The Blue Hen Cafe

223 W King St Unit A, St. Augustine, FL 32084 · Map

13 Admin. complaint

Latest state inspection: Oct. 22, 2026 (Routine - Food)
13 violations (3 high-priority). Administrative complaint recommended: the state may fine the business.

What the inspector found on Oct. 22, 2026

  • 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 test at 0ppm. After priming it still tests at 0ppm.
  • High Priority Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; ham 47F; ( - Cold Holding) Repeat violation.
  • High Priority Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; ham 47F; ( - Cold Holding) Above fill line; quiche 55F; ( - Cold Holding). Person in charge put quiche in reach in cooler. Fixed during the inspection.
  • Intermediate Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish area. Fixed during the inspection.
  • Intermediate Handwash sink used for purposes other than handwashing. Observed person using hand washing sink to fill water pitcher. Person in charge removed pitchers. Fixed during the inspection.
  • Intermediate Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red pepper sauce not dated. Person in charge dated. Fixed during the inspection. Repeat violation.
  • Basic Bowl or other container with no handle used to dispense food. Soufflé cups in red pepper sauce and gravy. Person in charge removed cups. Fixed during the inspection. Repeat violation.
  • Basic Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line are deeply grooved. Repeat violation.
  • Basic Floor not cleaned when the least amount of food is exposed. Floor behind cook line has debris.
  • Basic Food stored on floor. 3each, 5 gallon jugs of oil on floor in hallway.
  • Basic In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board in prep area. Person in charge removed. Fixed during the inspection.
  • Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on small reach in cooler at beginning of cook line are soiled.
  • Basic Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine has black mold like substance on it.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.

★ 4.7 Diners' rating · 2,005 Google reviews · Read reviews on Google Maps

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Inspection history

DateViolationsResult
Oct. 22, 2026 13 Admin. complaint Administrative complaint recommended Routine - Food · 13 violations (3 high-priority) (3 high-priority, 3 intermediate, 7 basic) · State report
  • 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 test at 0ppm. After priming it still tests at 0ppm.
  • High Priority Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; ham 47F; ( - Cold Holding) Repeat violation.
  • High Priority Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; ham 47F; ( - Cold Holding) Above fill line; quiche 55F; ( - Cold Holding). Person in charge put quiche in reach in cooler. Fixed during the inspection.
  • Intermediate Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish area. Fixed during the inspection.
  • Intermediate Handwash sink used for purposes other than handwashing. Observed person using hand washing sink to fill water pitcher. Person in charge removed pitchers. Fixed during the inspection.
  • Intermediate Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red pepper sauce not dated. Person in charge dated. Fixed during the inspection. Repeat violation.
  • Basic Bowl or other container with no handle used to dispense food. Soufflé cups in red pepper sauce and gravy. Person in charge removed cups. Fixed during the inspection. Repeat violation.
  • Basic Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line are deeply grooved. Repeat violation.
  • Basic Floor not cleaned when the least amount of food is exposed. Floor behind cook line has debris.
  • Basic Food stored on floor. 3each, 5 gallon jugs of oil on floor in hallway.
  • Basic In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board in prep area. Person in charge removed. Fixed during the inspection.
  • Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on small reach in cooler at beginning of cook line are soiled.
  • Basic Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine has black mold like substance on it.

Other inspections in 32084

See every restaurant inspection in 32084 →

Inspection results are from Florida DBPR's public food service inspection data and are updated every morning. Diners' star rating and review count are from Google Maps. High-priority violations are those that could directly contribute to foodborne illness or injury. An inspection is a snapshot of one visit, and many problems are fixed on the spot. To see the official report, search this business on DBPR's license and inspection lookup (license 6501909). Search another restaurant.