Lynda’S at the Ocean Club
Last inspected: Jan 21, 2026
100
Score
Lynda’S at the Ocean Club has been inspected 15 times since 2022. On Jan 21, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to one violation before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Compared to the broader Ponte Vedra Beach restaurant scene, where the average is 75, this is a stronger showing. On the whole, the file is mixed but not concerning.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
No violations found.
100
Dec 11, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed seven(7) salmon fully thawed in reduced oxygen packaged with label instructions to remove before thaw, not removed for packaging following instructions. Observed Three(3) seared tuna and one(1) raw tuna fillet sealed onsite in reduced oxygen packages. - From follow-up inspection 2025-12-11:
01B-13-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for any food employee hired over 60 days. **Warning** - From follow-up inspection 2025-12-11: Needs more time to train employees. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. Observed reduced oxygen packing of fish onsite. Observed reduced oxygen packaging of cooked short rib onsite. Discussed with person in charge and provided HACCP card. **Warning** - From follow-up inspection 2025-12-11: Needs more time to submit HACCP **Time Extended**
03G-50-1
70
Nov 19, 2025
Routine - Food
6 critical violations. 8 major violations. 5 minor violations.
View 19 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while dish machine wasn't reaching proper sanitizing temperatures. Person in charge had employee set up triple sink at 200 quat. Employee sanitized all dishes in triple sink. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishmachines highest recorded temperature for sanitization was 143F. Person in charge called for maintenance and setup triple sink at 200ppm quat. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Blue Berry reduction dated 9/17 Observed house made cream based dressing date marked 11/7 Observed house made cream based Rockefeller Mix date marked 11/6 All in walk-in cooler and all disposed of by person in charge. **Corrective Action Taken**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main make line: Cut tomatoes (56F - Cold Holding); butter (55F - Cold Holding); cooked onions (60F - Cold Holding) flip-top cooler top cooler lid left open and recently cooked peppers raising ambient air temperature. Person in charge added ice bags and closed lid. Product was 41F or below by end of inspection Observed half n half (63F - Cold Holding) left out at wait station for less than four hours. Person in charge voluntarily disposed of half n half. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed seven(7) salmon fully thawed in reduced oxygen packaged with label instructions to remove before thaw, not removed for packaging following instructions. Observed Three(3) seared tuna and one(1) raw tuna fillet sealed onsite in reduced oxygen packages.
01B-13-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed charcuterie set up on table in middle of lobby without any sneezeguards or other proper protection from contamination. Person in charge placed some product in chaffing dishes. All product moved behind frontline and served to guests per request. **Corrective Action Taken**
08B-01-4
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. Observed gallon of open milk missing date mark. Person in charge added date mark. **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. Provided written procedures and discussed with person in charge **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at wait station blocked by sanitizer bucket. Person in charge moved sanitizer bucket from hand sink unblocking hand washing station. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified food manager onsite while there were at least four(4) food employees present and conducting service or prep.
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for any food employee hired over 60 days. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge . **Corrective Action Taken**
11-26-1
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. Observed reduced oxygen packing of fish onsite. Observed reduced oxygen packaging of cooked short rib onsite. Discussed with person in charge and provided HACCP card. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed two clear spray bottles filled with blue and yellow liquid missing labels. Person in charge added common name label to bottles. **Corrected On-Site**
41-17-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels still stuck on washed food container coming out of dish machine. Discussed with person in charge. Labels were removed by employee and pans were rewashed and sanitized. **Corrected On-Site**
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at wait station hand washing station. Provided emailed copy of hand washing station for person in charge to post. **Corrective Action Taken**
31B-04-4
Basic - Hole in or other damage to wall. Observed hole in drywall in dry storage room just above cove molding tiles.
36-24-5
Basic - Food stored on floor. Observed case of frozen vegetables stored on floor of walk-in freezer.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks above single service items and above sugar packets up at drink station. Observed employee drinks without covers near drink station. Person in charge moved all drinks away drink station. **Corrective Action Taken**
12B-07-4
14
Jun 20, 2025
Complaint Partial
No violations found.
100
Jun 17, 2025
Complaint Partial
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 12 live flying insects around piping under drain boards of dish machine in ware washing area. Approximately 5 live flying insects under triple sink across from dish area in kitchen. **Warning** - From follow-up inspection 2025-06-16: Observed approximately 20 live flying insects at hand washing station at bar. Observed approximately 7 live flying insects at floor drain under ice bin at bar Observed approximately 3 live flying insects under triple sink in kitchen. Person in charge called pest control. **Time Extended** - From follow-up inspection 2025-06-17: Observed approximately 6 live flying insects at bar. Observed approximately 2 live flying insects under triple sink. Person in charge has pest control coming out each morning. **Time Extended**
35A-02-7
86
Jun 16, 2025
Complaint Partial
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 12 live flying insects around piping under drain boards of dish machine in ware washing area. Approximately 5 live flying insects under triple sink across from dish area in kitchen. **Warning** - From follow-up inspection 2025-06-16: Observed approximately 20 live flying insects at hand washing station at bar. Observed approximately 7 live flying insects at floor drain under ice bin at bar Observed approximately 3 live flying insects under triple sink in kitchen. Person in charge called pest control. **Time Extended**
35A-02-7
86
Jun 3, 2025
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Live, small flying insects found Approximately 12 live flying insects around piping under drain boards of dish machine in ware washing area. Approximately 5 live flying insects under triple sink across from dish area in kitchen. **Warning**
35A-02-7
86
Feb 25, 2025
Complaint Partial
No violations found.
