Cortesse's Bistro
Last inspected: Nov 4, 2025
78
Score
Across the available record, Cortesse's Bistro has 11 inspections on file, the first dated 2022. The latest inspection on file is from Nov 4, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around seven violations each.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited three times.
Cortesse's Bistro scores about where you'd expect for a St. Augustine restaurant. There isn't much in the file that would give a customer pause.
11
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made mango salsa dated 10/27 in walk-in cooler.
01B-24-5
Basic - Food stored on floor. Observed one case of food on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Observed clean containers stacked on wire rack with old label residue stuck to sides.
16-46-4
78
May 27, 2025
Routine - Food
8 critical violations. 3 major violations. 4 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta from previous day (55F - Cooling) 1640 see stop sale.
03D-02-5
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. Observed cooked pasta from previous day (55F - Cooling) 1640
01B-36-5
High Priority - Live, small flying insects found Observed one live flying insect in kitchen near soup. Observed one live flying insect at bar near ice bin. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one cracked raw shell egg in walk-in cooler.
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed six bags of reduced oxygen packaged fish completely thawed while not being removed from its reduced oxygen environment.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter kept on time control being placed into a new pan and placed back on ice. Discussed with person in charge.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed butter kept on time control being placed into a new pan and placed back on ice. Discussed with person in charge. See stop sale.
03F-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed green hose by back door at bar missing vacuum breaker.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed large quantities of ice dumped in hand washing station by dish washer.
31A-11-4
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. Observed milk opened on Sunday per person in charge missing date mark. Person in charge added date mark. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in flip-top cooler stained with black marks.
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed six bags of reduced oxygen packaged fish completely thawed while not being removed from its reduced oxygen environment. See stop sale.
06-09-1
Basic - Food stored on floor. Observed case of fish on floor in walk-in freezer. Person in charge placed fish on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed grill and cooking utensils sitting in 84F water. Person in charge placed on grill and slowly reheated water to 135F **Corrected On-Site**
10-07-4
Basic - Silverware/utensils/dishes dried with a towel/cloth. Observed dish employee drying dishes with towels.
24-17-4
18
Nov 20, 2024
Routine - Food
No violations found.
100
Nov 13, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
52
Apr 16, 2024
Routine - Food
No violations found.
100
Apr 15, 2024
Routine - Food
8 critical violations. 4 major violations. 4 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in dry storage near bags of onions. Discussed with person in charge.
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed orange Home Depot Homer bucket used to store elbow macaroni soup.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen individually wrapped fish stored above frozen cakes in walk-in freezer. Not all originally packaged. Observed raw veal stored above ready to eat milk in glass door reach in cooler. Person in charge moved raw veal to another cooler. **Corrective Action Taken**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed sheet pan in glass door reach in cooler of oysters. Person in charge could not find any oyster tags.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mushroom soup (112F - Hot Holding); chicken stock (120F - Hot Holding); escargot sauce (97F - Hot Holding); elbow macaroni in bucket (120F - Hot Holding); house made red sauce (89F - Hot Holding); gravy (92F - Hot Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made sauces (gravy, cream) x 4 (52-54F - Cold Holding) left on speed rack from walk-in cooler 30 mins prior to inspection per person in charge. Person in charge placed in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. Observed garlic butter missing time mark. Butter put since 1500 per person in charge.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mushroom soup (112F - Hot Holding); chicken stock (120F - Hot Holding); escargot sauce (97F - Hot Holding); elbow macaroni in bucket (120F - Hot Holding); house made red sauce (89F - Hot Holding); gravy (92F - Hot Holding) Products have been left out since 1200 in various places in kitchen per person in charge. **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station in dry storage kitchen blocked by trash can and vacuum cleaner. Observed hand washing station in kitchen blocked by cart. Person in charge moved cart.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed seven food employees in establishment without food manager present.
53A-05-6
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed sheet pan in glass door reach in cooler of oysters. Person in charge could not find any oyster tags.
01C-01-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed no oyster tags for last 90 days for establishment. **Repeat Violation**
01C-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food pans stacked in storage with visible moisture. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Observed food debris on kitchen floors under equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on small reach in coolers in kitchen soiled with food debris. **Corrected On-Site**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in 76F water on floor. Person in charge placed utensils in ware washing. **Corrective Action Taken**
10-07-4
17
Sep 20, 2023
Complaint Full
No violations found.
100
Sep 6, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
47
May 9, 2023
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
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 dishmachine at Dishwasher (Chlorine 0ppm) after full cycle. Person in charge set up triple sink at 200ppm quat. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed rack of dishes in Dishmachine when sanitizing solution not at proper minimum strength. Person in charge sanitized dishes in triple sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink multi quat sanitizer at Triple Sink (Quaternary 0ppm). Person in charge changed sanitizer and refilled. Retested at (Quaternary 200ppm). **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw fish stored above ready to eat items in walk-in cooler. Discussed with person in charge and they rearranged walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (59F - Cold Holding); oil in garlic (55F - Cold Holding) on prep counter next to cook line. Discussed with person in charge time as a public health control and provided paper work. Person in charge placed on time.
03A-02-5
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 paper written procedures and discussed with person in charge. **Corrected On-Site**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lamb, pork, mashed potatoes and variety of sauces not date marked. Person in charge states product was from 2-3 days prior to inspection.
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed three knives in between prep tables near microwave. Person in charge removed knives.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in coolers in kitchen soiled with black/green mold like substance. **Repeat Violation**
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth tested at 0ppm Quats person in charge tested triple sink and multi quat sanitizer at Triple Sink (Quaternary 0ppm). Person in charge changed sanitizer and refilled. Retested at (Quaternary 200ppm). Person in charge refilled wiping cloth buckets from triple sink. **Corrected On-Site**
21-08-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee food on cutting board of flip-top cooler in kitchen. Discussed with person in charge and he removed food from kitchen. **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Observed 4 plastic tubs of food in walk-in cooler and 3 cases of frozen food in walk-in freezer on floor. Discussed with person in charge.
08B-38-4
30
Oct 20, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
41
Jul 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Cortesse's Bistro last inspected?
The most recent health inspection at Cortesse's Bistro on file is from Nov 4, 2025. The public record contains 11 inspections in total.
What is the most common violation at Cortesse's Bistro?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Cortesse's Bistro.
How does Cortesse's Bistro compare to other restaurants in St. Augustine?
Cortesse's Bistro most recently scored 78 out of 100, which is about the same as the St. Augustine average of 81.
Has Cortesse's Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Cortesse's Bistro have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cortesse's Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cortesse's Bistro inspected?
Based on the inspection history on file, Cortesse's Bistro is inspected around three times per year on average.
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