SOUTH KITCHEN & SPIRITS

Name: SOUTH KITCHEN & SPIRITS
Address: 150 PINE LAKE DR, PONTE VEDRA, FL, 32081, US
Rating: 91.6

150 PINE LAKE DR, PONTE VEDRA, FL 32081

License #6502268

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.6 Grade B / 100

Solid Health Score

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Quick take

SOUTH KITCHEN & SPIRITS in PONTE VEDRA currently holds an InspectFL Health Score of 91.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 13 total violations — 3 critical, 1 major, 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

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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
[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.
[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.
[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.
[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.

Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has build up of food debris.
[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.

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Community pulse