AQUA GRILL
395 FRONT ST, Ponte Vedra Beach FL 32082 · 904.285.3017
Last inspected May 5, 2026 · 9 visits since July 2023
FEB 24
DEC 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the prep area over the center prep table on speed rack.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Bar staff handled cut lemons with bare hand contact. Manager intervened. Food prep employee handled ready to eat cooked food with bare hand contact. Manager intervened.
Toxic substance/chemical improperly stored. Chemical spray bottle, windex, sanitizer above single service aluminum trays/ candy at wait-station. Moved by manager.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw or undercooked Salmon, Ahi Tuna.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee used restroom with no beard guard. Placed on by employee later.
Floor area(s) covered with standing water. Standing water on floor in walk in cooler. By walk in freezer door.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle. prep line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gasket at prep line reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gasket at prep line reach in cooler. Soiled interior base of drawer coolers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal drink in reach in cooler. Prep line.
Stored food not covered. Cooked, prepped foods uncovered in walk in cooler. Potatoes, sauce, cooked chicken.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of completed thawed and sealed reduced oxygen packaged tuna in walk in cooler.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter being held on time controls with no time marking. Per employee, butter placed out at 11:00. Butter was not discarded at 2:00. Operator discarded butter. Also, written plan incomplete on pages 2 and 3. Operator completed paperwork during inspection.
No soap provided at handwash sink. No paper towels or soap at kitchen handwash sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee food handler training for Sumintra A expired 8/2/2025.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dry storage has dust. Fan guards in walk in cooler have debris.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Six packages of completed thawed and sealed reduced oxygen packaged tuna in walk in cooler.
Employee eating in a food preparation or other restricted area. Employee half-eaten plate of food on dish rack above clean pans/inserts. Employee moved food.
No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 via email.
Plumbing system in disrepair. Small leak under handwash sink in dishroom. Chef states part is on order.
Water softener salt (food) stored in a location that is not clean and dry. Salt softener stored outside on storage rack. Employee moved softener inside.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solution in kitchen tested at 0ppm lactic acid. Chef remade solution to 272ppm lactic acid.
May 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature sanitizing Dish machine reaching 135 by probe. Establishment test strip did not change color. Person In Charge stopped ware washing. Called service company.
May 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sea soup 49°. (Overnight temperatures)
Displayed food not properly protected from contamination. Uncovered cut fruits, lemons, limes, strawberries at bar. ( two locations). Covered by manger.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature sanitizing Dish machine reaching 135° by probe. Establishment test strip did not change color. Person In Charge stopped ware washing. Called service company.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sea soup 49°. (Overnight temperatures) in large quantities in large covered plastic containers.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Outside mop sink.
Handwash sink used for purposes other than handwashing. Utensils in kitchen Hand Wash Sink. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at kitchen Hand Wash Sink.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling tile missing. Missing ceiling tile in kitchen by walk in cooler entrance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Employee with no beard guard/restraint while engaging in food preparation. Food service employee with long beard.
Floor area(s) covered with standing water. Large amount of standing on floor by entrance to interior cooler. (Walk in cooler ).
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from door frame walk in cooler. (Standing water in walk in cooler. )
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
Dec 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 9 high priority.
9 High priority8 Intermediate7 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shrimp and corn chowder (46F - Cooling); cheese sauce (48F - Cooling) in large plastic containers in walk in cooler, per employee both items where cooked the day before and placed in walk in cooler without any additional preparation.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. shrimp and corn chowder (46F - Cooling); cheese sauce (48F - Cooling) in large plastic containers in walk in cooler, per employee both items where cooked the day before and placed in walk in cooler without any additional preparation.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratching face with gloved hands then continued to handle clean pans without changing gloves and washing hands.
Nonfood-grade bags used in direct contact with food. Trash bags being used to cover bread and mix vegetables together in prep area in kitchen.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw pork stored over ground beef in small walk in cooler inside main walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (55F - Cold Holding) package of mozzarella in overfilled container in top section of reach in cooler on cook line, per employee mozzarella has been taken out of walk in cooler less then 30 minutes prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (128F - Hot Holding) in steam well on cook line, per employee meatballs where heated up less then 1 hour prior and placed in well, meatballs removed to be reheated.
