When was The Kookaburra in Ponte Vedra last inspected?

The Kookaburra in Ponte Vedra was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 19, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has The Kookaburra in Ponte Vedra had?

The Kookaburra in Ponte Vedra has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of The Kookaburra in Ponte Vedra find?

The Kookaburra in Ponte Vedra was most recently inspected by FDACS on November 19, 2025 (Met Sanitation Inspection Requirements).

Has The Kookaburra in Ponte Vedra had any stop-sale or stop-use orders?

No, The Kookaburra in Ponte Vedra has no stop-sale or stop-use orders on record with Florida FDACS.

The Kookaburra in Ponte Vedra

Name: The Kookaburra in Ponte Vedra Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 19, 2025

351 Town Plaza Ave Suite 102a, Ponte Vedra, FL 32081

St. Johns County · Specialty Food Shops · FDACS
Owner: 3 Birds Mgmt LLC
FDACS Estab #: 396555

Overview

The Kookaburra in Ponte Vedra received its first FDACS inspection on November 19, 2025 and was cited for six violations. A cold-holding temperature violation in the barista area found pumpkin cream cheese crumb cake stored at 55 degrees F instead of the required 41°F or below; the cake was cooled to compliance during the inspection. Handwashing sinks were blocked in both the barista area (bar mat draining inside) and kitchen (shelving unit stored in front), with the barista sink corrected on site. The person in charge could not answer questions about foodborne illness prevention, and the establishment lacked written procedures for cleaning up vomiting or diarrheal events with required components including segregation, personal protective equipment, food discarding, and tool sanitization. The inspection disposition was Met Sanitation Inspection Requirements.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

6Violations

Last inspected FDACS: November 19, 2025

The Kookaburra in Ponte Vedra: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Nov 19, 2025 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Person in charge: ASHTON LAMERE

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge is unable to answer questions related to foodborne illnesses. Employee Health Guide provided for guidance. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Barista Area: Pumpkin cream cheese crumb cake made with in-house prepared cream cheese filling, had an internal temperature of 55 degrees F stored in the ambient display case. Cake was placed in the case 1 hour prior. (COS) Cake was cooled to 41 degrees F during inspection. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

This food establishment has written procedures for the cleanup of vomiting or diarrheal events should it occur is missing the following minimum required components: Segregation of the affected area, Use of personal protective equipment (PPE), Discarding exposed food and single-service/single-use items, and Disposal or cleaning and disinfecting of cleaning tools/materials. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Barista Area: Handsink blocked due to a bar mat draining inside it. (COS) Bar mat was removed from the handsink during inspection. Kitchen: Handsink blocked due to a shelving unit stored in front of it.

Good Retail Practice Violations

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Barista Area: Jigger used for flavor syrups stored in water with a temperature of 100 degrees F between uses. (COS) Jigger was washed, rinsed and sanitized during inspection.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Barista Area: Cutting boards stored behind handsink exposing them to splash. (COS) Cutting boards washed, rinsed, sanitized and stored appropriately during inspection.

The Kookaburra in Ponte Vedra: Frequently Asked Questions

When was The Kookaburra in Ponte Vedra last inspected?: The Kookaburra in Ponte Vedra was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 19, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has The Kookaburra in Ponte Vedra had?: The Kookaburra in Ponte Vedra has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of The Kookaburra in Ponte Vedra find?: The Kookaburra in Ponte Vedra was most recently inspected by FDACS on November 19, 2025 (Met Sanitation Inspection Requirements).
Has The Kookaburra in Ponte Vedra had any stop-sale or stop-use orders?: No, The Kookaburra in Ponte Vedra has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at The Kookaburra in Ponte Vedra?: The most frequently cited FDACS violations at The Kookaburra in Ponte Vedra are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.