Sharkey's Snack Bar
Last inspected: Aug 6, 2025
100
Score
Across the available record, Sharkey's Snack Bar has nine inspections on file, the first dated 2022. Inspectors last stopped by on Aug 6, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Dishmachine chlorine sanitizer not” comes up most often, recorded two times in the inspection record.
Restaurants in Ponte Vedra Beach average 75, so Sharkey's Snack Bar is doing better than most peers. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 6, 2025
Routine - Food
No violations found.
100
Jul 28, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In standing reach in cooler at outside bar, per operator door has been consistently open for several hours and cartons are sully used up within a few hours, inspector recommend items placed on time control. raw hamburger (45F - Cold Holding) in bottom of standing reach in cooler next to cook line right next to door, per employee door has been consistently open for no more than 1 hour.
03A-02-5
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. In use dish machine reading 0ppm after **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of fully thawed out raw tuna still inside bag in reach in cooler on make line.
01B-13-4
Intermediate - Establishment offers undercooked comminuted meat on the child menu. Asterisk on kids burger on paper menu, operator removed and reprinted menus during inspection. **Corrected On-Site**
03C-16-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in storage area around deflector plate.
22-20-5
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. Two packages of fully thawed out raw tuna still inside bag in reach in cooler on make line.
06-09-1
Basic - Floor soiled/has accumulation of debris. Around water heater by dish machine.
36-73-4
50
Mar 6, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
74
Jul 22, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Certified Food Manager Identification
FL-02
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
58
May 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Single-service articles improperly stored. Multiple boxes on floor in outside storage shed.
25-05-4
95
Oct 17, 2023
Routine - Food
No violations found.
100
Oct 13, 2023
Routine - Food
1 critical violation. 1 major violation. 5 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. At time of inspection chlorine dish machine at 0ppm. Operator instructed employee to bring all utensils recently washed over to separate license on property to be rewashed and placed a service call for dishmachine. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on end of the prep table has old food debris on the blade. Operator relocated the can opener to the dish area to be cleaned. **Corrective Action Taken**
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In the main kitchen area some tiles replaced with acoustic ceiling tiles.
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets stored on the bulk ice bin not inverted or covered for protection. Operator inverted the ice buckets. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over the main cook line. Operator relocated the employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dish machine, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Standing water in bottom of reach-in-cooler. Two door standup reach in cooler has standing water at the base of the cooler. Operator placed a maintenance call for the reach in cooler. **Corrective Action Taken**
29-49-6
61
Jan 3, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
64
Aug 11, 2022
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup reach in cooler in the middle of the cook lines, cheese sauce (50F - Cold Holding) stored in the reach in cooler overnight from the previous day. Operator discarded the cheese sauce.
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. In the standup reach in cooler in the middle of the cook lines, cheese sauce (50F - Cold Holding) stored in the reach in cooler overnight from the previous day. Operator discarded the cheese sauce. **Corrected On-Site**
03D-02-5
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 opposite the bulk ice bin, raw packaged tuna over ice cream stored in single service plastic cups. Operator relocated the tuna to the proper storage shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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 stand up reach in cooler on the end of the main cook line, open container of milk opened on Sunday the 7th. Operator labeled the container of milk. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the main cook line at the prep table with the blenders, cutting board with dark colored food residue staining. Behind the front bar counter, mold like substance on under the push lever for the frozen drink maker.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Behind the front bar counter, hand wash sink used to wash out drink blender as evident by the blender in the hand wash sink. Operator relocated the blender from the hand wash sink. **Corrected On-Site**
31A-11-4
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 at the corners of the deflector plate.
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee meal stored on clean prep table at the end of the cook line on the table with cutting board and blenders. Operator relocated the employee food. **Corrected On-Site**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in freezer in the dry storage area opposite the bulk ice bin, employee personal food stored in bag on shelf over raw tuna and ice cream. Operator relocated the employee personal food. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dishwasher, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored in a location that is exposed to splash/dust. On the three compartment side of the main kitchen line, raw chicken being prepped next to the hand wash sink with no splash guard provided.
08B-36-4
Basic - Open dumpster lid. At time of inspection dumpster lid open. Operator closed the dumpster lid. **Corrected On-Site**
33-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In the dry storage prep area standup reach in cooler, rust pitting the surface on the middle level shelves. **Repeat Violation**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw tuna thawing in the three compartment sink in standing water. Operator turned the faucet back on to thaw the tuna under running water. **Corrected On-Site**
06-01-5
Basic - Light shield damaged/in disrepair. On the main cook line over the flip top reach in cooler, missing light shield.
38-01-4
30
Frequently Asked Questions
When was Sharkey's Snack Bar last inspected?
The most recent health inspection at Sharkey's Snack Bar on file is from Aug 6, 2025. The public record contains nine inspections in total.
What is the most common violation at Sharkey's Snack Bar?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Sharkey's Snack Bar.
How does Sharkey's Snack Bar compare to other restaurants in Ponte Vedra Beach?
Sharkey's Snack Bar most recently scored 100 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Sharkey's Snack Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Sharkey's Snack Bar have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sharkey's Snack Bar 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 Sharkey's Snack Bar inspected?
Based on the inspection history on file, Sharkey's Snack Bar is inspected around three times per year on average.
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