Vernon's Restaurant
Last inspected: Apr 6, 2026
95
Score
Going back to 2022, Vernon's Restaurant has nine inspections in the public record. The most recent visit was on Apr 6, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly five violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Ponte Vedra Beach restaurant scene, where the average is 75, this is a stronger showing. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Complaint Partial
1 minor violation.
View 1 violation
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in dining room and per employees it was from a water leak and contractors are currently working on repairs and repairs should be completed within a month. **Warning**
36-32-5
95
Nov 13, 2025
Food-Licensing Inspection
No violations found.
100
Nov 12, 2025
Food-Licensing Inspection
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of pineapple juice in large dry storage area down the hall from the main kitchen.
01B-01-4
High Priority - Live, small flying insects found Approximately 3 live flying insects around bar area that is on the other side of the coffee shop.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (47F - Cold Holding); cooked chick peas (45F - Cold Holding); cut tomatoes (46F - Cold Holding); cut spring mix (46F - Cold Holding); tomato jam (46F - Cold Holding) in standing 4 door reach in cooler by pizza oven, per chef doors have been consistently open for several hours, all items taken out of cooler and moved to different cooler/walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment non continuously cooking beef hamburgers during inspection, but chef is unable to locate any written procedures.
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin of soda machine behind breakfast buffet area has a build up of mold like substance. Soda nozzles of soda machine behind breakfast buffet area has a build up of food debris.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chef unable to locate written procedures for any time/temperature controlled for safety foods held on time control at the breakfast buffet area.
03F-10-5
Basic - Floor soiled/has accumulation of debris. Build up of mold like substance under sinks and around drains at bar area on other side of wall from coffee shop.
36-73-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries store over bag of icing in walk in cooler near back exit of main kitchen, strawberries moved. **Corrected On-Site**
08B-17-4
43
May 9, 2025
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded cheese date marked 4/26. Walk in cooler. Cooked mushrooms in oil. Date marked 1/31. Butter date marked 5/2 **Warning**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 packets of fully thawed fish that have labeling requirements item be kept frozen while in bag. Bags not cut during thawing. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese sauce at 65°. 55°. 55°. (Overnight temperatures) Cooked chili at 55°. 47°. (Overnight temperatures) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters at 70° on kitchen counter. Placed about 7 am. Items added to existing Time Temperature Controlled for Safety. **Corrective Action Taken** **Warning**
03A-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. Cheese sauce at 65°. 55°. 55°. (Overnight temperatures) Cooked chili at 55°. 47°. (Overnight temperatures) **Warning**
03D-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Establishment high temperature sanitizing Dish machine reach 156°. Person In Charge had Three compartment sink Quaternary ammonium 300 ppm set up for sanitizing. **Corrective Action Taken** **Warning**
22-57-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cheese sauce at 65°. 55°. 55°. (Overnight temperatures) Cooked chili at 55°. 47°. (Overnight temperatures) Large quantities of, covered items during cooling.
03D-15-4
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. Some employee training cards expired.
53B-14-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic in oil made a few days ago not date marked.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
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. 20 packets of fully thawed fish that have labeling requirements item be kept frozen while in bag. Bags not cut during thawing. **Repeat Violation**
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Missing , broken cove molding tiles. Dish machine. Kitchen.
36-03-4
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. **Repeat Violation**
13-07-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter. Cookline.
14-42-4
23
Jan 21, 2025
Routine - Food
No violations found.
100
Apr 16, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Unwrapped apples, muffins, and multiple containers of topping at the breakfast buffet. **Warning** - From follow-up inspection 2024-04-16: 60 day callback from original inspection **Time Extended**
08B-01-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on egg Benedict missing marking going from menu item to consumer advisory on breakfast menu. **Warning** - From follow-up inspection 2024-04-16: 60 day callback from original inspection **Time Extended**
02B-01-5
78
Oct 17, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet bar counter omelette station, cut tomatoes (49F - Cold Holding); pooled eggs (52F - Cold Holding); chopped sausage (50F - Cold Holding) all stored in cooler that was just turned off for the end of the breakfast service. Employee relocated the items to the walk in cooler to bring back to temperature range. At conclusion of inspection all food in temperature range. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean cutting board in the warewashing area has build up of food residue staining. **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and bag stored over clean silverware in the warewashing area. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple walk in cooler doors with mold like substance on the door gaskets. Operator has gasket cleaning scheduled. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the pastry walk in cooler open container of Starbucks coffee on the top shelf.
12B-13-4
64
Feb 23, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Food with mold-like growth. See stop sale. In the cook line reach in cooler opposite the flat top grill, container of peach compote with mold like substance build up at the top of the container. Operator discarded the container of peach compote. **Corrective Action Taken**
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the prep table closest to the office door, can opener with old food debris at the top of the blade. Operator removed the can opener to the dish area to be cleaned and sanitized. Cold production walk in cooler has mold like substance build up on the door gasket. Operator instructed employee to sanitize the door gasket. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at entrance to kitchen from buffet area used as a dump sink as evident by ice and drink fruit in the hand wash sink.
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top shelf of the waitstation area over single service items and packets of tea. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf and storage carts next to the dishwasher, clean plates and containers stacked while wet.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Middle prep line on the side closer to the office area has cracked/missing floor tiles. Operator states maintenance has already been informed. **Corrective Action Taken**
36-17-5
Basic - Food stored on floor. In the walk in freezer closest to the dry storage area, two containers of sausage stored on the floor, operator relocated the sausage to the correct storage location. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. On the middle prep line, wet wiping cloth stored under in use cutting board. Operator removed the wet wiping cloth. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance build up on the underside of the soda dispenser behind the nozzles in the wait station behind the buffet line. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. In the main cook line table top cooler, cut avocados stored with stickers still attached.
08B-39-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of dry rub on the bottom shelf of the back prep line with no product labeling. Operator had employee label the bulk container. **Corrected On-Site**
02D-01-5
47
Oct 17, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food Properly Stored/Protected
FL-48
55
Frequently Asked Questions
When was Vernon's Restaurant last inspected?
The most recent health inspection at Vernon's Restaurant on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Vernon's Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Vernon's Restaurant.
How does Vernon's Restaurant compare to other restaurants in Ponte Vedra Beach?
Vernon's Restaurant most recently scored 95 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Vernon's Restaurant's inspection record improved over time?
Yes. Recent inspections at Vernon's Restaurant have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Vernon's Restaurant 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 Vernon's Restaurant inspected?
Based on the inspection history on file, Vernon's Restaurant is inspected around three times per year on average.
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