TIMOTI'S SEAFOOD SHAK
152 CAPITAL GREEN DR, Ponte Vedra FL 32081 · 904.686.2431
Last inspected Aug 11, 2026 · 9 visits since July 2023
JUL 24
FEB 25
JUL 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach observed at the front service counter at the entrance to the bar area. Operator was able to kill and remove the roach from the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority6 Intermediate7 Basic
What the inspector wrote — 17 findingsThe state's own report →
Live, small flying insects found. Observed a total of 4 flying insects, 1 in prep area and 3 at bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in reach-in cooler drawer, shrimp (46-47F - Cold Holding). Drawer opened slightly, reopens after closing, does not stay shut tightly. At cook line in top section of small flip top reach-in cooler, hush puppy mix (47F - Cold Holding). Mix in plastic container sitting in metal pan, not in contact with cold air.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line under heat lamp, hush puppies (126F - Hot Holding). Operator stated item prepared 20 minutes prior.
Warewashing sanitizing solution exceeding the maximum concentration allowed. At triple sinks, Triple Sink (Quaternary 500+ppm). Employee emptied sink and remade to 300ppm.
Show the remaining 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards have black stains.
Handwash sink used for purposes other than handwashing. At bar handwash sink, plastic trays covering handwash sink. Trays moved.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator stated they recently ran out of what test strips for triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink, no paper towels or sign.
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. One employee present, hired less than 60 days, no proof of employee responsibilities.
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. 2 employees present with no certificate available. Manager stated they expired and discarded.
Building components, attachments or fixtures in poor repair. Back door at kitchen has large build up,of rust that has pitted surface.
Employee with no hair restraint while engaging in food preparation. Cook/prep employee with no hair protection.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen has large gap at bottom.
Floors, walls and/or ceilings soiled has accumulation of debris. Floor at bar by CO2 tanks has build up of debris and residue. At dining room drink station, floor and cabinet under soda dispenser soiled.
Food stored on floor. In walk-in freezer, 2 bags of ice and 2 cases of shrimp stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on reach-in freezer have black mold-like substance.
Raw fruits/vegetables not washed prior to preparation. At cook line, cut avocado not washed before cutting as evidenced by sticker still on peel.
Jun 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice cream mix (46F - Cold Holding) in reach in cooler at bar, per operator mix has been taken out a few times to make drinks and is usually used up within 2 hours of less, inspector discussed time control procedures with operator.
Toxic substance/chemical improperly stored. Spray bottles of antiseptic stored on top of bag in box soda in cabinet at drink station and with bottles of Windex as well.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The only certified food manager expired in 2/10/2026, Brent Carnes, ServeSafe.
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/ The only certified food manager expired in 2/10/2026, Brent Carnes, ServeSafe, with 6 food handlers present during inspection.
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. 3 expired since February 2026
Building components, attachments or fixtures in poor repair. Back door to kitchen has a large build up of rust and sizable gap at bottom of door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over flip top reach in cooler on make line, drink moved.
Employee with no hair restraint while engaging in food preparation. 2 food handlers on cook line making food.
Floor soiled/has accumulation of debris. Around all floor drains in establishment has a build up of food debris. Also build up of grease on walls around mop sink.
Raw fruits/vegetables not washed prior to preparation. Food handlers cutting unwashed tomatoes and unwashed lemons before washing than in prep area, 1 employee began to wash off lemons during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Back interior of all reach in coolers have a build up of food debris and/or single use soufflé cups.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed avocados stored over various buckets of sauce in walk in cooler. Box of unwashed tomatoes stored over bin of prepared/cooked black beans in walk in cooler.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line touching raw shrimp with gloved hands then continued to handle other ready to eat items in reach in cooler on make line with same gloved hands then changed gloves and washed hand for less then 10 seconds on cook line.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands at beginning of inspection in hand wash station on cook line and when inspector asked if the water was warm after checking other sink for warm water the employee said the water was cold.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) in reach in cooler drawer under grill closest to front of cooler, cooler in defrost mode, cooler door bounces ajar after closing cooler, per employee drawer consistently open and closed for several hours, shrimp moved to back of cooler. ranch (53F - Cold Holding) in small reach in cooler across from front counter, per employee door to cooler consistently open for several hours, sauces moved to walk in cooler.
