J J's Cuisine & Wine
Last inspected: Apr 22, 2026
74
Score
Public records show 10 inspections at J J's Cuisine & Wine stretching back to 2022. The most recent visit was on Apr 22, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly five violations before.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Ponte Vedra restaurant scores 70. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Créme sauce. 110°. Asparagus soup 120°. Onion soup 125°. Placed about 1 hr before. Items reheated to 170-175° by manger. **Corrective Action Taken**
03B-01-6
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on rack by Dish machine line. Moved by manager.
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer door. **Repeat Violation**
14-69-4
74
Nov 5, 2025
Routine - Food
No violations found.
100
Nov 4, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (46F - Cold Holding); raw tuna (46F - Cold Holding); raw scallops (49F - Cold Holding)in four door reach in cooler. Per Chef, door to unit has been constantly open and closed during stocking. Products moved to walk in cooler to chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles have build up. Employee cleaned nozzles during inspection. **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents and surrounding ceiling tiles in kitchen with dust/debris.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed around the door of the walk in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils/spatulas in standing water at 112F. Employee removed water. **Corrected On-Site**
10-07-4
67
May 15, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Risotto date marked 5/3. Quail butter date marked 3/29
01B-24-5
Intermediate - Handwash sink used for purposes other than handwashing. Wait-station Hand Wash Sink used for dumping ice.
31A-11-4
Intermediate - No soap provided at handwash sink. Missing soap at Hand Wash Sink.
31B-03-4
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 : kitchen.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
64
Dec 4, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
41
Feb 21, 2024
Routine - Food
No violations found.
100
Feb 20, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of raw tuna still in reduced oxygen packaging completely thawed out under running water in kitchen.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half (47F - Cold Holding); individual butters (47F,48F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (47F - Cold Holding); individual butters (48F, 47F- Cold Holding) in small reach in cooler behind bar, no one on site knows how long items have been out of temperature control. thawing duck (47F - Cold Holding) under cold running water in sink on cook line, per employee duct has been thawing out for approximately 1.5 hours, duck moved to walk in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. gumbo stock (135F - Cooling, after 1 hour 115F) in large plastic container in reach in cooler on cook line more then 6 inches deep, employee made ice bath for stock. **Corrective Action Taken**
03D-15-4
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. 3 packages of raw tuna still in reduced oxygen packaging completely thawed out under running water in kitchen.
06-09-1
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Portions of cooked duck at thawing duck (47F - Cold Holding) under cold running water in sink on cook line, per employee duct has been thawing out for approximately 1.5 hours, duck moved to walk in cooler. **Corrective Action Taken**
06-03-5
52
Aug 4, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored hanging on container of clean utensils on the bottom shelf of the prep station. Operator relocated the chemical spray bottle. **Corrected On-Site**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, container of French onion soup prepared on 7/26. Operator removed the soup to be discarded. **Corrective Action Taken**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter in containers at the waitstation counter; butter (69F - Cold Holding). Provided operator with time as public health control as a better practice for holding the butter spread. **Corrective Action Taken**
03A-02-5
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. In the walk in cooler open container of liquid eggs opened two days prior with no product date marking. Operator placed date marker on the open containers. **Corrected On-Site**
02C-03-5
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep table has food debris on the blade. Operator wiped clean the can opener blade. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only a chlorine test kit available to test the chlorine dish machine, no quaternary test kit available to test the three compartment sink.
16-32-5
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 establishment has new menus and no consumer advisory signage while selling undercooked animal products Inspector provided consumer advisory sign and operator states will be remaking menus to include an advisory. **Corrected On-Site**
02B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the main kitchen area, ceiling vents have build up of dust on vent and surrounding tiles.
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. In the reach in cooler closest to the walk in cooler, fully thawed vacuum packaged tuna stored in intact reduced oxygen packaging.
06-09-1
Basic - Dead roaches on premises. One dead roach observed in the ice cream parlor portion of the establishment.
35A-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice preventing a seal on the walk in freezer door. Operator has a new heat strip for the door on order. **Corrective Action Taken**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, clean utensils stored in water at 79F by the flat top grill.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Front display counter reach in cooler has food debris build up in the door tracks.
23-03-4
29
Dec 14, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gasket has mold like substance spots on the lower portion of the gasket. Operator cleaned and sanitized the door gaskets. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket stored on container of chocolate chips and employee phone on clean prep table. Operator relocated all employee personal belongings. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the prep table, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. O the main kitchen line, tongs stored hanging on oven door handles. Operator relocated the tongs to the correct storage location. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service plastic catering containers on the back storage shelf by the office not inverted or covered for protection. Operator began to invert/cover the containers. **Corrective Action Taken**
25-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots at the corner of the deflector plate. Operator cleaned and sanitized the deflector plate. **Corrected On-Site** **Repeat Violation**
22-20-5
70
Jul 13, 2022
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler on the shelf closest to the walk in freezer, containers of cooked lamb and duck from Tuesday stored with no product date marking. Operator labeled and dated the containers. **Corrected On-Site**
02C-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags for oysters not kept for 90 days, only one tag available at time of inspection for oysters still in service.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the wait station soda dispenser, build up of mold like substance around the nozzle area of the Hi-C and Sprite dispensers. Employee disassembled and cleaned the soda dispensers. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of rock salt stored on the bottom shelf of the prep table without a label. Operator labeled the container of rock salt. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on the tiles around the ceiling vents over the main cook line and prep area. **Repeat Violation**
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin on the main cook line by the server station has mold like substance on the bottom of the deflector plate.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. On the bottom shelf of the main prep table closest to the walk in cooler, metal bowl used as a scoop in the container of rock salt used for oysters. Operator removed the bowl from the rock salt. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage rack on the opposite side of the kitchen line closest to the dish washing area clean metal bowls stacked not inverted with no protection for top bowl. Operator inverted the metal bowls. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage rack on the opposite side of the kitchen line closest to the dish washing area, clean metal 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 handles. Operator relocated the tongs to the proper storage location. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the main cook line at the top shelf has old food debris at the base of the microwave. Operator wiped clean the interior of the microwave. **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the hand wash sink in the middle of the main cook line, no employee hand wash signage posted. **Repeat Violation**
31B-04-4
47
Frequently Asked Questions
When was J J's Cuisine & Wine last inspected?
The most recent health inspection at J J's Cuisine & Wine on file is from Apr 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at J J's Cuisine & Wine?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at J J's Cuisine & Wine.
How does J J's Cuisine & Wine compare to other restaurants in Ponte Vedra?
J J's Cuisine & Wine most recently scored 74 out of 100, which is higher than the Ponte Vedra average of 70.
Has J J's Cuisine & Wine's inspection record improved over time?
Yes. Recent inspections at J J's Cuisine & Wine have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at J J's Cuisine & Wine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is J J's Cuisine & Wine inspected?
Based on the inspection history on file, J J's Cuisine & Wine is inspected around three times per year on average.
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