MARSH LANDING COUNTRY CLUB
25655 MARSH LANDING PKWY, Ponte Vedra Beach FL 32082 · 9042856514
Last inspected May 26, 2026 · 16 visits since August 2023
FEB 24
AUG 24
MAR 25
AUG 25
JAN 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
16 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna poke bowl on lunch menus. Eggs Benedict on brunch menus.
Jan 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 1 package of fully thawed out raw tuna, still inside vacuum packaging, in walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open containers of liquid eggs and heavy cream that where opened Sunday per employees in walk in cooler and reach in cooler next to oven on cook line without any date markings.
Handwash sink used for purposes other than handwashing. Wait staff using hand wash station in service area to dump drinks and get water to rinse off personnel cups.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna poke bowl on lunch menus. Eggs Benedict on brunch menus.
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. Missing proof of training for 3 food handlers present during inspection that have been working at location over 60 days per chef.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station by office. Also no paper towels at hand wash station by walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice machine in kitchen has a build up of mold like substance.
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. 1 package of fully thawed out raw tuna, still inside vacuum packaging, in walk in cooler.
Aug 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over package of hot dogs in walk in cooler, hot dogs moved.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Containers of pretzels, Goldfish, and other non time/temperature controlled for safety foods at buffet area with non hinged lids and no sneeze guard, all items,s removed from buffet area.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 bag of raw tuna fully thawed out still inside packaging in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (45F - Cold Holding); feta crumbles (45F - Cold Holding) in top sections of reach in coolers on cook line without any cover at the far end cooler and lid left open on the opposite side of make line, per manager lid has been consistently open/uncovered for several hours, manager called maintenance to adjust temp of coolers and closed lid.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in server area reading 500ppm quaternary ammonium, employee dumped out bucket during inspection.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (59F - Cooling, after 30 minutes 59F); raw chicken (45F - Cooling, after 30 minutes 45F) in walk in cooler that has door consistently open and closed during inspection, per manager both items made several hours ago, door to be left closed per manager and maintenance called to adjust temp of cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All test strips are expired and damaged and not reading correctly.
No soap provided at handwash sink. At hand wash station at bar.
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. 1 bag of raw tuna fully thawed out still inside packaging in walk in cooler.
Mar 25, 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 ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sausage gravy date marked 3/1 in walk in cooler. Spinach dip date marked 3/6 in walk in cooler.
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority4 Intermediate1 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. Mediterranean fish soup at 55° (overnight temperatures). Walk in cooler. Cooked mash potatoes at 47° (overnight temperatures) in walk in cooler.
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. Machine was not adequately primed. Inspector intervened. chlorine 100 ppm after inspector assisted.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sausage gravy date marked 3/1 in walk in cooler. Spinach dip date marked 3/6 in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed Mahi 3 packs, and salmon 4 packs, not removed or cut from package in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mediterranean fish soup at 55° (overnight temperatures). Walk in cooler. Cooked mash potatoes at 47° (overnight temperatures) in walk in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish machine operator unaware of how to set up Dish machine for correct sanitation. Inspector intervened.
Manager or person in charge lacking proof of food manager certification. No Certified Food Manager certification for Gregory Palimeri.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad mislabeled 9/12. Marked by manger. Alfredo sauce made 2 days ago not date marked. Marked by manger.
Spray bottle containing toxic substance not labeled. Chemical spray bottle, glass cleaner, not labeled. Operator discarded item.
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. Thawed Mahi and salmon not removed or cut from package in walk in cooler. See stop sale.
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of Garbanzo beans on rack in dry storage area next to office.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open bag of hot dogs in reach in cooler on cook line, per employee it was open Sunday. Cream of mushroom soup in walk in cooler, per manager it was made Saturday. Open milk in reach in cooler in server area, per employee milk was opened Saturday. Veggie bolognese in reach in cooler in server area, per employee bolognese was made Thursday. All items labeled.
Handwash sink used for purposes other than handwashing. Multiple knifes stored in hand wash sink at end of cook line, knifes removed.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by office in kitchen.
Spray bottle containing toxic substance not labeled. Spray bottles of red and clear liquid near dish machine in kitchen.
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. Bags of tuna not fully thawed out in walk in cooler, operator opened bags.
Cove molding at floor/wall juncture broken/missing. At end of cook line.
In-use tongs stored on equipment door handle between uses. On stove on cook line.
No handwashing sign provided at a hand sink used by food employees. At hand wash station by office in kitchen. At hand wash station at bar area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and limes in walk in cooler stored over cut lettuce and shredded cheese.
Mar 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 not reading any chlorine sanitizer and max temperature reading 131F, employee primed and ran machine multiple times, still no chlorine reading on dish machine, employee set up triple sink for sanitation.
Feb 28, 2024Call 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 ▾
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 not reading any chlorine sanitizer and max temperature reading 131F, employee primed and ran machine multiple times, still no chlorine reading on dish machine, employee set up triple sink for sanitation.
Feb 20, 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, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 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. In use dish machine not reading any chlorine sanitizer and max temperature reading 131F, employee primed and ran machine multiple times, still no chlorine reading on dish machine, employee set up triple sink for sanitation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Package of whipped butter dated 2/4 in small reach in cooler in kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of salmon and 2 packages of snapper in reach in cooler drawer on cook line under grill, all packages fully thawed out indicating that fish is to be removed from packaging after thawing.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Box of cheesecake and whipped cream in reach in cooler in kitchen opened Friday per employee. Containers of milk, liquid eggs, creamer, and half and half in reach in coolers on cook line opened on Saturday per employee. Employees marked all items.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener in kitchen on prep table by office.
No soap provided at handwash sink. At the hand wash station at the bar.
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 salmon and 2 packages of snapper in reach in cooler drawer on cook line under grill, all packages fully thawed out indicating that fish is to be removed from packaging after thawing.
No handwashing sign provided at a hand sink used by food employees. At the hand wash station in the server area across from the service window. At the hand wash station at the bar.
Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce and cucumbers in kitchen and did not wash them prior to cutting.
Jan 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. 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/. At time of inspection club side dining room and bar area under total remodel and not in use. Bar area has been fully removed during remodel. No plans submitted to the division at time of inspection.
Nov 30, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. 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/. At time of inspection club side dining room and bar area under total remodel and not in use. Bar area has been fully removed during remodel. No plans submitted to the division at time of inspection.
Oct 17, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. 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/. At time of inspection club side dining room and bar area under total remodel and not in use. Bar area has been fully removed during remodel. No plans submitted to the division at time of inspection.
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main cook line has old food debris on the blade.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink at the end of the main cook line opposite the reach in freezer. Employee supplied paper towels.
No plan review submitted and approved - renovations were made or are in progress. 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/. At time of inspection club side dining room and bar area under total remodel and not in use. Bar area has been fully removed during remodel. No plans submitted to the division at time of inspection.
No soap provided at handwash sink. No soap at hand wash sink closest to the office door in the prep area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked container of steak from Friday with no product date marking. Operator labeled the cooked steak.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance spots around the deflector plate.
Dead roaches on premises. Observed one dead roach on the floor of the office area and one dead roach to the side of the bulk ice bin. Operator swept and discarded the dead roaches.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the three compartment sink, clean containers stacked while wet.
In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging off the oven door handle. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer door gasket has accumulation of mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in the flip top reach in cooler on the middle shelf. Operator relocated the employee beverage.
Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler at the end of the main cook line closest to the hand wash sink and reach in freezer.
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.