CONNOLLY'S SHORE GRILL

Name: CONNOLLY'S SHORE GRILL
Address: 4320 A1A S 9, SAINT AUGUSTINE, FL, 32080, US
Rating: 73.4

4320 A1A S 9, SAINT AUGUSTINE, FL 32080

License #6501451

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CONNOLLY'S SHORE GRILL in SAINT AUGUSTINE currently holds an InspectFL Health Score of 73.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, DBPR recorded 28 total findings; InspectFL has imported detailed violation rows for 23 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 14, 2026 included 2 critical violations, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at salad dressing cooler has dark mold like substance. Operator started cleaning during inspection.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees Ted and brandy over 60 days of hire.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two spray bottles with clear liquid at wait station not labeled. Operator labeled disinfectant.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs on stove top and went to plate lettuce on plate without first discarding gloves and washing hands. Educated operator employee washed hands and put on new gloves.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled near left back side of kitchen.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach under shelving in kitchen area. Operator swept up and discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over peppers and cut suausge. Operator removed eggs.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Employee on cookline with front hair outside of hair restraint. Employee put on hair restraint properly.

Disposition: Administrative complaint recommended
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cookline wipe face with back of hand and touched ready to eat fried potatoes as he plated.
[14-11-5] Equipment in poor repair. Reach in cooler raw meat cooler gasket in disrepair.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle in kitchen with clear liquid not labeled. Operator labeled sanitizer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cookline has tongs inside. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler and pull out drawer sliced tomatoes (60F - Cold Holding); sliced ham (56F - Cold Holding); shredded cheese (60F - Cold Holding); lobster (54F - Cold Holding) raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding); turkey (52F - Cold Holding)
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting.
[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. Dishwasher machine sanitizer 0 ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler and pull out drawer longer than 4 hours sliced tomatoes (60F - Cold Holding); sliced ham (56F - Cold Holding); shredded cheese (60F - Cold Holding); lobster (54F - Cold Holding) raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding); turkey (52F - Cold Holding)

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse