VERNON'S RESTAURANT

Name: VERNON'S RESTAURANT
Address: 1000 PGA TOUR BLVD, PONTE VEDRA BEACH, FL, 32082, US
Rating: 75.3

1000 PGA TOUR BLVD, PONTE VEDRA BEACH, FL 32082

License #6500816

75.3 Grade C / 100

Mixed Health Record

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Latest inspection

October 26, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

VERNON'S RESTAURANT in PONTE VEDRA BEACH currently holds an InspectFL Health Score of 75.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 20 total violations — 7 critical, 5 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 11, 2026

The latest inspection on October 26, 2026 shows 11 observation rows: 4 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

60%

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?

VERNON'S RESTAURANT 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: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach-in cooler, old smoked salmon stored over sliced cheese. Operator moved items to proper storage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying.
[25-05-4] Single-service articles improperly stored. At side station, open case of plastic cups stored on floor. Operator moved cups to cart.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish area, no running water at handwash sink. Employee stated sink has not worked for a couple weeks.
[35A-02-8] Live, small flying insects found. At front bar, observed 3 flying insects.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish area, spray outlet identified as disinfectant not labeled. Operator labeled spray bottle.
[14-01-5] Bowl or other container with no handle used to dispense food. At prep area, plastic cup used as scoop in gf flour. Operator removed cup.
[10-08-5] Ice scoop handle in contact with ice. At dining room side drink station, ice scoop in ice has handle touching ice. Operator removed scoop.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet omelette station, cut tomato (47F - Cold Holding); sausage (48F - Cold Holding); ham (48F - Cold Holding). Operator stated items placed in service 1.5 hours prior. Items stored in double metal pans. Operator moved all items to walk-in cooler. All items below 41f after 30 minutes.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In prep kitchen, Sanitizer Bucket (Quaternary 0ppm). Operator had new bucket made, 200ppm.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in warmer cabinet, smoked sausage (131F - Hot Holding). Operator stated sausage placed in warmer 15 minutes. Chef reheated sausage to 169f.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Build up of mold like substance under sinks and around drains at bar area on other side of wall from coffee shop.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries store over bag of icing in walk in cooler near back exit of main kitchen, strawberries moved.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 dented cans of pineapple juice in large dry storage area down the hall from the main kitchen.
[35A-02-7] Live, small flying insects found Approximately 3 live flying insects around bar area that is on the other side of the coffee shop.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine (47F - Cold Holding); cooked chick peas (45F - Cold Holding); cut tomatoes (46F - Cold Holding); cut spring mix (46F - Cold Holding); tomato jam (46F - Cold Holding) in standing 4 door reach in cooler by pizza oven, per chef doors have been consistently open for several hours, all items taken out of cooler and moved to different cooler/walk in cooler.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment non continuously cooking beef hamburgers during inspection, but chef is unable to locate any written procedures.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin of soda machine behind breakfast buffet area has a build up of mold like substance. Soda nozzles of soda machine behind breakfast buffet area has a build up of food debris.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chef unable to locate written procedures for any time/temperature controlled for safety foods held on time control at the breakfast buffet area.