Nona Blue
Last inspected: Apr 20, 2026
70
Score
Nona Blue has been inspected 10 times since 2022. On Apr 20, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.
“Floor area(s) covered with standing water” comes up most often, recorded two times in the inspection record.
That's lower than the typical Ponte Vedra Beach restaurant, which scores around 75. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 20, 2026
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 21 live roaches crawling on floor and on cove molding on cook line behind reach in coolers **Warning**
35A-05-4
Basic - Floor area(s) covered with standing water. Observed standing water in kitchen, person in charge had employee start cleaning up water. **Corrective Action Taken**
36-22-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle used for quinoa touching food. Person in charge removed scoop from food. **Corrected On-Site**
10-06-5
Basic - Utensils in poor condition. Observed grill spatula handle heavily melted. Person in charge removed from cook area. **Corrective Action Taken**
14-12-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding separating and broken from wall all throughout cook line behind reach in cooler.
36-03-4
70
Nov 4, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Food/beverage stored in ice used for drinks. See stop sale. Bottle of wine stored in inside bar drink ice. Employee removed bottle and drained ice. **Corrected On-Site**
08B-56-4
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. Employee food handler training for Reese expired 8/22/2025.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid at chemical rack. Operator discarded contents. **Corrected On-Site**
41-17-4
Intermediate - Microwave missing fan guard cover/splatter shield. Fan guard missing on far right microwave in prep area.
14-04-4
Basic - Insect control device installed over food preparation area. Fly light in dry storage room installed over potatoes and dry goods.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Employee handwashing signs absent at kitchen, service station and outside bar.
31B-04-4
58
Apr 2, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 15 vacuum packets of fully thawed out Mahi in walk in cooler. **Repeat Violation** **Admin Complaint**
01B-13-4
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 and the time removed from temperature control cannot be determined. No time mark on sauces , meats at kitchen prep. Made at 11 am. Marked by manger. **Corrected On-Site**
03F-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
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. 15 vacuum packets of fully thawed out Mahi in walk in cooler. **Repeat Violation**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard.
13-04-4
Basic - Floor area(s) covered with standing water. Standing water on floor. Kitchen.
36-22-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
55
Oct 31, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
30
Feb 20, 2024
Routine - Food
No violations found.
100
Feb 12, 2024
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. In use dish machine at outside bar area reading 0ppm, employee ran and primed machine multiple times, machine still reading 0ppm, manager states they will use machine inside of kitchen and call for maintenance. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-12: Dish machine in outside bar area ran multiple times, and manager stated technician completed service of machine the previous week, but chlorine sanitizer reading 0ppm. **Admin Complaint**
22-41-4
86
Jan 30, 2024
Routine - Food
7 critical violations. 2 major violations. 2 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today.
03D-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. In use dish machine at outside bar area reading 0ppm, employee ran and primed machine multiple times, machine still reading 0ppm, manager states they will use machine inside of kitchen and call for maintenance. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw egg whites stored over dressing in walk in cooler, eggs removed. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding) sitting in pan above ice bath at server station, per manager both tie,s where placed out no more then 1 hour prior, manager placed both items in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Cooked artichokes and herb butter on front cook line, manager corrected during inspection. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (129F - Hot Holding) in steam well on cook line, per manager sauce was cooked earlier in the day and placed in well no more then 1 hour prior, manager turned up temperature of well and stirred sauce, retemp sauce at 163F **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ribs (110F - Cooling, after 1 hour 38F) sitting out on rack next to warming units by cook line, per manager ribs where removed from the oven approximately 2 hours prior, ribs moved to walk in freezer and retemped at 38F. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today. **Corrective Action Taken**
03D-15-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Only few tags have that date of last served. **Repeat Violation**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine near server station. Top interior of ice bin of soda machine in server station.
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee on front cook line drinking from open bottle.
12B-12-5
26
Aug 3, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
52
Jan 3, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
67
Aug 10, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 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, raw frozen shrimp in commercial packaging stored over frozen ice balls for cocktails. Operator relocated the frozen shrimp to the correct storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At exterior mop sink in back outside storage area, backflow preventer added over splitter on mop sink. Employee relocated the vacuum breaker to the hose side of the mop sink after the splitter. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. At time of inspection mussel tags stored in chronological order but without marking date of last served on the tag. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the soda dispenser in the waitstation area, mold like substance on the underside of the soda dispenser behind the nozzles. Operator had employee clean and sanitize the soda dispenser. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the side section of the main cook line, employee beverage stored on shelf with microwave. Operator relocated the beverage to the bottom shelf of a metal storage shelf. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage front of house beer and wine storage room, employee personal belongings stored on shelf over container of single service plastic drink lids. Operator relocated the single service drink lids. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf on opposite side of the walkway from the warewashing area, clean metal bowls stacked while wet. **Repeat Violation**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink on the main cook line at the front corner inbetween the two reach in coolers, no employee hand wash signage. Operator had employee hand wash signage proved for the hand wash sink. **Corrected On-Site**
31B-04-4
50
Frequently Asked Questions
When was Nona Blue last inspected?
The most recent health inspection at Nona Blue on file is from Apr 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Nona Blue?
Across the inspection record, “floor area(s) covered with standing water” has been cited two times, more than any other issue at Nona Blue.
How does Nona Blue compare to other restaurants in Ponte Vedra Beach?
Nona Blue most recently scored 70 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has Nona Blue's inspection record improved over time?
No. Recent inspections at Nona Blue have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Nona Blue 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 Nona Blue inspected?
Based on the inspection history on file, Nona Blue is inspected around three times per year on average.
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