AUNT KATE'S

Name: AUNT KATE'S
Address: 612 EUCLID AVENUE, SAINT AUGUSTINE, FL, 32084, US
Rating: 61.6

612 EUCLID AVENUE, SAINT AUGUSTINE, FL 32084

License #6501901

61.6 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AUNT KATE'S in SAINT AUGUSTINE currently holds an InspectFL Health Score of 61.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 53 total violations — 16 critical, 9 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 14, 2026

The latest inspection on September 16, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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AUNT KATE'S has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slaw 47F. Slaw placed inside cooler.
[21-10-4] Soiled dry wiping cloth in use. Several dirty rags on counters. Person in charge removed.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler #2. Person in charge wiped dry.
[36-22-4] Floor area(s) covered with standing water. Standing water in between tiles throughout kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened yesterday am not dated. Person in charge dated.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water in cooler and above cooler. Person in charge removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance in it. On server side.

Disposition: Met Inspection Standards
[06-09-1] 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. Tuna and grouper completely thawed in bags. Bag clearly states fish should remain frozen, the removed from bag and thawed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone under microwave. Person in charge removed phones.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler #1 are torn. Gaskets on drawers #2 are torn.
[36-22-4] Floor area(s) covered with standing water. Standing water in between groves on kitchen floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers in cooler are soiled.
[33-16-4] Open dumpster lid. Right dumpster lid is open.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler #1.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler #2; fish dip 44F; ( - Cold Holding). In cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler #2; fish dip 44F; ( - Cold Holding). In cooler overnight.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At bar; Cream not dated. Person in charge dated.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment could not find test strips. Person in charge replaced.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven and microwaves handles soiled with food debris.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors soiled with food debris in kitchen. Observed floors in fish prep room soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in expo reach in cooler.
[22-41-4] 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 dishwasher machine at 0ppm chlorine.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine at 0ppm chlorine. Person in charge set up triple sink at 200ppm quat.
[35A-02-7] Live, small flying insects found Observed approximately three live flying insects at bar.
[41-24-4] Pesticide-emitting strip present in food prep area. Observed two white and yellow pesticide emitting strips at bar. Discussed with person in charge.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed expo flip-top cooler: taco slaw (48F - Cold Holding); coleslaw (47F - Cold Holding); cut tomatoes (51F - Cold Holding); bottom section: cut tomatoes (44F - Cold Holding) person in charge called maintenance for cooler and placed working food on emergency time control.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed vegetables (125F - Hot Holding)on cook line for less than 10 mins per person in charge. Person in charge had them placed back on heat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris and black streaks.
[53B-14-5] 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. Observed two certificates expired April 2025 and one expired in 2023.

Disposition: Warning Issued
[36-73-4] Floors, walls, ceilings soiled/has accumulation of debris. Observed ceilings on cook line above food coolers and above ware washing soiled with black/green mold like substance and dust. Observed floors in dry storage area soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on cook line coolers and fry coolers soiled with food debris. Observed walk-in cooler shelves soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed multiple cook line coolers and fry station coolers interior shelving soiled with food debris.
[36-50-4] Unclean building components, attachments or fixtures. Observed fan guards and lights in walk-in cooler soiled with black/green mold like substance.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed both walk-in cooler with shelves rusted.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed walk-in cooler: cooked pasta 7/7 date (46F - Cooling); veggie beef stock 7/7 date (49-50F - Cooling) see stop sale.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in kitchen near dish area. Observed two live flying insects inside outside kitchen where fish is processed. Observed three live flying insects at bar area.
[41-24-4] Pesticide-emitting strip present in food prep area. Observed white and yellow pesticide emitting strips in kitchen and bar area. Person in charge removed from food area during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seared tuna above chill line (47F - Cold Holding) for less than 30 mins per person in charge. Person in charge placed in freezer. Observed pork ribs (45F - Cold Holding); cut green tomatoes (44F - Cold Holding) left on shelf in walk-in cooler thats behind condenser unit. Area is also where they cool stock soups. Person in charge placed all products in walk-in freezer to reach 41 and below by end of inspection.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. walk-in cooler: cooked pasta 7/7 date (46F - Cooling); veggie beef stock 7/7 date (49-50F - Cooling)
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some front of house staff missing food handler certifications.