THE CHOPHOUSE AT NOCATEE

Name: THE CHOPHOUSE AT NOCATEE
Address: 330 PINE LAKE DR, PONTE VEDRA BEACH, FL, 32081, US
Rating: 81.1

330 PINE LAKE DR, PONTE VEDRA BEACH, FL 32081

License #6502589

🥩 Steakhouse ℹ️

81.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

April 21, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE CHOPHOUSE AT NOCATEE in PONTE VEDRA BEACH currently holds an InspectFL Health Score of 81.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 9 major, 9 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 31, 2025

The latest inspection on April 21, 2026 shows 8 observation rows: 3 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE CHOPHOUSE AT NOCATEE 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
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink on cook line used to drain water from pot of food. Observed spatula placed in hand sink on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed second floor microwave interior soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some reach in cooler gaskets soiled with food debris.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand contact washed ready to eat lemons while transporting them to be cut for drinks. Discussed with employee, and they placed gloves on.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell oysters above sauces and spices used for cooking in reach in cooler. Person in charge removed everything from below oysters.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on expo: roasted tomatoes garnish (83F - Hot Holding) person in charge added to time control paper work.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on both kitchen cook lines stained with food debris.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of rice made previous day missing date marked person in charge added date mark.

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. Numerous employees.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Ineffective hair restraint for employee with long braided hair.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Moved by manager
[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. Three compartment sink set up. Quaternary ammonium 200 ppm.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar employee cutting lemons with bare hand contact. Manager intervened.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Clarified butter at 103°. Made about 30 mins ago. Reheated to 170-175°.
[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 and the time removed from temperature control cannot be determined. No time mark on butters in kitchen. Placed about 20 mins ago. Marked by manger.
[41-10-4] Toxic substance/chemical improperly stored. Degreaser chemical spray bottle next to straws at wait-station. Moved by manager.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Shellfish tags not marked from last date of use.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not following procedures for monitoring sanitizer at Dish machine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand Wash Sink by upstairs Three compartment sink blocked by cart. Moved by manager.