BOATHOUSE PONTE VEDRA
240 HWY A1A STE 6 · PONTE VEDRA BEACH · St. Johns County · FL 32082
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food and/or clean equipment without washing hands. Employee shucking raw oysters in pre area of kitchen with bare hands and clean towel then continued to wipe hands on towel and touch clean door handles and other clean equipment without washing hands or changing towel.
28-14-5High Priority – Evidence of mop/cleaning wastewater dumped onto ground. Bits of food and paper around back door to kitchen in greyish water puddles and dried bits in bare ground by back door to kitchen.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked crunchies in bottom of reach in cooler at sushi bar, fish moved. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 5 bags of raw tuna in reach in cooler on cook line fully thawed out still inside vacuum bags. 12 bags of raw tuna in walk in cooler fully thawed out still inside vacuum bags. 1 bag of raw tuna in reach in cooler at sushi bar fully thawed out still inside vacuum bag.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (58F – Cold Holding) sitting out on top of reach in cooler on cook line, per employee wash is left out for service and placed back in cooler after several hours, wash placed back in reach in cooler. boiled eggs (46F – Cold Holding); spring mix (47F – Cold Holding); mozzarella (47F – Cold Holding); cut tomatoes (48F – Cold Holding); shredded cheese (48F – Cold Holding) all items in reach in cooler in kitchen under service window, per employees doors have been open and closed for several hours. milk (47F – Cold Holding) in in standing reach in cooler in server area, per manager door has been consistently open for a couple of hours. raw fish (46F,45F,44F,45F – Cold Holding) in bottom section of reach in cooler at sushi bar, per manager doors have been consistently open for several hours. Manager began to adjust temperatures of all coolers during inspection. heavy cream (58F – Cold Holding) sitting on top of container spin top section of reach in cooler on cook line, per employee cream has been there less then 30 minutes cream moved to bottom of cooler. **Corrective Action Taken** **Warning**
03F-02-5High Priority – 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. Coleslaw and cut lettuce in ice bath under service window. Sushi rice at sushi bar. Employee corrected during inspection. **Corrected On-Site**
Intermediate 8
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Multiple tags not in order in bag of tags provided by manager
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw salmon (46F – Cold Holding, after 1 hour 46F) in walk in cooler individually wrapped in corner of cooler, employee moved to middle of cooler in front of condenser. **Corrective Action Taken**
53A-03-7Intermediate – 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/ Aydan Carber, expired December 2024.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hot water shut off at hand wash station at bar area, manager unable to get hot water turned back on. The hand wash station on cook line has no water, per employee water does not work and has not been working for several weeks. Hand wash station at sushi bar blocked by trash can and boxes, trash can and boxes moved. **Corrective Action Taken** **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crispy wonton tacos, crunchy spicy tuna, crunchy spicy salmon roll, and hamachi chili on happy hour menu. Rose Fizz on drink section of main menu. **Warning**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees on site do not have proof of training and manager on site states both employees have been hired over 2 months ago.
27-09-4Intermediate – No running water at hand wash sink. The hand wash station on cook line has no water, per employee water does not work and has not been working for several weeks.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station at bar area, manager unable to get hot water turned back on.
Basic 5
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of large ice machine in storage area.
06-09-1Basic – 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. 5 bags of raw tuna in reach in cooler on cook line fully thawed out still inside vacuum bags. 12 bags of raw tuna in walk in cooler fully thawed out still inside vacuum bags. 1 bag of raw tuna in reach in cooler at sushi bar fully thawed out still inside vacuum bag.
08B-38-4Basic – Food stored on floor. Box of raw fish in walk in cooler.
21-11-4Basic – Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitation bucket in prep area of kitchen, bucket discarded **Corrected On-Site**
08B-12-5Basic – Stored food not covered. Fruits used for zesting at bar area stored in front of seats for customers, fruits moved. Boxes of shrimp and crab legs in walk in freezer. **Corrective Action Taken**
Inspector observations synchronized from DBPR on September 16, 2026 12:54 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.