Lodge at Ponte Vedra Beach Restaurant Seaview
Last inspected: Jan 13, 2026
41
Score
Lodge at Ponte Vedra Beach Restaurant Seaview has been inspected 12 times since 2022. The latest inspection on file is from Jan 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to three violations per visit.
Across the inspection history, “cooked/heated time/temperature control” is the issue that surfaces most often, recorded three times.
Lodge at Ponte Vedra Beach Restaurant Seaview's latest score of 41 falls below the Ponte Vedra Beach average of 75. This restaurant has more on its record than most do.
12
Inspections
5
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. minestrone (62F - Cooling overnight) in covered, plastic container that is more then 2 inches deep in walk in cooler, per employee soup was cooked yesterday and placed in walk in cooler without any additional preparation today.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. minestrone (62F - Cooling overnight) in covered, plastic container that is more then 2 inches deep in walk in cooler, per employee soup was cooked yesterday and placed in walk in cooler without any additional preparation today.
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mussels over heavy cream in bottom of reach in cooler at end of make line. Raw shell eggs over heavy cream in standing reach in cooler in corner of prep area. Box of raw bacon stored over pineapples on sipped rack in walk in cooler. All items rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Pizza sauce dated 1/6 in walk in cooler that was made onsite.
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored over small prep table with cutting board at end of make line, bottle 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. minestrone (62F - Cooling overnight) in covered, plastic container that is more then 2 inches deep in walk in cooler, per employee soup was cooked yesterday and placed in walk in cooler without any additional preparation today.
03D-15-4
Basic - Floor soiled/has accumulation of debris. Under equipment on make line has a build up of food debris.
36-73-4
41
Jul 23, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef sauce (51F - Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F - Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F - Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-18: Milk 46F,47F in reach in cooler in server area, per employees cooler has been consistently open for only a few hours. Cooked potatoes, sliced cheese, shell eggs, cut lettuce all above 41F in reach in cooler at end of main cook line closest to walk in cooler, per employee top of cooler has been left off for several hours and doors consistently open for several hours. Buttermilk 47F,sliced cheese 48F in standing reach in cooler at end of secondary cook line, both cooling after less then 30 minutes. **Admin Complaint** - From follow-up inspection 2025-07-23: Milk in reach in cooler in server area at 45F, per employee door has been consistently open, employee moved bottle water away from fan to increase air flow to rest of cooler. Sliced cheese in overfilled container in top of reach in cooler on cook line, cheese moved to bottom of cooler. **Admin Complaint**
03A-02-5
86
Jul 18, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef sauce (51F - Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F - Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F - Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-18: Milk 46F,47F in reach in cooler in server area, per employees cooler has been consistently open for only a few hours. Cooked potatoes, sliced cheese, shell eggs, cut lettuce all above 41F in reach in cooler at end of main cook line closest to walk in cooler, per employee top of cooler has been left off for several hours and doors consistently open for several hours. Buttermilk 47F,sliced cheese 48F in standing reach in cooler at end of secondary cook line, both cooling after less then 30 minutes. **Admin Complaint**
03A-02-5
86
Jul 17, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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. Server scratching head with bare hands then continued to handle clean equipment and utensils without washing hands between tasks.
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over sauces in reach in cooler at salad station near walk in cooler, tuna moved. Also raw salmon stored over various ready to eat items in walk in freezer, all items removed from original packaging. Operator rearranged all items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); beef sauce (51F - Cold Holding) in standing reach in cooler on secondary cook line, per employee door has been consistently open for almost 2 hours, temperature check after 40 minutes remained the same, items in cooler moved to walk in cooler. cooked potatoes (44F - Cold Holding) in overfilled container in top of reach in cooler without any lids, per employee potatoes have been there less then 2 hours, potatoes placed in 2 separate containers. milk (51F,51F - Cold Holding) in standing reach in cooler in corner of server area, per employees doors have been consistently open for less then 1 hour. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing pages 2 and 3 of written procedures.
03F-10-5
Basic - Food stored on floor. Boxes of melons in vegetable walk in cooler in parking garage. Boxes of various animal products in walk in freezer in parking garage.
08B-38-4
Basic - Single-service articles improperly stored. Various boxes of single use items on floor or on rack not 6 six above the floor in storage area in parking garage.
25-05-4
52
Apr 9, 2025
Complaint Full
No violations found.
100
Apr 8, 2025
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso 53°. Black beans 50°. California soup 48°. Chili 50°. Walk in cooler. (Overnight temperatures). **Warning**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cut tomato in reach in cooler date marked 4/1 **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed Yellowfin tuna still in bag. Thawing instructions require puncture, or removal from bag. About 1 pound. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top chill box by cookline. Cut tomato, 47°. Ham 46°. Cooked onions 46°. Pork 47°. Items placed about 1 hr before. Items iced down by manger. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellfish tags not marked with last date of use.
