HYATT PLACE ST AUGUSTINE VILANO BEACH

Name: HYATT PLACE ST AUGUSTINE VILANO BEACH
Address: 117 VILANO RD, ST. AUGUSTINE, FL, 32084, US
Rating: 70.4

117 VILANO RD, ST. AUGUSTINE, FL 32084

License #6502521

🏨 Hotel/Resort ℹ️

70.4 Grade C / 100

Mixed Health Record

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Latest inspection

September 16, 2026 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HYATT PLACE ST AUGUSTINE VILANO BEACH in ST. AUGUSTINE currently holds an InspectFL Health Score of 70.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 22 total violations — 9 critical, 8 major, 5 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 3, 2024

The latest inspection on September 16, 2026 shows 7 observation rows: 2 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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HYATT PLACE ST AUGUSTINE VILANO BEACH has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler. Person in charge wiped dry.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand washing sink. Person in charge replaced.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop on floor by dish rack in kitchen. Person in charge hung mop up to dry.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Apples out for self service not wrapped.
[41-17-4] Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles in kitchen. Person in charge labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In mini fridge overnight; Butter, cream cheese 47F; ( - Cold Holding)
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer was sanitizing dishes in dish machine. I Had to run dish machine 7x before it reached 160°.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed three cases of bottles water stored on floor in dry storage closet.
[22-47-4] Dishmachine quaternary ammonium 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 triple sink quat sanitizer empty when person in charge tried setting up sink after dish machine not at minimum temperature required. Sink at 0ppm quat. Person in charge set up triple sink at 100ppm chlorine.
[08B-02-4] Displayed food not properly protected from contamination. Observed raisins stored on buffet in round container without a lid. Discussed with person in charge, person in charge removed raisins from buffet
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils inside high temperature dish machine when max temperature 157F. Person in charge set up triple sink at 100ppm chlorine and sanitized utensils.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature dishwasher reaching 157F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (62F - Cold Holding); cream cheese (60F - Cold Holding); milk (59F - Cold Holding)
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge
[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 one food handler certificate with three food employees present.