H&M BACK 40

Name: H&M BACK 40
Address: 6101 A1A S UNIT 111, SAINT AUGUSTINE, FL, 32080, US
Rating: 92.6

6101 A1A S UNIT 111, SAINT AUGUSTINE, FL 32080

License #6501864

92.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

H&M BACK 40 in SAINT AUGUSTINE currently holds an InspectFL Health Score of 92.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 22, 2025. Across those visits, inspectors documented 21 total violations — 2 critical, 2 major, 17 minor.

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 December 22, 2025 shows 10 observation rows: 2 critical, 0 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

Location + actions

See the place, then share or verify

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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: Inspection Completed - No Further Action
[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. Fully thawed raw red fish and tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in main reach in cooler on cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors in kitchen exposed concrete.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher has debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer shelves has build up.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef container over slice deli ham container in reach in cooler. Operator organized.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw red fish and tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine station wet nesting.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets has food debris. Hood filters has grease build up.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment in kitchen soiled with old food debris.

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