PUB AT HARBOR VILLAGE

Name: PUB AT HARBOR VILLAGE
Address: 4621 RIVER'S EDGE VILL LN, PONCE INLET, FL, 32127, US
Rating: 76.2

4621 RIVER'S EDGE VILL LN, PONCE INLET, FL 32127

License #7406325

🍺 Bar/Pub ℹ️

76.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

January 15, 2026 · 6 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PUB AT HARBOR VILLAGE in PONCE INLET currently holds an InspectFL Health Score of 76.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 45 total violations — 5 critical, 12 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 15, 2026 shows 6 observation rows: no critical rows, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

PUB AT HARBOR VILLAGE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. -soiled
[36-24-5] Disrepair/damage to wall. -cracked wall backsplash tiles next to 3 compartment sink -wall in disrepair behind stacked pans across from 3 compartment sink
[08B-47-4] Food not stored at least 6 inches off of the floor. -fryer oil on floor in back at dry storage
[16-46-4] Old labels stuck to food containers after cleaning. -on some pans
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -heavy cream
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -establishment offers burgers cooked to request , menu does not yet contain advisory after taking over operations. Provided written advisory to manager, who placed in dining area

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cups used to dispense dry seasonings In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk flour
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -inside bar
[24-05-4] Clean glasses, cups, bowls, plates not stored inverted or in a protected manner. -expo station
[29-18-4] Drain cover(s) missing. -under dish machine
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -opened employee water bottle on cutting board across from grill
[14-11-5] Equipment in poor repair. -gaskets to makeline cooler in expo statuon
[36-73-4] Floor soiled/has accumulation of debris. -grease behind fryers on floor
[08B-47-4] Food not stored at least 6 inches off of the floor. -box of crackers on floor -soda bib case on floor inside bar
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of salamander
[29-49-6] Standing water in bottom of reach-in-cooler. -inside bar, beer cooler under liquor display
[29-20-5] Standing water or very slow draining water in handwash sink. -next to 3 compartment sink in kitchen
[14-15-4] Nonfood-grade containers used for direct contact with food. -home depot buckets used as ice buckets to transfer ice
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -precooked broccoli on inadequate ice bath next to stove 51-55F, less than 30 minutes. Advised to keep ice bath level up to surround depth of food stored inside metal pan or to keep in cooler below. Advised to consider use of time as public health control with 4 hour time marked if exposing TCS food to danger zone temperatures.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -cookline hand sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pizza sauce Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -precooked diced chicken -mozzarella cheese
[53B-14-5] 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.