DirtyFLRestaurant Inspection Data

INN DINING ROOM

INN DINING ROOM maintains a 2.1/5 food safety rating based on 6 health department inspections in PONTE VEDRA BEACH. Recent inspections indicate some food safety concerns.

200 Ponte Vedra Boulevard
Florida, 32082
Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/5/2025

Inspection #: Visit ID: 10931008

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of whole peeled tomatoes on rack by back entrance to kitchen.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging, stored over mango chucks in walk in freezer in back of prep area. Various raw fish and raw fish eggs stored over containers of cooked lobster, removed from original packaging, in standing reach in freezer at end of main cook line near dish area. Also raw caviar stored over cut lettuce in standing reach in cooler at end of make line closest to employee cafeteria. Also raw sausage patties stored over cut various produce in bottom section of reach in cooler on main cook line. All items rearranged. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (60F,61F - Cold Holding) in standing reach in cooler in bakery storage area, per employee doors have been constantly open for no more then a few hours.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in bakery area reading 500ppm, employee began to remake bucket during inspection. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags from October missing date of last serve
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on menus. Warning

Inspection Date: 4/2/2025

Inspection #: Visit ID: 8778765

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : wait-station.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked/ ready to eat salmon . 3/23. Walk in cooler.

Inspection Date: 10/28/2024

Inspection #: Visit ID: 10705592

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back interior wall of large ice machine in back hallway by walk in coolers. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees coats and purses stored with various food stuffs for customer through out kitchen.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee wearing smart watch in prep area engaged in food handling.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees inside kitchen preparing food.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. 1 employee cutting the stems off of fennel bulbs prior to washing them, employee rinses off bulbs **Corrective Action Taken**
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed raspberries and blue berries stored over bread in reach in cooler in pastry storage area/office.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 rusted cans of prunes on speed rack in prep area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over cream cheese in reach in cooler on main cook line, salmon moved. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding) in drink reach in cooler in wait station area near bakery area, per employee door to cooler has been consistently open for an hour, milk moved to different reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in backer's area by walk in cooler.

Inspection Date: 5/7/2024

Inspection #: Visit ID: 8523501

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice bin near butcher meat room.
  • 08B-38-4:Basic - Food stored on floor. Two buckets of cut pineapples in walk in freezer in pastry area, buckets moved. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen on make line.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Okra stored under raw fish, removed from original packaging, on speed rack in walk in freezer. Okra moved Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of milk date 4/28 in reach in cooler in kitchen, milk discarded. **Corrective Action Taken**
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (48F - Cold Holding) in overfilled container on make line, per employee eggs have been there less then 1 hour, top half of eggs removed. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara sauce (51F - Cooling, after 3 hours 49F) in large, deep, plastic container in walk in cooler, employee put sauce in blast chiller after second temperature. **Corrective Action Taken**

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8523161

  • N/A:No Violations Were Observed

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8377441

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the shelf of the unused dish area, clean metal pots not inverted or covered for protection.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal sheet trays on storage cart stacked while wet. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on the walk in freezer door. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in produce cooler door gasket has mold like substance build up.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution stored on prep table behind the cold prep line. Operator relocated the sanitizer solution. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. Red cutting board on the bottom shelf of the prep table with burned edges, operator removed the cutting board to be discarded.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer on the main cook line, open bag of frozen raw chicken tenders over bag of frozen ready to eat pasta noodle. In the meat walk in freezer raw beef in plastic wrap over plastic wrapped ready to eat turkey. Operator had employee rearrange the reach in freezer and walk in freezer storage levels. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring kit or thermometer available to test the high temperature dish machine at time of inspection. Repeat Violation
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment has no approved HACCP and is conducting a cook chill reduced oxygen packaging and raw meat reduced oxygen packaging. Operator is in the process of acquiring necessary equipment for conducting special processes and has the necessary templates. **Corrective Action Taken** Repeat Violation Warning