Johns County · FL 32080
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 5
08A-14-5High Priority – Raw animal food not separated from ready-to-eat food during preparation. On cook line, employee preparing raw chicken breast on cutting board above flip top Reach in cooler containing ready to eat food. Employee moved to proper location. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In back storage area, in Reach in cooler, raw chicken stored in ziplock bag over ready to eat hash brown potatoes. Operator moved to correct storage location on bottom of cooler. **Corrected On-Site**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. On cook line, observed employee crack eggs, wipe hands on shirt and return to task with no hand washing. Manager discussed with employee. **Corrective Action Taken**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, operator stated they hold these items on time, not on written time plan and no time stamp. pancake batter (78F); scrambled eggs mix (54F)
41-10-4High Priority – Toxic substance/chemical improperly stored. In back storage area, bottle of Goo Gone stored above food product. Manager removed bottle. **Corrected On-Site**
Intermediate 5
53B-16-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. On cook line while taking cooling temperatures, probed cooked chicken breast. Employee on cook line questioned what temperature I was looking for. I asked said employee what temperature are we looking for, he seemed unsure and instead cut cooked breast in half to ensure fully cooked.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cook line, onions cooked at 10 AM cooked onions (103F, retemp 90 min lapse 82F – Cooling. Operator brought onions up to 165F and began cooling on single layer sheet tray.
03F-10-5Intermediate – Food not documented on written procedures available for use of time as a public health control to hold time/temperature control for safety food. In kitchen time/temperature controled for safety butter stored on counter and held on time. Butter was time stamped but not on written time procedures. Spoke with operator about adding to time paperwork. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. At cook line, sanitizer bucket and, steel wool scrubber, stored in hand wash sink. Employee removed items to proper location. Also, employees dumping drinks in hand sink by drink station **Corrected On-Site** **Repeat Violation**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present during inspection with 5 food handling employees working.
Basic 9
36-37-5Basic – Ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen, multiple ceiling tiles are not smooth or easily cleanable.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, employee drink stored on shelf above clean utensils. In back storage area, employee drink stored above food.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. On cook line, 2 employees handling food with no hat or hair restraint.
36-73-4Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris. In kitchen behind cook line, walls and floors soiled with grease and food debris.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. At bar, mini fridge under counter has significant ice buildup in freezer. **Repeat Violation**
10-12-5Basic – In-use ice scoop stored on soiled surface between uses. In kitchen, at large ice machine, ice scoop stored on top of machine not inverted.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar, ice well towards kitchen, black mold like substance on rim of well.
29-12-4Basic – Plumbing fixture (sink) not easily cleanable. At bar, service sink faucet is corroded and no longer smooth easily cleanable.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on edge of hand sink by back door. Employee removed. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 6, 2026 1:48 PM.
Violation category totals
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.