ARGYLE RESTAURANT

Name: ARGYLE RESTAURANT
Address: 254 ALTA MAR DR, PONTE VEDRA BEACH, FL, 32082, US
Rating: 65.6

254 ALTA MAR DR, PONTE VEDRA BEACH, FL 32082

License #6500800

65.6 Grade F / 100

Failing Health Score

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Latest inspection

June 9, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ARGYLE RESTAURANT in PONTE VEDRA BEACH currently holds an InspectFL Health Score of 65.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 9, 2026. Across those visits, inspectors documented 44 total violations — 8 critical, 15 major, 21 minor.

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The latest inspection on June 9, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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ARGYLE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Outside plates stored uncovered.
[06-09-1] 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. 4 packets of raw, fully thawed out vacuum sealed Ahi tuna in walk in cooler Stop sale issued.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager.
[12B-02-4] Employee eating in a food preparation or other restricted area. Food service employee eating in kitchen prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink container personal bag on prep table. Moved by manager.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in base of wait-station cooler.
[22-41-4] 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 100 ppm. Clogged supply tube. Cleared by manger. 100 ppm thereafter.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment does ROP ( REDUCED OXYGEN PACKAGING ) on fresh salmon.
[02C-04-5] 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. Frozen Vacuum sealed pork in thaw mode date marked / tracked. 5/17. Person In Charge date marked items.

Disposition: Met Inspection Standards
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Expresso machine next to hand wash sink in server area has soap on tubes from employee washing hands at sink next to machine.
[50-09-4] Current Hotel and Restaurant license not displayed. Last years license displayed in office.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in prep area next to hand wash station, drink moved.
[08B-12-5] Stored food not covered. Bowl of fruits used for zesting stored next to seating for customers.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of Piquillo peppers on rack in dry storage area.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of degreaser stored on prep table in make line in kitchen, bottle moved.
[03G-35-5] Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the use by date, or labeled with a use by date that exceeds 30 days from its packaging or the original manufacturers sell by or use by date, whichever occurs first Missing use by dates on all vacuum packaged cheese on site per approved HACCP.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. No date in any tags. Also tags not kept in chronological order.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster advisory posted anywhere. Operator posted advisory at main entrance to dining area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Whipped cream at bar area, per manager cream was made 3 days ago, cream date marked.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on prep tables or shelves over food prep areas. Open employee beverage in the walk in freezer. Operator relocated beverages during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage room, employee bags and jackets over clean equipment and bottled beverages.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Shared dumpster lid broken and cant be closed.
[10-08-5] Ice scoop handle in contact with ice. Wait station ice bin has ice scoop handle in contact with ice, employee relocated the ice scoop.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On the back prep table, wet wiping cloth not stored in solution. Operator relocated the wet wiping cloth.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the pass through window reach in cooler, raw fish over ready to eat pimento cheese. Employee relocated the raw fish.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the pass through window area has food residue staining build up.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At time of inspection raw menu items, Spicy Ahi Tuna, Wahoo Crudo, Caesar salad with raw egg, Tuna Nicosia and two alcoholic beverages with raw shell egg not identified. Operator corrected the menu items with proper verbiage and with identifiers on the menu and began printing new menus.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection no chlorine test kit available to test the chlorine dish machine.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink closest to the dish machine has no hot water available as the hot water faucet is broken. Operator has replacement faucet handle to replace.