MCFLAMINGO
880 A1A NORTH SUITE 12, Ponte Vedra Beach FL 32082 · 994-584-6665
Last inspected Jul 14, 2026 · 11 visits since July 2023
OCT 24
APR 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At make line reach-in cooler, sweet potato (45F - Cold Holding). Operator stated sweet potato in cooler since last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make line reach-in cooler, sweet potato (45F - Cold Holding). Operator stated sweet potato in cooler since last night.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees present hired 2 months and approximately 1 year, no employee training certification available.
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. 3 employees present, no proof of employee responsibilities available.
Show the remaining 7 findings ▾
Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
Current Hotel and Restaurant license not displayed. Establishment has license that expired 6/1/2025 posted.
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair protection.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under flat tops have grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, lip on instapot has build up of food debris. At cook line, shelf under flat top has build up of grease/debris.
Old labels stuck to food containers after cleaning. Multiple metal and plastic containers have old labels/residue
Outer openings not protected with self-closing doors. Back door closer disconnected.
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Soap dispenser at handwash sink not working/unable to dispense soap. In men's bathroom.
Floor soiled/has accumulation of debris. Under grill on cook line has a build up of grease.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored between counter top and flip top reach in cooler on make line, knife moved.
Single-service articles improperly stored. Box of napkins stored in women's bathroom, box moved.
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 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 that has been used today and ran multiple times during inspection reading 0ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49F,50F - Cold Holding) in bottom of reach in cooler by front counter, per employees cheese was placed in cooler approximately 3 hours ago during a delivery and has been consistently open since, cheese moved to different cooler.
Standing water in bottom of reach-in-cooler. In bottom of reach in cooler across from grill.
Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed grapes in container of washed apples in large reach in cooler in prep area.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Orange clean.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Floor soiled/has accumulation of debris. Under grills on cook line.
Food stored in undrained ice. Drink ice stored in undrained ice cooler. Frontline.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Standing water in bottom of reach-in-cooler. Standing water on base of prep line cooler.
Working containers of food removed from original container not identified by common name. Unlabeled sugar container. Rear rack.
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 29, 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 ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The only food handler certification on site expired in 2023 and the only other food handler on site that has been working over 60 days does not have any proof of training.
Oct 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee on cook line began to wipe down equipment and tables with soapy wet cloth with gloved hands and switched tasks to handle clean utensils without changing gloves and washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (49F - Cold Holding); cut tomatoes (50F - Cold Holding); hummus (50F,49F - Cold Holding); blue cheese (51F - Cold Holding) all items in flip top reach in cooler on make line closest to register at front counter, per manager lid was left open for several hours, lid closed.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The only food handler certification on site expired in 2023 and the only other food handler on site that has been working over 60 days does not have any proof of training.
Current Hotel and Restaurant license not displayed. Last year's license by front door.
Floor soiled/has accumulation of debris. Under grills on cook line.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between grill on top of reach in cooler on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cauliflower stored over washed jalapeños in standing reach in cooler near dish area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored in soapy water buckets between uses.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator replaced the sanitizer and primed machine to 200ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line reach in cooler drawers, mushrooms (53F - Cold Holding); cooked potatoes (51F - Cold Holding). Operator discarded the items from the cook line. Flip top reach in cooler opposite the grill, cut tomatoes (46F - Cold Holding); cut green tomatoes (47F - Cold Holding); sweet potatoes (48F - Cold Holding); cooked jalapeños (48F - Cold Holding); hummus (46F - Cold Holding). Operator instructed employees to discard time/temperature control food for safety from the cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the hand wash sink, cut tomatoes (47F - Cold Holding); cut green tomatoes (46F - Cold Holding); sweet potatoes (45F - Cold Holding) and in the reach in cooler opposite the grill closest to the register, cut tomatoes (46F - Cold Holding); cut green tomatoes (47F - Cold Holding); sweet potatoes (48F - Cold Holding); cooked jalapeños (48F - Cold Holding); hummus (46F - Cold Holding). Per operator lids left open and product moved during the rush, operator placed all items on ice and put the products into the reach in cooler. In the cook line reach in cooler drawers, mushrooms (53F - Cold Holding); cooked potatoes (51F - Cold Holding). Operator discarded the items from the cook line. At conclusion of inspection some products in reach in cooler opposite the hand wash sink in temperature range or cooling and almost in temperature range. Flip top reach in cooler opposite the grill operator had employees discard.
Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting board on the prep station has build up of food residue staining.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for the chlorine dish machine.
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/ At time of inspection 4 food handling employees present with no certified food manager.
Employee eating in a food preparation or other restricted area. Employee food on prep table closest to the front register. Operator relocated the employee food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler drawers door gasket has food debris build up.
Single-service articles improperly stored. Single service drink kinds stored on the floor of the dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table closest to the front register. Operator relocated the wet wiping cloth. Sanitizer solution bucket at 0ppm quaternary, operator replaced the sanitizer solution.
Jul 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler under the flat top grill bottom drawer; potatoes (47F - Cold Holding); mushroom caps (49F - Cold Holding) per operator stored in cooler over night. Operator removed the items to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler under the flat top grill bottom drawer; potatoes (47F - Cold Holding); mushroom caps (49F - Cold Holding) per operator stored in cooler over night. Operator removed the items to be discarded.
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.
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. Reduced oxygen packaged fish thawing in sealed bag on the bottom shelf of the standup reach in cooler in the prep area.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the end of the cook line and ware washing area, clean plastic containers stacked while wet.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at the center of the main cook line missing employee hand wash signage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line, sides of the flat top grills have build up of grease/food debris. Reach in cooler under the flat top grill has build up of food debris in 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.