LODGE AT PONTE VEDRA OASIS SNACK BAR
607 PONTE VEDRA BLVD, Ponte Vedra Beach FL 32082 · 904.273.7746
Last inspected Aug 12, 2026 · 9 visits since October 2023
JUL 24
MAR 25
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At prep area, 3 dead roaches on glue board. Operator discarded glue board.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm). Operator primed sanitizer and retested at 50ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach-in freezer, open box of raw shrimp stored over containers of butter. Operator moved butter to a reach-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station reach-in cooler, milk (47F - Cold Holding). Milk in and out of cooler. Operator moved to reach-in freezer to rapidly cool, 35f after 30 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table, can opener has debris build up on blade. Operator had employee clean during inspection.
Show the remaining 5 findings ▾
Handwash sink does not have running water or enough water pressure to properly wash hands. At dish area handwash sink, low water pressure on hot water.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At prep area, 3 dead roaches on glue board. Operator discarded glue board.
Floors, walls and/or ceilings soiled/has accumulation of debris. At prep area, floor by fan soiled with debris and residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At wait station, fan on counter has dust bio dip,on back side.
Single-service articles improperly stored. Case of togo containers stored on floor. Operator moved to shelf.
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler on cook line scratching head with bare hand then put on gloves and began to handle clean utensils and equipment without washing hands before putting on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw tuna stored over various sauce bottle in bottom section of reach in cooler next to cook line, tuna moved.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw tuna in reach in cooler by cook line still inside vacuum packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro cream (47F - Cold Holding) in squeeze bottle sitting out fill line of container in top section of reach in cooler on make line that has the cover removed, per employee lid was removed less than 1 hour prior, cream moved to bottom of reach in cooler.
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 in reach in cooler by cook line still inside vacuum packaging.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large amount of surface rust on equipment at outside bar area.
Jul 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Package of shredded chicken made on 7/1, then frozen,and thawed out on 7/6, in reach in cooler in storage area.
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 reading 0ppm, sanitizer bucket empty, bucket replaced and machine ran multiple times and retested at 100ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes and pans ran through dish machine that was not sanitizing properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw tuna stored over various sauce bottles in reach in cooler next to cook line, tuna removed.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of raw tuna, fully thawed out, still in unopened bags in reach in cooler next to cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin at outside bar 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. 3 packages of raw tuna, fully thawed out, still in unopened bags in reach in cooler next to cook line.
Employee with no hair restraint while engaging in food preparation. 1 employee on cook line preparing food, employee corrected during inspection.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 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. Dish machine chlorine 0 ppm. Ware washing taken upstairs to main kitchen
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings, made 2/18, in reach in cooler. Per Person In Charge item was cooked, cooled and frozen, and removed from cooler yesterday. No tracking of item available.
Ceiling tile missing. Missing ceiling tiles above prep area in kitchen.
Floor soiled/has accumulation of debris. Soiled floors under and behind prep line equipment.
Food stored on floor. Container of oil on floor. Kitchen. Moved by manager.
Standing water in bottom of reach-in-cooler. Standing water on floor in base of reach in coolers. Kitchen.
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (47F - Cold Holding); cut watermelon (45F - Cold Holding) in reach in cooler at end of cook line in kitchen, per employee items where taken n and out of cooler to check inventory for less then 1 hour.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment non-continuously cooks chicken breasts, but does not have any written procedures for them.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line, employee corrected during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door frames and gaskets on reach in coolers on cook line.
Single-service articles improperly stored. Several boxes of to go containers and napkins on floor in storage area in parking garage, manager corrected during inspection.
May 20, 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, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (69F - Cold Holding) sitting on top of reach in freezer chest in dry storage area in parking garage, no one know how long butter has been sitting out. whiskey butter (58F - Cold Holding); blue cheese dressing (56F - Cold Holding); buttermilk (56F - Cold Holding); milk (56F - Cold Holding); ranch (57F - Cold Holding); salsa (56F - Cold Holding); ice cream mix (56F - Cold Holding) all items in standing sliding glass door reach in cooler in prep area, per manager cooler has been serviced for several days and all items have been in cooler since yesterday without any additional preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) sitting on top of reach in freezer chest in dry storage area in parking garage, no one know how long butter has been sitting out. whiskey butter (58F - Cold Holding); blue cheese dressing (56F - Cold Holding); buttermilk (56F - Cold Holding); milk (56F - Cold Holding); ranch (57F - Cold Holding); salsa (56F - Cold Holding); ice cream mix (56F - Cold Holding) all items in standing sliding glass door reach in cooler in prep area, per manager cooler has been serviced for several days and all items have been in cooler since yesterday without any additional preparation.
Toxic substance/chemical improperly stored. 2 chemical spray b titles of disinfectant stored over sleeves of to go cups and lids in kitchen.
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.
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 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. Chlorine dish machine at 0ppm during inspection. Operator attempted to prime the machine, unable to pull sanitizer. Operator called for maintenance. Operator will have employees use the dishmachine at the attached separate license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line fried onion straws at ambient room temperature. Operator discarded the fried onion straws and will use existing time as public health control going forward.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line fried onion straws at ambient room temperature. Operator discarded the fried onion straws and will use existing time as public health control going forward.
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 on the main cook line, reduced oxygen packaged tuna fully thawed in sealed reduced oxygen packaging. Operator instructed employee to cut open the packaging.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on the hood filters. Reach in chest freezer has build up of mold like substance on the door gasket.
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.