Oddbirds Cafe
Last inspected: Jan 30, 2026
100
Score
Across the available record, Oddbirds Cafe has 10 inspections on file, the first dated 2022. The most recent visit was on Jan 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average St. Augustine restaurant scores 81. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
No violations found.
100
Jan 29, 2026
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server on cell phone and not wash hands. Addressed and server washed hands. **Corrected On-Site**
12A-29-4
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose is below the rim of the sink.
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass reach in cooler; empanadas 47F, butter 46F, quiche 46F; ( - Cold Holding). Placed in cooler yesterday. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Glass reach in cooler; empanadas 47F, butter 46F, quiche 46F; ( - Cold Holding) **Warning**
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. Ham, cheese not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Basic - Buildup of food debris/soil residue on equipment door handles. Tall 2 door reach in cooler handles are soiled. Person in charge wiped clean. **Corrected On-Site**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Under dish machine there is spray foam underneath on the floor/wall.
36-37-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles are missing showing wood underneath.
36-17-5
Basic - Single-service articles not stored inverted or protected from contamination. Single service to go boxes not inverted. Person in charge inverted. **Corrected On-Site**
25-06-4
41
Jul 17, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bowl of raw shell eggs in reach in cooler above ready to eat products. Person in charge placed raw shell eggs on bottom shelf. **Corrected On-Site**
08A-05-6
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 cooked potatoes missing time mark. Person in charge added a time mark to potatoes. **Corrected On-Site**
03F-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed white reach in freezer has build up of ice.
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in freezer doors insulation exposed.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler soiled with food debris.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from AC vent into bucket on floor of lobby. **Repeat Violation**
29-11-4
61
Sep 4, 2024
Routine - Food
No violations found.
100
Sep 3, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main flip-top cooler: pico (54F - Cold Holding); raw shelled eggs in container (52F - Cold Holding); ham (49F - Cold Holding); guacamole (52F - Cold Holding); pooled eggs (52F - Cold Holding) in for 2 hours per person in charge. double door reach in cool: cream (54F - Cold Holding); shredded mozzarella (52F - Cold Holding); ambient air 52F. Person in charge observed cooler at 34F 3 hours prior to inspection. Person in charge started moving items to other coolers to cool. Person in charge called service on both coolers. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Single-service articles improperly stored. Observed plastic wrapped utensils on floor in dry storage office. Person in charge placed on shelf. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near oven soiled with grease and dust.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from ceiling in lobby near point of sale system. Person in charge has called for service.
29-11-4
Basic - Dead roaches on premises. Observed one dead roach in ceiling light in prep area.
35A-03-4
70
Jul 3, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Nov 27, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork (78F - Hot Holding). Left in steamer well without water. Person in charge reheated to 165F during inspection. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing station on line used to rinse coffee equipment and glasses. Discussed with person in charge. No other sinks available on front counter or cook line.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cook line cutting board stained with food debris. **Repeat Violation**
22-02-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in freezer inside doors have exposed insulation. Discussed with person in charge.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line cooler gasket soiled with food debris. Observed reach in freezer gaskets soiled with black/green mold like substance. Observed exterior of mixer on prep table soiled with old food debris.
23-03-4
64
Jul 13, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken from 7/12 per date mark (55F - Cold Holding) not taken out of reach in cooler per person in charge. Left in reach in cooler over night per person in charge.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed large door reach in cooler: ambient raw shell eggs. (48F - Cold Holding), cooked chicken from 7/12 per date mark (55F - Cold Holding) not taken out of reach in cooler per person in charge. Left in reach in cooler over night per person in charge. See stop sale. **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 pooled eggs on cook line without time mark. Pulled out at 1000 per person in charge. Person in charge added time mark. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-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 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 deli slicer with food debris stuck to blade and teeth that hold food. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used in salsa on cook line. Person in charge removed cup and added spoon. **Corrected On-Site**
14-01-5
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers on shelves above prep table. **Repeat Violation**
16-46-4
47
Dec 29, 2022
Routine - Food
11 critical violations. 3 major violations. 5 minor violations.
