Golf Club at South Hampton
Last inspected: Apr 13, 2026
86
Score
Public records show 14 inspections at Golf Club at South Hampton stretching back to 2022. On Apr 13, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to three violations per visit.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
Compared to the broader St. Augustine restaurant scene, where the average is 81, this is a stronger showing. The record reflects steady performance over time.
14
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings in storage room connected to kitchen near walk in cooler. 4 rodent droppings behind large ice machine in kitchen across from triple sink. Operator began to clean up droppings during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-04-4
86
Mar 6, 2026
Routine - Food
No violations found.
100
Mar 5, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Bottle of medicine on top shelf inside standing reach in cooler in storage area in kitchen by office over various ready to eat foods, bottle moved. **Corrected On-Site**
41-07-4
High Priority - 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 ran multiple times reading 0ppm, employee tried to change out sanitizer bucket that was almost empty, but did not have a replacement. **Warning**
22-41-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 60 rodent droppings in mop closet in kitchen by dry food storage area at end of cook line. Approximately 60 rodent droppings along wall underneath triple sink and hand wash station on opposite side of kitchen from cook line. Approximately 150 rodent droppings along wall in kitchen underneath large ice machine and standing reach in cooler. Approximately 90 rodent droppings under dish machine, drain boards, and prep table along wall opposite of cook line in kitchen. Approximately 30 rodent droppings in dry storage area in kitchen next to walk in cooler. Employees began to clean up droppings during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-04-4
Intermediate - Handwash sink not accessible for employee use at all times. Vegetable chopper and other equipment in sink of hand wash station by triple sink. **Repeat Violation**
31A-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In standing reach in freezer next to cook line. In walk in freezer.
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on 2nd from top shelf in standing reach in cooler in kitchen by office over various ready to eat foods, drink moved. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Boxes of to go cups and containers on floor in outside storage sheds behind kitchen.
25-05-4
Basic - Floor soiled/has accumulation of debris. Build up of grease and food debris under equipment and on pipes and walls behind cook line. **Repeat Violation**
36-73-4
47
Nov 20, 2025
Complaint Partial
No violations found.
100
Oct 27, 2025
Complaint Full
No violations found.
100
Aug 26, 2025
Complaint Full
7 critical violations. 3 major violations. 5 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of oyster sauce on rack by dish machine in middle of kitchen.
01B-01-4
High Priority - Live, small flying insects found 2 live flying insects under dish machine in kitchen.
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Date marking of 8/16 for ground beef in reach in cooler by office Date marking of 8/14 for cheese sauce in reach in cooler by office. **Warning**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of raw salmon fully thawed out still inside vacuum packaging in reach in cooler on make line.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. individual butters (77F - Cold Holding) in cabinet at wait station in kitchen, per manager butters have been there since Sunday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (77F - Cold Holding) in cabinet at wait station in kitchen, per manager butters have been there since Sunday.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Various bottles of chemicals stored over clean aprons and paper towels in outside storage shed. Bottle of multi purpose sanitizer spray on prep table at end of make line, bottle moved. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Bag of various hardware and strainer in hand wash sink by triple sink, items moved. **Corrected On-Site**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shredded chicken dated 8/13 and 8/14 then frozen and thawed yesterday per kitchen manager in reach in cooler at end of make line by office.
02C-04-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station by triple sink, batteries replaced. **Corrected On-Site**
31B-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of soda machine at server area in kitchen has a build up of mold like substance. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen have a build up of mold like substance. **Warning**
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packages of raw salmon fully thawed out still inside vacuum packaging in reach in cooler on make line.
06-09-1
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line. In corner of drink storage room attached to kitchen by large pipe. Under counter at bar in corner near entrance to bar. In mop sink closest by office. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around door frame and gaskets of reach in cooler on make line. Mold like substance on racks in walk in cooler. Walk in cooler gaskets has mold like substance. **Repeat Violation** **Warning**
23-03-4
20
Apr 28, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Bottles of foaming soap and detergent stored over and with to go cups and napkins in outside storage shed, chemicals moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table across from stove in kitchen. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Missing drain line of soda gun holster at bar.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line. Under large ice machine in kitchen. In small storage room by walk in cooler. In outside storage shed closest to parking lot. Also walls on cook line by fryers have a build up of debris. Also vents over cook line have a b hold up of debris.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around door of walk in freezer.
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between all cooking equipment on cook line. Exterior of large ice machine in kitchen, vent and over door. Small fan on make line. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Boxes of to go containers in outside storage shed. Coffee filters by soda machine in kitchen, not in use. To go cups in metal tube over tea urns in kitchen. Sleeves of to go cups at bar area. All items moved. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Water draining onto floor surface. From soda machine inside kitchen, drain line moved to drain. **Corrected On-Site**
29-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table on make line in kitchen, bottle moved. **Corrected On-Site**
12B-07-4
47
Jan 14, 2025
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheeseburger soup (48F - Cooking over 6 hours) in large container in standing reach in cooler at end of cook line, per employees and label soup was made yesterday and placed in cooler with no additional preparation today.
