Buddy Boys Country Store in Saint Augustine
8430 County Road 13 N, Saint Augustine, FL 32092
Buddy Boys Country Store in Saint Augustine, FL has 5 FDACS food safety inspections on record with 54 violations and 21 stop-sale or stop-use enforcement actions.
Last inspected FDACS: October 30, 2025
Buddy Boys Country Store in Saint Augustine: FDACS Inspection History (5)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from
the food establishment. Received approved water source via email.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 5 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PPRepeat
Hot Bar: Internally probed items on the hot bar found to be under 135 degrees F: Chicken
Livers - 119 degrees F, Chicken Gizzards - 121 degrees F. COS: All products taken to kitchen and
reheated to 165 degrees F
Y
x
Repeat
COS
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Kitchen: Garden hose nozzle stored in hand wash sink: COS: Employee removed garden
hose nozzle from hand wash sink
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Several items in multiple retail cases not labeled with ingredients and sub ingredients
in descending order. COS: Items removed from retail floor until proper labeling can be affixed.
Y
x
3-602.11(B)(5)
Food packaged on site not labeled with the name of the food source for each major
food allergen contained in the food. 3-602.11(B)(5) Pf
Retail: Salads that had eggs as an ingredient, package in house, do not declare major
allergen. COS: Items removed from retail floor until proper labeling can be affixed.
Y
x
Print Date: 10/9/2025
Page 1 of 2
38
Citation Description: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard
restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from
contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles. 2-402.11
Observation: Kitchen/Hot Bar: Employees working with exposed food observed not using a hair restraint.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is
not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Retail: Flooring constructed of unsealed raw wood.
— Failure to Renew Food Permit; Re-Inspection Required· 37 violations· 21 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved
source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to: inspector
[email protected]
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business
Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately
cleaned and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In
addition, food establishment must develop and implement a pest management control program.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
Non-compliance evidenced by cooling, hot holding, cold holding, and sanitization of clean
equipment & utensils.
o
Kitchen: Packages of wrapped potatoes had a mold like substance growing on them. COS:
Packaged voluntarily discarded by management. Retail: Whole Vegetables in open air cooler had mold
like substance growing on them. Walk in cooler: Heads of lettuce are rotted. COS Vegetables voluntarily
discarded by management. SEE STOP SALE AND RELEASE:
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Retail: Packages of raw breakfast pork sausage links and patties stored over packages of
fully cooked ready to eat Zatarain's smoked sausage. COS: Raw breakfast pork sausage links and patties
moved below fully cooked ready to eat Zatarain's smoked sausage products.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Hot Bar: Cutting board had build up mold like substance. COS: Cutting board taken to ware
wash area and soaked in a bleach solution, then washed, rinsed, sanitized and air dried. Kitchen: Rack
hanging on back wall and utensils below ventilation fans have encrusted dust and debris on food contact
surfaces. COS: Utensils and rack washed, rinsed, sanitized and air dried. Kitchen: Can opener food
contact surface has residue build up. COS: Can opener moved to warewash area and washed, rinsed,
sanitized and air dried.
3-403.11(A)
Time/temperature control for safety food that is cooked, cooled, and reheated for
hot holding not reheated so that all parts of the food reach at least 165°F for 15 seconds within 2 hours.
3-403.11(A) and (D) PP
Retail: Boiled peanuts (regular and cajun) that were cooled the previous evening not
reheated to 165 degrees F within two hours. COS: Both products voluntarily discarded by management.
SEE STOP SALE AND RELEASE ORDER.
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Retail: Baked beans and BBQ pulled pork internally probed and found to register between
46 and 48 degrees F. COS: Packages of Baked beans and BBQ pork voluntarily discarded by
management. SEE STOP SALE AND RELEASE ORDER.
x
Print Date: 9/23/2025
Page 2 of 7
Y
x
19
P
Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) P
Observation: Hot Bar: Internally probed items on the hot bar found to be under 135 degrees F: Chicken
Tenders - 125 degrees F, Chicken Livers - 120 degrees F, Chicken Gizzards - 107 degrees F. COS: All
products taken to kitchen and reheated to 165 degrees F.
Y
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail: Multiple items in open air coolers on the retail floor internally probed and found to
register between 48 - 50 degrees F. All items voluntarily discarded by management. SEE STOP SALE
AND RELEASE ORDER.
Y
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as
day 1. 3-501.17(B) PfPf
Walk in cooler: Open container of milk held past 24 hours not date marked. Commercially
processed cheese that had been re-wrapped and held past 24 hours not date marked. COS: Both products
date marked during inspection.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking
not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a
date mark and the correct date mark cannot be determined. 3-501.18 PP
Walk in cooler: Prepared in house carrots held past the 7 day limit for time/temperature
control for safety foods. COS: Carrots voluntarily discarded by management.
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
This food establishment does not have the required written procedures for the clean-up of
vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of
contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.
