VERNON'S RESTAURANT
1000 PGA TOUR BLVD, PONTE VEDRA BEACH 32082
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 3 health inspection reports
All Inspection Reports
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).