Coastal Wine & Tapas

300 Pine Lake Dr Ste 101, Ponte Vedra, FL 32081 · Permanent Food Service · License 6502641

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 8, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 complaint inspection
2 high priority (fixed on the spot, 1 repeat), 4 basic (1 repeat)
-13
Administrative complaint on Sep 8
Counts in full until a follow-up finds the problems fixed
-20
Safety score67

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep82026

Complaint inspection

6 violations found

First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 2 High priority
- 4 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At prep area in glass door reach-in cooler, raw shell eggs stored over multiple condiment sauces. Operator moved shell eggs to proper storage.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  At cook line, spray bottle of surface cleaner/sanitizer hung on metal rack with nozzle pointed towards clean plate ware and crackers. Operator moved chemical to proper storage.
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  At cook line, case of oil stored on floor. Operator moved oil to shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open bottle water on counter at pass thru. Water moved.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  At wait station storage area, case of togo boxes stored on floor. Operator moved boxes to shelf.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  At cook line, standing water in bottom of smaller flip top reach-in cooler
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul282026A93Routine inspection4 violations, 1 high priority No follow-up needed

First visitJul 28, 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.
4 violations found:
- 1 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At cook line stand up reach-in cooler, container of raw shrimp stored on top,shelf over multiple ready to eat items. Chef moved shrimp to bottom shelf.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  In stand up glass door reach-in cooler, milk opened 3 days prior per manager, not dated. Manager dated milk.
  Fixed on the spot
Basic2
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  At cook line, standing water in bottom of smaller flip top reach-in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
  At cook line, floor under/behind equipment has build up of grease and debris.
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.