The Chophouse at Nocatee
Last inspected: Apr 21, 2026
43
Score
The health department has logged six inspections at The Chophouse at Nocatee, the earliest from 2024. The Chophouse at Nocatee was last inspected on Apr 21, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “employee touching ready-to-eat food”, which has been cited two times.
The city-wide average sits at 76, which The Chophouse at Nocatee's 43 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
3
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on expo: roasted tomatoes garnish (83F - Hot Holding) person in charge added to time control paper work. **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell oysters above sauces and spices used for cooking in reach in cooler. Person in charge removed everything from below oysters. **Corrected On-Site**
08A-20-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand contact washed ready to eat lemons while transporting them to be cut for drinks. Discussed with employee, and they placed gloves on. **Corrective Action Taken**
09-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of rice made previous day missing date marked person in charge added date mark. **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on both kitchen cook lines stained with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink on cook line used to drain water from pot of food. Observed spatula placed in hand sink on cook line.
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed second floor microwave interior soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some reach in cooler gaskets soiled with food debris.
23-03-4
43
Nov 14, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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. Dishmachine tested at 0ppm chlorine. Operator primed machine and retested to 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Four tags missing last date served. **Repeat Violation**
01C-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter being held on time controls with no written procedures. Operator completed paperwork during inspection. Also, time on butter not marked. Butter prepared approximately 15 minutes prior and employee added correct time to butter. **Corrected On-Site** **Repeat Violation**
03F-10-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at downstairs bar. Employee moved scoop to proper storage. **Corrected On-Site**
10-08-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in reach in cooler. Operator removed beverage. **Corrected On-Site**
12B-13-4
Basic - In-use utensil stored in sanitizer between uses. Ice scoop stored in sanitizer water. Chef removed water. **Corrected On-Site**
10-18-5
61
Mar 31, 2025
Complaint Full
No violations found.
100
Mar 24, 2025
Complaint Full
5 critical violations. 3 major violations. 3 minor violations.
View 11 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. Dish machine chlorine 0 ppm. Three compartment sink set up. Quaternary ammonium 200 ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar employee cutting lemons with bare hand contact. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Clarified butter at 103°. Made about 30 mins ago. Reheated to 170-175°. **Corrective Action Taken** **Warning**
03B-15-5
High Priority - Toxic substance/chemical improperly stored. Degreaser chemical spray bottle next to straws at wait-station. Moved by manager. **Corrective Action Taken** **Warning**
41-10-4
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 and the time removed from temperature control cannot be determined. No time mark on butters in kitchen. Placed about 20 mins ago. Marked by manger. **Corrective Action Taken** **Warning**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellfish tags not marked from last date of use.
01C-03-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not following procedures for monitoring sanitizer at Dish machine.
53B-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by upstairs Three compartment sink blocked by cart. Moved by manager.
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Moved by manager **Corrected On-Site**
10-20-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Ineffective hair restraint for employee with long braided hair.
13-02-4
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. Numerous employees.
13-07-4
30
Jan 6, 2025
Food-Licensing Inspection
No violations found.
100
Dec 19, 2024
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in outside storage room where bag in box soda rack, with soda bags, is located. **Warning**
36-02-5
86
Frequently Asked Questions
When was The Chophouse at Nocatee last inspected?
The most recent health inspection at The Chophouse at Nocatee on file is from Apr 21, 2026. The public record contains six inspections in total.
What is the most common violation at The Chophouse at Nocatee?
Across the inspection record, “employee touching ready-to-eat food” has been cited two times, more than any other issue at The Chophouse at Nocatee.
How does The Chophouse at Nocatee compare to other restaurants in Ponte Vedra Beach?
The Chophouse at Nocatee most recently scored 43 out of 100, which is lower than the Ponte Vedra Beach average of 76.
Has The Chophouse at Nocatee's inspection record improved over time?
Results have been roughly steady. Inspections at The Chophouse at Nocatee have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Chophouse at Nocatee means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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