DirtyFLRestaurant Inspection Data

LODGE AT PONTE VEDRA OASIS SNACK BAR

LODGE AT PONTE VEDRA OASIS SNACK BAR maintains a 2.3/5 food safety rating based on 8 health department inspections in PONTE VEDRA BEACH. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

607 Ponte Vedra Boulevard
Florida, 32082
Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 10912237

Follow-up Inspection Required

4 high, 2 basic

  • 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. 3 packages of fully thawed out raw tuna in reach in cooler by cook line still inside vacuum packaging. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large amount of surface rust on equipment at outside bar area.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler on cook line scratching head with bare hand then put on gloves and began to handle clean utensils and equipment without washing hands before putting on gloves.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw tuna stored over various sauce bottle in bottom section of reach in cooler next to cook line, tuna moved. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw tuna in reach in cooler by cook line still inside vacuum packaging. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro cream (47F - Cold Holding) in squeeze bottle sitting out fill line of container in top section of reach in cooler on make line that has the cover removed, per employee lid was removed less than 1 hour prior, cream moved to bottom of reach in cooler. **Corrective Action Taken**

7/17/2025· 7mo ago

Visit ID: 13464411

Follow-up Inspection Required

5 high, 1 int, 2 basic

  • 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. 3 packages of raw tuna, fully thawed out, still in unopened bags in reach in cooler next to cook line.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee on cook line preparing food, employee corrected during inspection. Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Package of shredded chicken made on 7/1, then frozen,and thawed out on 7/6, in reach in cooler in storage area.
  • 22-41-4: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. In use dish machine reading 0ppm, sanitizer bucket empty, bucket replaced and machine ran multiple times and retested at 100ppm. Corrected On-Site Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes and pans ran through dish machine that was not sanitizing properly.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw tuna stored over various sauce bottles in reach in cooler next to cook line, tuna removed. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of raw tuna, fully thawed out, still in unopened bags in reach in cooler next to cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin at outside bar area.

3/6/2025· 1y ago

Visit ID: 8829157

Met Inspection Standards

1 high, 1 int, 4 basic

  • 36-36-4:Basic - Ceiling tile missing. Missing ceiling tiles above prep area in kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled floors under and behind prep line equipment.
  • 08B-38-4:Basic - Food stored on floor. Container of oil on floor. Kitchen. Moved by manager. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water on floor in base of reach in coolers. Kitchen.
  • 22-41-4: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 chlorine 0 ppm. Ware washing taken upstairs to main kitchen **Corrective Action Taken**
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings , made 2/18, in reach in cooler . Per Person In Charge item was cooked , cooled and frozen, and removed from cooler yesterday. No tracking of item available.

7/15/2024· 1y 8mo ago

Visit ID: 8719510

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door frames and gaskets on reach in coolers on cook line.
  • 25-05-4:Basic - Single-service articles improperly stored. Several boxes of to go containers and napkins on floor in storage area in parking garage, manager corrected during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (47F - Cold Holding); cut watermelon (45F - Cold Holding) in reach in cooler at end of cook line in kitchen, per employee items where taken n and out of cooler to check inventory for less then 1 hour. Repeat Violation Admin Complaint
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment non-continuously cooks chicken breasts, but does not have any written procedures for them.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line, employee corrected during inspection. Corrected On-Site

5/20/2024· 1y 9mo ago

Visit ID: 8672149

Met Inspection Standards
  • N/A:No Violations Were Observed

5/13/2024· 1y 10mo ago

Visit ID: 8527296

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 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.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (69F - Cold Holding) sitting on top of reach in freezer chest in dry storage area in parking garage, no one know how long butter has been sitting out. whiskey butter (58F - Cold Holding); blue cheese dressing (56F - Cold Holding); buttermilk (56F - Cold Holding); milk (56F - Cold Holding); ranch (57F - Cold Holding); salsa (56F - Cold Holding); ice cream mix (56F - Cold Holding) all items in standing sliding glass door reach in cooler in prep area, per manager cooler has been serviced for several days and all items have been in cooler since yesterday without any additional preparation. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) sitting on top of reach in freezer chest in dry storage area in parking garage, no one know how long butter has been sitting out. whiskey butter (58F - Cold Holding); blue cheese dressing (56F - Cold Holding); buttermilk (56F - Cold Holding); milk (56F - Cold Holding); ranch (57F - Cold Holding); salsa (56F - Cold Holding); ice cream mix (56F - Cold Holding) all items in standing sliding glass door reach in cooler in prep area, per manager cooler has been serviced for several days and all items have been in cooler since yesterday without any additional preparation. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. 2 chemical spray b titles of disinfectant stored over sleeves of to go cups and lids in kitchen.
  • 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.

10/18/2023· 2y 4mo ago

Visit ID: 8527161

Met Inspection Standards
  • N/A:No Violations Were Observed

10/16/2023· 2y 4mo ago

Visit ID: 8341333

Follow-up Inspection Required

3 high, 2 basic

  • 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. In the reach in cooler on the main cook line, reduced oxygen packaged tuna fully thawed in sealed reduced oxygen packaging. Operator instructed employee to cut open the packaging. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on the hood filters. Reach in chest freezer has build up of mold like substance on the door gasket.
  • 22-41-4: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. Chlorine dish machine at 0ppm during inspection. Operator attempted to prime the machine, unable to pull sanitizer. Operator called for maintenance. Operator will have employees use the dishmachine at the attached separate license. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line fried onion straws at ambient room temperature. Operator discarded the fried onion straws and will use existing time as public health control going forward.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line fried onion straws at ambient room temperature. Operator discarded the fried onion straws and will use existing time as public health control going forward. **Corrective Action Taken**