DirtyFLRestaurant Inspection Data

PUSSER'S CARIBBEAN GRILLE

PUSSER'S CARIBBEAN GRILLE in PONTE VEDRA BEACH has 7 health inspections on record with an overall food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

816 HWY A1A N STE 100

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/5/2025

Inspection #: Visit ID: 10896061

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in stand up reach in freezer in kitchen. Duct tape used on oven door handle. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at downstairs bar service station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in freezer gaskets are soiled. Underplating on soda machine in upstairs bar is soiled. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of both flip top reach in coolers in the kitchen.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook pick up used glove from the floor, place on new glove without washing hands first.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Mango salsa in walk in cooler dated 10/23. Today is 11/5.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mango salsa in walk in cooler dated 10/23. Today is 11/5.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato at 49F in small flip top reach in cooler in kitchen. Tomatoes placed in unit 1.5 hours prior. Tomatoes moved to reach in freezer and approximately 20 minutes later temperature at 42F. Also, cut tomato in flip top reach in cooler on expo line at 48F. Per employee, tomatoes placed in unit one hour prior. Employee found unit not turned on. Tomatoes moved to reach in freezer and approximately 20 minutes later temperature is 43F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker incorrectly installed at top of added splitter to mop sink. Vacuum breaker needed on non-chemical side on splitter.
  • 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 written procedures available. Provided DBPR Form HR 5930-104 via email. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at inside bar and upstairs bar handwash sinks. No soap at upstairs bar handwash sink. Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, missing approximately 15 food handler employee training.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in dishroom. Employee identified contents as bleach and labeled bottle. Corrected On-Site

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10837602

  • N/A:No Violations Were Observed

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10763105

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. One live roach in sticky trap by wait-station. Cleaned by manager. Corrected On-Site Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not holding foods to 41° or below. Drawer cooler not holding foods to 41° or below. Torn gaskets.
  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches in rear kitchen are by rear oven. Cleaned by manager. Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Food debris/ grease buildup under cook line equipment.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall in rear dry goods. Near drinks concentrate.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer and reach in freezer. Kitchen.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled container. Moved by manager
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. torn Drawer Cooler gaskets. Cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled sides of cook line coolers.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted at bar. Moved by manager. Corrected On-Site
  • 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. Cooked Bok Choy at 48°. (Overnight temperatures) Cooked lobster soup 47°. Walk in cooler. (Overnight temperatures) Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Cooked she crab 45°. Walk in cooler cooked crab dip 45°. Walk in cooler. Cooked soup 45° walk in cooler. 2) Cooked Bok Choy at 48°. (Overnight temperatures) Cooked lobster soup 47°. Walk in cooler. (Overnight temperatures) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.the following items in walk in cooler : Cooked she crab 45°. cooked crab dip 45°. Cooked soup 45° Multiple Raw fish 45°. Shrimp 45°. Items immediately iced down by manager or moved to another cooler. The following items in Drawer Cooler at cook line : raw chicken 45°. Raw tuna 45°. Hamburger 45°. Cooked chicken and vegetables 45°. All items placed about 30 mins ago. Per Person In Charge. All items in Drawer Cooler iced down. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at rear dispenser. Replaced by manger.

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8731606

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of soda machine in kitchen, employee corrected during inspection. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under rack in walk in freezer. Under cooking equipment on cook line. Under equipment on bar area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple on handles on cook and prep line, employee corrected during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both soda machines around nozzles at bar and in kitchen.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce stored over various ready to eat items in bottom of reach in cooler on make line, employee 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. sour cream (58F - Cold Holding) in overfilled container in small reach in cooler in server area under service window without any lid, per manager cream has been there less then 1 hour, cream moved to reach in freezer. butter (48F - Cold Holding) sitting in small reach in cooler on cook line, next to stove top and behind other burners, with the lid left open, lid closed and per employee lid has been open less then 1 hour. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Dan Monk, expired 11/5/2024 Travis Dotson, expired 5/16/2024
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. All certificates are missing trainer's certified managers number.

Inspection Date: 5/13/2024

Inspection #: Visit ID: 8665738

  • N/A:No Violations Were Observed

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8527352

  • 08B-38-4:Basic - Food stored on floor. Container of breading in prep area in back of kitchen, manager corrected during inspection. Corrected On-Site Repeat Violation
  • 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, manager ran machine multiple times, machine still reading 0ppm, manager called for service. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (50F - Cold Holding); tomato chutney (50F - Cold Holding); shredded mixed cheese (49F - Cold Holding) in small open reach in cooler under pass through window, per manager lid has been removed from several hours, all items moved to reach in freezer or walk in cooler, all items retemped below 41F. raw salmon (47F - Cold Holding); raw chicken (47F, 46F - Cold Holding); raw fish (47F, 45F, 46F - Cold Holding) in reach in coolers on cook line, per manager doors to coolers have been consistently opened for approximately 2 hours, ice bags placed on all items, all items retemped below 41F Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with clean glasses at bar, bottle moved. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On diners Menu: Sesame Encrusted Ahi Tuna Warning

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8352935

  • 14-18-4:Basic - Beverage tubing/cold plate not separated from stored ice. Soda gun hose at the bar counter tubing stored on top of ice for drinks. Operator has materials to properly hang the beverage hose. **Corrective Action Taken**
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent at the end of the main cook line has dust build up. Repeat Violation
  • 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 jacket stored on boxes of soda syrup in the back prep area. Operator relocated the employee jacket. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the prep sink, clean containers stacked while wet. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In the walk in beer cooler, container of sangria mix stored on the floor. Operator relocated the sangria mix. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on products in the walk in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sink in men's restroom. Operator posted signage. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the flip top reach in cooler unwashed avocados with stickers attached stored with ready to eat food items. Employee removed and washed the avocados. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk salt containers in the dry storage area with no product labeling. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean portable white cutting board on storage shelf with black food residue stain build up.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. At time of inspection food handler training certificates through SafeStaff not fully completed. Employees have completed training and taken quiz, certificates missing information such as business and trainer information. Operator began to fill out certificates. **Corrective Action Taken**