Chianti Room
Last inspected: Mar 11, 2026
52
Score
Public records show eight inspections at Chianti Room stretching back to 2022. The newest entry in the record is dated Mar 11, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 81, which Chianti Room's 52 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
4
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shaved Parmesan cheese 56F. Placed on time control. Provided paperwork. **Corrected On-Site** **Repeat Violation**
03A-02-5
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. Milk in cooler 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. Ice plates in both ice machines are soiled.
22-02-4
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. 3 staff have expired.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. At front side of kitchen. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cook put a line in bottom of clean rags in rag cabinet in kitchen.
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven. Person in charge removed tongs. **Corrected On-Site**
10-20-4
52
Aug 20, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pizza sauce (51F - Cold Holding); cut lettuce (49F - Cold Holding) all placed out at 11am per person in charge. Person in charge added more ice to ice bath too cool product.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed outside of pizza dough trays soiled with black/green mold like substance. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Observed Flip-top cooler to left of flat top with torn gaskets.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with food debris. **Repeat Violation**
23-03-4
70
Feb 25, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Jul 9, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
61
Feb 15, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed prep table butter (98F - Hot Holding). Person in charge placed on stove to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Observed heavily dented can of tomatoes in storage room. Person in charge wrote return on top of lid. **Corrective Action Taken**
01B-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground sausage 1100 (133F - Cooling) 1207 (62F - Cooling) 1243. Sausage was in deep metal container. Discussed with chef and they placed sausage on sheet pans to rapidly cool. **Corrected On-Site**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle filled with yellow liquid missing common name label at hand washing station. Person in charge added label. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed make line cooler gaskets soiled with food debris. Observed walk-in cooler gasket soiled with black/green mold like substance. **Repeat Violation**
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and tiles in dish washing area soiled with dust and grease. Establishment has been working on renovations overnights and dish washing area is next per person in charge. **Corrective Action Taken**
36-34-5
55
Oct 4, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed employee slicing deli meat in storage room behind bar. Storage room does not have hand washing access. Discussed with person in charge and they removed deli slicer from storage room to kitchen as they do not want to place a hand washing station in storage room. **Corrected On-Site**
51-16-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and speaker above prep table.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drink glasses at wait station stacked with visible moisture. **Repeat Violation**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing station by kitchen entrance missing hand washing sign. Provided to person in charge and they hung. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in cooler soiled with black/green mold like substance. **Repeat Violation**
23-03-4
74
Dec 15, 2022
Complaint Full
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1) hose Bibb near hand washing station missing vacuum breaker. Person in charge added vacuum breaker. **Corrected On-Site**
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 1) lasagna labeled 12/15 10am (77F - Cooling) at 2pm
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 1) lasagna labeled 12/15 10am (77F - Cooling) at 2pm
03D-01-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. 1) Clam and mussel tags not in chronological order. Suggested to person in charge that they bundle by month to help with organizing tags.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting board on sautee flip-top cooler heavily stained with black marks 2) large mixing bowl on mixer soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 1) spray bottle on hand washing station splash guard by kitchen entrance missing label. 2) spray bottle on top of dish machine missing label 3) two spray bottles on bar hand washing station missing labels.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1) ceiling vents in kitchen soiled with black/green mold like substance and dust.
36-34-5
Basic - Water leaking from pipe and/or faucet/handle. 1) hand washing station near kitchen entrance has leaking faucet.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. 1) three bulk food container in dry storage room behind bar missing labels with common name.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) pizza make flip-top cooler gaskets soiled with black/green mold like substance. 2) sautee flip-top cooler gaskets soiled with black/green mold like substance. 3) walk-in cooler gasket soiled with black/green mold like substance 4) non food contact portions of mixer soiled with food debris.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1) oven soiled with grease and black food debris. **Repeat Violation**
22-08-4
Basic - Floor soiled/has accumulation of debris. 1) floors behind equipment in kitchen soiled with food debris.
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1) black/green mold like substance on deflector plate of ice machine in bar.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. 1) Drink cups at wait station stacked with visible moisture.
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable. 1) cutting board on sautee station grooved and melted. **Repeat Violation**
14-09-4
30
Aug 8, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Raw sausage above bread in walk-in freezer. All items not in sealed manufacture package. 2) frozen stir sticks sitting on raw chicken in walk-in freezer. Chicken not in sealed manufacture package. Employee reorganized walk-in freezer to place raw sausage below ready to eat. Employee put stir stick in ware washing to be sanitized. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards and pasta flip-top cooler cutting board heavily stained with black substances. **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on pasta line.
14-09-4
Basic - Equipment in poor repair. 1) Gaskets on reach in coolers and walk-in cooler torn. 2) duct tape used to repair outside of reach in cooler door on pizza make line. Person in charge ordered new handle.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. 5 tongs stored on oven handle door. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with grease and food debris. **Repeat Violation**
22-08-4
64
Frequently Asked Questions
When was Chianti Room last inspected?
The most recent health inspection at Chianti Room on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Chianti Room?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Chianti Room.
How does Chianti Room compare to other restaurants in St. Augustine?
Chianti Room most recently scored 52 out of 100, which is lower than the St. Augustine average of 81.
Has Chianti Room's inspection record improved over time?
Results have been roughly steady. Inspections at Chianti Room have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Chianti Room 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 Chianti Room inspected?
Based on the inspection history on file, Chianti Room is inspected around two times per year on average.
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