Aqua Grill
Last inspected: Apr 23, 2026
43
Score
Inspectors have visited Aqua Grill 10 times, with records going back to 2022. The latest inspection on file is from Apr 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 10 violations to closer to eight violations per visit over the last few inspections.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited three times.
Restaurants in Ponte Vedra Beach average 75, so Aqua Grill trails the local norm. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , windex, sanitizer above single service aluminum trays/ candy at wait-station. Moved by manager. **Corrected On-Site**
41-10-4
High Priority - 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. Bar staff handled cut lemons with bare hand contact. Manager intervened. Food prep employee handled ready to eat cooked food with bare hand contact. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw or undercooked Salmon, Ahi Tuna. **Warning**
02B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee used restroom with no beard guard. Placed on by employee later. **Corrected On-Site**
13-04-4
Basic - Floor area(s) covered with standing water. Standing water on floor in walk in cooler. By walk in freezer door.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. prep line.
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler gasket at prep line reach in cooler.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gasket at prep line reach in cooler. Soiled interior base of drawer coolers.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal drink in reach in cooler. Prep line. **Repeat Violation**
12B-13-4
Basic - Stored food not covered. Cooked , prepped foods uncovered in walk in cooler. Potatoes, sauce, cooked chicken.
08B-12-5
43
Nov 4, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter being held on time controls with no time marking. Per employee, butter placed out at 11:00. Butter was not discarded at 2:00. Operator discarded butter. Also, written plan incomplete on pages 2 and 3. Operator completed paperwork during inspection. **Corrective Action Taken**
03F-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of completed thawed and sealed reduced oxygen packaged tuna in walk in cooler.
01B-13-4
Intermediate - No soap provided at handwash sink. No paper towels or soap at kitchen handwash sink. **Repeat Violation**
31B-03-4
Intermediate - 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. Employee food handler training for Sumintra A expired 8/2/2025.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dry storage has dust. Fan guards in walk in cooler have debris.
36-34-5
Basic - 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. See stop sale. Six packages of completed thawed and sealed reduced oxygen packaged tuna in walk in cooler.
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee half-eaten plate of food on dish rack above clean pans/inserts. Employee moved food. **Corrected On-Site**
12B-02-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 via email.
51-13-4
Basic - Plumbing system in disrepair. Small leak under handwash sink in dishroom. Chef states part is on order.
29-08-4
Basic - Water softener salt (food) stored in a location that is not clean and dry. Salt softener stored outside on storage rack. Employee moved softener inside. **Corrected On-Site**
08B-74-1
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solution in kitchen tested at 0ppm lactic acid. Chef remade solution to 272ppm lactic acid. **Corrected On-Site**
21-45-1
43
May 19, 2025
Routine - Food
No violations found.
100
May 13, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature sanitizing Dish machine reaching 135 by probe. Establishment test strip did not change color. Person In Charge stopped ware washing. Called service company. **Warning** - From follow-up inspection 2025-05-13: At today's callback : still waiting for parts. Manual sanitizing set up Quaternary ammonium 300 ppm. **Time Extended**
22-57-6
86
May 12, 2025
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sea soup 49°. (Overnight temperatures) **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Displayed food not properly protected from contamination. Uncovered cut fruits , lemons , limes , strawberries at bar. ( two locations). Covered by manger. **Corrected On-Site** **Warning**
08B-02-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature sanitizing Dish machine reaching 135° by probe. Establishment test strip did not change color. Person In Charge stopped ware washing. Called service company. **Warning**
22-57-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sea soup 49°. (Overnight temperatures) in large quantities in large covered plastic containers. **Warning**
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Outside mop sink. **Warning**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in kitchen Hand Wash Sink. Moved by manager. **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at kitchen Hand Wash Sink.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. **Repeat Violation**
23-03-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from door frame walk in cooler. (Standing water in walk in cooler. )
36-68-5
Basic - Floor area(s) covered with standing water. Large amount of standing on floor by entrance to interior cooler. (Walk in cooler ).
36-22-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee with long beard.
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved by manager.
12B-07-4
Basic - Ceiling tile missing. Missing ceiling tile in kitchen by walk in cooler entrance.
36-36-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. **Repeat Violation**
13-07-4
26
Dec 5, 2024
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
8
Feb 12, 2024
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes with bare hands then went and handled the clean dishes coming out of the dish washer without washing hands between tasks. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Employee touching washed romaine with bare hands while cutting, employee put on gloves. **Corrected On-Site**
09-03-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked pasta in reach in cooler at end of cook line near dish area.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (72F - Cold Holding); raw scallops (63F - Cold Holding) thawing out under cold running water in sink in prep area, per employee both items where placed in sink no more then 1 hour prior, employee placed items in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical bottle stored with seasoning on rack in prep area, manager removed bottle. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Missing dates on most tags, unable to determine if tags are in chronological order. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Only a couple of tags are marked with the date of last served.
