LODGE AT PONTE VEDRA BEACH RESTAURANT SEAVIEW
607 PONTE VEDRA BLVD, Ponte Vedra Beach FL 32082 · 904.273.7746
Last inspected Aug 12, 2026 · 12 visits since October 2023
MAR 25
APR 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. 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. Chick peas date marked 2/20 in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2015033777 | Jul 31, 2015 | Sep 1, 2015 | $400 |
Inspection history
12 visits, newest first
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink. At drink station, no paper towels. Operator supplied during inspection.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Operator has approved HACCP plan, forms not being used per plan.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gaskets have black mold-like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk-in cooler, multiple shelving racks have rust that has pitted surface. Operator stated they have new shelves on order.
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. minestrone (62F - Cooling overnight) in covered, plastic container that is more then 2 inches deep in walk in cooler, per employee soup was cooked yesterday and placed in walk in cooler without any additional preparation today.
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. minestrone (62F - Cooling overnight) in covered, plastic container that is more then 2 inches deep in walk in cooler, per employee soup was cooked yesterday and placed in walk in cooler without any additional preparation today.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels over heavy cream in bottom of reach in cooler at end of make line. Raw shell eggs over heavy cream in standing reach in cooler in corner of prep area. Box of raw bacon stored over pineapples on sipped rack in walk in cooler. All items rearranged.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pizza sauce dated 1/6 in walk in cooler that was made onsite.
Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored over small prep table with cutting board at end of make line, bottle moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. minestrone (62F - Cooling overnight) in covered, plastic container that is more then 2 inches deep in walk in cooler, per employee soup was cooked yesterday and placed in walk in cooler without any additional preparation today.
Floor soiled/has accumulation of debris. Under equipment on make line has a build up of food debris.
Jul 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef sauce (51F - Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F - Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F - Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour.
Jul 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef sauce (51F - Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F - Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F - Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour.
Jul 17, 2025Administrative 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 ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server scratching head with bare hands then continued to handle clean equipment and utensils without washing hands between tasks.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over sauces in reach in cooler at salad station near walk in cooler, tuna moved. Also raw salmon stored over various ready to eat items in walk in freezer, all items removed from original packaging. Operator rearranged all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef sauce (51F - Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F - Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F - Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing pages 2 and 3 of written procedures.
Food stored on floor. Boxes of melons in vegetable walk in cooler in parking garage. Boxes of various animal products in walk in freezer in parking garage.
Single-service articles improperly stored. Various boxes of single use items on floor or on rack not 6 six above the floor in storage area in parking garage.
Apr 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso 53°. Black beans 50°. California soup 48°. Chili 50°. Walk in cooler. (Overnight temperatures).
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cut tomato in reach in cooler date marked 4/1
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed Yellowfin tuna still in bag. Thawing instructions require puncture, or removal from bag. About 1 pound.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top chill box by cookline. Cut tomato, 47°. Ham 46°. Cooked onions 46°. Pork 47°. Items placed about 1 hr before. Items iced down by manger.
Clam/mussel/oyster tags not marked with last date served. Shellfish tags not marked with last date of use.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantity, plastic containers, covered during cooling. Queso 53°. Black beans 50°. California soup 48°. Chili 50°. Walk in cooler. (Overnight temperatures).
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. Fully thawed Yellowfin tuna still in bag. Thawing instructions require puncture, or removal from bag. Walk in cooler.
Floor tiles missing and/or in disrepair. Brocken floor tile by prep line. Standing water in tile.
Stored food not covered. Uncovered tray of cooked wheat, uncovered container of marinara sauce in walk in cooler. Covered by manger.
Water leaking from pipe and/or faucet/handle. Leaking faucet at Three compartment sink.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chick peas date marked 2/20 in walk in cooler.
Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date of use.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No high temperature sanitizing testing device.
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.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Letter of aquaculture for the salmon offered undercooked only outlines parasite destruction and aquaculture parameters, but does not say any of those processes are actually done, operate obtained a new letter of aquaculture stating the actual aquaculture process is taking place for their salmon.
Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored with to go containers in server area inside kitchen, bottle removed. Bottle of hand sanitizer sorted with single service items at host's stand in dining area, bottle removed.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked/broken plastic cover on rack in prep area that clean plates and equipment are stored on.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in server area near warehouse washing area,manager corrected during inspection
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup stored inside proofing rack with various other cooking utensils, cup removed.
Hole in or other damage to wall. 2 small holes in wall in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in server area around nozzles.
Jul 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef and tomatoes (51F - Cooling over 6 hours); au jus (49F - Cooling over 6 hours) in large, plastic, deep containers in walk in cooler per labels and employees both items where made yesterday and placed in walk in cooler without any additional preparation today.
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. beef and tomatoes (51F - Cooling over 6 hours); au jus (49F - Cooling over 6 hours) in large, plastic, deep containers in walk in cooler per labels and employees both items where made yesterday and placed in walk in cooler without any additional preparation today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding) triple panned in steam table on cook line, per manager sausage has been in table for approximately 2 hours, excess pans removed from sausage.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef and tomatoes (51F - Cooling over 6 hours); au jus (49F - Cooling over 6 hours) in large, plastic, deep containers in walk in cooler per labels and employees both items where made yesterday and placed in walk in cooler without any additional preparation today.
Manager or person in charge lacking proof of food manager certification. Executive sous chef missing certification, states they left certification at home and does not have a copy on hand.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic Eggs Benedict on breakfast menu Seared Ahi Tuna on Diner menu Sesame Ahi Tuna on in-room dining menu.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cream at bar on time control, but are missing page 2 and 3 of their written procedures.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory on in-room dining menu.
No handwashing sign provided at a hand sink used by food employees. Hand wash sign at bar does not instruct anyone to wash hands, only says that the sink is a hand wash sink.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Carbon dioxide/helium tanks not adequately secured. One carbon dioxide tank in the waitstation area stored unsecured. Operator secured the carbon dioxide tank.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean containers stacked while wet.
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice inside of the reach in freezer around the compressor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in cooler door gaskets have mold like substance build up.
Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water in prep sink. Operator had employee cut open packaging and move to refrigeration.
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.