VERNON'S RESTAURANT
1000 PGA TOUR BLVD
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
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 5/12/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/9/2025
High Priority
6
Intermediate
3
Basic
5
Total
14
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. 20 packets of fully thawed fish that have labeling requirements item be kept frozen while in bag. Bags not cut during thawing. Repeat Violation
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing , broken cove molding tiles. Dish machine. Kitchen.
- 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. Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter. Cookline.
- 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. Cheese sauce at 65°. 55°. 55°. (Overnight temperatures) Cooked chili at 55°. 47°. (Overnight temperatures) Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Establishment high temperature sanitizing Dish machine reach 156°. Person In Charge had Three compartment sink Quaternary ammonium 300 ppm set up for sanitizing. **Corrective Action Taken** Warning
- 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. Shredded cheese date marked 4/26. Walk in cooler. Cooked mushrooms in oil. Date marked 1/31. Butter date marked 5/2 Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 packets of fully thawed fish that have labeling requirements item be kept frozen while in bag. Bags not cut during thawing. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese sauce at 65°. 55°. 55°. (Overnight temperatures) Cooked chili at 55°. 47°. (Overnight temperatures) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters at 70° on kitchen counter. Placed about 7 am. Items added to existing Time Temperature Controlled for Safety. **Corrective Action Taken** Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cheese sauce at 65°. 55°. 55°. (Overnight temperatures) Cooked chili at 55°. 47°. (Overnight temperatures) Large quantities of, covered items during cooling.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic in oil made a few days ago not date marked.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training cards expired.
Food safety inspection conducted on 5/9/2025 revealed 14 total violations (6 high priority, 3 intermediate, 5 basic).
Inspection on 1/21/2025
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 1/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/20/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging raw fish, raw chicken and raw beef and keeping items in vacuum packages for over 48 hours. Warning - From follow-up inspection 2024-11-20: 60 day callback from original inspection **Time Extended**
Food safety inspection conducted on 11/20/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/18/2024
High Priority
11
Intermediate
4
Basic
10
Total
25
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 bin of soda machine in server area between main kitchen and dining area.
- 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. 2 full boxes and 1 full line pan of fully thawed out raw mahi in reach in cooler in middle of prep area in main kitchen.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's chili oil with other spice for customers on rack in pastry area in main kitchen.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several food handlers in main kitchen with bracelets and non plain rings.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at end of bar area.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in standing reach in cooler in pastry area in main kitchen.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of romaine straight from the box they came in without washing them first inside prep area in main kitchen.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwash raspberries berries over cake in reach in cooler near offices in main kitchen. Unwashed raspberries over cream in reach in cooler at end of main cook line near dish area. Unwashed blackberries over cut carrots in produce walk in cooler in main kitchen.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket in pastry prep area in main kitchen reading 0ppm, remade to 200ppm Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Label for multiple seasonings in main kitchen.
- 41-07-4:High Priority - Container of medicine improperly stored. Triple antibiotic cream stored with spices on rack in middle of kitchen, cream moved. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of black beans inside dry food storage area.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on main cook line in kitchen making omelets with gloved hands then touched scratched head with the same gloved hands then continued to make food orders without washing hands between tasks.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 6 packages of fully thawed out raw salmon in reach in cooler in prep area in middle of main kitchen.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flying insects insects around sink at the server area in hallway by dining area. 3 live flying insects at bar area. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger and raw chicken over asperges and sour cream in reach in cooler drawers under grill on main cook line. Repeat Violation Admin Complaint
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Contains of honey and jams in dining room for customer self service without any covers or lids, all items moved Corrected On-Site Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 packages of fully thawed out raw salmon in reach in cooler in prep area in middle of main kitchen. 2 full boxes and 1 full line pan of fully thawed out raw mahi in reach in cooler in middle of prep area in main kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef (71F - Cold Holding) in non working warming unit on main cook line, per manager they do not know how long beef had been in warmer. butter (71F - Cold Holding) in container on main cook line in kitchen, per operators butter was from the previous day with no additional preparation done today.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (68F - Cold Holding) sitting out on secondary cook line in main kitchen, per manager butter was taken out of cooler approximately 3 hours prior, butter placed back inside cooler. beef (71F - Cold Holding) in non working warming unit on main cook line, per manager they do not know how long beef had been in warmer. butter (71F - Cold Holding) in container on main cook line in kitchen, per operators butter was from the previous day with no additional preparation done today. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (130F - Hot Holding); cooked pasta (121F - Hot Holding) in hot box next to main cook line in kitchen, per manager door had been left open for less then 30 minutes, temperature turned up on hot box. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of soda machine in server area between main kitchen and dining area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in server area in hallway next to dining area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station in server area in hallway next to dining area.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging raw fish, raw chicken and raw beef and keeping items in vacuum packages for over 48 hours. Warning
Food safety inspection conducted on 11/18/2024 revealed 25 total violations (11 high priority, 4 intermediate, 10 basic).
Inspection on 6/18/2024
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 6/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Unwrapped apples, muffins, and multiple containers of topping at the breakfast buffet. Warning - From follow-up inspection 2024-04-16: 60 day callback from original inspection **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on egg Benedict missing marking going from menu item to consumer advisory on breakfast menu. Warning - From follow-up inspection 2024-04-16: 60 day callback from original inspection **Time Extended**
Food safety inspection conducted on 4/16/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 4/15/2024
High Priority
4
Intermediate
4
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live flying insects at bar area around drains. Approximately 5 live flying insects area sink in server area behind the bar area. Warning
- 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 stored over cooked pork empanadas in walk in freezer by office. Raw fish stored over cheese tortellini in walk in freezer by server area behind breakfast buffet area. All fish rearranged. Corrected On-Site
- 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. In reach in cooler near multiple walk in coolers, cream cheese frosting dated 3/28 and 4/2, and brazo de mercedes dated 3/28. Lemon custard in walk in cooler dated 3/28.
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Unwrapped apples, muffins, and multiple containers of topping at the breakfast buffet. Warning
- 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 heavy cream in reach in cooler in middle of kitchen, per operator cream opened 4/11, cream dated Corrected On-Site
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Conveyor style dish machine reading max of 161F, maintenance adjusted machine, final rinse reached 184F Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on egg Benedict missing marking going from menu item to consumer advisory on breakfast menu. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station in server area behind bar.
Food safety inspection conducted on 4/15/2024 revealed 8 total violations (4 high priority, 4 intermediate, 0 basic).
Inspection on 10/17/2023
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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 and bag stored over clean silverware in the warewashing area. Repeat Violation
- 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. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple walk in cooler doors with mold like substance on the door gaskets. Operator has gasket cleaning scheduled. **Corrective Action Taken** Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the pastry walk in cooler open container of Starbucks coffee on the top shelf.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet bar counter omelette station, cut tomatoes (49F - Cold Holding); pooled eggs (52F - Cold Holding); chopped sausage (50F - Cold Holding) all stored in cooler that was just turned off for the end of the breakfast service. Employee relocated the items to the walk in cooler to bring back to temperature range. At conclusion of inspection all food in temperature range. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean cutting board in the warewashing area has build up of food residue staining. Repeat Violation
Food safety inspection conducted on 10/17/2023 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).