Lodge at Ponte Vedra Oasis Snack Bar
607 Ponte Vedra Blvd, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6501514
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 Aug 12 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-21
- Administrative complaint on Aug 12Counts in full until a follow-up finds the problems fixed-20
- Safety score59
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 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At wait station reach-in cooler, milk (47°F - Cold Holding). Milk in and out of cooler. Operator moved to reach-in freezer to rapidly cool, 35f after 30 minutes.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In stand up reach-in freezer, open box of raw shrimp stored over containers of butter. Operator moved butter to a reach-in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed sanitizer and retested at 50ppm.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At prep table, can opener has debris build up on blade. Operator had employee clean during inspection.
Fixed on the spot
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
At dish area handwash sink, low water pressure on hot water.
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At wait station, fan on counter has dust bio dip,on back side.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Case of togo containers stored on floor. Operator moved to shelf.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
At prep area, 3 dead roaches on glue board. Operator discarded glue board.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At prep area, floor by fan soiled with debris and residue.
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.