DirtyFLRestaurant Inspection Data

MCFLAMINGO

MCFLAMINGO has 9 health inspections on file for its PONTE VEDRA BEACH location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

880 A1A NORTH SUITE 12

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 9/17/2025

Inspection #: Visit ID: 13513244

  • N/A:No Violations Were Observed

Inspection Date: 9/5/2025

Inspection #: Visit ID: 10906223

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in cooler across from grill. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed grapes in container of washed apples in large reach in cooler in prep 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. Dish machine that has been used today and ran multiple times during inspection reading 0ppm. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49F,50F - Cold Holding) in bottom of reach in cooler by front counter, per employees cheese was placed in cooler approximately 3 hours ago during a delivery and has been consistently open since, cheese moved to different cooler. **Corrective Action Taken**

Inspection Date: 4/8/2025

Inspection #: Visit ID: 10705943

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under grills on cook line. Repeat Violation
  • 08B-31-4:Basic - Food stored in undrained ice. Drink ice stored in undrained ice cooler . Frontline.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water on base of prep line cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar container. Rear rack.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Orange clean.

Inspection Date: 12/27/2024

Inspection #: Visit ID: 10706683

  • N/A:No Violations Were Observed

Inspection Date: 10/29/2024

Inspection #: Visit ID: 10705776

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The only food handler certification on site expired in 2023 and the only other food handler on site that has been working over 60 days does not have any proof of training. Warning - From follow-up inspection 2024-10-29: 60 day callback from original inspection **Time Extended**

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8727345

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Last year's license by front door.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under grills on cook line.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between grill on top of reach in cooler on cook line. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cauliflower stored over washed jalapeños in standing reach in cooler near dish area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored in soapy water buckets between uses. Repeat Violation
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee on cook line began to wipe down equipment and tables with soapy wet cloth with gloved hands and switched tasks to handle clean utensils without changing gloves and washing hands first. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (49F - Cold Holding); cut tomatoes (50F - Cold Holding); hummus (50F,49F - Cold Holding); blue cheese (51F - Cold Holding) all items in flip top reach in cooler on make line closest to register at front counter, per manager lid was left open for several hours, lid closed. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The only food handler certification on site expired in 2023 and the only other food handler on site that has been working over 60 days does not have any proof of training. Warning

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8546941

  • N/A:No Violations Were Observed

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8438274

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food on prep table closest to the front register. Operator relocated the employee food. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler drawers door gasket has food debris build up. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Single service drink kinds stored on the floor of the dry storage area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table closest to the front register. Operator relocated the wet wiping cloth. Sanitizer solution bucket at 0ppm quaternary, operator replaced the sanitizer solution. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator replaced the sanitizer and primed machine to 200ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line reach in cooler drawers, mushrooms (53F - Cold Holding); cooked potatoes (51F - Cold Holding). Operator discarded the items from the cook line. Flip top reach in cooler opposite the grill, cut tomatoes (46F - Cold Holding); cut green tomatoes (47F - Cold Holding); sweet potatoes (48F - Cold Holding); cooked jalapeños (48F - Cold Holding); hummus (46F - Cold Holding). Operator instructed employees to discard time/temperature control food for safety from the cooler. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the hand wash sink, cut tomatoes (47F - Cold Holding); cut green tomatoes (46F - Cold Holding); sweet potatoes (45F - Cold Holding) and in the reach in cooler opposite the grill closest to the register, cut tomatoes (46F - Cold Holding); cut green tomatoes (47F - Cold Holding); sweet potatoes (48F - Cold Holding); cooked jalapeños (48F - Cold Holding); hummus (46F - Cold Holding). Per operator lids left open and product moved during the rush, operator placed all items on ice and put the products into the reach in cooler. In the cook line reach in cooler drawers, mushrooms (53F - Cold Holding); cooked potatoes (51F - Cold Holding). Operator discarded the items from the cook line. At conclusion of inspection some products in reach in cooler opposite the hand wash sink in temperature range or cooling and almost in temperature range. Flip top reach in cooler opposite the grill operator had employees discard. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting board on the prep station has build up of food residue staining.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for the chlorine dish machine.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 4 food handling employees present with no certified food manager.

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8349127

  • 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. Reduced oxygen packaged fish thawing in sealed bag on the bottom shelf of the standup reach in cooler in the prep area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the end of the cook line and ware washing area, clean plastic containers stacked while wet. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at the center of the main cook line missing employee hand wash signage.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line, sides of the flat top grills have build up of grease/food debris. Reach in cooler under the flat top grill has build up of food debris in the door gasket.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler under the flat top grill bottom drawer; potatoes (47F - Cold Holding); mushroom caps (49F - Cold Holding) per operator stored in cooler over night. Operator removed the items to be discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler under the flat top grill bottom drawer; potatoes (47F - Cold Holding); mushroom caps (49F - Cold Holding) per operator stored in cooler over night. Operator removed the items to be discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**