CHOPHOUSE AT NOCATEE
330 PINE LAKE DR, Ponte Vedra Beach FL 32081 · 904-709-0150
Last inspected Apr 21, 2026 · 6 visits since December 2024
DEC 24
MAR 25
NOV 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Clarified butter at 103°. Made about 30 mins ago. Reheated to 170-175°.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Observed employee bare hand contact washed ready to eat lemons while transporting them to be cut for drinks. Discussed with employee, and they placed gloves on.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell oysters above sauces and spices used for cooking in reach in cooler. Person in charge removed everything from below oysters.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on expo: roasted tomatoes garnish (83F - Hot Holding) person in charge added to time control paper work.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on both kitchen cook lines stained with food debris.
Show the remaining 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand sink on cook line used to drain water from pot of food. Observed spatula placed in hand sink on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of rice made previous day missing date marked person in charge added date mark.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed second floor microwave interior soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some reach in cooler gaskets soiled with food debris.
Nov 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 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. Dishmachine tested at 0ppm chlorine. Operator primed machine and retested to 100ppm chlorine.
Clam/mussel/oyster tags not marked with last date served. Four tags missing last date served.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter being held on time controls with no written procedures. Operator completed paperwork during inspection. Also, time on butter not marked. Butter prepared approximately 15 minutes prior and employee added correct time to butter.
Ice scoop handle in contact with ice. Ice scoop handle in ice at downstairs bar. Employee moved scoop to proper storage.
In-use utensil stored in sanitizer between uses. Ice scoop stored in sanitizer water. Chef removed water.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in reach in cooler. Operator removed beverage.
Mar 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 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. Dish machine chlorine 0 ppm. Three compartment sink set up. Quaternary ammonium 200 ppm.
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 employee cutting lemons with bare hand contact. Manager intervened.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Clarified butter at 103°. Made about 30 mins ago. Reheated to 170-175°.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on butters in kitchen. Placed about 20 mins ago. Marked by manger.
Toxic substance/chemical improperly stored. Degreaser chemical spray bottle next to straws at wait-station. Moved by manager.
Clam/mussel/oyster tags not marked with last date served. Shellfish tags not marked from last date of use.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not following procedures for monitoring sanitizer at Dish machine.
Handwash sink not accessible for employee use at all times. Hand Wash Sink by upstairs Three compartment sink blocked by cart. 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. Numerous employees.
Employee with ineffective hair restraint while engaging in food preparation. Ineffective hair restraint for employee with long braided hair.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Moved by manager
Jan 6, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 19, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No probe thermometer provided to measure temperature of food products.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in outside storage room where bag in box soda rack, with soda bags, is located.
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.