NONA BLUE
325 Front Street
Florida, 32082
Saint Johns County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 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. 15 vacuum packets of fully thawed out Mahi in walk in cooler. Repeat Violation
- 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.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor. Kitchen.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 15 vacuum packets of fully thawed out Mahi in walk in cooler. Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sauces , meats at kitchen prep. Made at 11 am. Marked by manger. Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 10/31/2024
High Priority
3
Intermediate
6
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at wait station and interior of large ice machine near ware washing area. Repeat Violation
- 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. 8 vacuum packages of fully thawed out mahi in reach in cooler next to warming cabinets in kitchen.
- 08B-12-5:Basic - Stored food not covered. No cover for ice bin with drink ice at outside bar area.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tomato juice on rack in back dry food storage area. Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 vacuum packages of fully thawed out mahi in reach in cooler next to warming cabinets in kitchen. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bechamel sauce (131F - Hot Holding) in steam well on front cook line, per manager sauce was heated up and placed in well less than 1 hour prior, sauce placed on time control. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags missing date of last served. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Third pan of gloves in hand wash station on front cook line closest to keg walk in cooler, pan moved. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on front counter cook line closest to keg walk in cooler.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station in stall in men's bathroom room, employee corrected during inspection. Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 2 certificates are photocopies
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station on front cook line in corner closest to bathrooms, manager corrected during inspection Corrected On-Site
Food safety inspection conducted on 10/31/2024 revealed 12 total violations (3 high priority, 6 intermediate, 3 basic).
Inspection on 2/20/2024
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 2/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/12/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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 at outside bar area reading 0ppm, employee ran and primed machine multiple times, machine still reading 0ppm, manager states they will use machine inside of kitchen and call for maintenance. **Corrective Action Taken** Warning - From follow-up inspection 2024-02-12: Dish machine in outside bar area ran multiple times, and manager stated technician completed service of machine the previous week, but chlorine sanitizer reading 0ppm. Admin Complaint
Food safety inspection conducted on 2/12/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/30/2024
High Priority
7
Intermediate
2
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine near server station. Top interior of ice bin of soda machine in server station.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee on front cook line drinking from open bottle.
- 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. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today.
- 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 at outside bar area reading 0ppm, employee ran and primed machine multiple times, machine still reading 0ppm, manager states they will use machine inside of kitchen and call for maintenance. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw egg whites stored over dressing in walk in cooler, eggs removed. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding) sitting in pan above ice bath at server station, per manager both tie,s where placed out no more then 1 hour prior, manager placed both items in walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked artichokes and herb butter on front cook line, manager corrected during inspection. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (129F - Hot Holding) in steam well on cook line, per manager sauce was cooked earlier in the day and placed in well no more then 1 hour prior, manager turned up temperature of well and stirred sauce, retemp sauce at 163F Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Only few tags have that date of last served. Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ribs (110F - Cooling, after 1 hour 38F) sitting out on rack next to warming units by cook line, per manager ribs where removed from the oven approximately 2 hours prior, ribs moved to walk in freezer and retemped at 38F. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today. **Corrective Action Taken**
Food safety inspection conducted on 1/30/2024 revealed 11 total violations (7 high priority, 2 intermediate, 2 basic).
Inspection on 8/3/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored in front of the bulk ice bin not inverted or covered. Operator inverted the ice buckets. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the hallway by the dish area clean metal bowls stacked while wet.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler in the prep area. Employee removed standing water from the reach in cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the drawer reach in cooler at the pass through window, chicken wings (57F - Cold Holding) stored in the walk in freezer over night and moved to the cook line at 11am. Operator placed ice on the product to lower temperature, chicken wings second temperature 12:55 (46F - Cold Holding). Other time/temperature control food for safety cooling in reach in cooler not cooling properly. Operator discarded the chicken wings and relocated all cooling items to other reach in coolers.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer reach in cooler at the pass through window, chicken wings (57F - Cold Holding) stored in the walk in freezer over night and moved to the cook line at 11am. Operator placed ice on the product to lower temperature, chicken wings second temperature 12:55 (46F - Cold Holding). Other time/temperature control food for safety cooling in reach in cooler not cooling properly. Operator discarded the chicken wings and relocated all cooling items to other reach in coolers.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not marked with the date of last served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting boards at the corner of the front kitchen line have food residue staining build up. Repeat Violation
Food safety inspection conducted on 8/3/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).