NONA BLUE
325 FRONT ST, Ponte Vedra Beach FL 32082 · 904.712.5832
Last inspected Jun 17, 2026 · 11 visits since August 2023
OCT 24
APR 25
NOV 25
APR 26
JUN 26
▼ IMPROVING
5 inspections trending up, 37 points better than where it started.
Roach activity present as evidenced by live roaches found. Observed approximately 21 live roaches crawling on floor and on cove molding on cook line behind reach in coolers
★ 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--2026038752 | Apr 20, 2026 | Jun 24, 2026 | $400 |
Inspection history
11 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Brown paper towel used to line food container for spouts/herbs. Manager removed paper towel and replaced it with deli paper.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line across from grill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Prime rib served undercooked not identified as raw/ undercooked on menu, manager updated menu iPads during inspection.
Bowl or other container with no handle used to dispense food. Small clear bowl used to scoop White chocolate. Manager removed bowl
Show the remaining 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored near clean utensils. Manager moved beverage.
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf near ware washing area.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between Prep table and cooler. Manager moved knife.
Stored food not covered. Drink garnishes in bar area on counter top.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black unwrapped straws stored at for areas around the bar a counter top. Manager moved straws.
Apr 23, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Observed approximately 21 live roaches crawling on floor and on cove molding on cook line behind reach in coolers
Apr 20, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 21 live roaches crawling on floor and on cove molding on cook line behind reach in coolers
Cove molding at floor/wall juncture broken/missing. Observed cove molding separating and broken from wall all throughout cook line behind reach in cooler.
Floor area(s) covered with standing water. Observed standing water in kitchen, person in charge had employee start cleaning up water.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle used for quinoa touching food. Person in charge removed scoop from food.
Utensils in poor condition. Observed grill spatula handle heavily melted. Person in charge removed from cook area.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Food/beverage stored in ice used for drinks. See stop sale. Bottle of wine stored in inside bar drink ice. Employee removed bottle and drained ice.
Microwave missing fan guard cover/splatter shield. Fan guard missing on far right microwave in prep area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee food handler training for Reese expired 8/22/2025.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid at chemical rack. Operator discarded contents.
Insect control device installed over food preparation area. Fly light in dry storage room installed over potatoes and dry goods.
No handwashing sign provided at a hand sink used by food employees. Employee handwashing signs absent at kitchen, service station and outside bar.
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 15 vacuum packets of fully thawed out Mahi in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sauces, meats at kitchen prep. Made at 11 am. Marked by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
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. 15 vacuum packets of fully thawed out Mahi in walk in cooler.
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.
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
Floor area(s) covered with standing water. Standing water on floor. Kitchen.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Oct 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority6 Intermediate3 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of tomato juice on rack in back dry food storage area.
Stop Sale issued due to food not being in a wholesome, sound condition. 8 vacuum packages of fully thawed out mahi in reach in cooler next to warming cabinets in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bechamel sauce (131F - Hot Holding) in steam well on front cook line, per manager sauce was heated up and placed in well less than 1 hour prior, sauce placed on time control.
Clam/mussel/oyster tags not marked with last date served. Multiple tags missing date of last served.
Handwash sink not accessible for employee use at all times. Third pan of gloves in hand wash station on front cook line closest to keg walk in cooler, pan moved.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on front counter cook line closest to keg walk in cooler.
No soap provided at handwash sink. At hand wash station in stall in men's bathroom room, employee corrected during inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 2 certificates are photocopies
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station on front cook line in corner closest to bathrooms, manager corrected during inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at wait station and interior of large ice machine near ware washing 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. 8 vacuum packages of fully thawed out mahi in reach in cooler next to warming cabinets in kitchen.
Stored food not covered. No cover for ice bin with drink ice at outside bar area.
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 12, 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 at outside bar area reading 0ppm, employee ran and primed machine multiple times, machine still reading 0ppm, manager states they will use machine inside of kitchen and call for maintenance.
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today.
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 at outside bar area reading 0ppm, employee ran and primed machine multiple times, machine still reading 0ppm, manager states they will use machine inside of kitchen and call for maintenance.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw egg whites stored over dressing in walk in cooler, eggs removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding) sitting in pan above ice bath at server station, per manager both tie,s where placed out no more then 1 hour prior, manager placed both items in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked artichokes and herb butter on front cook line, manager corrected during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (129F - Hot Holding) in steam well on cook line, per manager sauce was cooked earlier in the day and placed in well no more then 1 hour prior, manager turned up temperature of well and stirred sauce, retemp sauce at 163F
Clam/mussel/oyster tags not marked with last date served. Only few tags have that date of last served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ribs (110F - Cooling, after 1 hour 38F) sitting out on rack next to warming units by cook line, per manager ribs where removed from the oven approximately 2 hours prior, ribs moved to walk in freezer and retemped at 38F. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine near server station. Top interior of ice bin of soda machine in server station.
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. Employee on front cook line drinking from open bottle.
Aug 3, 2023Inspection 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the drawer reach in cooler at the pass through window, chicken wings (57F - Cold Holding) stored in the walk in freezer over night and moved to the cook line at 11am. Operator placed ice on the product to lower temperature, chicken wings second temperature 12:55 (46F - Cold Holding). Other time/temperature control food for safety cooling in reach in cooler not cooling properly. Operator discarded the chicken wings and relocated all cooling items to other reach in coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer reach in cooler at the pass through window, chicken wings (57F - Cold Holding) stored in the walk in freezer over night and moved to the cook line at 11am. Operator placed ice on the product to lower temperature, chicken wings second temperature 12:55 (46F - Cold Holding). Other time/temperature control food for safety cooling in reach in cooler not cooling properly. Operator discarded the chicken wings and relocated all cooling items to other reach in coolers.
Clam/mussel/oyster tags not marked with last date served. Mussel tags not marked with the date of last served.
Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting boards at the corner of the front kitchen line have food residue staining build up.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored in front of the bulk ice bin not inverted or covered. Operator inverted the ice buckets.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the hallway by the dish area clean metal bowls stacked while wet.
Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler in the prep area. Employee removed standing water from the reach in cooler.
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.