Lodge at Ponte Vedra Oasis Snack Bar
Last inspected: Jan 13, 2026
50
Score
Inspectors have visited Lodge at Ponte Vedra Oasis Snack Bar 10 times, with records going back to 2022. The newest entry in the record is dated Jan 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly three violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
By comparison, the average Ponte Vedra Beach facility scores 75, putting Lodge at Ponte Vedra Oasis Snack Bar on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler on cook line scratching head with bare hand then put on gloves and began to handle clean utensils and equipment without washing hands before putting on gloves.
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw tuna stored over various sauce bottle in bottom section of reach in cooler next to cook line, tuna moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw tuna in reach in cooler by cook line still inside vacuum packaging. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro cream (47F - Cold Holding) in squeeze bottle sitting out fill line of container in top section of reach in cooler on make line that has the cover removed, per employee lid was removed less than 1 hour prior, cream moved to bottom of reach in cooler. **Corrective Action Taken**
03A-02-5
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. 3 packages of fully thawed out raw tuna in reach in cooler by cook line still inside vacuum packaging. **Repeat Violation**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large amount of surface rust on equipment at outside bar area.
23-03-4
50
Jul 17, 2025
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 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. Package of shredded chicken made on 7/1, then frozen,and thawed out on 7/6, in reach in cooler in storage area.
01B-28-5
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. In use dish machine reading 0ppm, sanitizer bucket empty, bucket replaced and machine ran multiple times and retested at 100ppm. **Corrected On-Site** **Admin Complaint**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes and pans ran through dish machine that was not sanitizing properly.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw tuna stored over various sauce bottles in reach in cooler next to cook line, tuna removed. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of raw tuna, fully thawed out, still in unopened bags in reach in cooler next to cook line.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin at outside bar area.
22-02-4
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, fully thawed out, still in unopened bags in reach in cooler next to cook line.
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee on cook line preparing food, employee corrected during inspection. **Corrected On-Site**
13-03-4
39
Mar 6, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 15, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
64
May 20, 2024
Routine - Food
No violations found.
100
May 13, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (69F - Cold Holding) sitting on top of reach in freezer chest in dry storage area in parking garage, no one know how long butter has been sitting out. whiskey butter (58F - Cold Holding); blue cheese dressing (56F - Cold Holding); buttermilk (56F - Cold Holding); milk (56F - Cold Holding); ranch (57F - Cold Holding); salsa (56F - Cold Holding); ice cream mix (56F - Cold Holding) all items in standing sliding glass door reach in cooler in prep area, per manager cooler has been serviced for several days and all items have been in cooler since yesterday without any additional preparation. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) sitting on top of reach in freezer chest in dry storage area in parking garage, no one know how long butter has been sitting out. whiskey butter (58F - Cold Holding); blue cheese dressing (56F - Cold Holding); buttermilk (56F - Cold Holding); milk (56F - Cold Holding); ranch (57F - Cold Holding); salsa (56F - Cold Holding); ice cream mix (56F - Cold Holding) all items in standing sliding glass door reach in cooler in prep area, per manager cooler has been serviced for several days and all items have been in cooler since yesterday without any additional preparation. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. 2 chemical spray b titles of disinfectant stored over sleeves of to go cups and lids in kitchen.
41-10-4
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
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
55
Oct 18, 2023
Routine - Food
No violations found.
100
Oct 16, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line fried onion straws at ambient room temperature. Operator discarded the fried onion straws and will use existing time as public health control going forward. **Corrective Action Taken**
03A-02-5
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. Chlorine dish machine at 0ppm during inspection. Operator attempted to prime the machine, unable to pull sanitizer. Operator called for maintenance. Operator will have employees use the dishmachine at the attached separate license. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line fried onion straws at ambient room temperature. Operator discarded the fried onion straws and will use existing time as public health control going forward.
01B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on the hood filters. Reach in chest freezer has build up of mold like substance on the door gasket.
23-03-4
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. In the reach in cooler on the main cook line, reduced oxygen packaged tuna fully thawed in sealed reduced oxygen packaging. Operator instructed employee to cut open the packaging. **Corrective Action Taken**
06-09-1
58
Mar 27, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly on the main kitchen line at the pass through window.
35A-02-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection, seven employees with expired food handler training from February of 2023.
53B-14-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken wings in the prep area reach in cooler thawed from frozen with no date marking for the time pulled from the reach in freezer.
02C-08-5
70
Oct 24, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Warewashing Facilities Maintained and Used
FL-24
78
Frequently Asked Questions
When was Lodge at Ponte Vedra Oasis Snack Bar last inspected?
The most recent health inspection at Lodge at Ponte Vedra Oasis Snack Bar on file is from Jan 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Lodge at Ponte Vedra Oasis Snack Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Lodge at Ponte Vedra Oasis Snack Bar.
How does Lodge at Ponte Vedra Oasis Snack Bar compare to other restaurants in Ponte Vedra Beach?
Lodge at Ponte Vedra Oasis Snack Bar most recently scored 50 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has Lodge at Ponte Vedra Oasis Snack Bar's inspection record improved over time?
No. Recent inspections at Lodge at Ponte Vedra Oasis Snack Bar have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Lodge at Ponte Vedra Oasis Snack Bar 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 Oasis Snack Bar inspected?
Based on the inspection history on file, Lodge at Ponte Vedra Oasis Snack Bar is inspected around three times per year on average.
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