The Local - Ponte Vedra
226 Solano Rd Unit 1, Ponte Vedra, FL 32082 · Permanent Food Service · License 6500998
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 5 basic-26
- Administrative complaint on Sep 17, since fixedReduced 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 visitsRoutine inspection
- Follow-up visitSep 25, 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 visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Establishment has raw grouper ceviche at time of inspection, no proof of parasite destruction for grouper. Operator called supplier, supplier provided letter of freezing for parasite destruction.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. In wait station, employee cutting lemons with no gloves. Operator had employee put on gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine - 0ppm). Operator called for service.
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Multiple oyster tags missing dates last served.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
In kitchen, multiple cutting boards have black stains.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At outside bar, one chemical spray bottle not labeled.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At prep area by cook line, frozen spinach and frozen raw chicken in sink with no running water. Operator placed items in separate sink and placed under running water.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
At prep area in dry storage area, scoop in rice flour has handle touching product.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
At prep area by cook line, sanitizer bucket stored on prep table. Operator moved bucket to lower shelf.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
In prep area in dry storage area, exterior of bulk rice flour and chicken breader bins have build up of food residue.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tank at bag-in-box soda rack not secured.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.