PUSSER'S CARIBBEAN GRILLE

Name: PUSSER'S CARIBBEAN GRILLE
Address: 816 HWY A1A N STE 100, PONTE VEDRA BEACH, FL, 32082, US
Rating: 74.3

816 HWY A1A N STE 100, PONTE VEDRA BEACH, FL 32082

License #6501861

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PUSSER'S CARIBBEAN GRILLE in PONTE VEDRA BEACH currently holds an InspectFL Health Score of 74.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 8 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 29, 2026 included 1 critical violation, 4 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken date marked 4/22 in walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 80°. Kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar. All purpose cleaner. Marked by manger.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape on oven handles. Rear oven.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Replaced by manger.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler/ Drawer Cooler Insulation torn , loose.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pimento date marked 4/19. Per Person In Charge. Made yesterday. Incorrectly marked. Marked by manger.
[08B-54-4] Uncovered food stored near sink exposed to splash. Uncovered spices in spice tray under paper towel dispenser in kitchen. Moved by manager.

Administrative complaint recommended
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in ice at downstairs bar service station.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook pick up used glove from the floor, place on new glove without washing hands first.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in freezer gaskets are soiled. Underplating on soda machine in upstairs bar is soiled.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, missing approximately 15 food handler employee training.
[29-42-4] Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker incorrectly installed at top of added splitter to mop sink. Vacuum breaker needed on non-chemical side on splitter.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in dishroom. Employee identified contents as bleach and labeled bottle.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Mango salsa in walk in cooler dated 10/23. Today is 11/5.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in stand up reach in freezer in kitchen. Duct tape used on oven door handle.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Mango salsa in walk in cooler dated 10/23. Today is 11/5.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5930-104 via email.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato at 49F in small flip top reach in cooler in kitchen. Tomatoes placed in unit 1.5 hours prior. Tomatoes moved to reach in freezer and approximately 20 minutes later temperature at 42F. Also, cut tomato in flip top reach in cooler on expo line at 48F. Per employee, tomatoes placed in unit one hour prior. Employee found unit not turned on. Tomatoes moved to reach in freezer and approximately 20 minutes later temperature is 43F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at inside bar and upstairs bar handwash sinks. No soap at upstairs bar handwash sink.

Community reaction

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Community pulse