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Solid Health Score
How is this score calculated? → 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.
THE PURPLE OLIVE in SAINT AUGUSTINE currently holds an InspectFL Health Score of 90.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on June 23, 2026. Across those visits, inspectors documented 15 total violations — 2 critical, 3 major, 10 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on June 23, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •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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What do locals think?
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Would you eat here?
THE PURPLE OLIVE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [50-09-4] Current Hotel and Restaurant license not displayed. Observed no current license. Operators book has license from previous location that expired in 2025.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic food container stacked near walk-in cooler two with visible moisture. Person in charge unstacked container.
- [36-22-4] Floor area(s) covered with standing water. Observed standing water on floor near walk-in cooler three.
- [10-08-5] Ice scoop handle in contact with ice. Observed ice scoop with handle in ice. Bar employee removed scoop from ice.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers on cook line with food soiled gaskets.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (66F - Cold Holding); cut cabbage (60F - Cold Holding); cooked pasta (55F - Cold Holding) on top of flip-top cooler. Person in charge states they are kept for approximately four hours. Provided time control written procedures for person in charge. All product placed on time control with labels.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed top section of food scale soiled with food debris.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roast beef in unmarked container in walk-in cooler. Made Sunday per person in charge. Person in charge voluntarily dispose of product.
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