RESTAURANT MEDURE
818 A1A N, Ponte Vedra Beach FL 32082 · 5433797
Last inspected Aug 18, 2026 · 10 visits since October 2023
FEB 25
MAY 25
JUL 25
OCT 25
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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
10 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
No soap provided at handwash sink. At triple sink area, no soap at handwash sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. 2 sours served with raw egg whites, server ask if customer wants egg white. No consumer advisory posted, items not on any menu. Operator placed consumer advisory on wall at bar.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. In prep area reach-in cooler, reduced oxygen packaging raw ground beef, 3 bags missing date packaged and discarded date and 2 missing discard date.
In-use tongs stored on equipment door handle between uses. At cook line, 2 tongs hung on oven handle.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, exterior of ice machine door spiked with black residue.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At cook line, short ribs in reduced oxygen packaging missing production time. Short ribs are dated 8/17.
Dec 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Strainer in hand wash sink at bar area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing from caviars on menu-Osetra Noir and Regalis Platium Ostra
Opened employee beverage container in a cold holding unit with food to be served to customers. Open Monster energy drink in bottom of reach in cooler on make line against bar, drink discarded.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand wash station at bar.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops in vacuum packaged bags in standing reach in cooler adjacent to dish area missing time pork chops were put into vacuum bags.
Unwashed fruits/vegetables stored with ready-to-eat food. Bags of unwashed heads of romaine stored over various washed produce in walk in cooler.
Water draining onto floor surface. Drain from hand wash sink and prep sink in corner of cook line.
Jul 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Displayed food not properly protected from contamination. Fruit used for zesting stored at bar area next to customer seats, fruit moved. Cut fruit stored in open containers next to customers at bar used for drinks, fruit covered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (47F - Cold Holding); cut romaine (47F - Cold Holding) in open top section of flip top reach in cooler in make line, per operator lid has been consistently open and closed for no more then several hours, lid closed.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Reiley, director of culinary operations, expired multiple years ago, working on site.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 6 bags of vacuum sealed onsite ROP fish (tuna) not frozen entire time. In reach in cooler 40°.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Créme in reach in cooler not date marked. Prepped 2 days ago. Marked by manger.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
Working containers of food removed from original container not identified by common name. Dairy in reach in cooler not marked/ labeled. Marked by manger.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 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, dishwasher machine reading 0ppm, sanitizer bucket is empty, manager stated they will pick up a sanitizer tomorrow, triple sink with quaternary ammonium set up during inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open half and half dated 2/7 in reach in cooler at bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (47F - Cold Holding); cut arugula (45F - Cold Holding) in top section of reach in cooler on cook line, per manager lid has been left open for several hours, lid closed.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags kept in not particular order and some tags missing date of last served.
Handwash sink used for purposes other than handwashing. Employee rinsing out squeeze bottle in hand wash sink at front counter, bottle moved.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked crab made Saturday in reach in cooler on cook line, per manager it was made Saturday, manager dated. Also mushroom butter dated 2/6 when frozen then thawed on Saturday missing Saturday's date.
Food not stored at least 6 inches off of the floor. Eggs and chicken on rack sitting directly on floor in walk in cooler.
May 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at 45F in bucket with ice covering only bottom of milk container. Employee states removed from walk in cooler approximately five minutes prior. Operator voluntarily discarded milk.
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 container of milk in service area with no open date marked. Operator could not determine when opened and voluntarily discarded milk.
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Fresh lime juice advertised for PVB Cooler on the cocktail menu. Establishment squeezes fresh lime however, lime juice behind the bar was prepared on 5/27. Employee voluntarily discarded lime juice.
Cutting board has cut marks and is no longer cleanable. Cutting board on back prep table and multiple stored in rack below table have deep grooves, no longer smooth, easily cleanable.
Plumbing system in disrepair. Hot water valve at one of the kitchen hand wash sinks is not operable. Plumber on site during inspection, needs a part and will replace tomorrow. Also, drain cover missing in the bar area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Meatballs that have been vacuum packaged and sealed do not have the production date/time prepared.
Unclean building components, attachments or fixtures. Fan guards in walk in cooler are soiled.
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator adjusted sanitizer and primed machine to 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw salmon stored over pickled beets. Operator relocated the raw salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two drawers reach in cooler on the main cook line, mahi (51F - Cold Holding); salmon (49F - Cold Holding); venison (52F - Cold Holding); beef (50F - Cold Holding); chicken (51F - Cold Holding) placed on the line 1.5 hours before from the walk in cooler, operator placed ice baths on all products to bring back to temperature range and adjusted cooler setting that was not properly set. At conclusion of inspection all items in cold holding temperature range.
Toxic substance/chemical improperly stored. Chemical spray bottles stored hanging with clean utensils on rack over three compartment sink. Operator relocated the chemical spray bottles.
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.
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. In the reach in freezer, frozen vacuum packaged foie gras. Per operator no longer utilizing vacuum packaging for products and product observed left from when conducting special processes.
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. At time of inspection four current food handler training certificates expired. Operator has class scheduled.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in prep area unable to dispense soap from dispenser. Operator replaced soap dispenser.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the three compartment sink, clean containers stacked while wet.
Equipment in poor repair. Stand up reach in cooler in prep area and flip top reach in cooler in prep area missing cooler door handles.
Food stored on floor. Case of potatoes stored on the floor of the prep hallway area. Operator relocated the potatoes.
Hood filter missing from automatic fire suppression/exhaust system. Main cook line hood filter missing over grill area. Per operator specialty part is on order.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head in the bottom of the mop bucket. Operator hung the mop to dry.
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.