ICE PLANT BAR & BOTTLE SHOP

Name: ICE PLANT BAR & BOTTLE SHOP
Address: 110 RIBERIA ST, SAINT AUGUSTINE, FL, 32084, US
Rating: 34.7

110 RIBERIA ST, SAINT AUGUSTINE, FL 32084

License #6502070

🍺 Bar/Pub ℹ️

34.7 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ICE PLANT BAR & BOTTLE SHOP in SAINT AUGUSTINE currently holds an InspectFL Health Score of 34.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 59 total violations — 16 critical, 14 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 30, 2024

The latest inspection on September 28, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

ICE PLANT BAR & BOTTLE SHOP 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
[10-12-5] In-use ice scoop stored on soiled surface between uses. Upstairs bar; ice scoop on top of ice bin. Person in charge removed scoop.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. French fry cutter is soiled. Person in charge placed in dish washer.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Of clean dishes on dish rack downstairs.
[36-36-4] Ceiling tile missing. In downstairs prep area there is a hole in the ceiling.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Whipped feta dated 9.21. Today is 9.28.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 81F. Person in charge reheated to proper temperature.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on butter. Person in charge time stamped.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Upstairs Quat reads 0ppm. Added more tabs and it tested at 200ppm.
[21-04-4] In-use wiping cloth/towel used under cutting board. Person in charge removed towel.
[25-05-4] Single-service articles improperly stored. Case of to go containers on floor of dry storage in container outside. Person in charge picked up and stored properly.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging from clean utensil rack. Moved by manager.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Drawer Cooler : raw chicken 45°. Hamburger 47°. Items iced down. ( placed 2 hrs ago. ) Butter on counter at prep line at 70°. 71°. Placed about 11 am. ( employee placed a time mark of 11 am but Buttered breads at 71°. Kitchen. Employee placed time mark on tray of bread. Establishment has no completed Time Temperature. Found at end of inspection.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on buttered. Buttered breads.
[53A-03-7] 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/ Expired CERtified Food Manager credentials for Laird Boles
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete Time Temperature Controlled for Safety form
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at upstairs kitchen Hand Wash Sink.

Disposition: Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in flip-top cooler second floor kitchen by entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of juicing machine soiled with food debris.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed unwashed potatoes sliced into French fries. Discussed with person in charge. Employee started washing potatoes.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 flying insects near trash can and drink shelf at bar next to stairs. Observed approximately 2 flying insects at triple sink of bar opposite of entrance to second floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made dressing sauces (51F - Cold Holding); cooked beats (49F - Cold Holding) in second floor flip-top cooler next to entrance. Chef had ice placed on product and operator called maintenance. Product in cooler for less than two hours per person in charge.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in double sink in first floor kitchen. Discussed with employee.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Observed hand washing station to right of second floor kitchen dish machine having low pressure.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station in first floor kitchen blocked by trash can and potatoes. Employee unblocked hand washing station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing sink in first floor kitchen missing towels.