SOUTH KITCHEN & SPIRITS

Name: SOUTH KITCHEN & SPIRITS
Address: 150 PINE LAKE DR, PONTE VEDRA, FL, 32081, US
Rating: 41.7

150 PINE LAKE DR, PONTE VEDRA, FL 32081

License #6502268

🍽️ American ℹ️

41.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 21, 2026 · 6 findings · 0 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SOUTH KITCHEN & SPIRITS in PONTE VEDRA currently holds an InspectFL Health Score of 41.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 109 total violations — 27 critical, 22 major, 60 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

October 29, 2025

The latest inspection on April 21, 2026 shows 6 observation rows: no critical rows, 1 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

109

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SOUTH KITCHEN & SPIRITS has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen soiled with dust.
[36-73-4] Floor soiled/has accumulation of debris. Observed food debris on kitchen floor near fryers.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil water on counter top at 66F. Person in charge placed water on flat top to heat to 135F. In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging on oven handle on cook line behind person in charge removed and placed in utensil water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on double door reach in cooler soiled with black/green mold like substance. Observed black cart soiled with food debris.
[16-46-4] Old labels stuck to food containers after cleaning. Observed 22 qt container with peeling label still stuck to container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook stained with foods debris.

Disposition: Warning Issued
[36-73-4] Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Vents and surrounding ceiling tiles in dishroom, at kitchen entrance and on expo line have dust/debris. Floor under bar equipment is soiled.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed up observed in bottom of breading reach in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs on oven door handles. Chef moved all tongs to proper storage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has build up of food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat grill is soiled. Underplating around nozzles on soda machine is soiled.
[01D-03-5] No proof of parasite destruction or aquaculture documentation for salmon served raw or undercooked. Fish must be fully cooked or discarded. No proof of parasite destruction for salmon. Operator received emailed aquaculture letter from the supplier during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in reach in cooler at 45F. Per employee, chicken placed in cooler 45 minutes prior. Chicken moved to walk in freezer and temperature 20 minutes later at 38F. Also, cheese in reach in cooler at 52F. Per employee, chicken placed in cooler 2 hours prior. Cheese moved to walk in freezer and temperature 20 minutes later at 41F. Also, raw chicken at breading station at 48F. Per employee, chicken placed in unit approximately two hours prior. Chicken moved to walk in freezer and 20 minutes later chicken at 41F. Also, raw shrimp in reach in cooler at breading station at 50F. Shrimp moved to walk in freezer and 15 minutes later, shrimp at 43F. Also, cut tomatoes on service expo line at 46F. Operator voluntarily discarded cut tomatoes.
[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 the top of the added splitter to mop sink. Operator reinstalled vacuum breaker correctly.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Heavily soiled exterior of equipment including handles to coolers. Prep line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles. Kitchen
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) reach in cooler / make table. At end cook line . 2) reach in cooler / make table. At entrance to kitchen opposite grill.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks containers on prep tables. Kitchen Moved by manager.
[36-73-4] Floor soiled/has accumulation of debris. Soiled floors behind cook line equipment. Kitchen Dry goods.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily Soiled interior base of drawer coolers. Prep line. Grease build up on sides of fryers. Cook line.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor coming from inside reach in cooler / make table. Prep line opposite grill.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers. Prep line/ cook line units.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dusty walls. Kitchen
[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 0 ppm. Supply bucket empty. Replaced by manger. But unable to register any chlorine. Note : Set up manual ware washing at Three compartment sink.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili date marked "19" indicating 2/19. Reach in cooler. Grits date marked "20" indicating 2/20 . Walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handles soiled coolers , garbage , then handled food containers without changing gloves or washing hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 51°. Sausage 52°. Cooked corn. 49°. Cooked peas 51°. Cut tomato 51°. Cooked beef 49°. Cooked rice 52°. Pasta 54°. Reach in cooler / make table. Next to Hand Wash Sink by kitchen entrance. Per Person In Charge. Items since last night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49°. Raw chicken 50°. Raw chicken 53° raw fish 49°. Cut green tomatoes 51°. In chill box end of cook line. Raw chicken 60°. Raw shrimp 61°. Cooler End cook line. Per Person In Charge. Items placed about 11 am. Items iced down. Butter 51°. Sausage 52°. Cooked corn. 49°. Cooked peas 51°. Cut tomato 51°. Cooked beef 49°. Cooked rice 52°. Pasta 54°. Reach in cooler / make table. Next to Hand Wash Sink by kitchen entrance. Per Person In Charge. Items since last night.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle , sanitizer , over pans at kitchen. Moved by manager
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Heavily Soiled soda nozzle at bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Multiple items , pants, utensils in kitchen Hand Wash Sink. Moved by manager.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
[31B-03-4] No soap provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Loose , bare , exposed wires above ice machine. Kitchen

