Catullo Italian
Last inspected: Mar 23, 2026
82
Score
The health department has logged seven inspections at Catullo Italian, the earliest from 2023. The most recent report on file is from Mar 23, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
Across the inspection history, “toxic substance/chemical improperly stored” is the issue that surfaces most often, recorded three times.
The city-wide average for Ponte Vedra Beach sits at 75, putting Catullo Italian on the better side of that line. The record reflects steady performance over time.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of ponente dated 3/7 in standing reach in cooler in prep area in kitchen. Cannoli cream dated 3/16 in standing reach in cooler in prep area, also 2 containers of cannoli cream in reach in cooler at bar with no dates that employee states are from the same batch.
01B-24-5
Basic - Floor soiled/has accumulation of debris. Along walls in small room with soda machine has. A build up of food debris. Along walls under dish machine has a build up of food debris and mold like substance. Also vents in kitchen have a build up of dust.
36-73-4
82
Aug 25, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen touched bread with gloved hands then continued to cut loaves of bread without changing gloves or washing hands.
12A-25-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (68F - Hot Holding); chicken breast in marinara (108F - Hot Holding) in steam wells on cook line, per employee both items have been in steam wells less then a couple of hours, employee stirred items and turned temperature up. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottles of all purpose cleaner stored with paper towels on rack in small storage room in hallway. Air freshener, liquid soap, and hand moisturizer stored with and next to paper towels in furtherest bathroom from dining room, all paper towels moved. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked penna (56F - Cooling, after 30 minutes 56F) in large pan in middle of cooler against door, employee put pasta in several pans. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table in prep area. **Repeat Violation**
22-02-4
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. Half and half in reach in cooler at bar opened Saturday or Friday per manager.
02C-03-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar area.
23-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee on cook line.
13-04-4
43
Mar 11, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High 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. Dish machine chlorine 0 ppm. Three compartment sink set up Quaternary ammonium 300 ppm. Service technician called. **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled deflector plate to interior of ice machine located : kitchen. Soiled can opener.
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager.
10-20-4
74
Aug 20, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell egg stored over various containers of ready to eat vegetables in top section of flip top reach in cooler on cook line, eggs moved. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of half and half in reach in cooler dated 8/10.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. individual salads (45F-47F - Cold Holding) sitting on top of other containers in flip top reach in cooler at bar, per operator salads where made and placed in cooler the day prior.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual salads (45F-47F - Cold Holding) sitting on top of other containers in flip top reach in cooler at bar, per operator salads where made and placed in cooler the day prior.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles of all purpose cleaner and degreaser stored with clean pan under table under service window in kitchen, bottles moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags in zip lock bag in no particular order.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags missing dates **Repeat Violation**
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in container of garlic in reach in cooler, cup moved. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line, employee corrected during inspection. **Corrected On-Site**
13-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Large wooden spatula used to stir marinara sauce on cook line has splitters coming off the sides.
14-10-4
33
Mar 25, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Wiping Cloths Properly Used and Stored
FL-41
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Oct 5, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle behind the bar counter over wrapped single service plastic utensils. Operator relocated the chemical spray bottle. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the stand up reach in cooler, lasagna and cooked chicken cooling inn covered tin pans over just cooked container of sauce. Operator relocated the cooked sauce to separate shelf, uncovered the cooling products and applied ice at conclusion of inspection. **Corrective Action Taken**
03D-15-4
Basic - Carbon dioxide/helium tanks not adequately secured. In the storage room, carbon dioxide tank stored not secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent next to the hood system has dust build up around vent on ceiling tiles.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by the mop sink not inverted or covered for protection. Operator inverted the blue ice bucket. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line tongs stored on the oven door handle. Operator relocated the tongs. **Corrected On-Site**
10-20-4
61
Jun 28, 2023
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on the back side of the flip top reach in cooler on the main cook line.
40-06-5
Basic - No Heimlich maneuver/choking sign posted. At time of inspection choking poster has been ordered with a delivery date of 6/29. **Corrective Action Taken**
51-13-4
82
Frequently Asked Questions
When was Catullo Italian last inspected?
The most recent health inspection at Catullo Italian on file is from Mar 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Catullo Italian?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Catullo Italian.
How does Catullo Italian compare to other restaurants in Ponte Vedra Beach?
Catullo Italian most recently scored 82 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Catullo Italian's inspection record improved over time?
Yes. Recent inspections at Catullo Italian have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Catullo Italian 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 Catullo Italian inspected?
Based on the inspection history on file, Catullo Italian is inspected around three times per year on average.
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