SAINT

Name: SAINT
Address: 44 AVENIDA MENENDEZ, ST AUGUSTINE, FL, 32084, US
Rating: 67.4

44 AVENIDA MENENDEZ, ST AUGUSTINE, FL 32084

License #6502587

67.4 Grade F / 100

Failing Health Score

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Quick take

SAINT in ST AUGUSTINE currently holds an InspectFL Health Score of 67.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 27 total violations — 10 critical, 7 major, 10 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.

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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

December 19, 2025

The latest inspection on May 7, 2026 shows 14 observation rows: 5 critical, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

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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
[31A-09-4] Handwash sink not accessible for employee use at all times. By food tray. Person in charge moved food tray.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose at mop sink and in dish room.
[10-20-4] In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. Person in charge removed all pairs.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Red cutting boards on dish racks are deeply grooved.
[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. Restaurant has not done training since 5.25.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Small ice cream freezer has ice build up inside.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1; butter 47F, butter was above fill line. Person in charge moved butter. Salad; caviar 51F, butter 48F, salsa Vedra, pesto 51F; ( - Cold Holding). Chef placed on ice. 2nd temperature was 43F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream not dated. In walk in cooler feta dip not dated. Person in charge dated.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at both bars.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding; Meatballs 115F, bolognese 109F.person in charge reheated to 165F.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler overnight; Meatballs 59F; ( - Cooling). Did not cool properly.
[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 egg mixture at fry station. Person in charge time stamped.
[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. Handle in flour. Person in charge removed.

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line drawers gaskets soiled with food.
[16-16-4] Equipment and utensils not rinsed between washing and sanitizing. Observed employee failed to rinse sheet pan before placing it in sanitizer after washing. Discussed with employee and person in charge.
[14-12-4] Utensils in poor condition. Observed rubber spatula plastic handle melted. Person in charge disposed of utensil.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan. Person in charge was just emailed time control paper work per their private inspector but has not filled it out yet.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no present person in charge with a food manager certification with more than four food employees working.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed lasagna dated 12/9 (97-98F - Cooling) x2; lasagna dated 12/9 (52-57F - Cooling) x3; meat balls dated 12/8 (55-77F - Cooling) x8; lasagna dated 12/9 (51-53F - Cooling) x3, 12qt Demi glaze made today at 1100 (113F - Cooling) 1310 in walk-in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs above sauce (113F - Hot Holding). Person in charge submerged meatballs in sauce and turned up the temperature to reheat.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in coolers on cook line. Person in charge removed knife.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed 12qt Demi glaze made today at 1100 (113F - Cooling) 1310
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pork x 4 (45-50F - Cold Holding) in walk-in cooler
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to stacked cleaned containers.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lasagna dated 12/9 (97-98F - Cooling) x2; lasagna dated 12/9 (52-57F - Cooling) x3; meat balls dated 12/8 (55-77F - Cooling) x8; lasagna dated 12/9 (51-53F - Cooling) x3,
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed one tag missing last sold date. All tag containers are labeled with open date. Discussed with person in charge.

Community reaction

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Community pulse