NONA BLUE

Name: NONA BLUE
Address: 325 FRONT ST, PONTE VEDRA BEACH, FL, 32082, US
Rating: 63.9

325 FRONT ST, PONTE VEDRA BEACH, FL 32082

License #6502213

🍕 Pizza/Italian ℹ️

63.9 Grade F / 100

Failing Health Score

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Latest inspection

June 17, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NONA BLUE in PONTE VEDRA BEACH currently holds an InspectFL Health Score of 63.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on June 17, 2026. Across those visits, inspectors documented 53 total violations — 17 critical, 13 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 23, 2026

The latest inspection on June 17, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Small clear bowl used to scoop White chocolate. Manager removed bowl
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored near clean utensils. Manager moved beverage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf near ware washing area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between Prep table and cooler. Manager moved knife.
[08B-12-5] Stored food not covered. Drink garnishes in bar area on counter top.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black unwrapped straws stored at for areas around the bar a counter top. Manager moved straws.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Brown paper towel used to line food container for spouts/herbs. Manager removed paper towel and replaced it with deli paper.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line across from grill.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Prime rib served undercooked not identified as raw/ undercooked on menu, manager updated menu iPads during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at wait station and interior of large ice machine near ware washing area.
[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. 8 vacuum packages of fully thawed out mahi in reach in cooler next to warming cabinets in kitchen.
[08B-12-5] Stored food not covered. No cover for ice bin with drink ice at outside bar area.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 dented cans of tomato juice on rack in back dry food storage area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 8 vacuum packages of fully thawed out mahi in reach in cooler next to warming cabinets in kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bechamel sauce (131F - Hot Holding) in steam well on front cook line, per manager sauce was heated up and placed in well less than 1 hour prior, sauce placed on time control.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Multiple tags missing date of last served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Third pan of gloves in hand wash station on front cook line closest to keg walk in cooler, pan moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on front counter cook line closest to keg walk in cooler.
[31B-03-4] No soap provided at handwash sink. At hand wash station in stall in mens bathroom room, employee corrected during inspection.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 2 certificates are photocopies
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash station on front cook line in corner closest to bathrooms, manager corrected during inspection

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine near server station. Top interior of ice bin of soda machine in server station.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee on front cook line drinking from open bottle.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today.
[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. In use dish machine at outside bar area reading 0ppm, employee ran and primed machine multiple times, machine still reading 0ppm, manager states they will use machine inside of kitchen and call for maintenance.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw egg whites stored over dressing in walk in cooler, eggs removed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding) sitting in pan above ice bath at server station, per manager both tie,s where placed out no more then 1 hour prior, manager placed both items in walk in cooler.
[03F-02-5] 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. Cooked artichokes and herb butter on front cook line, manager corrected during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (129F - Hot Holding) in steam well on cook line, per manager sauce was cooked earlier in the day and placed in well no more then 1 hour prior, manager turned up temperature of well and stirred sauce, retemp sauce at 163F
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Only few tags have that date of last served.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ribs (110F - Cooling, after 1 hour 38F) sitting out on rack next to warming units by cook line, per manager ribs where removed from the oven approximately 2 hours prior, ribs moved to walk in freezer and retemped at 38F. french onion soup (44F - Cooling over 6 hours) in covered plastic containers over 2 inches deep in walk in cooler, per manager soup was made the day before and placed in walk in cooler without any additional preparation today.