Golf Club Dining Room
Last inspected: Dec 9, 2025
100
Score
The health department has logged eight inspections at Golf Club Dining Room, the earliest from 2022. On Dec 9, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly five violations before.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up three times.
Among Ponte Vedra Beach restaurants, the typical score is 75; Golf Club Dining Room is comfortably above that bar. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. On rack in storage area by walk in cooler: 1 dented can of Whole peeled tomatoes 1 dented can of Tomato paste
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (48F - Cold Holding) in over filled container in top section of flip top reach in cooler on cook line, per chef mozzarella has been there less then a few hours.
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at bar reading 500ppm, employee dumped out and began to remake during inspection. **Corrective Action Taken**
41-27-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is vacuum packaging cooked chicken and pork and leaving products in bags for over 48 hours, per the chef in charge, without an approved HACCP plan. **Warning**
03G-54-1
61
Apr 2, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Container of medicine improperly stored. Medicine improperly stored. Moved by manager. **Corrected On-Site**
41-07-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Black beans in walk in cooler date marked 3/26. **Repeat Violation** **Admin Complaint**
01B-24-5
74
Dec 3, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
50
May 7, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Hummus in reach in cooler on make line dated 4/30. Also open container of heavy cream in reach in cooler in kitchen, cream discarded.
01B-28-5
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. Open container of heavy cream in reach in cooler in kitchen, cream discarded. **Corrective Action Taken**
02C-03-5
78
Oct 11, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test kit or irreversible thermometer available for the high temperature dish machine. **Repeat Violation**
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle on the prep line floor with no product labeling. Operator labeled the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored on the main cook line shelf over reach in cooler, operator relocated the employee speaker. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Container of fryer oil stored on the floor by the hand wash sink.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on the underside of the cook line hood system.
23-03-4
67
Mar 1, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for high temperature dish machine present at time of inspection.
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Color coded cutting boards by the bulk ice bin have food residue staining build up on the cutting boards.
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles. Operator relocated the tongs to the correct storage location. **Corrected On-Site**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored in the dry storage hallway over packages of dry goods.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee actively working with food with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
67
Nov 8, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on shelf in the warewashing area. **Repeat Violation**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knife stored between flip top reach in cooler and clean prep table. Employee relocated the knife to the proper storage location. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour on the main prep line with no product labeling. Operator labeled the bulk container. **Corrected On-Site**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on the side of the bulk ice bin, not inverted or covered for protection. **Repeat Violation**
24-05-4
82
Frequently Asked Questions
When was Golf Club Dining Room last inspected?
The most recent health inspection at Golf Club Dining Room on file is from Dec 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Golf Club Dining Room?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Golf Club Dining Room.
How does Golf Club Dining Room compare to other restaurants in Ponte Vedra Beach?
Golf Club Dining Room most recently scored 100 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Golf Club Dining Room's inspection record improved over time?
Yes. Recent inspections at Golf Club Dining Room have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Golf Club Dining Room 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 Golf Club Dining Room inspected?
Based on the inspection history on file, Golf Club Dining Room is inspected around three times per year on average.
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