01C-03-4
Intermediate - No soap provided at handwash sink. At hand wash station on cook line. Also no paper towles at hand wash station on cook line.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per manager cut romain, cut lettuce, pico de gallo, shredded cheddar cheese, and mozzarella cheese held on ice baths in salad prep area are held on time control, but manager does not have any written procedures.
03F-10-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler with drawers on cook line.
22-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line.
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom interior of both ovens in prep area. Interior of microwave in prep area. **Repeat Violation**
22-08-4
Basic - Food stored on floor. Cooking oil on floor under hand wash station by dry storage area in kitchen.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine, around chutes, in kitchen.
22-20-5
25
Jul 12, 2023
Complaint Full
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler adjacent to the fryers in the bottom drawer, chicken wings (49F - Cold Holding). Per employee working the station the door had been left open for the a few minutes at the end of the lunch service. Employee relocated the chicken wings to the walk in freezer to bring back in temperature range. At conclusion of inspection chicken wings at 39F cold holding. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the prep area over the center prep table on speed rack.
35A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in the dish area handle clean dishes after handling dirty dishes and employee phone without changing gloves/hand wash.
12A-13-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Shellstock tags not stored in chronological order for the last 90 days.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean cutting boards in the warewashing area with build up of food residue staining. **Repeat Violation**
22-02-4
Intermediate - 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. At time of inspection one current employee with expired food handler certification from 07/01/2023.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. At the bar counter, green chemical spray bottle on the side of the reach in cooler with no product labeling. Employee labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly sticky tape in prep area has accumulation of dead flies on the tape.
35A-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean metal containers stacked while wet.
24-08-4
Basic - Equipment in poor repair. Two spatulas stored on the main cook line with melted plastic handles.
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of debris on the floor of the walk in freezer. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line and in the prep area have build up of food debris. Employee on the main cook line cleaned the interior of the microwave. **Corrective Action Taken** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding door reach in cooler on the main cook line closest to the dish area has build up of food residue along the sliding tracks. Operator cleaned and sanitized the sliding doors and gaskets of the reach in cooler. **Corrected On-Site**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avocados in the flip top reach in cooler in the prep area evident by stickers still attached to avocados.
08B-39-4
Basic - Stored food not covered. In the dry storage room, multiple containers of dry seasonings stored without being covered. Employee covered all dry seasonings. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the main cook line prep station. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee jackets stored on the oven in the prep area. **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on the prep table at the server pass through window. **Repeat Violation**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in the dish, prep and dry storage area have build up of dust on the vent and surrounding ceiling area. Operator states is working on replacing all ceiling tiles. **Corrective Action Taken**
36-34-5
23
Jan 6, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
41
Aug 1, 2022
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the rear exterior storage area, no vacuum breaker after the splitter on the black hose side. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer on the back shelf, raw frozen turkey stored over chocolate chip cookies. Operator relocated the cookies from underneath the raw turkey. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the waitstaff area, soda dispenser with build up of mold like substance on the underside of the dispenser behind the nozzles. Employee cleaned and sanitized the soda dispenser. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on the end of the prep line closest to the dry storage area, no paper towels available. Operator provided paper towels for the hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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 consumer advisory for undercooked raw animal foods not listed on menu and no consumer advisory poster present in establishment. Inspector provided consumer advisory poster. **Corrective Action Taken**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. In the dry storage room, plastic portion cup stored in container of bulk breadcrumbs. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in the prep and warewashing area have a buildup of dust on the ceiling vents and surrounding tile. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At the bulk ice dispenser, blue ice buckets stored handing off of shelf. Employee inverted the ice buckets for protection/air drying. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In the warewashing area on the storage rack opposite the three compartment sink, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In the walk in cooler by the entrance to the walk in freezer, metal shelf used to store food with rust pitting the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In the exterior rear storage area by the mop sink, wet mop stored in dirty mop water.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line opposite the flat top grill, wet wiping cloth stored on clean cutting board, wiping cloth also under separate cutting board. Employee relocated the wet wiping cloths to the proper storage location. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. In the dry storage room, one bulk container of breadcrumbs stored with no product label. In the prep room area on the bottom shelf of the prep table, bulk breading container with no product labeling. Operator labeled the bulk breading container. **Corrective Action Taken** **Repeat Violation**
02D-01-5
37
Frequently Asked Questions
When was Aqua Grill last inspected?
The most recent health inspection at Aqua Grill on file is from Apr 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Aqua Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Aqua Grill.
How does Aqua Grill compare to other restaurants in Ponte Vedra Beach?
Aqua Grill most recently scored 43 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has Aqua Grill's inspection record improved over time?
Yes. Recent inspections at Aqua Grill have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Aqua Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Aqua Grill inspected?
Based on the inspection history on file, Aqua Grill is inspected around three times per year on average.
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