SAWGRASS MARRIOTT RESORT - CABANA CLUB - LEVEL 1
619 PONTE VEDRA BLVD, Ponte Vedra Beach FL 32082 · 904-285-7777
Last inspected Nov 13, 2025 · 7 visits since October 2023
MAY 24
JUL 24
MAR 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of Demi sauce at 50° in walk in cooler. (Overnight temperatures)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nov 13, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar area has a build up of slimy substance.
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked penne pasta dated 7/14 in reach in cooler on make line Cooked chicken dated 7/13 in reach in cooler on cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked wings in reach in cooler drawer under grill. Also Raw burgers over raw fish in reach in cooler drawers under grill. All items rearranged.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 packages of fully thawed out raw tuna still inside package in reach in cooler under cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (48F - Cold Holding); cut arugula (48F - Cold Holding) in reach in cooler drawer on make line, per operator drawers have been consistently open for no more then a few hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked green beans (46F - Cooling, after 1 hour 46F) on sheet pan on speed rack in walk in cooler during first temperature check, during second check beans had been put in covered third pan and placed back in walk in cooler, covered removed, per operator green beans cooked over an hour before inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin of soda machine in server area. Blade of can opener on make line, blade cleaned
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. 2 packages of fully thawed out raw tuna still inside package in reach in cooler under cook line.
Food stored on floor. Bag on box soda under soda rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters at bar.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Container of Demi sauce at 50° in walk in cooler. (Overnight temperatures)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of Demi sauce at 50° in walk in cooler. (Overnight temperatures)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large, covered, Container of Demi sauce at 50° in walk in cooler. (Overnight temperatures).
Ceiling tile missing. Missing ceiling tile above drink station. Kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal clothing on food rack. Moved by manager.
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop holder. Ice machine. Moved by manager.
Jul 22, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese sauce in reach in cooler on cook line, eggs moved
Stop Sale issued due to food not being in a wholesome, sound condition. 8 bags of fully thawed out mahi tuna in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station near warehouse washing area, manager corrected during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin of soda machine in server area 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. 8 bags of fully thawed out mahi tuna in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat stored on top of to go containers in cabinet at server station next to bar.
Single-service articles not stored inverted or protected from contamination. Lids at server station in kitchen.
Working containers of food removed from original container not identified by common name. Container of pepper and salt on table next to cook line in kitchen, manager labeled.
Jul 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (48F - Cooling over 6 hours) in large covered container on cart in walk in cooler, per employees bisque was made last night and placed in walk in cooler without any 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. lobster bisque (48F - Cooling over 6 hours) in large covered container on cart in walk in cooler, per employees bisque was made last night and placed in walk in cooler without any additional preparation.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. lobster bisque (48F - Cooling over 6 hours) in large covered container on cart in walk in cooler, per employees bisque was made last night and placed in walk in cooler without any additional preparation.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna on diner menu.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine reading 113F after being ran multiple times, manager called for service, establishment has other three compartment sinks and other dish machines for ware washing on site.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of ice bin of soda machine in kitchen.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line, open bag of uncooked raw chicken tenders stored over ready to eat bag of potato chips. Operator had employee switch the reach in freezer storage levels.
Spray hose at dish sink lower than flood rim of sink. Spray hose at dishmachine hangs below the flood plane of the sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Behind the bar counter, open container of half and half with no product date marking. Operator voluntarily discarded the half and half.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the entrance to the main cook line. Operator provided paper towels.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee on the main cook line actively working with food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle on the main cook line. Operator relocated the tongs.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head at the bottom of empty mop bucket.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution on the main cook line at 0ppm quaternary. Employee provided second bucket at 200ppm and operator called to have maintenance repair sanitizer solution machine.
Working containers of food removed from original container not identified by common name. Bulk sugar container missing product labeling. Operator labeled the bulk container.
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.