SAWGRASS MARRIOTT RESORT - CABANA CLUB - LEVEL 1
619 Ponte Vedra Boulevard
Florida, 32082
Saint Johns County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Missing ceiling tile above drink station. Kitchen.
- 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 personal clothing on food rack. Moved by manager. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop holder. Ice machine. Moved by manager. **Corrective Action Taken**
- 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. Container of Demi sauce at 50° in walk in cooler. (Overnight temperatures)
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of Demi sauce at 50° in walk in cooler. (Overnight temperatures)
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large , covered , Container of Demi sauce at 50° in walk in cooler. (Overnight temperatures).
Food safety inspection conducted on 3/6/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 7/22/2024
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 7/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/22/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin of soda machine in server area in kitchen. 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 bags of fully thawed out mahi tuna in walk in cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat stored on top of to go containers in cabinet at server station next to bar.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Lids at server station in kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of pepper and salt on table next to cook line in kitchen, manager labeled. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese sauce in reach in cooler on cook line, eggs moved Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 bags of fully thawed out mahi tuna in walk in cooler.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station near warehouse washing area, manager corrected during inspection. Corrected On-Site
Food safety inspection conducted on 7/22/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 5/20/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
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 ice bin of soda machine in kitchen.
- 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. lobster bisque (48F - Cooling over 6 hours) in large covered container on cart in walk in cooler, per employees bisque was made last night and placed in walk in cooler without any additional preparation.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. lobster bisque (48F - Cooling over 6 hours) in large covered container on cart in walk in cooler, per employees bisque was made last night and placed in walk in cooler without any additional preparation.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. lobster bisque (48F - Cooling over 6 hours) in large covered container on cart in walk in cooler, per employees bisque was made last night and placed in walk in cooler without any additional preparation.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna on diner menu. Warning
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine reading 113F after being ran multiple times, manager called for service, establishment has other three compartment sinks and other dish machines for ware washing on site. **Corrective Action Taken**
Food safety inspection conducted on 5/20/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 10/5/2023
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 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 storage shelf of the warewashing area, clean containers stacked while wet.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle on the main cook line. Operator relocated the tongs. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head at the bottom of empty mop bucket.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution on the main cook line at 0ppm quaternary. Employee provided second bucket at 200ppm and operator called to have maintenance repair sanitizer solution machine. **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container missing product labeling. Operator labeled the bulk container. 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. In the reach in freezer on the main cook line, open bag of uncooked raw chicken tenders stored over ready to eat bag of potato chips. Operator had employee switch the reach in freezer storage levels. Corrected On-Site
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishmachine hangs below the flood plane of the sink.
- 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. Behind the bar counter, open container of half and half with no product date marking. Operator voluntarily discarded the half and half. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the entrance to the main cook line. Operator provided paper towels. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/5/2023 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).