Palm Valley Fish Camp
Last inspected: Sep 3, 2025
52
Score
Going back to 2022, Palm Valley Fish Camp has seven inspections in the public record. The most recent report on file is from Sep 3, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited four times.
Compared to other Ponte Vedra Beach restaurants (averaging 75), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Sep 3, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Wet mop draining into ground /drainage ditch with water by back door to kitchen, mop moved. **Corrected On-Site**
28-14-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, over cooked devil crab cakes in walk in freezer, fish moved. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. clam chowder (44F - Cold Holding) in walk in cooler, per manager chowder was taken out of walk in cooler to thaw appropriately 4 hours ago and put back in walk in cooler, chowder immediately put in walk in freezer, recheck at 32F-34F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Sanitation bucket in hand wash sink by display case at front counter, bucket moved. **Corrected On-Site**
31A-09-4
Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Dog in chair in outside seating area seated during inspection.
35A-13-4
52
Apr 15, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee cutting tomatoes with bare hand contact at prep table. Manager intervened. **Corrective Action Taken**
09-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vent. By wait-station.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned plates stored close to paper towels dispenser. Hand Wash Sink. Moved by manager. **Corrective Action Taken**
24-05-4
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 service employee at prep line with no beard guard.
13-04-4
Basic - Floor area(s) covered with standing water. Standing water by Dish machine. **Repeat Violation**
36-22-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled water spray bottle. Cook line. Marked by manger. **Corrected On-Site**
02D-01-5
64
Aug 1, 2024
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.
01B-24-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken raw shell egg in walk in cooler.
01B-14-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.
03D-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. Open container of milk in walk in cooler, per chef milk was open on Monday. Bread pudding in walk in cooler, per chef pudding was made 2 days prior. All items labeled **Corrected On-Site**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. taso sauce (44F - Cooling over 6 hours); butter beans (48F - Cooling over 6 hours) in large, deep, plastic containers in walk in cooler, per chef both items where made yesterday without any additional preparation.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in back storage area. Top interior of ice bin of soda machine at front counter. **Repeat Violation**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door of employee bathroom in back storage area.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. On multiple handles on cook line.
23-24-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Back bottom interior of reach in cooler at end of cook line.
22-16-4
Basic - Floor area(s) covered with standing water. In outside food storage shed.
36-22-4
37
Feb 21, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Evidence of wastewater dumped onto ground. Outside of establishment along the north side of building there are multiple discarded lemons and straws in standing water.
28-14-5
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. Per manager there are 2 new employees who do not have not proof of/ have not signed reporting agreement.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in back storage area. **Repeat Violation**
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. On employee on cook line. **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler at far end of cook line.
14-11-5
Basic - Hole in or other damage to wall. Under hand wash station on cook line near walk in cooler.
36-24-5
64
Sep 5, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
67
Feb 17, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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 dishmachine at 0ppm at time of inspection, operator fixed chemical tubing and primed the machine to 200ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the back prep table has old food debris in the base of the blade. Operator relocated the can opener to the dishwashing area. **Corrective Action Taken**
22-02-4
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, container of orzo cooked two days prior with no product date marking. Operator placed date marked on container. **Corrected On-Site**
02C-02-5
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 build up around the ice chute area at the top of the ice bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the back side of the flip top reach in cooler at the entrance to the main cook line, operator relocated the employee beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf in the warewashing area, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signage at employee restroom hand wash sink. Operator posted hand wash signage. **Corrected On-Site**
31B-04-4
58
Nov 1, 2022
Routine - Food
11 minor violations.
View 11 violations
Basic - Equipment in poor repair. Table top convection oven on the main cook line has a torn door gasket.
14-11-5
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 build up at the top of the ice bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. On the main cook line, reach in cooler door handles have food residue.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf over in use cutting board in the prep area. Operator relocated the employee beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on box of wine in the dry storage room. Employee phone stored on shelf over in use cutting board. Operator relocated all employee personal belongings. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on the main cook line actively working with food with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on the warewashing storage shelves.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the wait station soda dispenser, mold like substance build up on the underside behind the soda nozzles.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler at the end of the main cook line, avocados with the stickers still attached.
08B-39-4
Basic - Stored food not covered. In the walk in cooler container of soup stored without being covered, operator placed lid on container. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on main cook line by the oyster shucking station. Operator relocated the wiping cloth to the correct storage location. **Corrected On-Site**
21-12-4
58
Frequently Asked Questions
When was Palm Valley Fish Camp last inspected?
The most recent health inspection at Palm Valley Fish Camp on file is from Sep 3, 2025. The public record contains seven inspections in total.
What is the most common violation at Palm Valley Fish Camp?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Palm Valley Fish Camp.
How does Palm Valley Fish Camp compare to other restaurants in Ponte Vedra Beach?
Palm Valley Fish Camp most recently scored 52 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has Palm Valley Fish Camp's inspection record improved over time?
Results have been roughly steady. Inspections at Palm Valley Fish Camp have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Palm Valley Fish Camp 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 Palm Valley Fish Camp inspected?
Based on the inspection history on file, Palm Valley Fish Camp is inspected around two times per year on average.
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