Tpc Sawgrass - Banquet Kitchen
Last inspected: Nov 12, 2025
55
Score
Tpc Sawgrass - Banquet Kitchen has been inspected seven times since 2022. The most recent visit was on Nov 12, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
Restaurants in Ponte Vedra Beach average 75, so Tpc Sawgrass - Banquet Kitchen trails the local norm. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corn stored in same container under raw beef in stand up reach in cooler. Opened raw shrimp stored with bread in same container in stand up reach in cooler. Open raw chicken stored over cooked lumpia in stand up reach in cooler. Chef rearranged all products to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects found. Three live flying insects at mop sink.
35A-02-7
Intermediate - Equipment drain line draining into handwash sink. Drain line installed to drain into handwash sink at kitchen entrance. Also, chemical bottle in dishroom hand washing sign sink. Chef removed chemical. **Corrected On-Site**
31A-10-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour on dry storage rack. Chef removed the bowl. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.
24-05-4
Basic - No Heimlich maneuver/choking sign posted. Provided DBPR Form HR 5030-105 via email.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign in dishroom.
31B-04-4
55
May 19, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Herb oil date marked 5/8. Walk in cooler. Greek salad date marked 5/12. Walk in cooler.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoops in soiled containers at large ice machine. Moved by manager.
22-02-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
70
Dec 9, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
64
Jun 4, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At utility sink, threaded faucet with attached hose is missing a vacuum breaker.
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at mop sink. One live flying insect in front of dishmachine.
35A-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. Open gallon of milk in reach in cooler not date marked. Per Chef, milk opened on Saturday and correct open date marked on container. **Corrected On-Site**
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available.
16-62-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Only one food employee reporting form completed. Provided DBPR Form HR 5030-103.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of chute with pink mold-like substance. Interior left side of machine with black mold-like substance.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Multiple pans on clean dish storage rack have pieces of old labels still attached.
16-46-4
47
Oct 9, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line with food debris on the blade. Employee removed the can opener to be cleaned. Cutting boards on the bottom shelf of the dish area have build up of food residue staining. Operator has new cutting boards available. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the dish area blocked by large push cart. Employee states will relocate the push cart. **Corrective Action Taken**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at hand wash sink closest to the warewashing area unable to dispense paper towels.
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. On the bottom shelf of the prep table, plastic bowl used as a scoop in bulk flour container, employee removed the bowl. **Corrected On-Site**
14-01-5
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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gasket has mold like substance build up. Employee began to clean the door gaskets. **Corrective Action Taken**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour container on the bottom shelf of the prep table with no product labeling. Operator had employee label the bulk container. **Corrected On-Site**
02D-01-5
61
Feb 24, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
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 using reduced oxygen packaging for raw meats excluding raw fish and for some uncooked vegetables. Inspector provided HACCP 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 standup reach in cooler, open containers of milk and liquid eggs from the previous day with no product date marking. Employee labeled the open containers. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line has old food debris at the base of the blade. Operator wiped and sanitized the can opener blade. Standup reach in freezer has mold like substance on the door gasket. **Corrective Action Taken** **Repeat Violation**
22-02-4
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. At time of inspection some employee food handler training expired from 2022. Operator has training materials and schedule to complete employee food handler training. **Corrective Action Taken**
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over clean utensils on the dish washing line. Operator relocated the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelves in the warewashing area, clean metal containers stacked while wet.
24-08-4
61
Nov 1, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer, raw frozen beef vacuum sealed over raw frozen fish. Employee rearranged the storage shelves of the reach in freezer to the correct storage levels. **Corrected On-Site**
08A-17-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. At time of inspection, oyster tags stored without marking the date of last served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer and walk in cooler door gaskets have mold like substance spots, operator had employee clean and sanitize the door gaskets. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. On the chemical storage shelf by the bulk ice bin, blue chemical spray bottle with no product labeling. Operator labeled the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on the clean prep table next to the bulk ice bin. Operator relocated the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets stored in the bulk ice bin not inverted for protection/air drying.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons stored on shelves in the dishwashing area over clean containers. Operator relocated the employee aprons. **Corrected On-Site**
40-06-5
55
Frequently Asked Questions
When was Tpc Sawgrass - Banquet Kitchen last inspected?
The most recent health inspection at Tpc Sawgrass - Banquet Kitchen on file is from Nov 12, 2025. The public record contains seven inspections in total.
What is the most common violation at Tpc Sawgrass - Banquet Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Tpc Sawgrass - Banquet Kitchen.
How does Tpc Sawgrass - Banquet Kitchen compare to other restaurants in Ponte Vedra Beach?
Tpc Sawgrass - Banquet Kitchen most recently scored 55 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has Tpc Sawgrass - Banquet Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Tpc Sawgrass - Banquet Kitchen have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tpc Sawgrass - Banquet Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tpc Sawgrass - Banquet Kitchen inspected?
Based on the inspection history on file, Tpc Sawgrass - Banquet Kitchen is inspected around two times per year on average.
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