J J'S CUISINE & WINE
330 A1A NORTH #209, Ponte Vedra FL 32082 · 904-273-7980
Last inspected Aug 18, 2026 · 9 visits since August 2023
DEC 24
MAY 25
NOV 25
APR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station, butter (70F - Cold Holding). Operator stated butter is taken out to soften. Employee stated butter is returned to walk-in cooler at 2pm. Suggested holding butte4 n Time as a Public Health Control, emailed written procedures form.
Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags missing last day sold date.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch and dinner menu, seared tuna not identified as undercooked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line, tunas salad and chicken salad made 4 days prior not dated.
Show the remaining 4 findings ▾
Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, floor under shelves soiled with food residue.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer, ice build up on door.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, crates used as food shelves have build up of food residue.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink by walk-in cooler draining slow.
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Créme sauce. 110°. Asparagus soup 120°. Onion soup 125°. Placed about 1 hr before. Items reheated to 170-175° by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on rack by Dish machine line. Moved by manager.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer door.
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (46F - Cold Holding); raw tuna (46F - Cold Holding); raw scallops (49F - Cold Holding)in four door reach in cooler. Per Chef, door to unit has been constantly open and closed during stocking. Products moved to walk in cooler to chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles have build up. Employee cleaned nozzles during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents and surrounding ceiling tiles in kitchen with dust/debris.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed around the door of the walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils/spatulas in standing water at 112F. Employee removed water.
May 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Risotto date marked 5/3. Quail butter date marked 3/29
Handwash sink used for purposes other than handwashing. Wait-station Hand Wash Sink used for dumping ice.
No soap provided at handwash sink. Missing soap at Hand Wash Sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Container of medicine improperly stored. Container of burn cream over reach in cooler on cook line. Container of hand sanitizer over display cooler at front counter, both items moved.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw tuna still inside packaging in walk in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Per chef they will do make raw oysters per customer's request that is not on the menus. No advisory posted anywhere. Inspector provided advisory and employee posted at front counter during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in bathroom connected to secondary dining area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom and bathroom connected to secondary dining area do not close all the way by themselves.
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. 3 packages of fully thawed out raw tuna still inside packaging in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees coat and purse stored with clean linens in cabinet between menus and women's bathroom.
Floor soiled/has accumulation of debris. Underneath racks in pastry prep/storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small fans in pastry prep area and on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cheeses in reach in cooler on cook line.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of raw tuna still in reduced oxygen packaging completely thawed out under running water in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half (47F - Cold Holding); individual butters (47F,48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (47F - Cold Holding); individual butters (48F, 47F- Cold Holding) in small reach in cooler behind bar, no one on site knows how long items have been out of temperature control. thawing duck (47F - Cold Holding) under cold running water in sink on cook line, per employee duct has been thawing out for approximately 1.5 hours, duck moved to walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. gumbo stock (135F - Cooling, after 1 hour 115F) in large plastic container in reach in cooler on cook line more then 6 inches deep, employee made ice bath for stock.
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. 3 packages of raw tuna still in reduced oxygen packaging completely thawed out under running water in kitchen.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Portions of cooked duck at thawing duck (47F - Cold Holding) under cold running water in sink on cook line, per employee duct has been thawing out for approximately 1.5 hours, duck moved to walk in cooler.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, container of French onion soup prepared on 7/26. Operator removed the soup to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter in containers at the waitstation counter; butter (69F - Cold Holding). Provided operator with time as public health control as a better practice for holding the butter spread.
Toxic substance/chemical improperly stored. Chemical spray bottle stored hanging on container of clean utensils on the bottom shelf of the prep station. Operator relocated the chemical spray bottle.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the walk in cooler open container of liquid eggs opened two days prior with no product date marking. Operator placed date marker on the open containers.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep table has food debris on the blade. Operator wiped clean the can opener blade.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only a chlorine test kit available to test the chlorine dish machine, no quaternary test kit available to test the three compartment sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At time of inspection establishment has new menus and no consumer advisory signage while selling undercooked animal products Inspector provided consumer advisory sign and operator states will be remaking menus to include an advisory.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the main kitchen area, ceiling vents have build up of dust on vent and surrounding tiles.
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 closest to the walk in cooler, fully thawed vacuum packaged tuna stored in intact reduced oxygen packaging.
Dead roaches on premises. One dead roach observed in the ice cream parlor portion of the establishment.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice preventing a seal on the walk in freezer door. Operator has a new heat strip for the door on order.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, clean utensils stored in water at 79F by the flat top grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Front display counter reach in cooler has food debris build up in the door tracks.
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.