BEACH DINER
880 A1A NORTH SUITE 2, Ponte Vedra Beach FL 32082 · 904-273-6545
Last inspected Jul 14, 2026 · 8 visits since September 2023
SEP 24
FEB 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sauage links (47F - Cold Holding); raw sausage patties (47F - Cold Holding) in reach in cooler drawer under grill on cook line, per manager they have been very busy and cooler has been consistently open for several hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, shell egg stored over bag of shredded cheese. In walk-in cooler, pan of raw meatloaf stored over pan of potatoes. Operator moved all,items to,proper storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top of reach-in cooler, cut tomato (47F - Cold Holding); shredded cheese (45F - Cold Holding). Operator stated items in cooler for 2 hours, placed ice bags on items.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certificate for N. Fleming expired 8/7/2025
Food-contact surface soiled with food debris, mold-like substance or slime. At wait station drink station, cutting board has black stains. Operator voluntarily discarded.
Show the remaining 6 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 food handlers present, no current Certified Food Manager present.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at prep area missing paper towels and sign. Operator stated it is used as a prep sink and sink at kitchen entrance is used for handwashing. Handwash sink in prep area is on plans as a handwash sink.
Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in freezer, floor under shelves has build up of food debris. Operator had employee clean during inspection.
Food stored on floor. At front host stand, case of mints on floor. Operator moved off floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have build up of grease and dust.
Wiping cloth sanitizing solution stored on the floor. At salad prep area, sanitizer bucket on floor. Operator moved off floor.
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
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. In use dish machine ran multiple times, reading 0ppm, sanitizer bucket replaced and machine primed, sanitizer not dispensing in machine, manager called for service.
Stop Sale issued due to food not being in a wholesome, sound condition. 4 packages of fully thawed out raw tuna still inside packages in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hashbrowns (49F - Cold Holding); sliced cheeses (49F,51F - Cold Holding); sliced tomatoes (41F - Cold Holding); cut lettuce (41F - Cold Holding); shredded mixed cheese (49F - Cold Holding) in flip top reach in cooler at end of make line under service window, per employee all items where put in cooler about 3 hours prior and lids and doors have been consistently open, manager called for service of cooler and items moved to walk in cooler. cooked diced potatoes (48F - Cold Holding) in top section of flip top reach in cooler next to stove top on cook line, per employee lid has been consistently opened, and potatoes usually used up within 45 minutes, manager placed potatoes on time control and closed lid.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black eye peas (125F - Hot Holding) in steam well under service window on make line, per employee beans where heated and placed in well about 1 hour ago, employee stirred up beans.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sausage gravy (118F - Cooling, after 30 minutes 118F) in pan more then 4 inches deep in walk in cooler on carts, per manager gravy was made an hour prior, carts moved to walk in freezer.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Nina Fleming, expired 8/7/2025, ServeSafe.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 food handlers on site and the only one with a manager's certification is expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in back of kitchen has a build up of surface rust and mold like substance.
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. 4 packages of fully thawed out raw tuna still inside packages in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler have a build up of mold like substance. Exterior of large ice machine in back of kitchen has a build up of surface rust, mold like substance, and lime scale.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
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 preparing food in back prep area and at salad station in kitchen touched hair twice with gloved hands then contained to prepare food without changing gloves and washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 4 packages of fully thawed out raw fish in reach in cooler on cook line still inside package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sauage links (47F - Cold Holding); raw sausage patties (47F - Cold Holding) in reach in cooler drawer under grill on cook line, per manager they have been very busy and cooler has been consistently open for several hours.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by dish machine.
Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. 1 dog in outside dining area when inspection started, per manager they do not have a permit from the local authority having jurisdiction.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in back of kitchen.
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. 4 packages of fully thawed out raw fish in reach in cooler on cook line still inside package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's cup on prep table in salad station.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. 2 employees preparing food in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large ice machine in back of kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed mushrooms and avocados over bags of bread and shredded cheese in walk in cooler.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Frontline Hand Wash Sink used for dumping ice.
Ceiling tile missing. Ceiling tile missing above reach in cooler / make table in corner of cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Teapots stored by. Kitchen Hand Wash Sink. Subject to splash. Moved by manager.
Cove molding at floor/wall juncture broken/missing. Cove molding missing / loose by kitchen Dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cont on kitchen prep table / area. Moved by manager
Floor tiles missing and/or in disrepair. Brocken floor tile by ice machine. Standing water in tile.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.soiled walk in cooler racks.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Stored food not covered. Uncovered container of rice. Walk in cooler. Covered by manger.
