Poppys Italiano
Last inspected: Apr 6, 2026
100
Score
Inspectors have visited Poppys Italiano 13 times, with records going back to 2022. The latest inspection on file is from Apr 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
The city-wide average for Ponte Vedra sits at 70, putting Poppys Italiano on the better side of that line. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
No violations found.
100
Mar 27, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. - From follow-up inspection 2026-03-27: Potato soup 48F,47F Alfredo sauce 50F,49F Bolognese sauce 51F, 50F Marinara sauce 44F,45F, 48F pasta fagioli 45F,47F All items in deep plastic containers more then a few inches deep and placed touching each other in walk in cooler and per operator all items where cooked yesterday and placed in walk in cooler without any additional preparation done today. **Admin Complaint**
01B-36-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce (55F,54F - Cooling); lemon butter sauce (49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. **Warning** - From follow-up inspection 2026-03-27: Potato soup 48F,47F Alfredo sauce 50F,49F Bolognese sauce 51F, 50F Marinara sauce 44F,45F, 48F pasta fagioli 45F,47F All items in deep plastic containers more then a few inches deep and placed touching each other in walk in cooler and per operator all items where cooked yesterday and placed in walk in cooler without any additional preparation done today. **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. bolenese (60F - Cooling, after 1 hour 58F) ,marinara (58F,59F,56F,54F - Cooling, after 1 hour 58F,58F,56F,54F,) in plastic containers filled more than a few inches deep in walk in cooler, per employee all items made about 4 hours prior. **Warning** - From follow-up inspection 2026-03-27: Potato soup 48F,47F Alfredo sauce 50F,49F Bolognese sauce 51F, 50F Marinara sauce 44F,45F, 48F pasta fagioli 45F,47F All items in deep plastic containers more then a few inches deep and placed touching each other in walk in cooler and per operator all items where cooked yesterday and placed in walk in cooler without any additional preparation done today. **Admin Complaint**
03D-15-4
67
Mar 26, 2026
Routine - Food
6 critical violations. 5 major violations. 1 minor violation.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch with buttermilk (44F - Cold Holding); cut tomatoes (44F - Cold Holding) all items in soufflé cups stored over other containers in top section of flip top reach in cooler in middle of kitchen, per employee all items have been in cooler since the previous day without any additional preparation today. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ranch with buttermilk (44F - Cold Holding); cut tomatoes (44F - Cold Holding) all items in soufflé cups stored over other containers in top section of flip top reach in cooler in middle of kitchen, per employee all items have been in cooler since the previous day without any additional preparation today.
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of raw in-shell clams in reach in cooler drawer under cook line missing tag and no one can find any tag for them.
01B-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees scratching face/hair with gloved hands then continued to handle clean utensils and equipment without changing gloves and washing hands between tasks.
12A-25-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce (55F,54F - Cooling); lemon butter sauce (49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. **Warning**
03D-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only 1 tag from March was found on site, all other tags are from 2025.
01C-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags kept in no particular order inside bag in office.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any tags.
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Alfredo sauce (55F,54F - Cooling); lemon butter sauce(49F,45F - Cooling) all items in plastic containers more than a few inches deep in walk in cooler. Per employees all items were made yesterday and put in walk in cooler to cool and no additional preparation has been done today. bolenese (60F - Cooling, after 1 hour 58F) ,marinara (58F,59F,56F,54F - Cooling, after 1 hour 58F,58F,56F,54F,) in plastic containers filled more than a few inches deep in walk in cooler, per employee all items made about 4 hours prior. **Warning**
03D-15-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Container of raw in-shell clams in reach in cooler drawer under cook line missing tag and no one can find any tag for them.
01C-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. At main hand wash station in men's bathroom.
31B-04-4
23
Oct 30, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at 94F being held at room temperature. Chef voluntarily discarded chicken. **Corrective Action Taken**
03B-01-6
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 eggplant being held on time controls has no time marking. Chef states prepared eggplant two hours prior and marked time on board. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in flip top reach in cooler at 49F. Chef states chicken placed in unit 2.5 hours prior. Chicken moved to walk in freezer and approximately 15 minutes later, chicken at 38F. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pasta in flip top reach in cooler. Chef moved chicken to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, vacuum breakers needed on both threaded faucets with attached hoses.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used handwash sink in kitchen to dump ice water.
31A-11-4
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. Proof of employee training for Renata B expired 10/20/2025.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in garlic and oil mixture and in flour bin in dry storage.
14-01-5
Basic - No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030-105 and operator posted sign. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating on soda machine is soiled.
23-03-4
Basic - Single-service articles improperly stored. Take out containers on the ground by back exit.
25-05-4
32
May 12, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta frijol 48°. Cooked Alfredo sauce 53°. (Overnight temperatures).