View 19 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes in dish machine not properly sanitized. Chlorine at 0ppm. Operator brother brought a plug to set up triple sink chlorine 100ppm. Employee sanitized dishes. **Corrected On-Site** **Warning**
22-45-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. carnitas chicken @ 1022 (167F - Cooling) @ 1100 (144F - Cooling) person in charge states food was pull out of slower cooler at 0900. Was in deep containers ambient air cooling. Discussed with employee to placed in shallow pan and in ice at 1022. Employee placed deep pans in ice at 1040. **Warning**
03D-01-5
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. carnitas chicken @ 1022 (167F - Cooling) @ 1100 (144F - Cooling) person in charge states food was pull out of slower cooler at 0900. Was in deep containers ambient air cooling. Discussed with employee to placed in shallow pan and in ice at 1022. Employee placed deep pans in ice at 1040. **Warning**
01B-36-5
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. Dishmachine chlorine sanitizer at 0ppm. No employees are aware on how to operate Dishmachine. Operator brother brought a plug to set up triple sink chlorine 100ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs onto griddle and handled oil bottles and grill utensils without washing hands. Person in charge explained to cook proper hand washing after raw shell egg contact. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves after touching food with bare hands without washing hands. **Warning**
12A-07-5
High Priority - Employee touched personal item and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone, located above prep table, then proceeded to handle grill utensils without changing gloves or hand washing. Person in charge discussed with cook about proper hand washing after handling personal items. **Warning**
12A-28-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 1) Observed employee handling sandwich without gloves while cutting and plating the sandwich. Immediately discussed with person in charge and has inspector Mayra help translate to employee. 2) Observed employee handling lettuce without gloves. Confirmed with employee that lettuce was for salad. Immediately discussed with employee about hand washing and glove usage with ready to eat. Employee voluntarily threw away lettuce and placed on gloves. **Warning**
09-01-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 6 raw shell eggs cracked in carton on cook line. **Warning**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) left in mixing bowl through out whole inspection without employee adding ingredients or mixing. **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. Raw shell eggs, potatoes on cook line without a time mark. Items were brought out less than 4 hours per person in charge. Person in charge discussed with cook to add time marks. **Warning**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. carnitas chicken @ 1022 (167F - Cooling) @ 1100 (144F - Cooling) person in charge states food was pull out of slower cooler at 0900. Was in deep containers ambient air cooling. Discussed with employee to placed in shallow pan and in ice at 1022. Employee placed deep pans in ice at 1040. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip-top cooler cutting board stained with food debris. **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee hired over 60 days has no proof of training. **Warning**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above prep table. Food was on prep table cooling in ice. **Repeat Violation**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles near glass display case broken exposing unsealed wood.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small reach in cooler gaskets soiled black/green mold like substance. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Pooled egg food container has old labels stuck to side. **Repeat Violation**
16-46-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in dry good storage peeled away from wall. Hole in or other damage to ceiling. Hole in ceiling above Dishmachine.
36-03-4
11
Aug 22, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies in dish area. **Warning** - From follow-up inspection 2022-08-22:
35A-02-6
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. New manager took over, operator is scheduling manager for exam. **Warning** - From follow-up inspection 2022-08-22: Manager is scheduled for test. **Time Extended**
53A-01-7
78
Frequently Asked Questions
When was Oddbirds Cafe last inspected?
The most recent health inspection at Oddbirds Cafe on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Oddbirds Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Oddbirds Cafe.
How does Oddbirds Cafe compare to other restaurants in St. Augustine?
Oddbirds Cafe most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Oddbirds Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Oddbirds Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Oddbirds Cafe 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 Oddbirds Cafe inspected?
Based on the inspection history on file, Oddbirds Cafe is inspected around three times per year on average.
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