DirtyFLRestaurant Inspection Data

LODGE AT PONTE VEDRA BEACH RESTAURANT SEAVIEW

LODGE AT PONTE VEDRA BEACH RESTAURANT SEAVIEW maintains a 2.7/5 food safety rating based on 10 health department inspections in PONTE VEDRA BEACH. Food safety practices have remained consistent.

607 Ponte Vedra Boulevard
Florida, 32082
Saint Johns County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 7/23/2025

Inspection #: Visit ID: 13465670

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef sauce (51F - Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F - Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F - Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-07-18: Milk 46F,47F in reach in cooler in server area, per employees cooler has been consistently open for only a few hours. Cooked potatoes, sliced cheese, shell eggs, cut lettuce all above 41F in reach in cooler at end of main cook line closest to walk in cooler, per employee top of cooler has been left off for several hours and doors consistently open for several hours. Buttermilk 47F,sliced cheese 48F in standing reach in cooler at end of secondary cook line, both cooling after less then 30 minutes. Admin Complaint - From follow-up inspection 2025-07-23: Milk in reach in cooler in server area at 45F, per employee door has been consistently open, employee moved bottle water away from fan to increase air flow to rest of cooler. Sliced cheese in overfilled container in top of reach in cooler on cook line, cheese moved to bottom of cooler. Admin Complaint

Inspection Date: 7/18/2025

Inspection #: Visit ID: 13464617

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef sauce (51F - Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F - Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F - Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-07-18: Milk 46F,47F in reach in cooler in server area, per employees cooler has been consistently open for only a few hours. Cooked potatoes, sliced cheese, shell eggs, cut lettuce all above 41F in reach in cooler at end of main cook line closest to walk in cooler, per employee top of cooler has been left off for several hours and doors consistently open for several hours. Buttermilk 47F,sliced cheese 48F in standing reach in cooler at end of secondary cook line, both cooling after less then 30 minutes. Admin Complaint

Inspection Date: 7/17/2025

Inspection #: Visit ID: 10912720

  • 08B-38-4:Basic - Food stored on floor. Boxes of melons in vegetable walk in cooler in parking garage. Boxes of various animal products in walk in freezer in parking garage.
  • 25-05-4:Basic - Single-service articles improperly stored. Various boxes of single use items on floor or on rack not 6 six above the floor in storage area in parking garage.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server scratching head with bare hands then continued to handle clean equipment and utensils without washing hands between tasks.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over sauces in reach in cooler at salad station near walk in cooler, tuna moved. Also raw salmon stored over various ready to eat items in walk in freezer, all items removed from original packaging. Operator rearranged all items. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef sauce (51F - Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F - Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F - Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing pages 2 and 3 of written procedures.

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10815470

  • N/A:No Violations Were Observed

Inspection Date: 4/8/2025

Inspection #: Visit ID: 10812282

  • 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).

Inspection Date: 3/6/2025

Inspection #: Visit ID: 8829438

  • 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.

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8784681

  • 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

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8672150

  • N/A:No Violations Were Observed

Inspection Date: 5/13/2024

Inspection #: Visit ID: 8527514

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign at bar does not instruct anyone to wash hands, only says that the sink is a hand wash 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. beef and tomatoes (51F - Cooling over 6 hours); au jus (49F - Cooling over 6 hours) in large, plastic, deep containers in walk in cooler per labels and employees both items where made yesterday and placed in walk in cooler without any additional preparation today.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. beef and tomatoes (51F - Cooling over 6 hours); au jus (49F - Cooling over 6 hours) in large, plastic, deep containers in walk in cooler per labels and employees both items where made yesterday and placed in walk in cooler without any additional preparation today.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding) triple panned in steam table on cook line, per manager sausage has been in table for approximately 2 hours, excess pans removed from sausage. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef and tomatoes (51F - Cooling over 6 hours); au jus (49F - Cooling over 6 hours) in large, plastic, deep containers in walk in cooler per labels and employees both items where made yesterday and placed in walk in cooler without any additional preparation today.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Executive sous chef missing certification, states they left certification at home and does not have a copy on hand.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic Eggs Benedict on breakfast menu Seared Ahi Tuna on Diner menu Sesame Ahi Tuna on in-room dining menu. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cream at bar on time control, but are missing page 2 and 3 of their written procedures.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory on in-room dining menu. Warning

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8383173

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One carbon dioxide tank in the waitstation area stored unsecured. Operator secured the carbon dioxide tank. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean containers stacked while wet.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice inside of the reach in freezer around the compressor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in cooler door gaskets have mold like substance build up.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water in prep sink. Operator had employee cut open packaging and move to refrigeration. Corrected On-Site