LYNDA'S AT THE OCEAN CLUB
3175 S PONTE VEDRA BLVD, Ponte Vedra Beach FL 32082 · 904.748.4100
Last inspected Jul 24, 2026 · 16 visits since November 2023
FEB 25
JUN 25
NOV 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 12 live flying insects around piping under drain boards of dish machine in ware washing area. Approximately 5 live flying insects under triple sink across from dish area in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
16 visits, newest first
Jul 24, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed #10 can of coconut milk with dented seam.
Displayed food not properly protected from contamination. Observed ice bin located in outside bar not covered and protected from environmental contamination. Person in charge had employee place lid on ice bin.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 149F); Bar Dishwasher (Temperature 155F person in charge called for service. Person in charge has triple sink at 200ppm quat.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon on speed rack in walk-in cooler above cooked beef. Person in charge placed raw salmon on bottom.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (118F - Hot Holding) on steam table. Person in charge pulled mashed potatoes and placed on stove to reheat. Person in charge added more water to steam table.
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. Observed vacuum packaging fish not fully removed from its reduced oxygen packaging before thaw. Fish not fully thawed yet. Person in charge had staff removed fish.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bar reach in freezer gasket soiled with black/green mold like substance.
May 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked shell egg on pallet in walk in cooler. Chef discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. One case of ahi tuna thawed completely in vacuumed sealed bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler; Drawers; lobster 52F. In cooler less than 1 hour. Person in charge place in walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing after the split on external hose.
Food-contact surface soiled with food debris, mold-like substance or slime. Can open is soiled. Chef placed in dish room.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw in cooler not dated.
Spray bottle containing toxic substance not labeled. At bar. Person in charge labeled.
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. One case of ahi tuna thawed completely in vacuumed sealed bags.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open container with soda on prep table. Also bottle water in cooler. Chef removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in breader. Chef removed.
Standing water in bottom of reach-in-cooler. Standing water in bottom of salad cooler.
Wet mop not stored in a manner to allow the mop to dry. Wet mop on floor. Person in charge hung up to dry.
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed seven(7) salmon fully thawed in reduced oxygen packaged with label instructions to remove before thaw, not removed for packaging following instructions. Observed Three(3) seared tuna and one(1) raw tuna fillet sealed onsite in reduced oxygen packages.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for any food employee hired over 60 days.
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. Observed reduced oxygen packing of fish onsite. Observed reduced oxygen packaging of cooked short rib onsite. Discussed with person in charge and provided HACCP card.
Nov 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority8 Intermediate5 Basic
Show 19 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine wasn't reaching proper sanitizing temperatures. Person in charge had employee set up triple sink at 200 quat. Employee sanitized all dishes in triple sink.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishmachines highest recorded temperature for sanitization was 143F. Person in charge called for maintenance and setup triple sink at 200ppm quat.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Blue Berry reduction dated 9/17 Observed house made cream based dressing date marked 11/7 Observed house made cream based Rockefeller Mix date marked 11/6 All in walk-in cooler and all disposed of by person in charge.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed charcuterie set up on table in middle of lobby without any sneezeguards or other proper protection from contamination. Person in charge placed some product in chaffing dishes. All product moved behind frontline and served to guests per request.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed seven(7) salmon fully thawed in reduced oxygen packaged with label instructions to remove before thaw, not removed for packaging following instructions. Observed Three(3) seared tuna and one(1) raw tuna fillet sealed onsite in reduced oxygen packages.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main make line: Cut tomatoes (56F - Cold Holding); butter (55F - Cold Holding); cooked onions (60F - Cold Holding) flip-top cooler top cooler lid left open and recently cooked peppers raising ambient air temperature. Person in charge added ice bags and closed lid. Product was 41F or below by end of inspection Observed half n half (63F - Cold Holding) left out at wait station for less than four hours. Person in charge voluntarily disposed of half n half.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of open milk missing date mark. Person in charge added date mark.
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. Provided written procedures and discussed with person in charge
Handwash sink not accessible for employee use at all times. Observed hand sink at wait station blocked by sanitizer bucket. Person in charge moved sanitizer bucket from hand sink unblocking hand washing station.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified food manager onsite while there were at least four(4) food employees present and conducting service or prep.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for any food employee hired over 60 days.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge.
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. Observed reduced oxygen packing of fish onsite. Observed reduced oxygen packaging of cooked short rib onsite. Discussed with person in charge and provided HACCP card.
Spray bottle containing toxic substance not labeled. Observed two clear spray bottles filled with blue and yellow liquid missing labels. Person in charge added common name label to bottles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks above single service items and above sugar packets up at drink station. Observed employee drinks without covers near drink station. Person in charge moved all drinks away drink station.
Food stored on floor. Observed case of frozen vegetables stored on floor of walk-in freezer.
Hole in or other damage to wall. Observed hole in drywall in dry storage room just above cove molding tiles.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at wait station hand washing station. Provided emailed copy of hand washing station for person in charge to post.
Old labels stuck to food containers after cleaning. Observed old labels still stuck on washed food container coming out of dish machine. Discussed with person in charge. Labels were removed by employee and pans were rewashed and sanitized.
Jun 20, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Approximately 12 live flying insects around piping under drain boards of dish machine in ware washing area. Approximately 5 live flying insects under triple sink across from dish area in kitchen.
Jun 16, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Approximately 12 live flying insects around piping under drain boards of dish machine in ware washing area. Approximately 5 live flying insects under triple sink across from dish area in kitchen.
Jun 3, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Approximately 12 live flying insects around piping under drain boards of dish machine in ware washing area. Approximately 5 live flying insects under triple sink across from dish area in kitchen.
Feb 25, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 24, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on file from 2014 are missing bar. Person in charge is submitting plans to include. Bar update.
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad flip-top cooler cut greens (54F - Cold Holding); cut tomatoes (53F - Cold Holding). Person in charge placed items in another reach in cooler too cool. Left in flip-top cooler for less than two hours per person in charge.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (127F - Hot Holding) left out for less than two hours per person in charge. Person in charge placed on flat top too reheat.
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. Provided written procedures and discussed with person in charge
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards through out kitchen stained with food debris and black streaks.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed blackened tuna steak on menu marked with an asterisk but without a consumer advisory. Provided consumer advisory.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta cooked start of prior day per person in charge not date marked. Person in charge added date mark.
Food stored on floor. Observed cooking oil on floor in storage room. Person in charge had employees start placing oil on shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler and reach in coolers on cook line soiled with food debris.
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw chicken over ready to eat hummus. Operator relocated the raw chicken.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. At time of inspection establishment utilizing non continuous cooking method for chicken wings with no written procedures. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table has food residue stains build up.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the entrance to the main cook line.
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 utilizing reduced oxygen packaging for raw meats, fish and partially cooked chicken wings. Inspector provided HACCP Template.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold like substance on the walls of the ice bin.
Ceiling tile missing. Missing ceiling tile by the dry storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets in front of ice bin not stored inverted.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler in the waitstation area over food to be served to customers. Operator removed the employee food.
Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked while wet on the shelves of the storage area.
Food stored on floor. Fryer oil stored on the floor of the dry storage area.
Insect control device installed over food preparation area. Blue bug zapper of prep table of two compartment sink.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at the hand wash sink in the employee break area and dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser in waitstation area has residue debris on the underside of the dispenser above the nozzles. Walk in cooler door gasket has mold like substance spots. Reach in cooler at the pass through window has mold like substance spots 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.