LULU'S WATERFRONT CAFE
301 N ROSCOE BLVD · PONTE VEDRA BCH · St. Johns County · FL 320822526
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
39 full violation description(s) documented by the inspector during this visit.
High Priority 12
22-41-4High Priority – 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. Dishwasher 0ppm at time of inspection. Employee noticed sanitizer bucket was empty and replaced bucket of chlorine. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-10-4High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was touching arms/rolling sleeves up to armpit, proceeded to not wash hands before placing new gloves on.
35A-19-4High Priority – Live rodent present. Observed one live rodent under storage shelf in room with ice machine. Operator states rodent was caught and removed rodent from premise. **Corrective Action Taken** **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flys noticed in kitchen prep area and dish area.
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink in kitchen dish area 0ppm at time of inspection. Employee redid triple sink sanitizer corrected it to 200ppm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw fish stored over brussel sprouts in walk in cooler.
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler outside of kitchen, two containers of prepped butter and one container of Caesar dressing dated 10/25/2021 inspection conducted 11/03/2021
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Two containers of butter prepared 10/21/21. One container of Caesar dressing prepared 10/25/21.
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately 160 rodent droppings in establishment: 50 in small prep area adjacent to main kitchen line, 65 in main prep area in back on kitchen line, 30 in small storage area where ice machine is located, and 15 in server area near dining room. Operator began cleaning droppings from kitchen floors. **Corrective Action Taken** **Warning**
01B-14-4High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. Five eggs in exterior walk in cooler stored cracked and broken shells.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa stored in server side of pass through salsa prepared one hour before. (69°F – Cold Holding) Employee moved salsa to walk in cooler to bring temperature down.
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose missing vacuum breaker exterior by office, hose on exterior of building by dumpster area missing back flow preventer, hose in kitchen prep area missing back flow.
Intermediate 7
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date and stored out of order.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards through kitchen and prep area show heavy grooving and soiling. Grills and ovens on main kitchen line have buildups of grease and food debris. Reach in coolers gaskets on main kitchen line have food debris build up. Interior shelving in multiple reach in coolers have rust build up. Knife stored on magnetic knife rack in prep area adjective to main kitchen line. Interior of ice machine has mold like substance build up. Soda machine in server station has build up of dust and mold like substance, rust forming over ice bin on bottom of soda dispenser. Gaskets to coolers behind bar area have food debris build up.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Used glove in bottom of hand washing sink in prep area, adjacent to kitchen line. Used salad mixing bowl stored on hand washing sink in prep area adjacent to kitchen line.
31B-03-4Intermediate – No soap provided at handwash sink. Hand washing sink behind bar missing hand soap.
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sous chef employee training not present at time of inspection.
02C-08-5Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Food stored in walk in cooler missing dating labels.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon patties and cooked pasta stored in walk in cooler missing dating labels.
Basic 20
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor in prep area next to triple sink.
35A-20-4Basic – Dead rodent present. One dead rodent near pipes in sever area on floor near dining room. Operator removed dead rodent. **Corrective Action Taken** **Warning**
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee on cook line had open drink container stored on server pass through window.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Clean containers stored over dishwasher. Red cups for customers in server station.
14-11-4Basic – Equipment in poor repair. Door to walk in cooler outside, has gap between door and ground with no ability to seal.
51-09-4Basic – Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License states 150 seats,inspector counted 218 seats at time inspection.
36-12-4Basic – Floors not constructed to be easily cleanable. Flooring in kitchen and prep area not smooth easily cleanable.
36-73-4Basic – Floors, walls and ceilings soiled/has accumulation of debris. Through main kitchen, prep area and dish room. Build up of food debris,grease, and dust on walls, floors and ceilings. Floors in walk in cooler and walk in freezer have food debris buildup.
08B-43-4Basic – Food stored in a room/shed that is not fully enclosed. Dry storage shed outside storing dried food items, door is in poor repair doesn't close or seal.
08B-38-4Basic – Food stored on floor. Boxes of oil stored in exterior shed on floor.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. In walk in cooler around freezer door and inside of walk in freezer ice buildup.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs hanging off oven door, operator removed tongs to proper location . **Corrected On-Site**
14-47-4Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving/Storage racks through kitchen have rust build up and debris build up.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tin foil lining under grill torn and encrusted with food debris. Sides and fronts of coolers, ovens and grills on main kitchen line have build up of grease and debris. Hoods over grill have grease buildup. Tin foil in server station area torn, not easily cleanable. **Repeat Violation**
16-48-4Basic – Old food stuck to clean dishware/utensils. Knife stored on magnetic knife rack in prep area adjective to main kitchen line
16-46-4Basic – Old labels stuck to food containers after cleaning. Label residue on clean containers stored over dish area. **Repeat Violation**
33-16-4Basic – Open dumpster lid.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Reach in cooler in prep area nearest to main kitchen line has standing water in bottom of cooler.
08B-12-5Basic – Stored food not covered. Food stored in walk in cooler not covered or sealed.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Shrimp in prep sink thawing without running water.
Inspector observations synchronized from DBPR on August 10, 2026 5:03 PM.
Violation category totals
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.