POPPYS ITALIANO

Name: POPPYS ITALIANO
Address: 104 ASHOURIAN WAY UNIT 1-101/1-102, SAINT AUGUSTINE, FL, 32092, US
Rating: 50.2

104 ASHOURIAN WAY UNIT 1-101/1-102, SAINT AUGUSTINE, FL 32092

License #6502455

🍕 Pizza/Italian ℹ️

50.2 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 14 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

POPPYS ITALIANO in SAINT AUGUSTINE currently holds an InspectFL Health Score of 50.2 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 October 7, 2026. Across those visits, inspectors documented 60 total violations — 16 critical, 18 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 19, 2026

The latest inspection on October 7, 2026 shows 14 observation rows: 2 critical, 3 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Would you eat here?

POPPYS ITALIANO 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: Administrative complaint recommended
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored between steam table counter and reach-in cooler.
[14-11-5] Equipment in poor repair. In kitchen, bulk bread crumb container has duct tape on inside and outside of container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, multiple cutting boards have black stains.
[25-06-4] Single-service articles not stored inverted or protected from contamination. In kitchen, multiple togo containers/lids stored on top shelves not inverted.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at wait station blocked by cart. Operator moved cart.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels. Operator supplied towels.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, cell phone on lid of flour container.
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen, multiple bulk containers not labeled.
[08B-38-4] Food stored on floor. In back walk-in cooler, multiple containers of soup/sauce stored on floor.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line pass thru window, open can drink on counter.
[14-12-4] Utensils in poor condition. At prep area, 2 rubber spatulas on hanging rack have chipped edges. Operator discarded spatulas.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk bread crumb and flour containers, scoop handles touching product.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, employee handled dirty dishes then handled clean dishes without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, alfredo sauce (52F - Cold Holding). Lid open for lunch. At salad station flip top reach-in cooler, cut tomato (46F - Cold Holding). Cut tomatoes filled above chill line, lower cut tomatoes at 39f.

Disposition: Warning Issued
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee rinsing raw lamb in hand wash station at end of cook line with bare hands then continued to handled clean equipment and make food orders without washing hands between tasks. Then employee rubbed hands together for only a few seconds while washing hands in same hand wash sink, put on gloves, and continued to handled clean equipment and scratched head a few times between talking to inspector and making food orders without washing hand again.
[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 in prep area/wait station touched hair several times and contained to handle clean equipment, utensils and doing food preparation for salads without washing hands between tasks.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. risotto (68F - Cold Holding); cooked pasta (65F - Cold Holding); individual butters (68F - Cold Holding) sitting out on counters at wait station/prep area, per employees all items are taken out in and out of coolers for about 1 hour and are usually used up within 2 hours, items placed on time control. cream sauces (45F, 47F,49F - Cold Holding) in top section of flip top reach in cooler on make line across from stove tops with lid open, per employee lid has been open for maybe 1 hour, lid closed.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags mixed up in plastic bag in kitchen.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. No tags have any dates of last served.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Hand wash station next to dish machine losses a lot of pressure for hot water while dish machine is ran.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employees on cook line using hand wash station at end of cook line to rinse off raw lamb and fill up pan with water.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer provided to inspector upon request was not calibrated at all and appeared to be broken. Operator provided new digital thermometers that were properly calibrated.

Disposition: Warning Issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cook line, employee corrected during inspection.
[08B-38-4] Food stored on floor. Bulk container of sugar next to walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over lasagna in small reach in cooler on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (56F - Cold Holding) sitting out on counter when inspector arrived, employee put in cooler in kitchen and per employee lasagna has been consistently taken in and out of cooler for about an hour. milk (45F - Cold Holding) in reach in cooler at wait station, per manager milk has been consistently taken in and out of cooler for no more then a couple of hours. butter chips (52F - Cold Holding) sitting out on counter when inspector arrived, employee put chips in reach in cooler and stated chips where left out for less then 1 hour. cooked pasta (53F,51F,51F,52F - Cold Holding); Bolognese (52F - Cold Holding), lasagna (53F - Cold Holding) in walk in freezer and walk in cooler, ambient temperature of both walk ins where above 50F when inspector arrived and inside door to walk in freezer propped open with multiple time/temperature controlled for safety foods items cooling that were over 160F. Per employee ambient air temperature was around 42F when they arrived to work approximately 3 hours prior and during that time doors have been consistently open and closed for service and left open for a delivery, door to coolers left closed and bus tubs of ice added to cooler. Operator called for service and stated a technician will be out later today for repairs.
[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. Garlic in oil, eggplant, and egg wash in kitchen does not have any time markings, per employee all items were taken out about 2 hours prior.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing for chlorine test strips.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in container of sugar and flour in prep area.
[08B-38-4] Food stored on floor. Bulk container of sugar by walk in cooler door.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Metal paddle for stirring large pots of cooking pasta on floor on cook line, paddle moved to dish area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash station near drive through window.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting ends of onions off before washing them in prep area in kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed eggplants stored over cooked pasta in walk in cooler. Boxes of unwashed romaine and lettuce stored over bags of prepared cut carrots and sun dried tomatoes in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers of sugar and flour in prep area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork roast (47F, 48F - Cold Holding) in bottom section of small reach in cooler on make line, per manager door to cooler has been consistently open for approximately 1 hour, manager voluntarily discarded pork.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles of bathroom cleaner and air freshener stored over napkins in cabinet in mens bathroom. Spray bottles of all purpose cleaner stored hanging and facing clean plates and container of napkins on cart in server area, all chemicals removed.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. 2 tags missing date of last served. Also some tags from December and November mixed together in bag.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on speed rack in kitchen.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing color chart for chlorine test strips.