Vicar's Landing Oak Bridge
Last inspected: Mar 26, 2026
100
Score
The health department has logged 11 inspections at Vicar's Landing Oak Bridge, the earliest from 2022. The latest inspection on file is from Mar 26, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Among Ponte Vedra Beach restaurants, the typical score is 75; Vicar's Landing Oak Bridge is comfortably above that bar. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
No violations found.
100
Mar 24, 2026
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of crushed tomatoes in dry storage area.
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw shrimp over open bag of French fries in small reach in freezer in main kitchen, shrimp moved. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of raw tuna fully thawed out still inside vacuum bags in reach in cooler in kitchen at bar.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream (46F - Cold Holding); individual cream cheese (45F - Cold Holding); butter balls (48F - Cold Holding) all items in standing reach in cooler in wait station area, per chefs and temperature log from the previous day all items have been in cooler and temperature check yesterday night was 50F and also doors have been open and closed since 7am.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (46F - Cold Holding); individual cream cheese (45F - Cold Holding); butter balls (48F - Cold Holding) all items in standing reach in cooler in wait station area, per chefs and temperature log from the previous day all items have been in cooler and temperature check yesterday night was 50F and also doors have been open and closed since 7am. **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags in no particular order inside folder in office.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags without a date of last served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink of hand wash station at bar used as a dump sink, strainer removed. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna bowls on lunch menu. **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. At hand wash station at bar area.
31B-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. 8 packages of raw tuna fully thawed out still inside vacuum bags in reach in cooler in kitchen at bar.
06-09-1
27
Oct 31, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. Bottle of cold medicine stored in cabinet directly beside and over customer beverages. Chef removed medicine. **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Butternut squash soup made yesterday at 55F in walk in cooler. **Repeat Violation** **Admin Complaint**
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. Butternut squash soup made yesterday at 55F in walk in cooler. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in warming drawer at 115F. Per employee, chicken prepared 1.5 hours prior. Chicken placed in oven and heated to 177F. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Butternut squash soup made yesterday at 55F in walk in cooler. **Repeat Violation**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Food manager certification for Colin and Steiano are expired.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by expo area blocked by propped open door. Chef closed door. Also, scrub pad in expo area handwash sink. Chef removed scrub pad. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Small pan used as scoop in flour in dry storage. Chef removed pan. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored over clean pan inserts at dishroom rack. Chef removed beverage. **Corrected On-Site**
12B-07-4
37
May 28, 2025
Routine - Food
No violations found.
100
May 23, 2025
Routine - Food
7 critical violations. 7 major violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 74°. 73°. 2 containers. On top of oven. Kitchen. Stop sale issued. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil at 74°. 73°. 2 containers. On top of oven. Kitchen. Stop sale issued. **Repeat Violation** **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 packet raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced. **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese 5/15. Walk in cooler. Crab cakes 5/6. Reach in cooler. Mozzarella 5/15. Reach in cooler. Cooked Beef 5/15. Reach in cooler. Cooked onions 5/15. Reach in cooler. Salsa 5/15. Reach in cooler. **Warning**
01B-24-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salmon chowder 47°. (Overnight temperatures) walk in cooler. **Repeat Violation** **Admin Complaint**
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. Salmon chowder 47°. (Overnight temperatures) walk in cooler. **Repeat Violation** **Admin Complaint**
01B-36-5
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. Food service employee handling ready to eat cake with bare hand contact. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed Hand Wash Sink from side kitchen are near rear entrance by ice cream cooler. No plans submitted. Unable to see plans on OnBase. No answer from Plan review Tallahassee. **Warning**
51-16-7
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large, covered pan of cooked Salmon chowder 47°. (Overnight temperatures) walk in cooler.
03D-15-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager not certified within 30 days. Has been manager about 2 months.
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink blocked. Moved by manager. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food Food service employees onsite with no Certified Food Manager present.
53A-05-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked shrimp, prepped tuna 5/22. Date marking not tracked after freezing. Reach in cooler.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine. Sanitizer. Marked by manger. **Corrected On-Site**
41-17-4
17
Jan 23, 2025
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. seafood gumbo (52F,49F - Cooling) in walk in cooler in large deep covered containers, per manager gumbo was made yesterday 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. seafood gumbo (52F,49F - Cooling) in walk in cooler in large deep covered containers, per manager gumbo was made yesterday and placed in walk in cooler without any additional preparation.
