VICAR'S LANDING OAK BRIDGE
251 ENGLISH OAK LN, Ponte Vedra Beach FL 32082 · 904-395-0722
Last inspected Mar 26, 2026 · 9 visits since August 2023
NOV 23
JAN 25
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024, operator renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of crushed tomatoes in dry storage area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw shrimp over open bag of French fries in small reach in freezer in main kitchen, shrimp moved.
Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of raw tuna fully thawed out still inside vacuum bags in reach in cooler in kitchen at bar.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream (46F - Cold Holding); individual cream cheese (45F - Cold Holding); butter balls (48F - Cold Holding) all items in standing reach in cooler in wait station area, per chefs and temperature log from the previous day all items have been in cooler and temperature check yesterday night was 50F and also doors have been open and closed since 7am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (46F - Cold Holding); individual cream cheese (45F - Cold Holding); butter balls (48F - Cold Holding) all items in standing reach in cooler in wait station area, per chefs and temperature log from the previous day all items have been in cooler and temperature check yesterday night was 50F and also doors have been open and closed since 7am.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags in no particular order inside folder in office.
Clam/mussel/oyster tags not marked with last date served. Multiple tags without a date of last served.
Handwash sink used for purposes other than handwashing. Strainer in sink of hand wash station at bar used as a dump sink, strainer removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna bowls on lunch menu.
No soap provided at handwash sink. At hand wash station at bar 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 packages of raw tuna fully thawed out still inside vacuum bags in reach in cooler in kitchen at bar.
Oct 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Container of medicine improperly stored. Bottle of cold medicine stored in cabinet directly beside and over customer beverages. Chef removed medicine.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Butternut squash soup made yesterday at 55F in walk in cooler.
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. Butternut squash soup made yesterday at 55F in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in warming drawer at 115F. Per employee, chicken prepared 1.5 hours prior. Chicken placed in oven and heated to 177F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Butternut squash soup made yesterday at 55F in walk in cooler.
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. Food manager certification for Colin and Steiano are expired.
Handwash sink not accessible for employee use at all times. Handwash sink by expo area blocked by propped open door. Chef closed door. Also, scrub pad in expo area handwash sink. Chef removed scrub pad.
Bowl or other container with no handle used to dispense food. Small pan used as scoop in flour in dry storage. Chef removed pan.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored over clean pan inserts at dishroom rack. Chef removed beverage.
May 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority7 Intermediate0 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salmon chowder 47°. (Overnight temperatures) walk in cooler.
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. Salmon chowder 47°. (Overnight temperatures) walk in cooler.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee handling ready to eat cake with bare hand contact. Manager intervened.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese 5/15. Walk in cooler. Crab cakes 5/6. Reach in cooler. Mozzarella 5/15. Reach in cooler. Cooked Beef 5/15. Reach in cooler. Cooked onions 5/15. Reach in cooler. Salsa 5/15. Reach in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 packet raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil at 74°. 73°. 2 containers. On top of oven. Kitchen. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 74°. 73°. 2 containers. On top of oven. Kitchen. Stop sale issued.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large, covered pan of cooked Salmon chowder 47°. (Overnight temperatures) walk in cooler.
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/ Food manager not certified within 30 days. Has been manager about 2 months.
Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked. Moved by manager.
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/ 4 food Food service employees onsite with no Certified Food Manager present.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed Hand Wash Sink from side kitchen are near rear entrance by ice cream cooler. No plans submitted. Unable to see plans on OnBase. No answer from Plan review Tallahassee.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked shrimp, prepped tuna 5/22. Date marking not tracked after freezing. Reach in cooler.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine. Sanitizer. Marked by manger.
