Georgie's Diner
Last inspected: Apr 20, 2026
55
Score
The health department has logged 10 inspections at Georgie's Diner, the earliest from 2022. The newest entry in the record is dated Apr 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to five violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
Georgie's Diner's latest score of 55 falls below the St. Augustine average of 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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 and the time removed from temperature control cannot be determined. Missing on butter. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 2 hours; Reach in cooler and drawers; hotdogs 49F, gyro 52F, corned beef 49F, salmon 46F, pork chops 46F, potatoes 49F, sausage 46F; ( - Cold Holding) **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese, gyro meat, tomatoes inside reach in cooler are not dated. Person in charge dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled. Person in charge cleaned slicer. **Corrected On-Site**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottled water in egg cooler. Person in charge removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler (egg cooler) has food in bottom shelf. Person in charge wiped clean. **Corrected On-Site**
14-33-4
55
Nov 4, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 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. Dish machine chlorine 0 ppm. Sanitizer solution not primed at first run. Re run by employee. 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice , cut melons not date marked in walk in cooler. Made few days ago. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep table. Kitchen Moved by manager. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top shelf with restaurant supplies. **Repeat Violation**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Left side of blower.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of prep line coolers.
22-16-4
Basic - Stored food not covered. Uncovered beef containers of rice, prepped foods. Walk in cooler.
08B-12-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers and oven handles.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at kitchen.
51-11-4
55
Jun 3, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler over night; In drawers; gyro meat 50F, Kraw 46F, corned beef 45, sausage, salmon, chicken 50F, burgers 46F, steak, pork pork chops 48F, ham, cheese, roast beef, bologna 54F; ( - Cold Holding) Fry station; fish 54F, **Warning** - From follow-up inspection 2025-06-03: In drawers; corned beef 48F, sliced cheese 48F, turkey 48F, gyro 51F. Cooler is 48F. **Admin Complaint**
03A-02-5
86
Jun 2, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed a cook handling raw salmon with gloves on then move to ready to eat without changing his gloves. Addressed immediately and person washed his hands. **Corrective Action Taken**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler over night; In drawers; gyro meat 50F, Kraw 46F, corned beef 45, sausage, salmon, chicken 50F, burgers 46F, steak, pork pork chops 48F, ham, cheese, roast beef, bologna 54F; ( - Cold Holding) Fry station; fish 54F, **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; In drawers; gyro meat 50F, Kraw 46F, corned beef 45, sausage, salmon, chicken 50F, burgers 46F, steak, pork pork chops 48F, ham, cheese, roast beef, bologna 54F; ( - Cold Holding) Fry station; fish 54F, **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris underneath it. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
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. Fish is vacuum sealed bags thawing. Still frozen.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid or straw on top of fry station cooler. Addressed and person in charge discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone above fry table. Addressed and person in charge removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle laying in flour. Person in charge removed. **Corrected On-Site**
10-01-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cut melon not dated.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour containers are soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Cut melon in tall reach in cooler has old labeled.
16-46-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer on cookline has crumbs in bottom.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Middle reach in cooler on cook line has standing water in it.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths on prep tables. Person in charge removed. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled.
02D-01-5
30
Nov 15, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
50
Apr 19, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. missing on hose on right side of building.
29-34-4
High Priority - Time/temperature control for safety food re-served to customers. Butter re-served to customers. **Repeat Violation** **Admin Complaint**
07-08-5
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 and the time removed from temperature control cannot be determined. Missing on hash browns, eggs, sausage, waffle batter. Person in charge time stamped. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Butter, creamer reused in between customers.
01B-12-4
Intermediate - Handwash sink not accessible for employee use at all times. Back hand washing sink has trash can in front of it.
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing several food certificates.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork, slaw, lettuce, creamer not dated.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board is deeply grooved an black.
14-09-4
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. Fish thawing in bag. Person in charge cut bags. **Corrective Action Taken**
06-09-1
Basic - Soiled dry wiping cloth in use. Soiled rags on all prep surfaces. Person in charge removed. **Corrected On-Site**
21-10-4
Basic - Ripped/worn tin foil used as shelf cover. At end of cook line tin foil is torn on shelf.
14-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line are soiled.
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from warmer. Person in charge removed. **Corrected On-Site**
10-20-4
29
Oct 27, 2023
Routine - Food
8 critical violations. 2 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food re-served to customers. Observed individual butters (73F - Cold Holding) left on tables in between customers.
07-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter (73F - Cold Holding) left on tables in between customers.
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed pan of roasted chicken date marked 10/19 in walk-in cooler.
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed foam container of raw fish over ready to eat prepared food in walk-in cooler.
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects by hand washing station near prep tables.
