Barefoot Bistro
607 Point Vedra Blvd, Ponte Vedra Beach, FL 32082 · Mobile Food Dispensing Vehicle · License 6550137
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: 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 by entrance to unit, 7 each cooked chicken breast dated 8/5, 8 days prior.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In small,glass door reach-in cooler, ice cream mix (47°F - Cold Holding); shredded cheese cups (52°F - Cold Holding). Operator moved ice cream mix to reach-in freezer to rapidly cool, temperature 42f after 15 minutes.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At cook top, utensils in standing water at 93f. Employee turned on burner, water above 135f after 10 minutes.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
Floor at fryer has build up of grease/debris
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.