ST AUGUSTINE FISH CAMP

Name: ST AUGUSTINE FISH CAMP
Address: 142 RIBERIA STREET, SAINT AUGUSTINE, FL, 32084, US
Rating: 45.7

142 RIBERIA STREET, SAINT AUGUSTINE, FL 32084

License #6502359

🦞 Seafood ℹ️

45.7 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 11 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ST AUGUSTINE FISH CAMP in SAINT AUGUSTINE currently holds an InspectFL Health Score of 45.7 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 15, 2026. Across those visits, inspectors documented 67 total violations — 18 critical, 10 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 28, 2026

The latest inspection on October 15, 2026 shows 11 observation rows: 7 critical, 0 major, and 4 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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Community reaction

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Community pulse

Would you eat here?

ST AUGUSTINE FISH CAMP 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.

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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.

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Butter melting in container with wrapper still on it.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dill butter 97F; ( - Cold Holding). Explained to chef even if on time control, you can not go above 70F. avo mash 51F; ( - Cold Holding). Person in charge stated out for a short time.
[08B-28-4] Food prepared with soiled equipment/utensil. Butter melting in container with paper still on it. Person in charge disposed of butter.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in hush puppy batter. Person in charge removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Person in charge removed dishes.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Paint is wearing off floor exposing concrete.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from spray hose. Person in charge removed hose.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person go from raw to ready to eat, change gloves without washing his hands 1st. Addressed and he washed his hands then put gloves on.
[16-46-4] Old labels stuck to food containers after cleaning. Person in charge removed labels.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment could not provide proof of parasite destruction. Chef received document before I left and printed it.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dill butter 97F; ( - Cold Holding). Explained to chef even if on time control, you can not go above 70F.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines have mold like substance on inside
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Clean dishes in plastic crates on floor.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean dishes stacked wet nesting.
[14-11-5] Equipment in poor repair. Cracked container holding fry mixture. Person in charge replaced container.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink next to ice. Person in charge placed sign at sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled on cookline.
[16-46-4] Old labels stuck to food containers after cleaning. Clean dishes have old labels on them.
[29-49-6] Standing water in bottom of reach-in-cooler. Water in bottom of expo cooler. Person in charge wiped dry.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Sausage thawing in standing water. Person in charge placed under running water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Panko not labeled. Person in charge labeled.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch his apron with gloves on and not wash his hands. Addressed and he washed his hands
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; At end line cooler; Tuna 44F 2 cooler; Chicken, flounder, cod 46F; ( - Cold Holding) Chicken salmon, pork chops 46F, flounder, cod 46F; ( - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At end line cooler; Tuna 44F 2 cooler; Chicken, flounder, cod 46F; ( - Cold Holding) Chicken salmon, pork chops 46F, flounder, cod 46F; ( - Cold Holding)
[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 wash on cookline. Person in charge timestamped.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both hoses.
[31A-11-4] Handwash sink used for purposes other than handwashing. Coffee pots in hand washing sink. Person in charge removed coffee pots.
[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. Some people do not have training; Arron Stacy, Wanda Glass do not have training.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle. Person in charge labeled.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, employee open energy drink can on prep table next to counter top stove. Manager removed drink and discarded. Also, behind long bar two employee drinks on counter next to clean glasses. Manager moved drinks.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple pan in dish area stacked before properly air drying.
[36-73-4] Floor, walls and/or ceilings soiled/has accumulation of debris. Floor under equipment on cook line soiled with grease and food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease. Also, multiple gaskets on cook line soiled with food debris.
[21-08-4] Wiping cloth/triple sink quaternary ammonium compound sanitizing solution not at proper minimum strength. Triple Sink (Quaternary 0ppm). Chef discard sanitizer water and replaced and rechecked at 150ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In ice cream freezer, employees raw plastic wrapped food stored on top of gallon of ice cream. Manager removed employee food from reach in freezer.
[41-10-4] Toxic substance/chemical improperly stored. On bottom shelf behind long bar, spray bottle of cleaner stored next to single service items. Manager removed spray bottle from shelf.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee restroom at back of dry storage and at handwash sink in dish area. Manager filled both locations with paper towels.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alexia S. and Rae Marie P. food handler training expired.