7-208.11(B)
First aid supplies for employees' use not stored in a kit or container that is located
to prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles.
7-208.11(B) PP
Kitchen: Plastic container of first aid supplies stored on shelf over table used for wrapping
food items intended for consumer consumption. COS: Supplies moved to an appropriate location.
x
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above
food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Hot Bar: Spray bottle of glass cleaner stored over ready to eat food. COS: Manager
relocated glass cleaner to appropriate storage. Kitchen: Spray bottle of oven cleaner and lighter stored
over prep table while employee was working with exposed food. COS Manager relocated items to
appropriate location.
x
Y
o
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Kitchen: Employee drink stored on shelf over table used for wrapping food items intended
for consumer consumption. COS: Employee drink relocated to proper storage location.
74
Retailer selling hemp or hemp extract intended for Human Consumption did not
post a clear and conspicuous sign directly adjacent to the display of the product which states: "THE SALE
OF HEMP OR HEMP EXTRACT INTENDED FOR HUMAN CONSUMPTION TO PERSONS UNDER THE
AGE OF 21 IS PROHIBITED. PROOF OF AGE IS REQUIRED FOR PURCHASE.". 5K-4.034(8)(a),
F.A.C.Repeat
No age restriction sign posted for Hemp Extract inhalant. Inspector provided signage.
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with
hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Outside: No soap provided in the men's rest room. COS: Soap provided during inspection.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Outside: No hand wash sign provided in male and female restrooms. Inspector provided
signage.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail drink cooler: Commercially processed kool aid jammer beverage pouches located on
retail shelves not properly labeled for retail sale. COS: Manager removed beverage pouches not properly
labeled from retail sale.
Good Retail Practice Violations
100
The Food Establishment failed to timely submit its permit renewal application
and/or fee as required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida
Statutes.
The Food Establishment failed to timely submit its permit renewal application and/or fee as
required by rule 5K-4.020(4)-(5), Florida Administrative Code and section 500.12, Florida Statutes
o
A Supplemental Report was also issued during the visit which includes important information for management.
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)Repeat
Walk-In Cooler: Egg casserole and gravy cooling tightly covered. COS: Lids vented for the
remainder of the cooling process.
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Hot Bar: Squeeze bottle of sauce not labeled with common name.Kitchen: Two squeeze
bottles of sauce not labeled with common name. COS: Common name affixed during inspection.
3-602.11(B)(5)
Food packaged on site not labeled with the name of the food source for each major
food allergen contained in the food. 3-602.11(B)(5) Pf
Retail: Salads that had eggs as an ingredient, package in house, do not declare major
allergen. COS: Salads voluntarily discarded under citation #20.
x
6-501.11
Premises not maintained free of roaches and rodents; or not controlled to eliminate
their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely
inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping
devices or other means of pest control. 6-501.111 (A)-(C) P
Backroom: Rodent droppings found under staircase. COS: Product removed from area and
it was cleaned and sanitized during inspection. See Comments
x
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Retail/Hot Bar: Live flying insects found in both areas.
6-501.11
Dead or trapped birds, insects, rodents, or other pests not removed from control
devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction
of pests. 6-501.112
Retail: Dead insects found in glue trap along the floor surrounding the retail drink cooler. Ice
Machine Area: Dead insects found in multiple glue traps along the floor surrounding the ice machine.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Backroom: Food products stored on the floor.
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net,
beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair
from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles. 2-402.11
Kitchen/Hot Bar: Employees working with exposed food observed not using a beard
guard/hair restraint.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Hot Bar: Bleach sanitizer in bucket is too low reading 0 PPM. COS: Sanitizer concentration
criteria met during inspection.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Kitchen: Utensils stored directly under an air vent that is blowing dust. COS: Corrected
under citation #14.
4-904.11
Single-service or single-use articles handled, displayed or dispensed without
protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks
or spoons not presented so that only the handles are touched by employees or consumers; or
single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer
self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11
Hot Bar: Single use styrofoam trays not stored inverted. Retail: Soda lids not stored
inverted. COS: Manager inverted trays and lids during inspection. Retail: Soda lids not stored protected.
COS: Lids voluntarily discarded during inspection due to residue build up. SEE STOP USE AND
RELEASE ORDER.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Retail: Produce open air cooler does not maintain a temperature of 41 degrees F or below
for time/temperature control for safety foods. COS: Manager turned down the temperature of the cooler
during inspection to maintain a temperature of 41 degrees F or below for time/temperature control for
safety foods.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease
deposits or other soil accumulation. 4-601.11(B)
Kitchen: Carbon build up on pots and pans stored over warewash sink and on drying rack.
5-501.19
Area designated for refuse, recyclables, returnables or a redeeming machine for
recyclables or returnables not located so that it is separate from food, equipment, utensils, linens,
single-service and single-use articles and a public health hazard or nuisance is not created. Location of
receptacles or waste handling units for refuse, recyclables, and returnables creates a public health hazard
or nuisance or interferes with the cleaning of adjacent space. 5-501.19
Walk-in Cooler and backroom: Returnables commingled and stored above food meant for
consumer consumption.