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen area has debris buildup
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl in cornmeal container in back prep area by walk in cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee in kitchen with no hair restraint
[14-11-5] Equipment in poor repair. Dish machine not in use reading 0PPM chlorine Operator ran machine multiple times and retested at 50 PPM chlorine
[36-73-4] Floor soiled/has accumulation of debris. All floors under all equipment,throughout the whole kitchen. Also kick plate on inside of walk in cooler has a build up of debris Also Fan guards in walk in cooler has a build up of debris
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 tongs were hung on handle of tilt kettle Operator moved tongs during inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic container under hand sink by walk in cooler, has oil buildup Food cart in kitchen has debris buildup On cook line in between all equipment has debris buildup
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water on bottom of reach in cooler on cook line by fryer
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on top shelf stored over sliced cheese in walk in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso sauce and shredded chicken at 52F on cart in walk in cooler in covered metal containers, per manager all items were taken out of steam table the night before and placed in walk in cooler without any additional preparation today
[01B-36-5] 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. Queso sauce and shredded chicken at 52F on cart in walk in cooler in covered metal containers, per manager all items were taken out of steam table the night 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 in bar area reading 0 PPM Operator fixed dish machine and reading at 100 PPM
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched both face and hair with bare hands then continued to handle clean equipment and utensils without washing hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw eggs stored on shelf over ready to eat eggs.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Queso sauce and shredded chicken at 52F on cart in walk in cooler in covered metal containers, per manager all items were taken out of steam table the night before and placed in walk in cooler without any additional preparation today
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris buildup Also several cutting board have debris buildup
[31A-09-4] Handwash sink not accessible for employee use at all times. In bar area, can drinks at hand washing sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on weekend breakfast menus are not identified as being undercooked, operator fixed menus during inspection.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink in bar area

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 in kitchen.
[14-11-5] Equipment in poor repair. Dish machine that is not in use at time of inspection not reading any chemical sanitizer at all and per manager it is a chlorine chemical sanitizing machine, manager ran machine multiple times and repaired pump to sanitizer, machine reading at 100ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over premade Ruben sandwiches in reach in cooler in middle of cook line. Raw fish stored over cooked chicken in reach in cooler at far end of cook line near dry storage room.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked corn (57F - Cold Holding); cooked peas (50F - Cold Holding); herb butter (51F - Cold Holding); cooked carrots (47F - Cold Holding); regular butter (47F - Cold Holding); raw shrimp (46F - Cold Holding); sliced provolone cheese (46F - Cold Holding); shredded cheddar cheese (45F - Cold Holding); pico de gallo (50F - Cold Holding); raw hamburgers (50F - Cold Holding); sliced cheddar cheese (60F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cut tomatoes (49F - Cold Holding); raw fish (46F - Cold Holding) in reach in coolers on cook line, per manager all doors and lids have been consistently opened for approximately 3 hours, employees replaced ice for items in top section of large single unit reach in cooler that makes up the entire make line and removed all other items from below and placed in different coolers. All items retemped at or below 41F besides the raw hamburgers at 46F, the shredded cheese at 46F, and raw beef at 47F that where not moved to the walk in cooler, all items moved to walk in freezer.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle with pink liquid store over napkins and coffee filters on rack in server area in kitchen, bottle moved.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash station at bar being used as a dump sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up around the ice chute.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over clean utensils in the dish area. Operator relocated the employee beverage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored over the clean prep table. Operator removed the apron.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food with no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf of the dish area, clean containers stacked while wet.
[36-73-4] Floor, walls and ceilings soiled/has accumulation of debris. Accumulation of food debris under equipment on the cook line. Build up of dust on the air vents of the main kitchen ceiling. Floor of the dry storage area has build up of debris.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill scraper stored in standing water at ambient temperature of 75F. Operator relocated container to the grill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler doors with mold like substance and build up of food debris on the door gaskets. Sides of the equipment on the main cook line has build up of grease/food debris.
[16-46-4] Old labels stuck to food containers after cleaning. Clean containers in the dish area with old stickers attached. Operator removed the stickers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers on the cook line with build up of food debris inside the coolers.
[25-05-4] Single-service articles improperly stored. Single service gloves stored on the floor of the dry storage area. Operator relocated the single service gloves.
[29-49-6] Standing water in bottom of reach-in-cooler. Open top reach in cooler opposite the grill has standing water at the base of the cooler.
[08B-12-5] Stored food not covered. Bulk seasoning containers under the prep area with no lids. Operator covered the bulk containers.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In the reach in cooler breading station, raw chicken over ready to eat French fries and sweet potato fries. Operator relocated the raw chicken.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the open top reach in cooler opposite the grill area; stroganoff (46F - Cold Holding); Mac and cheese (48F - Cold Holding); herb butter (47F - Cold Holding); rice (45F - Cold Holding); sausage (47F - Cold Holding); cooked potatoes (48F - Cold Holding); shrimp (45F - Cold Holding); cut tomatoes (47F - Cold Holding). All time/temperature control food for safety in cooler not in temperature, operator pointed out the compressor fan is iced over and will attempt to fix. Operator had employee discard the food from the cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the open top reach in cooler opposite the grill area; stroganoff (46F - Cold Holding); Mac and cheese (48F - Cold Holding); herb butter (47F - Cold Holding); rice (45F - Cold Holding); sausage (47F - Cold Holding); cooked potatoes (48F - Cold Holding); shrimp (45F - Cold Holding); cut tomatoes (47F - Cold Holding). All time/temperature control food for safety in cooler not in temperature, operator pointed out the compressor fan is iced over and will attempt to fix. Operator had employee discard the food from the cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the well of the main cook line, pulled chicken (124F - Hot Holding) operator placed the pulled chicken back into the steam compartment.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle on the top shelf over the prep table, operator relocated the chemical spray bottle.
[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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line has old food residue staining build up. Interior of the steamer has old food debris build up at the base. Slicer on the prep line has old food debris residue. Can opener on the prep line with old food debris on the blade. Soda nozzle behind the bar counter has build up of residue in the hose nozzle.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection high temperature dish machine only reaching 132F. Operator going to attempt to reattach sanitizer solution to dish machine and then set up the three compartment sink.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device or kit to measure the high temperature dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to the office area.
[41-17-4] Spray bottle containing toxic substance not labeled. Pink chemical spray bottle at the bar counter with no product labeling. Operator labeled the chemical spray bottle.