LODGE AT PONTE VEDRA BEACH RESTAURANT SEAVIEW
607 Ponte Vedra Boulevard
Florida, 32082
Saint Johns County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/9/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/8/2025
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed Yellowfin tuna still in bag. Thawing instructions require puncture, or removal from bag. Walk in cooler.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Brocken floor tile by prep line. Standing water in tile.
- 08B-12-5:Basic - Stored food not covered. Uncovered tray of cooked wheat , uncovered container of marinara sauce in walk in cooler. Covered by manger.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at Three compartment sink.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso 53°. Black beans 50°. California soup 48°. Chili 50°. Walk in cooler. (Overnight temperatures). **Warning**
- 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. Cut tomato in reach in cooler date marked 4/1 **Repeat Violation** **Admin Complaint**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed Yellowfin tuna still in bag. Thawing instructions require puncture, or removal from bag. About 1 pound. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top chill box by cookline. Cut tomato, 47°. Ham 46°. Cooked onions 46°. Pork 47°. Items placed about 1 hr before. Items iced down by manger. **Corrective Action Taken** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellfish tags not marked with last date of use.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantity, plastic containers, covered during cooling. Queso 53°. Black beans 50°. California soup 48°. Chili 50°. Walk in cooler. (Overnight temperatures).
Food safety inspection conducted on 4/8/2025 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 3/6/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- 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. Chick peas date marked 2/20 in walk in cooler.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date of use.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing device.
Food safety inspection conducted on 3/6/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 7/15/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup stored inside proofing rack with various other cooking utensils, cup removed. **Corrected On-Site**
- 36-24-5:Basic - Hole in or other damage to wall. 2 small holes in wall in dish area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in server area around nozzles.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Letter of aquaculture for the salmon offered undercooked only outlines parasite destruction and aquaculture parameters, but does not say any of those processes are actually done, operate obtained a new letter of aquaculture stating the actual aquaculture process is taking place for their salmon. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored with to go containers in server area inside kitchen, bottle removed. Bottle of hand sanitizer sorted with single service items at host's stand in dining area, bottle removed. **Corrected On-Site**
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked/broken plastic cover on rack in prep area that clean plates and equipment are stored on.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in server area near warehouse washing area,manager corrected during inspection **Corrected On-Site**
Food safety inspection conducted on 7/15/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 7/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).