Quig's Meats & Eats
Last inspected: Jan 12, 2026
74
Score
The health department has logged nine inspections at Quig's Meats & Eats, the earliest from 2023. The newest entry in the record is dated Jan 12, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The pattern that stands out is “unwashed fruits/vegetables stored with ready-to-eat food”, which has been cited two times.
Restaurants in St. Johns average 69, so Quig's Meats & Eats is doing better than most peers. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach spray on rack in dish area, employee labeled. **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of debris. Under soda machine in lobby area along wall has a build up of soda syrup.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back interior of cabinets under tea machines at drink station has a build up of food/liquid debris.
23-03-4
Basic - Single-service articles improperly stored. Bag of to go cups on floor at front counter, cups moved. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths stored hanging on small rack by front counter. Cloths removed. **Corrective Action Taken**
21-12-4
74
Aug 1, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger, removed from original packaging, stored over boxes of French fries in standing reach in freezer in kitchen, burgers moved. **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of blue liquid store over stacks of to go boxes at front counter, bottle moved. **Corrected On-Site**
41-10-4
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. 1 employee on site working at the front counter is not able to find proof of training, employee began to take test during inspection. **Corrective Action Taken**
53B-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms, lemons, and celery over buckets of sauces in reach in cooler in storage area in hallway, all produce moved. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored over stacks of to go containers at front counter, bucket moved. **Corrected On-Site**
21-44-1
61
Mar 13, 2025
Routine - Food
No violations found.
100
Mar 6, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Mar 5, 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. raw hamburger (44F,48F - Cold Holding); raw shrimp (44F - Cold Holding); raw chicken (46F - Cold Holding) in standing 3 door reach in cooler at end of kitchen and reach in cooler drawers under grill on cook line, per operator doors have been consistently open for several hours, operator called for service and adjusted temp of coolers. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-05: Raw hamburger 47F,46F,45F, raw chicken 44F, raw shrimp 44 in reach in cooler drawer under grill all items in front section of coolers, per employee coolers have been opened for no more then 20 minutes, all time/temperature controlled for safety foods items in back of cooler at or below 41F Raw chicken 48F, Raw hamburger 45F-48F Potato salad 49F, chicken salad 50F, cheese sauce 50F, Marsala sauce 52F, raw shrimp 49F-51F, cut tomatoes 49F, chicken stock 50F, garlic butter 52F, in standing reach in cooler at end of kitchen, per employee when they arrived at 10am ambient temperature of cooler was at 47F and no additional preparation has been done to any items in cooler nor has doors been consistently opened today and all items have been in cooler from the previous day. Operator stated technician will be out either later today or sometime tomorrow. Inspector advised operator to not offer any time/temperature controlled for safety foods in reach in cooler to customers. **Admin Complaint**
03A-02-5
86
Mar 4, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw hamburger (44F,48F - Cold Holding); raw shrimp (44F - Cold Holding); raw chicken (46F - Cold Holding) in standing 3 door reach in cooler at end of kitchen and reach in cooler drawers under grill on cook line, per operator doors have been consistently open for several hours, operator called for service and adjusted temp of coolers. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (49F - Cooling, after 20 minutes 49F); raw chicken (53F - Cooling, after 20 minutes 53F) in standing 3 door reach in cooler at end of kitchen, per operator doors have been consistently open for several hours and all items prepared less then 2 hours ago, operator adjusted temperature of cooler and called for service.
03D-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in slow cooker at 97F at front counter.
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over Italian dressing in reach in cooler at front counter. Unwashed lemon, mushrooms, and tomatoes over various ready to eat items in standing reach in cooler in storage room by bathrooms, operator began to rearrange all items during inspection. **Corrective Action Taken**
08B-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door does not close all the way by itself. **Repeat Violation**
32-04-4
67
Jul 9, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Feb 22, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk wash (45F - Cold Holding) sitting on top of ice bath on table in kitchen, per manager milk has been there no more then a couple of hours, milk placed in deeper pan of ice surrounding container. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package of raw chorizo stored over wash for onion rings in standing reach in cooler at end of kitchen, chorizo moved. **Corrected On-Site**
08A-05-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door does not to have any self closing device.
32-04-4
Basic - Food stored on floor. 3 containers of cooking oil on floor in hallway, manager corrected during inspection. **Corrected On-Site**
08B-38-4
67
Jul 28, 2023
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for testing the three compartment sink or sanitizer solution buckets. Only chlorine test kits available.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on the bottom shelf of the prep table has food residue staining.
22-02-4
Basic - Equipment in poor repair. Reach in freezer door gasket has a tear along the seam.
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls stored on the shelf over the reach in cooler not inverted or covered for protection.
24-05-4
74
Frequently Asked Questions
When was Quig's Meats & Eats last inspected?
The most recent health inspection at Quig's Meats & Eats on file is from Jan 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Quig's Meats & Eats?
Across the inspection record, “unwashed fruits/vegetables stored with ready-to-eat food” has been cited two times, more than any other issue at Quig's Meats & Eats.
How does Quig's Meats & Eats compare to other restaurants in St. Johns?
Quig's Meats & Eats most recently scored 74 out of 100, which is higher than the St. Johns average of 69.
Has Quig's Meats & Eats' inspection record improved over time?
Results have been roughly steady. Inspections at Quig's Meats & Eats have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Quig's Meats & Eats 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 Quig's Meats & Eats inspected?
Based on the inspection history on file, Quig's Meats & Eats is inspected around four times per year on average.
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