Argyle Restaurant
Last inspected: Nov 25, 2025
86
Score
Across the available record, Argyle Restaurant has eight inspections on file, the first dated 2022. The most recent report on file is from Nov 25, 2025. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
Compared to the broader Ponte Vedra Beach restaurant scene, where the average is 75, this is a stronger showing. Taken together, the history is a positive one.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 25, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found. Approximately 30 live flying insects under three compartment sink in bar area. **Admin Complaint** - From follow-up inspection 2025-11-25: Two live flying insects found under three compartment sink in bar area. **Admin Complaint**
35A-02-7
86
Nov 24, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Live, small flying insects found. Approximately 30 live flying insects under three compartment sink in bar area. **Admin Complaint**
35A-02-7
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cauliflower and pork under HACCP plan in walk in cooler lacks required use by date.
03G-09-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. Chef removed can opener for cleaning. **Corrective Action Taken**
22-02-4
Intermediate - 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. Per Chef, missing approximately 20 employees proof of training.
53B-02-5
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Per HACCP plan, thermometer calibration is to be done and recorded on a weekly basis. No records available for thermometer calibration.
03G-49-2
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles on soda machine is soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom right of flip top reach in cooler in service station.
29-49-6
52
May 14, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
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. Food service employees handling ready to eat garnish , basil, and cut lemons with bare hand contact. Manager intervened. **Corrective Action Taken**
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellfish tags not marked with last date of use. **Repeat Violation**
01C-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen Hand Wash Sink with hot water turned off. Turned back on by manger. **Corrected On-Site**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Moved by manager. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling in kitchen.
36-68-5
64
Jan 28, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Can of Piquillo peppers on rack in dry storage area.
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored on prep table in make line in kitchen, bottle moved. **Corrected On-Site**
41-10-4
Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first Missing use by dates on all vacuum packaged cheese on site per approved HACCP.
03G-35-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. No date in any tags. Also tags not kept in chronological order.
01C-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster advisory posted anywhere. Operator posted advisory at main entrance to dining area. **Corrected On-Site**
02A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Whipped cream at bar area, per manager cream was made 3 days ago, cream date marked. **Corrected On-Site**
02C-02-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Expresso machine next to hand wash sink in server area has soap on tubes from employee washing hands at sink next to machine.
24-27-4
Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed in office.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in prep area next to hand wash station, drink moved. **Corrected On-Site**
12B-07-4
Basic - Stored food not covered. Bowl of fruits used for zesting stored next to seating for customers.
08B-12-5
41
Nov 7, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the pass through window reach in cooler, raw fish over ready to eat pimento cheese. Employee relocated the raw fish. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the pass through window area has food residue staining build up.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At time of inspection raw menu items, Spicy Ahi Tuna, Wahoo Crudo, Caesar salad with raw egg, Tuna Nicosia and two alcoholic beverages with raw shell egg not identified. Operator corrected the menu items with proper verbiage and with identifiers on the menu and began printing new menus. **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection no chlorine test kit available to test the chlorine dish machine.
16-37-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink closest to the dish machine has no hot water available as the hot water faucet is broken. Operator has replacement faucet handle to replace. **Corrective Action Taken**
27-16-4
Basic - Garbage can located outside has no lid or lid open/broken. Shared dumpster lid broken and can't be closed.
33-15-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage room, employee bags and jackets over clean equipment and bottled beverages.
40-06-5
Basic - Ice scoop handle in contact with ice. Wait station ice bin has ice scoop handle in contact with ice, employee relocated the ice scoop. **Corrected On-Site**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the back prep table, wet wiping cloth not stored in solution. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on prep tables or shelves over food prep areas. Open employee beverage in the walk in freezer. Operator relocated beverages during inspection. **Corrected On-Site**
12B-07-4
45
Aug 3, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed one can of raid on the bottom shelf of a prep table by the mop sink area. Operator removed the can of raid. **Corrected On-Site**
41-05-4
Basic - No Heimlich maneuver/choking sign posted. At time of inspection no choking poster available. Inspector provided choking poster in opening packet. **Corrective Action Taken**
51-13-4
82
Apr 4, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is using a reduced oxygen packaging for raw meats and vegetables as well as cooked products. Operator has the necessary templates and is actively working on filling out the HAACP template. **Corrective Action Taken**
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the side of the back prep table has build up of food debris operator removed the can opener to be washed. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the hand wash sink behind the bar. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over containers of vinegar and oil in the dry storage room. Operator relocated the employee bag. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Dead roaches on premises. Two dead roaches on the floor of the office area. Employee swept and discarded the dead roaches. **Corrected On-Site**
35A-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. In the walk in freezer, blue chill stick stored on the floor. Operator removed the chill stick and voluntarily discarded the chill stick due to a crack in the plastic. **Corrected On-Site**
24-07-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk container of flour. Operator removed the plastic portion container. **Corrected On-Site**
14-01-5
Basic - Standing water in bottom of reach-in-cooler. On the main cook line, flip top reach in cooler at the entrance to the cook line has standing water in the base of the cooler. Operator removed the standing water from the reach in cooler. **Corrected On-Site**
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution on the main cook line at 0ppm. Employee filled the sanitizer buckets with the wrong solution. Operator provided proper sanitizer solution buckets. **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. In the dry storage room, bulk container of flour with no product labeling. Operator labeled the bulk container. **Corrected On-Site**
02D-01-5
52
Nov 9, 2022
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles stored hanging over the three compartment sink and clean hanging pans. Operator relocated the chemical spray bottles. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. At time of inspection, observed employee reach into bulk container of ready to eat chips with bare hands.
09-01-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.In the front line flip top reach in cooler, open cream of heavy cream opened the previous day with no date marking. Employee placed date marking label on the open container. **Corrected On-Site**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle stored on the shelf next to then soda dispenser with no product labeling. Operator labeled the chemical spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Stored food not covered. In the walk in cooler open container of Demi glaze stored with no lid. Operator covered the Demi glaze. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution bucket at 0ppm at time of inspection. Operator adjusted the sanitizer solution to 200ppm quaternary. **Corrected On-Site**
21-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice machine has mold like substance on the deflector plate. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets stored on the side of the bulk ice bin without being inverted or covered for protection. Operator inverted the blue ice buckets. **Corrected On-Site**
24-05-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating chips at the server pass through window.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on shelf in dry storage area over wrapped tortillas, operator relocated the employee jackets. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean utensils stored on shelf by the walk in cooler stacked while wet.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the front cook line, clean utensils stored in standing water at 129F. Operator turned up the steam table to raise the water temperature. **Corrective Action Taken**
10-07-4
Basic - Open dumpster lid. At time of inspection, dumpster lid open. Operator closed the lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. In the dry storage room, single service foam cups stored on the floor.
25-05-4
37
Frequently Asked Questions
When was Argyle Restaurant last inspected?
The most recent health inspection at Argyle Restaurant on file is from Nov 25, 2025. The public record contains eight inspections in total.
What is the most common violation at Argyle Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Argyle Restaurant.
How does Argyle Restaurant compare to other restaurants in Ponte Vedra Beach?
Argyle Restaurant most recently scored 86 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Argyle Restaurant's inspection record improved over time?
Yes. Recent inspections at Argyle Restaurant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Argyle Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Argyle Restaurant inspected?
Based on the inspection history on file, Argyle Restaurant is inspected around three times per year on average.
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