SIMONE'S WOOD FIRED CRAFT KITCHEN
185 MURABELLA PARKWAY · SAINT AUGUSTINE · St. Johns County · FL 32092
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short ribs (55F – Cooling, over 6 hours); short rib demi glaze (58F – Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
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. short ribs (55F – Cooling, over 6 hours); short rib demi glaze (58F – Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
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. Din use dish machine reading 0ppm, ran several times and only read 10ppm, employee worked on machine and machine still reading 10ppm **Repeat Violation** **Admin Complaint**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp and raw fish in reach in cooler drawer on cook line, all items rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (54F – Cold Holding); spring mix (58F – Cold Holding) sitting on top of ice bath in steam table on cook line, per operator items where placed there less then 1 hour ago, all items moved to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short ribs (55F – Cooling, over 6 hours); short rib demi glaze (58F – Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stephen, Simone, and Kevin Bose all expired in December 2024
Basic 2
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored right next to container of seasoning under prep table on make line, drink moved. **Corrected On-Site**
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. On cook line, sanitation bucket moved. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on September 9, 2026 12:08 PM.
Violation category totals
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.