Vernon's Restaurant

1000 PGA Tour Blvd, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6500816

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Live, small flying insects found.High priority, repeat · fixed by the Nov 3 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
4 high priority (1 fixed by the Nov 3 follow-up, 3 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 5 basic
-26
Administrative complaint on Oct 26, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score62

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

Inspection history

1 inspection · 2 visits

Oct262026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 4 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At buffet omelette station, cut tomato (47°F - Cold Holding); sausage (48°F - Cold Holding); ham (48°F - Cold Holding). Operator stated items placed in service 1.5 hours prior. Items stored in double metal pans. Operator moved all items to walk-in cooler. All items below 41f after 30 minutes.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line in warmer cabinet, smoked sausage (131°F - Hot Holding). Operator stated sausage placed in warmer 15 minutes. Chef reheated sausage to 169f.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At kitchen reach-in cooler, old smoked salmon stored over sliced cheese. Operator moved items to proper storage.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  At front bar, observed 3 flying insects.
  Repeat violationAdministrative complaint
Intermediate2
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  At dish area, no running water at handwash sink. Employee stated sink has not worked for a couple weeks.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At dish area, spray outlet identified as disinfectant not labeled. Operator labeled spray bottle.
  Fixed on the spot
Basic5
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  At dining room side drink station, ice scoop in ice has handle touching ice. Operator removed scoop.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  At prep area, plastic cup used as scoop in gf flour. Operator removed cup.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  In prep kitchen, Sanitizer Bucket (Quaternary 0ppm). Operator had new bucket made, 200ppm.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  At dish area, metal pans stacked before air drying.
- Code 25, Single-service items: Single-service articles improperly stored.
  At side station, open case of plastic cups stored on floor. Operator moved cups to cart.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.