DirtyFLRestaurant Inspection Data

PALM VALLEY FISH CAMP

PALM VALLEY FISH CAMP located in PONTE VEDRA BEACH has undergone 5 health department inspections, achieving a 2.0/5 overall safety rating. Recent inspections indicate some food safety concerns.

299 Roscoe Boulevard North
Florida, 32082
Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10912748

  • 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Wet mop draining into ground /drainage ditch with water by back door to kitchen, mop moved. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, over cooked devil crab cakes in walk in freezer, fish moved. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. clam chowder (44F - Cold Holding) in walk in cooler, per manager chowder was taken out of walk in cooler to thaw appropriately 4 hours ago and put back in walk in cooler, chowder immediately put in walk in freezer, recheck at 32F-34F. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitation bucket in hand wash sink by display case at front counter, bucket moved. Corrected On-Site
  • 35A-13-4:Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Dog in chair in outside seating area seated during inspection.

Inspection Date: 4/15/2025

Inspection #: Visit ID: 8725204

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vent. By wait-station.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned plates stored close to paper towels dispenser. Hand Wash Sink. Moved by manager. **Corrective Action Taken**
  • 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 service employee at prep line with no beard guard.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water by Dish machine. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled water spray bottle. Cook line. Marked by manger. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee cutting tomatoes with bare hand contact at prep table. Manager intervened. **Corrective Action Taken**

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8830018

  • 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 in back storage area. Top interior of ice bin of soda machine at front counter. Repeat Violation
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door of employee bathroom in back storage area.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On multiple handles on cook line.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In outside food storage shed.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Back bottom interior of reach in cooler at end of cook line.
  • 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. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.
  • 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. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken raw shell egg in walk in cooler.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in walk in cooler, per chef milk was open on Monday. Bread pudding in walk in cooler, per chef pudding was made 2 days prior. All items labeled Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line.

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8491786

  • 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 in back storage area. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. On employee on cook line. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in cooler at far end of cook line.
  • 36-24-5:Basic - Hole in or other damage to wall. Under hand wash station on cook line near walk in cooler.
  • 28-14-5:High Priority - Evidence of wastewater dumped onto ground. Outside of establishment along the north side of building there are multiple discarded lemons and straws in standing water.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per manager there are 2 new employees who do not have not proof of/ have not signed reporting agreement.

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8346726

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up around the ice chute. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over in use prep table. Operator relocated the employee beverage. Corrected On-Site Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on the main cook line actively working with food with no beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf of the warewashing area, clean containers stacked while wet. Repeat Violation
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. On the main cook line, knife stored in sanitizer solution bucket.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the cutting board at the pass through window.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line and prep area has food residue staining build up. Repeat Violation