01B-36-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024, operator renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed olives (56F - Cold Holding) sitting out at bar area on top of ice bin, per employee olives where taken out of cooler 1 hour ago and get discarded after diner, suggested olives be placed on time control, olives placed back in cooler. shrimp (47F - Cold Holding) sitting on top of other containers in top section of reach in cooler in prep area at bar, per manager container has been consistently taken in and out for approximately 2 hours, container moved to bottom of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Paper towels stored with bottles of bleach and under various chemicals bottles in back storage area, towels moved. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags missing dates. Also tags not kept in chronological order. **Repeat Violation**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. seafood gumbo (52F,49F - Cooling) in walk in cooler in large deep covered containers, per manager gumbo was made yesterday and placed in walk in cooler without any additional preparation.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of warming units on make line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. At hand wash station in back service area by exit.
31B-02-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packages of salad mix, chicken salad, and fruit salad in grab and go reach in cooler by bar missing address. **Repeat Violation**
02D-03-4
30
Nov 13, 2023
Routine - Food
No violations found.
100
Nov 8, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker installed incorrectly at mop sink before the splitter, needs to be switched to the black hose side. Operator placed call for maintenance. **Corrective Action Taken**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the grab and go reach in cooler at the bar area, Cobb salad (47F - Cold Holding); tuna salad (48F - Cold Holding); soup (48F - Cold Holding). Operator discarded all time/temperature control food for safety from the grab and go cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the grab and go reach in cooler at the bar area, Cobb salad (47F - Cold Holding); tuna salad (48F - Cold Holding); soup (48F - Cold Holding). Operator discarded all time/temperature control food for safety from the grab and go cooler. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw salmon over cooked ready to eat bacon. Employee relocated the raw salmon. In the walk in cooler raw lobster of ready to eat prime rib. Operator relocated the raw lobster. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Shellstock tags not marked with date of last served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has old food debris on the blade. Operator removed the can opener to the dish area to be washed. Soda nozzle behind the bar counter has syrup residue build up in the nozzle. Operator had employee clean and sanitize the nozzle. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at the entrance to the cook line blocked by push cart with used utensils. Operator relocated the push cart. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu not identified as a raw item. Operator reprinting menus weekly and will add a consumer advisory identifier. **Warning**
02B-01-5
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. In the cook line reach in cooler drawers, 12 packs of fully thawed sealed vaccum packaged grouper. Per instructions on the container packaging to be cut open prior to thawing. Operator removed the sealed bags of grouper from the line so product is not sold to customers. **Corrective Action Taken**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the top portion of the flip top reach in cooler on the cook line. Employee relocated the beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees apron stored over clean containers in the dish area. Employee relocated the apron. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. In the dry storage room, clean plastic and metal 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 of the prep line oven. Operator relocated the tongs. **Corrected On-Site**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go reach in cooler items missing location address. Operator discarded products due to improper holding temperatures. **Corrected On-Site**
02D-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution bucket stored on in use prep table. Operator relocated the sanitizer solution. **Corrected On-Site**
21-44-1
Basic - Time/temperature control for safety food thawed in an improper manner. Pork tenderloin thawing in standing water in two compartment sink. Operator turned on cold running water. **Corrected On-Site**
06-01-5
25
Aug 7, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow preventer missing after splitter added to the mop sink on the non chemical hose side.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. At time of inspection shellstock tags not stored with date of last served.
01C-03-4
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. Open container of half and half in the waitstation cooler from previous day missing product date marking. Operator date marked the open container. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the water dispenser in the waitstation area, mold like substance observed around dispenser tube. **Repeat Violation**
22-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At time of inspection no consumer advisory sign present or verbiage written on the printed menus. Inspector provided signage, operator posted the advisory at the host stand and had employee add the consumer advisory to the menus during the inspection. **Corrected On-Site**
02B-02-5
Basic - Food stored on floor. In the dry storage room, containers of plastic water bottles stored on the floor.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep table closest to the office area.
40-06-5
52
Jan 3, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
58
Sep 6, 2022
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In the mop sink area off the main hallway leading to the main kitchen area, no vacuum breaker at mop sink on black hose non chemical side after the splitter.
29-34-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the employee hand wash sink in the receiving area, no employee hand wash signage available. Operator posted the employee hand wash signage. **Corrected On-Site**
31B-04-4
82
Frequently Asked Questions
When was Vicar's Landing Oak Bridge last inspected?
The most recent health inspection at Vicar's Landing Oak Bridge on file is from Mar 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Vicar's Landing Oak Bridge?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Vicar's Landing Oak Bridge.
How does Vicar's Landing Oak Bridge compare to other restaurants in Ponte Vedra Beach?
Vicar's Landing Oak Bridge most recently scored 100 out of 100, which is higher than the Ponte Vedra Beach average of 75.
Has Vicar's Landing Oak Bridge's inspection record improved over time?
Results have been roughly steady. Inspections at Vicar's Landing Oak Bridge have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Vicar's Landing Oak Bridge 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 Vicar's Landing Oak Bridge inspected?
Based on the inspection history on file, Vicar's Landing Oak Bridge is inspected around three times per year on average.
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