Ponte Vedra Wine Bar and Restaurant

262 Solana Rd, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6502638

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
3 high priority, 7 intermediate (3 fixed on the spot), 4 basic
-40
Safety score60

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

14 violations found

First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 7 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. In kitchen on dry storage shelf, one can of ketchup has dented edge.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. In kitchen reach-in cooler, white beans (45°F - Cooling). Chef stated beans were cooked yesterday and put in reach-in cooler overnight, not removed today. Beans are in deep pan with plastic wrap.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In kitchen reach-in cooler, white beans (45°F - Cooling). Chef stated beans were cooked yesterday and put in reach-in cooler overnight, not removed today. Beans are in deep pan with plastic wrap.
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Establishment serves raw oysters on the half shell, no oyster advisory on menu or posted. Supplied operator with advisory, she posted.
  Fixed on the spot
  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Establishment serves seared tuna undercooked, menu does not identify as undercooked.
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Establishment serves insider cooked tuna and beef, no consumer. Supplied operator with consumer advisory.
  Fixed on the spot
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In kitchen reach-in cooler, white beans (45°F - Cooling). Chef stated beans were cooked yesterday and put in reach-in cooler overnight, not removed today. Beans are in deep pan with plastic wrap.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  No proof of employee responsibilities available. Emailed operator DBPR 5030-103
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  In kitchen and at bar, chemical spray bottle not labeled. Chef labeled bottles.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator stated she has employees hired over 60 days, no certification completed.
Basic4
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line, reach-in cooler gaskets have build up of food debris.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  At wait station, single service togo containers on top shelf not inverted. Chef inverted containers.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  At back door from speakeasy room, outside light visible on side of door.
- Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  In kitchen and wait station, walls and wood on walls not sealed. Chef stated they are in process of recovering walls.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.