2 Creeks Bar & Grill
Last inspected: Dec 22, 2025
32
Score
An inspection on December 22, 2025, at 2 Creeks Bar & Grill, located at 74 Capulet Dr Ste 201, St. Augustine, FL, resulted in a High Risk score of 32. The inspection noted violations including mold-like substances in the ice machine, a nonfood-contact surface soiled with lime scale, and raw animal foods not properly separated in a holding unit. The facility has a historical pattern of High Risk scores across its 15 recorded inspections.
10
Inspections
5
Critical latest
3
Major latest
2
Minor latest
Inspection History
Dec 22, 2025
Complaint Full
5 critical violations. 3 major violations. 2 minor violations.
32
Aug 26, 2025
Complaint Partial
2 critical violations.
74
Jul 29, 2025
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
39
Mar 14, 2025
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
30
Sep 12, 2024
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
32
Apr 8, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
30
Sep 21, 2023
Routine - Food
1 major violation. 10 minor violations.
55
Feb 22, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
29
Oct 31, 2022
Routine - Food
No violations found.
100
Jul 6, 2022
Routine - Food
1 major violation.
90
Violations — Dec 22, 2025 Inspection
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in server area and interior of ice bin at bar has a build up of mold like substance.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large build up of lime scale on hot water handle of hand wash station at bar that does not let you turn the hot water on.
23-03-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef for Philly's stored over raw shrimp in reach in cooler drawer under grill on cook line, shrimp moved. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of coleslaw in reach in cooler in server area by office dated for 8 days, including today, and per label and manager coleslaw was made today.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk wash (66F - Cold Holding)sitting out next to flattop grill on cook line, per manager wash has been in cold holding container for several hours and should have been throw out when new container of buttermilk wash was placed next to it, manager discarded buttermilk wash. roux with butter (67F - Cold Holding) sitting out by grill on cook line, per manager roux has been sitting gout for several hours, roux placed in reach in cooler. raw fish (49F, 49F, 51F - Cold Holding) in ajar reach in cooler drawer under grill on cook line, per manager doors has been consistently open for several hours, door closed. butter (48F - Cold Holding); pico de gallo (48F - Cold Holding); sour cream (46F - Cold Holding) in top section of flip top reach in cooler in server area by office with lid open, per manager lid and doors have been consistently open for several hours, lid closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. coleslaw (45F - Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. coleslaw (45F - Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw.
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. coleslaw (45F - Cooling after 6.75 hours)in plastic covered container in bottom section of flip top reach in cooler in sever area that has been consistently open for several hours per manager, label on coleslaw states it was prepped at 8:15am, time of temperature check was around 3pm, and per manager no additional preparation has been done to coleslaw. **Repeat Violation**
03D-15-4
Intermediate - 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. 1 expired in October **Repeat Violation** **Admin Complaint**
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Large build up of lime scale on hot water handle of hand wash station at bar that does not let you turn the hot water on. **Repeat Violation**
27-16-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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