Sawgrass Marriott Resort - Cabana Club - Level 1
Last inspected: Nov 13, 2025
95
Score
Going back to 2023, Sawgrass Marriott Resort - Cabana Club - Level 1 has seven inspections in the public record. On Nov 13, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited two times.
Among Ponte Vedra Beach restaurants, the typical score is 75; Sawgrass Marriott Resort - Cabana Club - Level 1 is comfortably above that bar. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 13, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar area has a build up of slimy substance.
23-03-4
95
Jul 28, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (48F - Cold Holding); cut arugula (48F - Cold Holding) in reach in cooler drawer on make line, per operator drawers have been consistently open for no more then a few hours.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked wings in reach in cooler drawer under grill. Also Raw burgers over raw fish in reach in cooler drawers under grill. All items rearranged. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 packages of fully thawed out raw tuna still inside package in reach in cooler under cook line. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked penne pasta dated 7/14 in reach in cooler on make line Cooked chicken dated 7/13 in reach in cooler on cook line.
01B-28-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked green beans (46F - Cooling, after 1 hour 46F) on sheet pan on speed rack in walk in cooler during first temperature check, during second check beans had been put in covered third pan and placed back in walk in cooler, covered removed, per operator green beans cooked over an hour before inspection. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin of soda machine in server area. Blade of can opener on make line, blade cleaned **Corrective Action Taken**
22-02-4
Basic - Food stored on floor. Bag on box soda under soda rack.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters at bar.
23-03-4
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. 2 packages of fully thawed out raw tuna still inside package in reach in cooler under cook line.
06-09-1
39
Mar 6, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
58
Jul 22, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
52
May 20, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (48F - Cooling over 6 hours) in large covered container on cart in walk in cooler, per employees bisque was made last night and placed in walk in cooler without any additional preparation.
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. lobster bisque (48F - Cooling over 6 hours) in large covered container on cart in walk in cooler, per employees bisque was made last night and placed in walk in cooler without any additional preparation.
01B-36-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. lobster bisque (48F - Cooling over 6 hours) in large covered container on cart in walk in cooler, per employees bisque was made last night and placed in walk in cooler without any additional preparation.
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna on diner menu. **Warning**
02B-01-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine reading 113F after being ran multiple times, manager called for service, establishment has other three compartment sinks and other dish machines for ware washing on site. **Corrective Action Taken**
16-54-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of ice bin of soda machine in kitchen.
22-20-5
52
Oct 5, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line, open bag of uncooked raw chicken tenders stored over ready to eat bag of potato chips. Operator had employee switch the reach in freezer storage levels. **Corrected On-Site**
08A-02-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishmachine hangs below the flood plane of the sink.
29-37-4
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. Behind the bar counter, open container of half and half with no product date marking. Operator voluntarily discarded the half and half. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the entrance to the main cook line. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 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. On the storage shelf of the warewashing area, clean containers stacked while wet.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle on the main cook line. Operator relocated the tongs. **Corrected On-Site**
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head at the bottom of empty mop bucket.
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution on the main cook line at 0ppm quaternary. Employee provided second bucket at 200ppm and operator called to have maintenance repair sanitizer solution machine. **Corrective Action Taken**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container missing product labeling. Operator labeled the bulk container. **Corrected On-Site**
02D-01-5
45
May 16, 2023
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At time of inspection no measuring device available to test high temperature dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at time of inspection, establishment waiting for paper towel delivery.
31B-02-4
82
Frequently Asked Questions
When was Sawgrass Marriott Resort - Cabana Club - Level 1 last inspected?
The most recent health inspection at Sawgrass Marriott Resort - Cabana Club - Level 1 on file is from Nov 13, 2025. The public record contains seven inspections in total.
What is the most common violation at Sawgrass Marriott Resort - Cabana Club - Level 1?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Sawgrass Marriott Resort - Cabana Club - Level 1.
How does Sawgrass Marriott Resort - Cabana Club - Level 1 compare to other restaurants in Ponte Vedra Beach?
Sawgrass Marriott Resort - Cabana Club - Level 1 most recently scored 95 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Sawgrass Marriott Resort - Cabana Club - Level 1's inspection record improved over time?
Yes. Recent inspections at Sawgrass Marriott Resort - Cabana Club - Level 1 have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Sawgrass Marriott Resort - Cabana Club - Level 1 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 Sawgrass Marriott Resort - Cabana Club - Level 1 inspected?
Based on the inspection history on file, Sawgrass Marriott Resort - Cabana Club - Level 1 is inspected around three times per year on average.
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