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantity, plastic containers, covered during cooling. Queso 53°. Black beans 50°. California soup 48°. Chili 50°. Walk in cooler. (Overnight temperatures).
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. Fully thawed Yellowfin tuna still in bag. Thawing instructions require puncture, or removal from bag. Walk in cooler.
06-09-1
Basic - Floor tiles missing and/or in disrepair. Brocken floor tile by prep line. Standing water in tile.
36-17-5
Basic - Stored food not covered. Uncovered tray of cooked wheat , uncovered container of marinara sauce in walk in cooler. Covered by manger.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at Three compartment sink.
29-11-4
37
Mar 6, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
67
Jul 15, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
52
May 13, 2024
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef and tomatoes (51F - Cooling over 6 hours); au jus (49F - Cooling over 6 hours) in large, plastic, deep containers in walk in cooler per labels and employees both items where made yesterday and placed in walk in cooler without any additional preparation today.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. beef and tomatoes (51F - Cooling over 6 hours); au jus (49F - Cooling over 6 hours) in large, plastic, deep containers in walk in cooler per labels and employees both items where made yesterday and placed in walk in cooler without any additional preparation today.
01B-36-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding) triple panned in steam table on cook line, per manager sausage has been in table for approximately 2 hours, excess pans removed from sausage. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef and tomatoes (51F - Cooling over 6 hours); au jus (49F - Cooling over 6 hours) in large, plastic, deep containers in walk in cooler per labels and employees both items where made yesterday and placed in walk in cooler without any additional preparation today.
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Executive sous chef missing certification, states they left certification at home and does not have a copy on hand.
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic Eggs Benedict on breakfast menu Seared Ahi Tuna on Diner menu Sesame Ahi Tuna on in-room dining menu. **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cream at bar on time control, but are missing page 2 and 3 of their written procedures.
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory on in-room dining menu. **Warning**
02B-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign at bar does not instruct anyone to wash hands, only says that the sink is a hand wash sink.
31B-04-4
37
Oct 16, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Carbon dioxide/helium tanks not adequately secured. One carbon dioxide tank in the waitstation area stored unsecured. Operator secured the carbon dioxide tank. **Corrected On-Site**
51-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice inside of the reach in freezer around the compressor.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in cooler door gaskets have mold like substance build up.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water in prep sink. Operator had employee cut open packaging and move to refrigeration. **Corrected On-Site**
06-01-5
78
Mar 27, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, ziplock bag of frozen raw beef tips stored over plastic containers of ready to eat bisque.
08A-02-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter containers held on time as public health control stored at the server pass through window missing time marker. Operator placed a time of 1130 on the container. **Corrected On-Site**
03F-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on the main cook line pick up a towel from the floor then proceed to rotate steaks seeing on the grill with no hand wash.
12A-29-4
Intermediate - Spray bottle containing toxic substance not labeled. On the floor under the dish machine, yellow chemical spray bottle with no product labeling. Operator had employee label the spray bottle. **Corrected On-Site**
41-17-4
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 uses reduced oxygen packaging for raw animal products and cut vegetables. Inspector provided HAACP template. **Corrective Action Taken**
03G-50-1
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handle. Employee relocated the tongs. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave opposite the chefs office has build up of food debris at the base of the microwave. Employee began to clean and sanitize the microwave. **Corrective Action Taken**
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table by the hand wash sink on the prep line. Employee relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the prep line, bulk container of flour with no product labeling. Operator had employee label the bulk container. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in main kitchen area have mold like substance spots. **Repeat Violation**
36-34-5
41
Oct 24, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
55
Frequently Asked Questions
When was Lodge at Ponte Vedra Beach Restaurant Seaview last inspected?
The most recent health inspection at Lodge at Ponte Vedra Beach Restaurant Seaview on file is from Jan 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lodge at Ponte Vedra Beach Restaurant Seaview?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Lodge at Ponte Vedra Beach Restaurant Seaview.
How does Lodge at Ponte Vedra Beach Restaurant Seaview compare to other restaurants in Ponte Vedra Beach?
Lodge at Ponte Vedra Beach Restaurant Seaview most recently scored 41 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has Lodge at Ponte Vedra Beach Restaurant Seaview's inspection record improved over time?
Yes. Recent inspections at Lodge at Ponte Vedra Beach Restaurant Seaview have averaged around three violations per visit, down from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Lodge at Ponte Vedra Beach Restaurant Seaview means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Lodge at Ponte Vedra Beach Restaurant Seaview inspected?
Based on the inspection history on file, Lodge at Ponte Vedra Beach Restaurant Seaview is inspected around four times per year on average.
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