Castillo Craft Bar + Kitchen and Coffee Bar
Last inspected: Apr 17, 2026
23
Score
The health department has logged 12 inspections at Castillo Craft Bar + Kitchen and Coffee Bar, the earliest from 2022. The newest entry in the record is dated Apr 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly one violation before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded five times.
By comparison, the average St. Augustine facility scores 81, putting Castillo Craft Bar + Kitchen and Coffee Bar on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
6
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; ground beef46F, wings 46F, tomatoes, pimento cheese 44F; ( - Cold Holding) Short ribs 46F (cooling)in cooler overnight. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Whipped honey butter dated 4.6. Today is 4.17.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Whipped honey butter dated 4.6 today is 4.17. Sausage dated 4.10 today is 4.17. Blue cheese dated 3.29
02C-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce 110F. Placed on time control. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; butter 55F icing 70F; ( - Cold Holding). Gave establishment paperwork for time control and placed items on time. Drawers; ground beef46F, wings 46F, tomatoes, pimento cheese 44F; ( - Cold Holding). In cooler overnight. **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tall; short ribs 46F; ( - Cooling). Placed in cooler last night
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. By trash can. Person in charge moved trash can. **Corrected On-Site**
31A-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milks not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top inside of ice machine has black mold like substance on it.
22-20-5
Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen. Person in charge removed cloth. **Corrected On-Site**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge hung mops up to dry. **Corrected On-Site**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Person in charge moved sanitizer solution. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. In dry storage; flour not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
23
Oct 1, 2025
Routine - Food
No violations found.
100
Sep 25, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed scallops on cook line wrapped in brown paper towels. Person in charge voluntarily disposed of scallops. **Corrected On-Site**
14-86-1
High Priority - 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. Observed dish machine reading 0ppm chlorine. Person in charge placed work order with servicer. **Warning**
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler at coffee bar soiled with food debris. Person in charge had employee clean gaskets **Corrected On-Site** **Repeat Violation**
23-03-4
70
Apr 29, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line gaskets soiled with food debris.
23-03-4
Basic - Equipment in poor repair. Observed cook line drawers gaskets torn.
14-11-5
90
Dec 26, 2024
Routine - Food
No violations found.
100
Oct 14, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum packaged short ribs, chicken, duck in walk-in cooler. **Repeat Violation** **Warning**
03G-50-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled with food debris at cafe. Observed reach in freezer gasket at bar soiled with black/green mold like substance.
23-03-4
86
May 29, 2024
Routine - Food
No violations found.
100
Mar 26, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
45
Oct 30, 2023
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Food with mold-like growth. See stop sale. Observed half block of cream cheese with visible black/green mold like substance. Person in charge disposed of.
01B-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 23 live flying insects at floor drain and hand washing station at bar area. Person in charge had employee start killing and removing flys. One fly observed after employee conducted corrective action at bar. **Corrective Action Taken**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw duck over top ready to eat pre cooked sausage Pattie's in walk-in cooler. Person in charge rearranged walk-in cooler and placed duck on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter on shelf next to cook line (70F - Hot Holding) cook left out after breakfast service. Person in charge disposed of.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (67F - Cold Holding) left out during breakfast and placed in reach in cooler too cool. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter on shelf next to cook line (70F - Hot Holding) cook left out after breakfast service. Person in charge disposed of.
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed three gallons of milk opened two days prior to inspection missing date mark. Person in charge added date marks. **Corrected On-Site**
02C-03-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken wings cooked to max 155F per person in charge without written procedures. Discussed and provided blank written procedures with person in charge. **Corrective Action Taken**
03C-89-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef in reduced oxygen environment vacuum sealed bags date marked 10/27 in walk-in cooler. Discussed with person in charge.
03G-54-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler on cook line soiled with food debris.
23-03-4
Basic - Floor soiled/has accumulation of debris. Observed floors behind equipment in main kitchen soiled with food debris.
36-73-4
Basic - Duct tape used to repair nonfood-contact surface. Observed tape used to hang HACCP temp logs. Person in charge removed food debris soiled tape. **Corrected On-Site**
14-71-4
27
May 11, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line coolers stained with food debris.
22-02-4
82
Oct 28, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 1) mop sink with Y-splitter missing vacuum breaker on mop bucket hose side.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards on flip-top coolers stained with food debris and black streaks.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1) hand washing station at coffee bar missing paper towels. **Repeat Violation**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) flip-top coolers gaskets, cook line drawer reach in cooler gaskets soiled with food debris. 2) backsplash guard on soda machine soiled with syrup and mold like substance.
23-03-4
67
Jul 5, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Castillo Craft Bar + Kitchen and Coffee Bar last inspected?
The most recent health inspection at Castillo Craft Bar + Kitchen and Coffee Bar on file is from Apr 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Castillo Craft Bar + Kitchen and Coffee Bar?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Castillo Craft Bar + Kitchen and Coffee Bar.
How does Castillo Craft Bar + Kitchen and Coffee Bar compare to other restaurants in St. Augustine?
Castillo Craft Bar + Kitchen and Coffee Bar most recently scored 23 out of 100, which is lower than the St. Augustine average of 81.
Has Castillo Craft Bar + Kitchen and Coffee Bar's inspection record improved over time?
No. Recent inspections at Castillo Craft Bar + Kitchen and Coffee Bar have averaged around six violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Castillo Craft Bar + Kitchen and Coffee Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Castillo Craft Bar + Kitchen and Coffee Bar inspected?
Based on the inspection history on file, Castillo Craft Bar + Kitchen and Coffee Bar is inspected around three times per year on average.
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