100
Jan 24, 2025
Food-Licensing Inspection
No violations found.
100
Jan 13, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on file from 2014 are missing bar. Person in charge is submitting plans to include. Bar update.
51-14-7
90
May 10, 2024
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (127F - Hot Holding) left out for less than two hours per person in charge. Person in charge placed on flat top too reheat.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad flip-top cooler cut greens (54F - Cold Holding); cut tomatoes (53F - Cold Holding). Person in charge placed items in another reach in cooler too cool. Left in flip-top cooler for less than two hours per person in charge.
03A-02-5
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. Provided written procedures and discussed with person in charge **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards through out kitchen stained with food debris and black streaks.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge **Corrective Action Taken**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed blackened tuna steak on menu marked with an asterisk but without a consumer advisory. Provided consumer advisory. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta cooked start of prior day per person in charge not date marked. Person in charge added date mark. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Observed cooking oil on floor in storage room. Person in charge had employees start placing oil on shelves. **Corrective Action Taken**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler and reach in coolers on cook line soiled with food debris.
23-03-4
41
Jan 10, 2024
Routine - Food
No violations found.
100
Nov 3, 2023
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw chicken over ready to eat hummus. Operator relocated the raw chicken. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table has food residue stains build up.
22-02-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. At time of inspection establishment utilizing non continuous cooking method for chicken wings with no written procedures. Inspector provided written procedures. **Corrective Action Taken**
03C-89-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the entrance to the main cook line. **Repeat Violation**
31B-02-4
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 utilizing reduced oxygen packaging for raw meats, fish and partially cooked chicken wings. Inspector provided HACCP Template. **Corrective Action Taken** **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold like substance on the walls of the ice bin.
22-20-5
Basic - Ceiling tile missing. Missing ceiling tile by the dry storage area.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets in front of ice bin not stored inverted.
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler in the waitstation area over food to be served to customers. Operator removed the employee food. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked while wet on the shelves of the storage area.
24-08-4
Basic - Food stored on floor. Fryer oil stored on the floor of the dry storage area.
08B-38-4
Basic - Insect control device installed over food preparation area. Blue bug zapper of prep table of two compartment sink.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at the hand wash sink in the employee break area and dish area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser in waitstation area has residue debris on the underside of the dispenser above the nozzles. Walk in cooler door gasket has mold like substance spots. Reach in cooler at the pass through window has mold like substance spots on the door gasket. **Repeat Violation**
23-03-4
37
Apr 25, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying in insect in dish machine area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. In three compartment dish area observed pans and towels stored in handwash sink. Operator moved items from sink during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near soda boxes observed no paper towels. Operator stocked towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans in walk-in freezer with dust buildup. Observed lid on bin of ice machine with mold-like substance buildup around edge.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed produce stored over ready to eat bags of cut lettuce and green beans.
08B-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Single-service articles not stored inverted or protected from contamination. In dry storage area observed stack of bamboo plates and disposable bowls stored not inverted. Operator began turning stacks over during inspection. **Corrective Action Taken**
25-06-4
50
Nov 8, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. 1) Dishwasher st 0ppm chlorine. Person in charge set up triple sink. **Warning** - From follow-up inspection 2022-11-08: 1) Dishwasher at 0ppm chlorine. Dish-machine temperature sanitizer indicated by color changing test strips **Time Extended**
22-41-4
86
Frequently Asked Questions
When was Lynda’S at the Ocean Club last inspected?
The most recent health inspection at Lynda’S at the Ocean Club on file is from Jan 21, 2026. The public record contains 15 inspections in total.
What is the most common violation at Lynda’S at the Ocean Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Lynda’S at the Ocean Club.
How does Lynda’S at the Ocean Club compare to other restaurants in Ponte Vedra Beach?
Lynda’S at the Ocean Club most recently scored 100 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Lynda’S at the Ocean Club's inspection record improved over time?
No. Recent inspections at Lynda’S at the Ocean Club have averaged around seven violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Lynda’S at the Ocean Club 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 Lynda’S at the Ocean Club inspected?
Based on the inspection history on file, Lynda’S at the Ocean Club is inspected around five times per year on average.
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