35A-02-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee smoking outside by back door, walk inside and start to place gloves on without hand washing. Immediately discussed with employee and their washed their hands and placed new gloves on.
12A-05-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs take glove off and place new glove on without hand washing. Discussed with cook.
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. Observed 6lb can of garbanzo beans heavily dented near bottom seam. Observed 4x 6lb cans of Chili con carne with rusted top seams Observed 5x cans of collard greens with rusted bottom seams.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on batter flip-top cooler and cook line flip-top coolers stained with food debris. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge could not locate written procedures. Provided blank copy to kitchen manager. **Corrective Action Taken**
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on green shelf above food product on cook line. Discussed with person in charge. **Repeat Violation**
12B-07-4
Basic - Floors, ceilings, walls soiled/has accumulation of debris. Observed floors on cook line, walk-in cooler, walk-in freezer soiled with food debris. Observed ceiling vents above dry storage soiled with black/green mold like substance. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed half case of frozen chicken on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on all reach in coolers and walk-in cooler soiled with black/green mold like substance and food debris. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed multiple pans of prepared food made previous days to inspection not covered in walk-in cooler. Discussed with person in charge. **Repeat Violation**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Observed condenser fan guards in walk-in cooler soiled with black/green mold like substance.
36-50-4
18
Mar 24, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (121F - Hot Holding) left on toaster oven. Person in charge started reheating on stove. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles with disinfectant stored hanging off wire shelves above prep table and above unwashed fruit. Person in charge moved spray bottles to chemical storage. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on main cook line flip-top cooler and fry station flip-top cooler stained with food debris. **Repeat Violation**
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and mushrooms stored with and above cut melon bowls in walk-in cooler.
08B-17-4
Basic - Stored food not covered. 1) Green chili in walk-in cooler stored with out cover. 2) Cut melons in walk-in cooler placed in bowls stored without covers. **Repeat Violation**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on main cook line coolers soiled with food debris. 2) gaskets on single door reach in cooler by desert station soiled with black/green mold like substance. 3) walk-in cooler gaskets soiled with black/green mold like substance. 4) fry station reach in cooler gaskets soiled with black/green mold like substance. **Repeat Violation**
23-03-4
Basic - Floors, walls, ceilings soiled/has accumulation of debris. 1) floors in kitchen soiled with food debris, dirty rags, and single service items. 2) walls throughout kitchen soiled with food debris and grease. 3) ceiling tiles on cook line heavily soiled with grease.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing station on cook line missing sign.
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave on cook line near hand washing station soiled with food debris.
22-08-4
Basic - Food stored on floor. 1) Bag of onions on floor of walk-in cooler. 2) two cases of chicken on foot of walk-in cooler. 3) case of cardboard orange juice on floor of walk-in cooler 4) two cases of plastic water on floor of walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Foam drink container marked with "not yours" stored above fry station flip-top cooler. Employee removed drink from food area. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles on cook line peeling exposing surface absorbent and not easily cleanable. **Repeat Violation**
36-37-5
43
Jul 29, 2022
Routine - Food
No violations found.
100
Jul 26, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip-top cooler main: ; quiche (54F - Cold Holding); turkey sandwiches (65F - Cold Holding); meat loaf (50F - Cold Holding); sliced Swiss cheese (47F - Cold Holding); white fish (47F - Cold Holding); turkey (45F - Cold Holding); ham (57F - Cold Holding); sliced cheddar (57F - Cold Holding); shrimp (44F - Cold Holding) Items were pre wrapped and stored above chill line for 3 hours. Discussed with operator. Operator had items placed in walk-in cooler to cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-07-26: Flip-top cooler main cook line. quiche (51F - Cold Holding); turkey sandwiches (55F - Cold Holding); meat loaf (47F - Cold Holding); sliced Swiss cheese (61F - Cold Holding); turkey (55F - Cold Holding); ham (53F - Cold Holding); sliced cheddar (59F - Cold Holding); shrimp (48F - Cold Holding) items still filled above fill line. Items are pre wrapped and cooler top left open. **Admin Complaint**
03A-02-5
86
Frequently Asked Questions
When was Georgie's Diner last inspected?
The most recent health inspection at Georgie's Diner on file is from Apr 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Georgie's Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Georgie's Diner.
How does Georgie's Diner compare to other restaurants in St. Augustine?
Georgie's Diner most recently scored 55 out of 100, which is lower than the St. Augustine average of 81.
Has Georgie's Diner's inspection record improved over time?
Yes. Recent inspections at Georgie's Diner have averaged around five violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Georgie's Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Georgie's Diner inspected?
Based on the inspection history on file, Georgie's Diner is inspected around three times per year on average.
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