Restaurant Medure
Last inspected: Dec 15, 2025
100
Score
Going back to 2022, Restaurant Medure has 11 inspections in the public record. Inspectors last stopped by on Dec 15, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Ponte Vedra Beach restaurant scores 75. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 15, 2025
Complaint Full
No violations found.
100
Oct 15, 2025
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Strainer in hand wash sink at bar area.
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing from caviars on menu-Osetra Noir and Regalis Platium Ostra **Warning**
02B-01-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand wash station at bar.
29-20-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops in vacuum packaged bags in standing reach in cooler adjacent to dish area missing time pork chops were put into vacuum bags.
03G-53-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of unwashed heads of romaine stored over various washed produce in walk in cooler.
08B-17-4
Basic - Water draining onto floor surface. Drain from hand wash sink and prep sink in corner of cook line.
29-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Monster energy drink in bottom of reach in cooler on make line against bar, drink discarded. **Corrected On-Site**
12B-13-4
64
Jul 1, 2025
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (47F - Cold Holding); cut romaine (47F - Cold Holding) in open top section of flip top reach in cooler in make line, per operator lid has been consistently open and closed for no more then several hours, lid closed. **Corrective Action Taken**
03A-02-5
High Priority - Displayed food not properly protected from contamination. Fruit used for zesting stored at bar area next to customer seats, fruit moved. Cut fruit stored in open containers next to customers at bar used for drinks, fruit covered. **Corrected On-Site**
08B-02-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Michael Reiley, director of culinary operations, expired multiple years ago, working on site.
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips.
16-37-1
61
May 19, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 6 bags of vacuum sealed onsite ROP fish (tuna) not frozen entire time. In reach in cooler 40°.
03G-04-5
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. Créme in reach in cooler not date marked. Prepped 2 days ago. Marked by manger. **Corrected On-Site**
02C-03-5
Basic - Working containers of food removed from original container not identified by common name. Dairy in reach in cooler not marked/ labeled. Marked by manger. **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers.
23-03-4
70
Feb 26, 2025
Routine - Food
No violations found.
100
Feb 17, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
45
May 29, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at 45F in bucket with ice covering only bottom of milk container. Employee states removed from walk in cooler approximately five minutes prior. Operator voluntarily discarded milk. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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 service area with no open date marked. Operator could not determine when opened and voluntarily discarded milk. **Corrected On-Site**
02C-03-5
Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Fresh lime juice advertised for PVB Cooler on the cocktail menu. Establishment squeezes fresh lime however, lime juice behind the bar was prepared on 5/27. Employee voluntarily discarded lime juice.
52-10-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on back prep table and multiple stored in rack below table have deep grooves, no longer smooth, easily cleanable.
14-09-4
Basic - Plumbing system in disrepair. Hot water valve at one of the kitchen hand wash sinks is not operable. Plumber on site during inspection, needs a part and will replace tomorrow. Also, drain cover missing in the bar area. **Corrective Action Taken**
29-08-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Meatballs that have been vacuum packaged and sealed do not have the production date/time prepared.
03G-53-1
Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler are soiled.
36-50-4
58
Dec 12, 2023
Routine - Food
No violations found.
100
Oct 13, 2023
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored hanging with clean utensils on rack over three compartment sink. Operator relocated the chemical spray bottles. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two drawers reach in cooler on the main cook line, mahi (51F - Cold Holding); salmon (49F - Cold Holding); venison (52F - Cold Holding); beef (50F - Cold Holding); chicken (51F - Cold Holding) placed on the line 1.5 hours before from the walk in cooler, operator placed ice baths on all products to bring back to temperature range and adjusted cooler setting that was not properly set. At conclusion of inspection all items in cold holding temperature range. **Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator adjusted sanitizer and primed machine to 100ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw salmon stored over pickled beets. Operator relocated the raw salmon. **Corrected On-Site**
08A-05-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in prep area unable to dispense soap from dispenser. Operator replaced soap dispenser. **Corrected On-Site**
31B-06-4
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 - 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. In the reach in freezer, frozen vacuum packaged foie gras. Per operator no longer utilizing vacuum packaging for products and product observed left from when conducting special processes. **Repeat Violation** **Warning**
03G-50-1
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. At time of inspection four current food handler training certificates expired. Operator has class scheduled. **Corrective Action Taken**
53B-14-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head in the bottom of the mop bucket. Operator hung the mop to dry. **Corrected On-Site**
42-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the three compartment sink, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Stand up reach in cooler in prep area and flip top reach in cooler in prep area missing cooler door handles.
14-11-5
Basic - Food stored on floor. Case of potatoes stored on the floor of the prep hallway area. Operator relocated the potatoes. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Main cook line hood filter missing over grill area. Per operator specialty part is on order. **Corrective Action Taken**
14-42-4
29
Mar 16, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (48F - Cold Holding); salmon (50F - Cold Holding). Operator discarded the products.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (48F - Cold Holding); salmon (50F - Cold Holding). Operator discarded the products. **Corrective Action Taken**
03A-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 is cooking then cooling lamb shanks, reduced oxygen packaging storing cold and then reheating via a pot of boiling water. Provided operator with a HAACP template. **Corrective Action Taken**
03G-50-1
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 bar cooler, open container of cream from 2 days before with no product date marking. Employee placed date marker on the container. **Corrected On-Site**
02C-03-5
Basic - Old labels stuck to food containers after cleaning. In the warewashing room opposite the three compartment sink, clean metal containers with old blue labels attached. **Repeat Violation**
16-46-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the end of the backside of the cook line,knife stored between flip top reach in cooler and prep table. Employee relocated the knife to the correct storage location. **Corrected On-Site**
10-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the middle shelf of the main cook line. Operator removed the employee beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
50
Oct 17, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
67
Frequently Asked Questions
When was Restaurant Medure last inspected?
The most recent health inspection at Restaurant Medure on file is from Dec 15, 2025. The public record contains 11 inspections in total.
What is the most common violation at Restaurant Medure?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Restaurant Medure.
How does Restaurant Medure compare to other restaurants in Ponte Vedra Beach?
Restaurant Medure most recently scored 100 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Restaurant Medure's inspection record improved over time?
Results have been roughly steady. Inspections at Restaurant Medure have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Restaurant Medure 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 Restaurant Medure inspected?
Based on the inspection history on file, Restaurant Medure is inspected around three times per year on average.
Nearby Restaurants