Plantation Cc Clubhouse
Last inspected: Nov 21, 2025
82
Score
Going back to 2022, Plantation Cc Clubhouse has seven inspections in the public record. The most recent report on file is from Nov 21, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Ice buildup in reach-in freezer and/or walk-in freezer” accounts for the largest share of issues, appearing two times across the record.
Among Ponte Vedra Beach restaurants, the typical score is 75; Plantation Cc Clubhouse is comfortably above that bar. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2025. Current license printed during inspection. **Corrected On-Site**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook wearing a watch. Cook removed watch. **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. Floor under dishmachine is soiled.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed around fan guards in walk in freezer.
14-69-4
82
May 15, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso at 50°. (Overnight temperatures). Walk in cooler.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso at 50°. (Overnight temperatures). Walk in cooler.
03D-02-5
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. Dish machine final cycle reached 151°. Per Establishment testing device. Person In Charge set up Three compartment sink Quaternary ammonium. 300 ppm. Service company called. Person In Charge had Dish machine fixed by end of inspection. 161°. **Corrected On-Site**
22-57-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Queso at 50°. (Overnight temperatures). Walk in cooler. Large covered container of Queso.
03D-15-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
14-69-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans/ containers.
16-46-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
50
Jan 23, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Individually sealed packages of completely thawed tuna in walk in cooler with label stating to remove from packaging before thawing.
01B-13-4
High Priority - Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink with added splitter, vacuum breaker installed on chemical side of splitter. No vacuum breaker on non-chemical side. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonium used as sanitizer for wiping cloths. Establishment only has chlorine test strips.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Heat used as sanitizer for the dishmachine. No irreversible measuring device available. Inspector used inspector's "temp dot" to verify temperature reached 160F on dish surface.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink. Employee replenished paper towels. No paper towels at handwash sink by three compartment sink. Employee replenished paper towels. **Corrected On-Site**
31B-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. Individually sealed packages of completely thawed tuna in walk in cooler with label stating to remove from packaging before thawing.
06-09-1
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor at bar handwash sink wash sink. Employee moved solution to shelf. **Corrected On-Site** **Repeat Violation**
21-38-4
50
May 29, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of attached splitter.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in prep area with black staining.
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee food handler training are photocopies.
53B-09-4
Basic - Silverware/utensils/pots/pans dried with a towel/cloth. Employee at three compartment sink drying dishes after sanitizing with a dry cloth. Inspector spoke to employee. Employee began to allow dishes to air dry. **Corrective Action Taken**
24-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket wiping cloth solution stored on the floor in the bar.
21-38-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs on oven door handles. All tongs removed and stored properly. **Corrected On-Site**
10-20-4
61
Jan 11, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No soap provided at handwash sink. At 2 hand wash stations in kitchen area, manager corrected during inspection. **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar area.
31B-04-4
86
Jan 6, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
47
Oct 12, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Plantation Cc Clubhouse last inspected?
The most recent health inspection at Plantation Cc Clubhouse on file is from Nov 21, 2025. The public record contains seven inspections in total.
What is the most common violation at Plantation Cc Clubhouse?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited two times, more than any other issue at Plantation Cc Clubhouse.
How does Plantation Cc Clubhouse compare to other restaurants in Ponte Vedra Beach?
Plantation Cc Clubhouse most recently scored 82 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Plantation Cc Clubhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Plantation Cc Clubhouse have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Plantation Cc Clubhouse 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 Plantation Cc Clubhouse inspected?
Based on the inspection history on file, Plantation Cc Clubhouse is inspected around two times per year on average.
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