Mayday Ice Cream
100 Marketside Ave #303, Ponte Vedra, FL 32081 · Permanent Food Service · License 6502551
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection7 intermediate (1 fixed on the spot), 1 basic; intermediate violations cost 18 at most-19
- Safety score81
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 visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate7
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 back kitchen area in reach-in cooler, liquid egg and cream opened 5 days prior per employee, not dated.
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.
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Establishment has test strips for sink & surface sanitizer, currently using quaternary sanitizer.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
In back kitchen area, interior of middle triple sink has black mold-like substance.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
In back kitchen, sanitizer bucket stored in front handwash sink and cloth towels stored in handwash sink by dish area. Operator removed items from handwash sinks.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At front counter area, no paper towels at handwash sink.
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. No employee training certification available, employee present hired approximately 9 months.
Basic1
Code 25, Single-service items: Single-service articles improperly stored.
In back kitchen area, open case of toilet paper and case of paper towels stored on floor.
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.