Inn Dining Room
Last inspected: Apr 28, 2026
90
Score
Inspectors have visited Inn Dining Room 10 times, with records going back to 2022. The newest entry in the record is dated Apr 28, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly seven violations before.
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. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave inside pastry kitchen soiled with food debris.
22-02-4
90
Dec 9, 2025
Complaint Partial
No violations found.
100
Nov 5, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging, stored over mango chucks in walk in freezer in back of prep area. Various raw fish and raw fish eggs stored over containers of cooked lobster, removed from original packaging, in standing reach in freezer at end of main cook line near dish area. Also raw caviar stored over cut lettuce in standing reach in cooler at end of make line closest to employee cafeteria. Also raw sausage patties stored over cut various produce in bottom section of reach in cooler on main cook line. All items rearranged. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (60F,61F - Cold Holding) in standing reach in cooler in bakery storage area, per employee doors have been constantly open for no more then a few hours.
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in bakery area reading 500ppm, employee began to remake bucket during inspection. **Corrective Action Taken**
41-27-4
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of whole peeled tomatoes on rack by back entrance to kitchen.
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags from October missing date of last serve
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on menus. **Warning**
02B-01-5
45
Apr 2, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked/ ready to eat salmon . 3/23. Walk in cooler.
01B-24-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : wait-station.
22-20-5
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
78
Oct 28, 2024
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. 2 rusted cans of prunes on speed rack in prep area.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over cream cheese in reach in cooler on main cook line, salmon moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding) in drink reach in cooler in wait station area near bakery area, per employee door to cooler has been consistently open for an hour, milk moved to different reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in backer's area by walk in cooler.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back interior wall of large ice machine in back hallway by walk in coolers. **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees coats and purses stored with various food stuffs for customer through out kitchen.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee wearing smart watch in prep area engaged in food handling.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees inside kitchen preparing food.
13-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. 1 employee cutting the stems off of fennel bulbs prior to washing them, employee rinses off bulbs **Corrective Action Taken**
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed raspberries and blue berries stored over bread in reach in cooler in pastry storage area/office.
08B-17-4
43
May 7, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Okra stored under raw fish, removed from original packaging, on speed rack in walk in freezer. Okra moved **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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 milk date 4/28 in reach in cooler in kitchen, milk discarded. **Corrective Action Taken**
01B-24-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (48F - Cold Holding) in overfilled container on make line, per employee eggs have been there less then 1 hour, top half of eggs removed. **Corrective Action Taken**
03A-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara sauce (51F - Cooling, after 3 hours 49F) in large, deep, plastic container in walk in cooler, employee put sauce in blast chiller after second temperature. **Corrective Action Taken**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice bin near butcher meat room.
22-20-5
Basic - Food stored on floor. Two buckets of cut pineapples in walk in freezer in pastry area, buckets moved. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen on make line.
22-08-4
50
Dec 11, 2023
Routine - Food
No violations found.
100
Oct 11, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer on the main cook line, open bag of frozen raw chicken tenders over bag of frozen ready to eat pasta noodle. In the meat walk in freezer raw beef in plastic wrap over plastic wrapped ready to eat turkey. Operator had employee rearrange the reach in freezer and walk in freezer storage levels. **Corrected On-Site**
08A-02-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring kit or thermometer available to test the high temperature dish machine at time of inspection. **Repeat Violation**
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. At time of inspection establishment has no approved HACCP and is conducting a cook chill reduced oxygen packaging and raw meat reduced oxygen packaging. Operator is in the process of acquiring necessary equipment for conducting special processes and has the necessary templates. **Corrective Action Taken** **Repeat Violation** **Warning**
03G-50-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on the walk in freezer door. **Repeat Violation**
14-69-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution stored on prep table behind the cold prep line. Operator relocated the sanitizer solution. **Corrected On-Site**
21-44-1
Basic - Utensils in poor condition. Red cutting board on the bottom shelf of the prep table with burned edges, operator removed the cutting board to be discarded.
14-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in produce cooler door gasket has mold like substance build up.
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the shelf of the unused dish area, clean metal pots not inverted or covered for protection.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal sheet trays on storage cart stacked while wet. **Repeat Violation**
24-08-4
52
Mar 1, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 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. No approved HAACP plan for vacuum packaged raw animal products. Inspector provided HAACP template. **Corrective Action Taken**
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple walk in cooler door gaskets have mold like substance build up on the sides of the gaskets. **Repeat Violation**
22-02-4
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
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelves in the warewashing area, clean metal containers stacked while wet.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on the walk in cooler door in the butchers cooler of the kitchen.
14-69-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk rice container, plastic portion cup used as a scoop. Operator removed the plastic portion cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents through the kitchen area have a build up of dust on the vent and surrounding tiles. **Repeat Violation**
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean containers stacked on push cart on the side of the warewashing hand wash sink exposed to splash. Operator relocated the clean containers. **Corrected On-Site**
24-27-4
Basic - Employee eating in a food preparation or other restricted area. Employee yogurt stored on top of the bulk ice bin. Operator voluntarily discarded the employee yogurt. **Corrected On-Site**
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 bags stored on the side of the storage rack in the warewashing area over clean containers. Operator relocated the employee bag. **Corrected On-Site**
40-06-5
Basic - Single-service articles improperly stored. Single service containers stored on the floor by the cafeteria door entrance. Operator relocated the single service containers. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored to the side of the prep sink on the cold prep line of the main kitchen area. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
47
Nov 8, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. On the main cook line first reach in cooler, open container of liquid eggs from two days before with no product date marking. Operator voluntarily discarded the open container of eggs. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gaskets has mold like substance spots. Operator instructed employee to clean and sanitize the door gaskets. **Corrective Action Taken**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents closest to the dish washing area have accumulation of dust. **Repeat Violation**
36-34-5
Basic - Wiping cloth sanitizing solution stored on the floor. At the front line prep station, sanitizer solution bucket stored on the floor. Employee relocated the sanitizer solution to the correct storage location. **Corrected On-Site**
21-38-4
74
Frequently Asked Questions
When was Inn Dining Room last inspected?
The most recent health inspection at Inn Dining Room on file is from Apr 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Inn Dining Room?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Inn Dining Room.
How does Inn Dining Room compare to other restaurants in Ponte Vedra Beach?
Inn Dining Room most recently scored 90 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Inn Dining Room's inspection record improved over time?
Yes. Recent inspections at Inn Dining Room have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Inn 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 Inn Dining Room inspected?
Based on the inspection history on file, Inn Dining Room is inspected around three times per year on average.
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