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. seafood gumbo (52F,49F - Cooling) in walk in cooler in large deep covered containers, per manager gumbo was made yesterday 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. seafood gumbo (52F,49F - Cooling) in walk in cooler in large deep covered containers, per manager gumbo was made yesterday and placed in walk in cooler without any additional preparation.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024, operator renewed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed olives (56F - Cold Holding) sitting out at bar area on top of ice bin, per employee olives where taken out of cooler 1 hour ago and get discarded after diner, suggested olives be placed on time control, olives placed back in cooler. shrimp (47F - Cold Holding) sitting on top of other containers in top section of reach in cooler in prep area at bar, per manager container has been consistently taken in and out for approximately 2 hours, container moved to bottom of cooler.
Toxic substance/chemical improperly stored. Paper towels stored with bottles of bleach and under various chemicals bottles in back storage area, towels moved.
Clam/mussel/oyster tags not marked with last date served. Several tags missing dates. Also tags not kept in chronological order.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. seafood gumbo (52F,49F - Cooling) in walk in cooler in large deep covered containers, per manager gumbo was made yesterday and placed in walk in cooler without any additional preparation.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of warming units on make line.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. At hand wash station in back service area by exit.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packages of salad mix, chicken salad, and fruit salad in grab and go reach in cooler by bar missing address.
Nov 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw salmon over cooked ready to eat bacon. Employee relocated the raw salmon. In the walk in cooler raw lobster of ready to eat prime rib. Operator relocated the raw lobster.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the grab and go reach in cooler at the bar area, Cobb salad (47F - Cold Holding); tuna salad (48F - Cold Holding); soup (48F - Cold Holding). Operator discarded all time/temperature control food for safety from the grab and go cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the grab and go reach in cooler at the bar area, Cobb salad (47F - Cold Holding); tuna salad (48F - Cold Holding); soup (48F - Cold Holding). Operator discarded all time/temperature control food for safety from the grab and go cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker installed incorrectly at mop sink before the splitter, needs to be switched to the black hose side. Operator placed call for maintenance.
Clam/mussel/oyster tags not marked with last date served. Shellstock tags not marked with date of last served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has old food debris on the blade. Operator removed the can opener to the dish area to be washed. Soda nozzle behind the bar counter has syrup residue build up in the nozzle. Operator had employee clean and sanitize the nozzle.
Handwash sink not accessible for employee use at all times. Hand wash sink at the entrance to the cook line blocked by push cart with used utensils. Operator relocated the push cart.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu not identified as a raw item. Operator reprinting menus weekly and will add a consumer advisory identifier.
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. In the cook line reach in cooler drawers, 12 packs of fully thawed sealed vaccum packaged grouper. Per instructions on the container packaging to be cut open prior to thawing. Operator removed the sealed bags of grouper from the line so product is not sold to customers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the top portion of the flip top reach in cooler on the cook line. Employee relocated the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees apron stored over clean containers in the dish area. Employee relocated the apron.
Equipment and utensils not properly air-dried - wet nesting. In the dry storage room, clean plastic and metal containers stacked while wet.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle of the prep line oven. Operator relocated the tongs.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go reach in cooler items missing location address. Operator discarded products due to improper holding temperatures.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution bucket stored on in use prep table. Operator relocated the sanitizer solution.
Time/temperature control for safety food thawed in an improper manner. Pork tenderloin thawing in standing water in two compartment sink. Operator turned on cold running water.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow preventer missing after splitter added to the mop sink on the non chemical hose side.
Clam/mussel/oyster tags not marked with last date served. At time of inspection shellstock tags not stored 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. Open container of half and half in the waitstation cooler from previous day missing product date marking. Operator date marked the open container.
Food-contact surface soiled with food debris, mold-like substance or slime. At the water dispenser in the waitstation area, mold like substance observed around dispenser tube.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At time of inspection no consumer advisory sign present or verbiage written on the printed menus. Inspector provided signage, operator posted the advisory at the host stand and had employee add the consumer advisory to the menus during the inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep table closest to the office area.
Food stored on floor. In the dry storage room, containers of plastic water bottles stored on the floor.
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.