Water leaking from pipe and/or faucet/handle. Leak from faucet Three compartment sink.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
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 touching face and hair with gloved hands then continued to handle clean door handles and boxes of individual butters without changing gloves and washing hands.
Non-food grade paper/paper towel used as liner for food container. Cloth towel used to cover biscuits in warming unit on cook line, towel replaced with single use deli paper
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (51F - Cold Holding) in reach in cooler next to stove top on cook,one, per employee carton of liquid eggs have been taken in out of cooler for less then 1 hour and are used up within a couple of hours, eggs placed on time control. raw chicken (53F - Cold Holding) in reach in cooler drawer under grill on cook line, per employee drawer is has been consistently open for less then 1 hour.
Nonservice animals in the food establishment or on premises. 3 customers with dog in outside seating area, per manager they have discussed buying doggie dinning permit from the county, but they do not currently have any permit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior corner on both ice bins of soda machines in establishment. Interior of large ice machine in back storage area of kitchen.
Floor soiled/has accumulation of debris. Under large ice machine in back storage area.
Food stored on floor. Box of mints behind front counter, manager corrected during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket on shelve stored next to wrapped utensils in dining area, sanitation bucket moved.
Single-service articles improperly stored. Box of to go lids in back storage area by bathrooms on floor. Boxes of to go utensils behind front counter on floor. Manager corrected during inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce stored over washed zucchini and washed cucumbers in walk in cooler, produce rearranged.
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
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 in kitchen touching hair with gloved hands while putting on hair net then continued to touch clean plates and utensils without washing hands and changing gloves. Server touching hair with bare hand then handling clean plates without washing hands between tasks.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink full of dishes in ware washing area reading 100ppm, manager added more tablets, retested at 300ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (45F - Cold Holding); raw beef (45F - Cold Holding) in walk in cooler next to door, per manager door was left open for delivery no more the 2 hours prior, interior door to walk in freezer inside walk in cooler propped open.
Toxic substance/chemical improperly stored. Chemical spray bottle stored with paper towels in women's bathroom in cabinet. Chemical spray bottle stored with bags of dry grits and cans of vegetables in back of kitchen. All bottles removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. crab meat (50F - Cooling, 47 after 1 hour); corn beef hash (50F - Cooling, after 1 hour 53F) in reach in cooler drawer on cook line, both items removed from cooler.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager 3 employees on cook line do not have any training.
Food stored on floor. Cases of water and pancake mix in back storage area by bathrooms. Cooking oil in back of kitchen by walk in cooler. All items moved.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Container of medicine improperly stored. Bottle of pain medicine stored on the shelf over the flip top reach in cooler on the main cook line. Operator relocated the container of medicine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler under the flat top grill, ham steak (51F - Cold Holding); sausage link (48F - Cold Holding); pork chop (40F - Cold Holding); salmon (48F - Cold Holding); chicken (49F - Cold Holding); corn beef hash (47F - Cold Holding) all items placed in the cooler at the beginning of the breakfast shift. Operator placed bags of ice on all products. At conclusion of inspection ham steak second temperature(43F - Cold Holding); sausage link second temperature (48F - Cold Holding); salmon second temperature(42F - Cold Holding); chicken second temperature(43F - Cold Holding); corn beef hash (46F - Cold Holding). Operator discarded the sausage and corn beef hash. Discussed with operator utilizing existing time as public health control for the cook line during high heat months of the year.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler under the flat top grill, ham steak (51F - Cold Holding); sausage link (48F - Cold Holding); pork chop (40F - Cold Holding); salmon (48F - Cold Holding); chicken (49F - Cold Holding); corn beef hash (47F - Cold Holding) all items placed in the cooler at the beginning of the breakfast shift. Operator placed bags of ice on all products.
Non-pitting surface rust on food-contact equipment. Rust forming at corner of the bulk ice bin where the deflector plate meets the wall of the ice bin.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in the ceiling over the bulk ice bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on ceiling vents in the kitchen area.
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. In the reach in cooler next to the fryers, fully thawed vacuum packaged and commercially sealed in packaging. Operator slit open the packages of tuna.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink stored over steam table in the prep area. Operator relocated the employee beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored on dry storage shelf over bulk containers of food. Employee relocated the jacket. In the reach in cooler opposite the bulk ice bin, employee neck chillers stored over packages of bread. Operator relocated the personal items to the bottom shelf.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
Equipment in poor repair. Multiple cooler door gaskets, torn/separating.
Food stored on floor. In the waitstation area, bottles of water stored on the floor, operator relocated the water bottles. behind the bar counter containers of tea and coffee stored on the floor.
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.