No soap provided at handwash sink. In women's restroom.
Employee with no beard guard/restraint while engaging in food preparation. One employee on cook line making food orders.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar. Underneath soda machine at drink station.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all coolers on cook line. Interior of cooler in corner of bar. Interior of cooler across from front counter. Also interior of large ice machine has a build up of debris. Also soda tub at bar has a build up of debris.
Single-service articles improperly stored. To go lids at front counter not stroked inverted for customer self service. Packages of to go containers on floor in back of kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Heads of unwash lettuce over bags of prepackaged cut cabbage and individual sauces in walk in cooler.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken raw shell egg in walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In men's bathroom
No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinet under soda machine at drink station in dining area.
Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados before washing them on cook line.
Standing water in bottom of reach-in-cooler. In reach in cooler at bar.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber and tomatoes stored over prepared coleslaw in walk in cooler, coleslaw moved.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mango and bell pepper dressing (45F - Cold Holding) sitting out on counter next to grill on cook line, per employee dressing has been consistently taken in and out of cooler for less then 1 hour, dressing placed back in cooler. ranch (55F - Cold Holding); butter (51F - Cold Holding); cilantro ranch (51F - Cold Holding) in small reach in cooler at front counter near register, per manager doors have been consistently open for 1 hour, all items moved to walk in freezer, all items retemp at or below 41F
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. Establishment holding hush puppy batter and egg wash on time control and per written procedures time should be marked on the container, but it is not, per manager they set up and discard both items the same time every day, manager switched to holding items on a specific time frame.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (89F - Hot Holding) in rice cooker on cook line, cooker turned off, per employee rice was made approximately 1 hour prior, cooker turned on.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The operator, Leyla Bascombe, does not have any manager certification.
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/ 7 food handlers present and no one on site is a certified food manager.
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. 2 employees on site that have been working less then 60 days, employees signed agreement during inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler at end of cook line.
Raw fruits/vegetables not washed prior to preparation. Employees in prep area cutting spinach and onions before washing them in prep area in back of kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Racks inside reach in cooler on cook line next to fryers.
Single-service articles not stored inverted or protected from contamination. Stacks of to go lids at front counter, employee corrected during inspection
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at hand wash stations at bar and cook line take over 5 minutes of constant running for temperature to reach 85F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with seasonings on rack in prep area in back of kitchen, drink discarded.
Floor soiled/has accumulation of debris. Under equipment on make line and cook line in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under microwaves above service window on make line.
Jul 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. One live roach observed at the front service counter at the entrance to the bar area. Operator was able to kill and remove the roach from the establishment.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the cook line reach in cooler under the flat top grill; salmon (50F - Cold Holding); flounder (48/50F - Cold Holding); taco fish (49F - Cold Holding); shrimp (47/48F - Cold Holding); mahi (48F - Cold Holding); crab cakes (50F - Cold Holding); lobster salad (52F - Cold Holding); chicken (48/50F - Cold Holding); cooked chicken (49F - Cold Holding) all stored in the reach in cooler overnight. Operator began removing the product to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler under the flat top grill; salmon (50F - Cold Holding); flounder (48/50F - Cold Holding); taco fish (49F - Cold Holding); shrimp (47/48F - Cold Holding); mahi (48F - Cold Holding); crab cakes (50F - Cold Holding); lobster salad (52F - Cold Holding); chicken (48/50F - Cold Holding); cooked chicken (49F - Cold Holding) all stored in the reach in cooler overnight. Operator began removing the product to be discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on the main cook line has build up of food residue staining.
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 5 employees present and actively working with food with no certified food manager present.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin in prep area has mold like substance spots on the front of the deflector plate.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line reach in cooler under the flat top grill has separating door gaskets preventing a seal when the cooler drawers are closed. Ambient air temperature at 45F during inspection.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice around the door preventing the door from sealing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gaskets have build up of mold like substance. Hood system in prep area not in use has build up of dust.
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.