SIMONE'S WOOD FIRED CRAFT KITCHEN

Name: SIMONE'S WOOD FIRED CRAFT KITCHEN
Address: 185 MURABELLA PARKWAY, SAINT AUGUSTINE, FL, 32092, US
Rating: 58.7

185 MURABELLA PARKWAY, SAINT AUGUSTINE, FL 32092

License #6502402

🍽️ American ℹ️

58.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 6, 2026 · 11 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SIMONE'S WOOD FIRED CRAFT KITCHEN in SAINT AUGUSTINE currently holds an InspectFL Health Score of 58.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 58 total violations — 15 critical, 7 major, 36 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

May 12, 2026

The latest inspection on October 6, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SIMONE'S WOOD FIRED CRAFT KITCHEN has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line area, tongs stored on oven handle. Also, in prep area, cup in beans has handle touching product.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cook line station, cutting boards on equipment have grooves that are not easily cleanable.
[31A-11-4] Handwash sink used for purposes other than handwashing. At prep area handwash sink, plastic bucket stored in sink. Operator removed bucket.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At dish area, ceiling vent above clean dish shelves has dust build up.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, employee drink on top shelf over prep table.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At prep area, employee cutting romaine lettuce directly from box.
[08B-38-4] Food stored on floor. At prep area, 2 containers of broccoli and container of dough mix stored on floor. Operator had employee move all items to shelves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At cook line station, cutting boards on equipment have stains from food residue.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At prep area reach-in freezer, container with raw salmon in plastic wrap stored on case of pasteurized crab meat. Also, at cook line on speed rack, container of raw chicken stored over raw ground sausage. Employee moved all items to proper storage levels.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar, exterior face plate of both keg beer reach-in coolers have mold-like substance.
[02D-01-5] Working containers of food removed from original container not identified by common name. At front line pizza station, bulk flour container not labeled. Employee labeled container.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine at top of unit.
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop salt and pepper on cooks line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with dust in Ware washing area above shelf used to store clean dishes.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on cutting boards in front of cooking equipment.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee with facial hair preparing food items without a beard guard.
[14-11-5] Equipment in poor repair. Torn gasket on cooler door on cooks line.
[10-08-5] Ice scoop handle in contact with ice. White ice scoop touching ice in ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled,dusty fan covers in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. White powdery substance stored in white bins unlabeled, manager labels bins.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) employee changed the sanitizer solution during inspection. Manager called service technician to repair machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese slices (55 F - Cold Holding) over filled and in a double pan. Manager removed top portion and placed in the cooler to cool.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee removed tongs.
[36-73-4] Floor/wall/ceiling tile/vent soiled has accumulation of debris. Vent and surrounding ceiling tiles at ice machine has accumulation of debris. Ceiling tiles to right of dishmachine are soiled. Fan guards in walk in cooler have debris.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 93F. Employee removed the water.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in flip top reach in cooler in kitchen across from stove. Operator placed a thermometer in the unit.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer solution in three compartment sink tested at 0ppm quaternary ammonium. Operator remade solution to 200ppm quaternary ammonium.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lasagna in walk in cooler at 61F. Per employee, lasagna was left out of the cooler for approximately 1 hour. Lasagna moved to reach-in freezer to quickly chill.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Hunter B and Jada B, both hired over 60 days. Also, John A certification expired 3/3/2024, Savannah H certification expired 7/12/2024 and Kathy P certification expired 6/9/2025.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored right next to container of seasoning under prep table on make line, drink moved.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On cook line, sanitation bucket moved.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
[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. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Din use dish machine reading 0ppm, ran several times and only read 10ppm, employee worked on machine and machine still reading 10ppm
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp and raw fish in reach in cooler drawer on cook line, all items rearranged.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (54F - Cold Holding); spring mix (58F - Cold Holding) sitting on top of ice bath in steam table on cook line, per operator items where placed there less then 1 hour ago, all items moved to walk in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short ribs (55F - Cooling, over 6 hours); short rib demi glaze (58F - Cooling, over 6 hours) in walk in cooler in covered pans packed on speed rack with other items, per operator both items where cooked yesterday and placed in walk in cooler without any additional preparation today.
[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/ Stephen, Simone, and Kevin Bose all expired in December 2024

Disposition: Met Inspection Standards
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line making pizzas
[08B-38-4] Food stored on floor. Cooking oil and bucket of pickles near walk in cooler. Bag in box soda rack in back storage area by bathrooms.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored next to to go containers on cook line.
[25-05-4] Single-service articles improperly stored. Multiple boxes on floor in outside storage trailer, employees began to move items during inspection. To go boxes in storage area by bathrooms.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. In prep area. On cook line by pizza oven
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In use triple sink reading 0ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of pasta in reach in cooler on cook line, beef moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded American cheese (44F - Cold Holding); sliced sausage (44F - Cold Holding) in reach in cooler by pizza oven, per employee doors have been consistently open for less than a few hours, employee turned down temperature of cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio on lunch menus missing disclaimer, employee corrected during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cut spring mix, cooked onions, and shredded cheese on time control, but these items are not on their written menu.