Beach Diner
880 A1A North Suite 2, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6501772
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 4 basic (1 repeat)-25
- Administrative complaint on Jul 14Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in top of reach-in cooler, cut tomato (47°F - Cold Holding); shredded cheese (45°F - Cold Holding). Operator stated items in cooler for 2 hours, placed ice bags on items.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At cook line, shell egg stored over bag of shredded cheese. In walk-in cooler, pan of raw meatloaf stored over pan of potatoes. Operator moved all,items to,proper storage levels.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At wait station drink station, cutting board has black stains. Operator voluntarily discarded.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handwash sink at prep area missing paper towels and sign. Operator stated it is used as a prep sink and sink at kitchen entrance is used for handwashing. Handwash sink in prep area is on plans as a handwash sink.
Code 53, Manager certification and employee training: 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/ Certificate for N. Fleming expired 8/7/2025
Repeat violationAdministrative complaint
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 food handlers present, no current Certified Food Manager present.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
At front host stand, case of mints on floor. Operator moved off floor.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
At salad prep area, sanitizer bucket on floor. Operator moved off floor.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, hood filters have build up of grease and dust.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
In walk-in freezer, floor under shelves has build up of food debris. Operator had employee clean during inspection.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.