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Mop stored in the mop bucket not allowing for proper air drying.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas
is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Retail: Flooring constructed of unsealed raw wood.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing
or other possessions. 6-501.110
Kitchen: Employee clothing stored on shelf on top of food meant for consumer
consumption. COS: Clothing moved to proper location.
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source
of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a
public health hazard or nuisance or unlawful discharge. 6-501.14
Kitchen: Heavy accumulation of residue on vent hoods over stove.
94
Food Establishment manufactures, processes, packs, holds, prepares or sells
hemp or hemp extract for human consumption not properly permitted pursuant to 5K-4.034(3), F.A.C.
Food Establishment shall remit payment of appropriate fee within 10 days.
Establishment is operating beyond the scope of their current Food Permit. Hemp products
were discovered for retail sale during this inspection. COS: Hemp products were removed from the
establishment during inspection.
x
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for
hot holding.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper reheating procedures for
hot holding.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Proper Use of Utensils: Single-use/single-service articles:
properly stored and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 2 inspections
— Met Inspection Requirements· 12 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Trainee present during inspection. All violations verified by primary inspector.
Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved
source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to:
[email protected]
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Food Service Area: Food products in full service hot hold case have the following internal
temperatures, Fried Livers 113 degrees and Fried Gizzards 115 degrees. COS: Inspector verified Fried
Livers and Fried Gizzards were reheated to an internal temperature of 165 degrees by person in charge.
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail: Temperature controlled for safety foods stored in open air customer self service
cooler have the following internal temperatures, Roast Beef Sandwich 43 degrees and Ham and Cheese
Sandwich 44 degrees. COS: Inspector verified Roast Beef Sandwich and Ham and Cheese Sandwich were
rapidly cooled to 41 degrees by person in charge. Food Service Area: Cut lettuce stored in sandwich station
cooler have an internal temperature of 44 degrees. COS: Inspector verified cut lettuce was rapidly cooled to
41 degrees by person in charge.
x
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
No written procedures for the clean up of vomit/ diarrheal events.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail: Packaged in house made Honey Chicken Wings and Apple Jalapeno Chicken Wings
stored in customer self service hot hold case not properly labeled to include source information, allergens,
and ingredients. COS: Person in charge removed from customer self service and placed into full service hot
hold case.
Good Retail Practice Violations
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Retail: Opened packages of bottled beverages stored directly on the floor.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Ring and watches worn by employees working with opened foods.
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard
restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from
contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles. 2-402.11
No hair restraints worn by employees working with open foods.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Retail: Ice and residue build up inside of novelty ice cream freezer.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits
or other soil accumulation. 4-601.11(B)
Kitchen: Carbon build up on pots and pans stored over warewashing sink.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Establishment: Residue build up on floors through out food establishment.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Walkin Beverage Cooler: Gaskets in a state of disrepair. Retail: Gaskets of reach in
beverage cooler in a state of disrepair.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is
not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Retail: Flooring constructed of unsealed raw wood.
— Focused Inspection· Focused Inspection
Comments: The original Stop-Use Order/Stop-Sale Order remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or
contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been
obtained to request food safety inspector visit for written release of product and/or equipment. Failure to comply with the request
for written release may or will result in Administrative Action.
This visit associated with request#5102153
No violations or enforcement actions recorded for this inspection.
Buddy Boys Country Store in Saint Augustine: Stop-Sale & Stop-Use Orders (21)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
Buddy Boys Country Store in Saint Augustine: Frequently Asked Questions
- When was Buddy Boys Country Store in Saint Augustine last inspected?
- Buddy Boys Country Store in Saint Augustine was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 30, 2025. Inspection type: Focused Inspection.
- How many inspections has Buddy Boys Country Store in Saint Augustine had?
- Buddy Boys Country Store in Saint Augustine has 5 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Buddy Boys Country Store in Saint Augustine find?
- Buddy Boys Country Store in Saint Augustine was most recently inspected by FDACS on October 30, 2025 (Focused Inspection).
- Has Buddy Boys Country Store in Saint Augustine had any stop-sale or stop-use orders?
- Yes, Buddy Boys Country Store in Saint Augustine has 21 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Buddy Boys Country Store in Saint Augustine?
- The most frequently cited FDACS violations at Buddy Boys Country Store in Saint Augustine are: 3-201.11(C): Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) Pf; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.
- Does Buddy Boys Country Store in Saint Augustine have any repeat violations?
- Yes, Buddy Boys Country Store in Saint Augustine has had the following violations cited on multiple FDACS inspections: 3-201.11(C): Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) Pf; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.
Nearby Establishments to Buddy Boys Country Store
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Buddy Boys Country Store. How we collect and verify this data.