INN DINING ROOM
200 PONTE VEDRA BLVD, Ponte Vedra Beach FL 32082 · 904-273-7746
Last inspected Apr 28, 2026 · 9 visits since October 2023
OCT 24
APR 25
NOV 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked/ ready to eat salmon. 3/23. Walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave inside pastry kitchen soiled with food debris.
Dec 9, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of whole peeled tomatoes on rack by back entrance to kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging, stored over mango chucks in walk in freezer in back of prep area. Various raw fish and raw fish eggs stored over containers of cooked lobster, removed from original packaging, in standing reach in freezer at end of main cook line near dish area. Also raw caviar stored over cut lettuce in standing reach in cooler at end of make line closest to employee cafeteria. Also raw sausage patties stored over cut various produce in bottom section of reach in cooler on main cook line. All items rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (60F,61F - Cold Holding) in standing reach in cooler in bakery storage area, per employee doors have been constantly open for no more then a few hours.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in bakery area reading 500ppm, employee began to remake bucket during inspection.
Clam/mussel/oyster tags not marked with last date served. Several tags from October missing date of last serve
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on menus.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked/ ready to eat salmon. 3/23. Walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : wait-station.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Oct 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 2 rusted cans of prunes on speed rack in prep area.
Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over cream cheese in reach in cooler on main cook line, salmon moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding) in drink reach in cooler in wait station area near bakery area, per employee door to cooler has been consistently open for an hour, milk moved to different reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in backer's area by walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back interior wall of large ice machine in back hallway by walk in coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees coats and purses stored with various food stuffs for customer through out kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee wearing smart watch in prep area engaged in food handling.
Employee with no hair restraint while engaging in food preparation. 2 employees inside kitchen preparing food.
Raw fruits/vegetables not washed prior to preparation. 1 employee cutting the stems off of fennel bulbs prior to washing them, employee rinses off bulbs
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed raspberries and blue berries stored over bread in reach in cooler in pastry storage area/office.
May 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Okra stored under raw fish, removed from original packaging, on speed rack in walk in freezer. Okra moved
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of milk date 4/28 in reach in cooler in kitchen, milk discarded.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (48F - Cold Holding) in overfilled container on make line, per employee eggs have been there less then 1 hour, top half of eggs removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara sauce (51F - Cooling, after 3 hours 49F) in large, deep, plastic container in walk in cooler, employee put sauce in blast chiller after second temperature.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice bin near butcher meat room.
Food stored on floor. Two buckets of cut pineapples in walk in freezer in pastry area, buckets moved.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen on make line.
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer on the main cook line, open bag of frozen raw chicken tenders over bag of frozen ready to eat pasta noodle. In the meat walk in freezer raw beef in plastic wrap over plastic wrapped ready to eat turkey. Operator had employee rearrange the reach in freezer and walk in freezer storage levels.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring kit or thermometer available to test the high temperature dish machine at time of inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment has no approved HACCP and is conducting a cook chill reduced oxygen packaging and raw meat reduced oxygen packaging. Operator is in the process of acquiring necessary equipment for conducting special processes and has the necessary templates.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the shelf of the unused dish area, clean metal pots not inverted or covered for protection.
Equipment and utensils not properly air-dried - wet nesting. Clean metal sheet trays on storage cart stacked while wet.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on the walk in freezer door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in produce cooler door gasket has mold like substance build up.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution stored on prep table behind the cold prep line. Operator relocated the sanitizer solution.
Utensils in poor condition. Red cutting board on the bottom shelf of the prep table with burned edges, operator removed the cutting board to be discarded.
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.