Restaurant Medure
818 A1A N, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6501502
What drove the grade
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 intermediate (1 fixed on the spot), 3 basic (1 repeat)-12
- Safety score88
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 18, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. 2 sours served with raw egg whites, server ask if customer wants egg white. No consumer advisory posted, items not on any menu. Operator placed consumer advisory on wall at bar.
Fixed on the spot
Code 03, Food out of temperature: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
In prep area reach-in cooler, reduced oxygen packaging raw ground beef, 3 bags missing date packaged and discarded date and 2 missing discard date.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At triple sink area, no soap at handwash sink.
Basic3
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
At cook line, short ribs in reduced oxygen packaging missing production time. Short ribs are dated 8/17.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
At cook line, 2 tongs hung on oven handle.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At prep area, exterior of ice machine door spiked with black 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.