POPPYS ITALIANO
832 1 A1A N, Ponte Vedra FL 32082 · 904-273-7272
Last inspected Apr 6, 2026 · 11 visits since August 2023
FEB 24
DEC 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta frijol 48°. Cooked Alfredo sauce 53°. (Overnight temperatures).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce (55F,54F - Cooling); lemon butter sauce (49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. bolenese (60F - Cooling, after 1 hour 58F),marinara (58F,59F,56F,54F - Cooling, after 1 hour 58F,58F,56F,54F,) in plastic containers filled more than a few inches deep in walk in cooler, per employee all items made about 4 hours prior.
Mar 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority5 Intermediate1 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce (55F,54F - Cooling); lemon butter sauce (49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees scratching face/hair with gloved hands then continued to handle clean utensils and equipment without changing gloves and washing hands between tasks.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of raw in-shell clams in reach in cooler drawer under cook line missing tag and no one can find any tag for them.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ranch with buttermilk (44F - Cold Holding); cut tomatoes (44F - Cold Holding) all items in soufflé cups stored over other containers in top section of flip top reach in cooler in middle of kitchen, per employee all items have been in cooler since the previous day without any additional preparation today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch with buttermilk (44F - Cold Holding); cut tomatoes (44F - Cold Holding) all items in soufflé cups stored over other containers in top section of flip top reach in cooler in middle of kitchen, per employee all items have been in cooler since the previous day without any additional preparation today.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags kept in no particular order inside bag in office.
Clam/mussel/oyster tags not marked with last date served. No dates on any tags.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Only 1 tag from March was found on site, all other tags are from 2025.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. bolenese (60F - Cooling, after 1 hour 58F),marinara (58F,59F,56F,54F - Cooling, after 1 hour 58F,58F,56F,54F,) in plastic containers filled more than a few inches deep in walk in cooler, per employee all items made about 4 hours prior.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Container of raw in-shell clams in reach in cooler drawer under cook line missing tag and no one can find any tag for them.
No handwashing sign provided at a hand sink used by food employees. At main hand wash station in men's bathroom.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pasta in flip top reach in cooler. Chef moved chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in flip top reach in cooler at 49F. Chef states chicken placed in unit 2.5 hours prior. Chicken moved to walk in freezer and approximately 15 minutes later, chicken at 38F.
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 eggplant being held on time controls has no time marking. Chef states prepared eggplant two hours prior and marked time on board.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at 94F being held at room temperature. Chef voluntarily discarded chicken.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, vacuum breakers needed on both threaded faucets with attached hoses.
Handwash sink used for purposes other than handwashing. Employee used handwash sink in kitchen to dump ice water.
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. Proof of employee training for Renata B expired 10/20/2025.
Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in garlic and oil mixture and in flour bin in dry storage.
No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030-105 and operator posted sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating on soda machine is soiled.
Single-service articles improperly stored. Take out containers on the ground by back exit.
May 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta frijol 48°. Cooked Alfredo sauce 53°. (Overnight temperatures).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta frijol 48°. Cooked Alfredo sauce 53°. (Overnight temperatures).
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser. Kitchen
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
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.
Equipment in poor repair. Loose cooler door. Not tightly closing.
Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter. Per Person In Charge. Part on order.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Prep line Moved by manager.
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
Dec 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 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 reading 0ppm
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom and put on gloves and started to handle clean utensils and containers without washing hands first. Also employee on cook line handled raw chicken with gloved hands, changed gloves, then continued to handle clean equipment without washing hands between tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta (66F - Cold Holding) sitting out next to steam well in kitchen near office, per operator they usually put pasta on ice, but it is not, discussed placing pasta on time control. individual butters (53F - Cold Holding) sitting out under service window in kitchen, per operator butters have been there less then a couple of hours, discussed placing butter on time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Risotto (113F - Hot Holding) sitting in pan on stove top not turned on, per operator they leave risotto sit out and reheat it per order and risotto has been sitting out for less then 1 hour, burner turned on.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spaghetti (45F - Cooling, after 30 minutes 45F) in stacked line pans with plastic covers in walk in cooler, operator began to rearrange pans and remove covers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls and deflector plate of large ice machine in kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Clean buckets used for sauce stored on floor in warehouse washing area.
No handwashing sign provided at a hand sink used by food employees. In both bathrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in server area around nozzles.
Outer openings not protected with self-closing doors. Back door to storage area next to cook line.
Feb 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority3 Intermediate1 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. spaghetti (47F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. spaghetti (47F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation.
Employee dried hands on clothes/apron/soiled towel after washing. Dish washer washed hands then wiped hands on soiled apron.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Both employees touching face and hair multiple times then continued to touch clean plates, pans, and utensils without washing hands between tasks.
Nonfood-grade bags used in direct contact with food. Establishment using grocery bags to stored cut peppers in walk in freezer, 6 bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken stored over multiple pans of cooked pasta in reach in cooler drawers under stove top on cook line. Raw veal stored over shredded cheese in reach in cooler on make line. Also raw chicken stored over raw beef in reach in cooler on make line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw veal (47F - Cold Holding); raw chicken (45F - Cold Holding); chicken stock (56F - Cold Holding); shredded cheese (46F - Cold Holding); cream sauces (56F,57F,54F - Cold Holding) in top section of reach in cooler on make line, per manager lid has been left open for approximately 2.5 hours. ditalini pasta (69F - Cold Holding); shredded mixed cheese (69F - Cold Holding) sitting out on counter next to steam well near office, manager stated both items have been there no more then 1 hour and are discarded after diner service, both items placed on time control.
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. Fresh garlic in oil, lasagna, egg wash, and cooked eggplants on cook line, per manager all items have been there no more than 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (128F - Hot Holding) sitting in pot on stove not under heat, per manager marinara has been sitting there a couple of hours.
Clam/mussel/oyster tags not marked with last date served. Several tags not marked with date of last served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spaghetti (58F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 5 certificates are photos on the manager laptop of original certificates.
Food stored on floor. Boxes of bread and shrimp in walk in freezer.
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 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. In the walk in freezer; meat sauce (61F - Cold Holding); tomato sauce (53/55/56F - Cold Holding) stored cooling in the walk in cooler since the previous day.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, commercially sealed raw beef over plastic bag of cut ready to eat peppers. Operator relocated the peppers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in freezer; meat sauce (61F - Cold Holding); tomato sauce (53/55/56F - Cold Holding) stored cooling in the walk in cooler since the previous day.
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. At time of inspection; lasagna (67F - Cold Holding); egg plant (69F - Cold Holding) stored on the main cook line. Per operator stored on time as public health control, with no time marking. Not on the written plan, inspector provided new written plan and asked operator to add lasagna and egg plant to the procedures.
Clam/mussel/oyster tags not marked with last date served. Shellstock tags not all kept in chronological order and marked with date of last served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler, open container of milk missing product labeling. Operator labeled the open container of milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in use on the main cook line has build up of food residue staining. Can opener on the main prep line has old food debris above the blade.
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. At time of inspection no proof of any valid employee food handler training.
Food stored on floor. In the walk in freezer, multiple containers of food stored on the floor.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under in use cutting board on the main cook line. Operator removed the wiping cloth.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have build up of dust. Walk in cooler door gasket has build up of mold like substance.
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.