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta frijol 48°. Cooked Alfredo sauce 53°. (Overnight temperatures).
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser. Kitchen
31B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Prep line Moved by manager. **Corrected On-Site**
10-17-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter. Per Person In Charge. Part on order.
14-42-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Equipment in poor repair. Loose cooler door. Not tightly closing.
14-11-5
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
52
Dec 27, 2024
Routine - Food
No violations found.
100
Dec 9, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
39
Feb 26, 2024
Routine - Food
No violations found.
100
Feb 21, 2024
Routine - Food
9 critical violations. 3 major violations. 1 minor violation.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. spaghetti (47F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. spaghetti (47F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dish washer washed hands then wiped hands on soiled apron. **Warning**
12A-18-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Both employees touching face and hair multiple times then continued to touch clean plates, pans, and utensils without washing hands between tasks. **Warning**
12A-25-4
High Priority - Nonfood-grade bags used in direct contact with food. Establishment using grocery bags to stored cut peppers in walk in freezer, 6 bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken stored over multiple pans of cooked pasta in reach in cooler drawers under stove top on cook line. Raw veal stored over shredded cheese in reach in cooler on make line. Also raw chicken stored over raw beef in reach in cooler on make line. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw veal (47F - Cold Holding); raw chicken (45F - Cold Holding); chicken stock (56F - Cold Holding); shredded cheese (46F - Cold Holding); cream sauces (56F,57F,54F - Cold Holding) in top section of reach in cooler on make line, per manager lid has been left open for approximately 2.5 hours. ditalini pasta (69F - Cold Holding); shredded mixed cheese (69F - Cold Holding) sitting out on counter next to steam well near office, manager stated both items have been there no more then 1 hour and are discarded after diner service, both items placed on time control. **Corrective Action Taken** **Warning**
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. Fresh garlic in oil, lasagna, egg wash, and cooked eggplants on cook line, per manager all items have been there no more than 2 hours. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (128F - Hot Holding) sitting in pot on stove not under heat, per manager marinara has been sitting there a couple of hours.
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags not marked with date of last served. **Repeat Violation**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spaghetti (58F - Cooling over 6 hours) in stacked, metal, covered with lid and plastic wrap container in walk in cooler, per manager spaghetti was made last night with no additional preparation.
03D-15-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 5 certificates are photos on the manager laptop of original certificates. **Repeat Violation** **Admin Complaint**
53B-09-4
Basic - Food stored on floor. Boxes of bread and shrimp in walk in freezer. **Repeat Violation**
08B-38-4
18
Oct 25, 2023
Routine - Food
No violations found.
100
Aug 23, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
32
Feb 23, 2023
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. WD-40 spray bottle stored on the pass through window counter on the main cook line. Operator relocated the WD-40. **Corrected On-Site**
41-10-4
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, commercially packaged raw frozen beef stored over bag of cooked peppers stored in a plastic bag. Operator relocated the beef to a lower shelf. **Corrected On-Site**
08A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams and mussel tags not all marked with the date of last served. **Repeat Violation**
01C-03-4
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. In the sliding door reach in cooler in the waitstation area, open container of milk stored from the previous day. Operator placed date label on the open milk. **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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table opposite the office door has old food debris on the blade. **Repeat Violation**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of breading mix in the prep area with no product labeling.
02D-01-5
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 on the deflector plate. **Repeat Violation**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelves in the warewashing area, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. In the back storage hallway, containers of fryer oil stored on the floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes stored inbetween flip top reach in cooler doors and sides of the equipment. Operator relocated the knives to the correct storage location. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under in use cutting board at the prep station. Operator removed the wet wiping cloth. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the wait station soda dispenser, build up of mold like substance behind where the nozzles would attach. Operator had employee clean and sanitize the soda dispenser. **Corrected On-Site**
23-03-4
Basic - Single-service articles improperly stored. Single service carry out containers stored in the floor of the prep area opposite the walk in cooler.
25-05-4
Basic - Stored food not covered. In the walk in cooler, containers of meat sauce, soup and cooked sauces stored on shelf without being covered. Operator covered all items. **Corrected On-Site** **Repeat Violation**
08B-12-5
32
Oct 4, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Frequently Asked Questions
When was Poppys Italiano last inspected?
The most recent health inspection at Poppys Italiano on file is from Apr 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Poppys Italiano?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Poppys Italiano.
How does Poppys Italiano compare to other restaurants in Ponte Vedra?
Poppys Italiano most recently scored 100 out of 100, which is higher than the Ponte Vedra average of 70.
Has Poppys Italiano's inspection record improved over time?
Results have been roughly steady. Inspections at Poppys Italiano have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Poppys Italiano 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 Poppys Italiano inspected?
Based on the inspection history on file, Poppys Italiano is inspected around four times per year on average.
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