Toxic substance/chemical improperly stored. Bottles of bleach stored with clean plates and over clean linens in outside storage shed.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium in triple sink in ware washing area reading over 400ppm, employee emptied sink.
Clam/mussel/oyster tags not marked with last date served. Only a few tags have date of last served.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Per employees they are only keeping oyster tags, not the mussel tags.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shrimp and corn chowder (46F - Cooling); cheese sauce (48F - Cooling) in large plastic containers in walk in cooler, per employee both items where cooked the day before and placed in walk in cooler without any additional preparation.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna salad on lunch menu, menus corrected during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test strips. Also missing color chart for quaternary ammonium test strips.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line, employee corrected during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Open container of cream sauce in reach in cooler in prep area without a label, per employee cream was made two days prior, cream labeled
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One food handler in prep area making food wearing watch.
Employee with no hair restraint while engaging in food preparation. One employee preparing food in preparation area.
Floor soiled/has accumulation of debris. In walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door frames of reach in coolers on cook line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At hand wash station in prep area by back door to kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Micro greens still in container with soil stored over various containers of ready to eat foods in walk in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All sanitation buckets in kitchen reading 0ppm.
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes with bare hands then went and handled the clean dishes coming out of the dish washer without washing hands between tasks.
Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Employee touching washed romaine with bare hands while cutting, employee put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked pasta in reach in cooler at end of cook line near dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (72F - Cold Holding); raw scallops (63F - Cold Holding) thawing out under cold running water in sink in prep area, per employee both items where placed in sink no more then 1 hour prior, employee placed items in walk in cooler.
Toxic substance/chemical improperly stored. Chemical bottle stored with seasoning on rack in prep area, manager removed bottle.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Missing dates on most tags, unable to determine if tags are in chronological order.
Clam/mussel/oyster tags not marked with last date served. Only a couple of tags are marked with the date of last served.
No soap provided at handwash sink. At hand wash station on cook line. Also no paper towles at hand wash station on cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per manager cut romain, cut lettuce, pico de gallo, shredded cheddar cheese, and mozzarella cheese held on ice baths in salad prep area are held on time control, but manager does not have any written procedures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine, around chutes, in kitchen.
Food stored on floor. Cooking oil on floor under hand wash station by dry storage area in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom interior of both ovens in prep area. Interior of microwave in prep area.
No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler with drawers on cook line.
Jul 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in the dish area handle clean dishes after handling dirty dishes and employee phone without changing gloves/hand wash.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the prep area over the center prep table on speed rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler adjacent to the fryers in the bottom drawer, chicken wings (49F - Cold Holding). Per employee working the station the door had been left open for the a few minutes at the end of the lunch service. Employee relocated the chicken wings to the walk in freezer to bring back in temperature range. At conclusion of inspection chicken wings at 39F cold holding.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Shellstock tags not stored in chronological order for the last 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Clean cutting boards in the warewashing area with build up of food residue staining.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one current employee with expired food handler certification from 07/01/2023.
Spray bottle containing toxic substance not labeled. At the bar counter, green chemical spray bottle on the side of the reach in cooler with no product labeling. Employee labeled the spray bottle.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly sticky tape in prep area has accumulation of dead flies on the tape.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in the dish, prep and dry storage area have build up of dust on the vent and surrounding ceiling area. Operator states is working on replacing all ceiling tiles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on the prep table at the server pass through window.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee jackets stored on the oven in the prep area.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean metal containers stacked while wet.
Equipment in poor repair. Two spatulas stored on the main cook line with melted plastic handles.
Floor soiled/has accumulation of debris. Accumulation of debris on the floor of the walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line and in the prep area have build up of food debris. Employee on the main cook line cleaned the interior of the microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding door reach in cooler on the main cook line closest to the dish area has build up of food residue along the sliding tracks. Operator cleaned and sanitized the sliding doors and gaskets of the reach in cooler.
Raw fruits/vegetables not washed prior to preparation. Unwashed avocados in the flip top reach in cooler in the prep area evident by stickers still attached to avocados.
Stored food not covered. In the dry storage room, multiple containers of dry seasonings stored without being covered. Employee covered all dry seasonings.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the main cook line prep station. Operator relocated the wet wiping cloth.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.