70 CUNA ST, ST AUGUSTINE, FL 32084
State inspectors have documented 4 high-priority violations at CARRIAGEWAY FLORIDA LLC over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 20 violations, including 4 high-priority and 0 Emergency Orders of Closure.
Scores higher than 21% of the 120 inspected restaurants in ST AUGUSTINE on the trailing-year record.
4 high-priority violations on the trailing-year record — above the St. Johns County average of 2.9.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
The establishment's license expired, not obtained, or not properly displayed.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing or expired food manager certification, or employee food-safety training not documented.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Electrical wiring or outlets not in good repair.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Electrical wiring or outlets not in good repair.
The establishment's license expired, not obtained, or not properly displayed.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or expired food manager certification, or employee food-safety training not documented.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6500724 — you can read the original documents yourself and compare.