03D-02-5
High Priority - 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. cheeseburger soup (48F - Cooking over 6 hours) in large container in standing reach in cooler at end of cook line, per employees and label soup was made yesterday and placed in cooler with no additional preparation today.
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of refried beans on rack by dish machine in kitchen.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over box of liquid eggs in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer on prep table on make line in kitchen. Spray bottle of sanitizer on prep table next to hot dog roller in kitchen. Spray bottles of air freshener and sanitizer stored with box of ketchup packets under table by hot dog roller in kitchen.
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cheeseburger soup (48F - Cooking over 6 hours) in large container in standing reach in cooler at end of cook line, per employees and label soup was made yesterday and placed in cooler with no additional preparation today.
03D-15-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 5 photocopies of certificates. **Repeat Violation** **Admin Complaint**
53B-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table on make line.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per manager multiple items of cut tomatoes, coleslaw, chicken wings, and other time/temperature controlled for safety foods do not have dates and where made approximately 3 days ago.
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of clean plates on make line not covered when kitchen is not in service.
24-05-4
Basic - Dead roaches on premises. 2 dead roaches in back corner of food storage room by walk in cooler. 1 dead roach by drain at bar behind small cooler. **Repeat Violation**
35A-03-4
Basic - Equipment in poor repair. Shelves in food storage room by walk in cooler.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill on cook line. Exterior of large ice machine in kitchen.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Metal sleeve of to go cup in kitchen does not have any cover. Also box of to go cups on floor in kitchen.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around fryers on cook line. Also build of debris under equipment on cook line and in prep area.
36-27-5
Basic - Wood food-contact surface not properly sealed. Wood shelves in office.
14-06-4
22
May 6, 2024
Complaint Full
No violations found.
100
Mar 7, 2024
Complaint Full
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Mar 6, 2024
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 12 live flying insects in cabinet with floor drain under tea urns in kitchen. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp stored over open container of mozzarella sticks in reach in freezer on cook line, shrimp moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (58F - Cold Holding) in small reach in cooler at bar area, per employee door has been consistently open for the past hour, crew, moved to walk in cooler. sour cream (58F - Cold Holding) in standing reach in cooler at end of cook line, per manager employees have been taking the sour cream in and out of cooler for the last 1.25 hours, cream placed in walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three employee certifications on peg board in kitchen are photocopies.
53B-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of the large ice machine in kitchen by the triple sink.
22-20-5
Basic - Dead roaches on premises. 3 dead roaches under ice bin at bar area, employee cleaned up all dead roaches during inspection. **Corrected On-Site**
35A-03-4
Basic - Food stored on floor. Cases of water on floor in kitchen by bar, manager corrected during inspection. Box of powder chicken stock in dry food storage area. Multiple boxes of food in walk in freezer. 2 containers of cooking oil in outside storage area. **Corrective Action Taken**
08B-38-4
Basic - Objectionable odors in bathroom or other areas of the establishment. In men both men's and women's bathroom around double hand wash sinks and around urinals in men's bathroom. **Warning**
36-64-5
47
Jul 21, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler on the main cook line opposite the fryers, raw ground beef stored over raw shrimp. Operator rearranged the cooler storage levels. In the walk in freezer plastic wrapped raw frozen beef over plastic container of frozen ready to eat chili and queso. **Corrective Action Taken**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at the end of the prep table has old food debris build up in the blade. **Repeat Violation**
22-02-4
Basic - Open dumpster lid. Green dumpster lid open.
33-16-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the reach in cooler opposite the fryers, fully thawed vacuum packaged fish in reduced oxygen package fully sealed. Operator began to cut open the packages of fish. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage closet, employee bag stored on top of canned beverages to be sold to customers.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the back side of the main cook line by the dish machine, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice around the walk in freezer door in the walk in cooler, making the walk in freezer hard to open. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler opposite the fryer has mold like substance spots on the door gasket. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Container of plastic wrapped single service cutlery stored on the floor. Operator relocated the container of cutlery. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table at the end of the main cook line. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers on the bottom shelf of the dry storage shelf by the bulk ice bin missing product labeling. **Repeat Violation**
02D-01-5
50
Jan 24, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
33
Sep 26, 2022
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
23
Frequently Asked Questions
When was Golf Club at South Hampton last inspected?
The most recent health inspection at Golf Club at South Hampton on file is from Apr 13, 2026. The public record contains 14 inspections in total.
What is the most common violation at Golf Club at South Hampton?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Golf Club at South Hampton.
How does Golf Club at South Hampton compare to other restaurants in St. Augustine?
Golf Club at South Hampton most recently scored 86 out of 100, which is higher than the St. Augustine average of 81.
Has Golf Club at South Hampton's inspection record improved over time?
Yes. Recent inspections at Golf Club at South Hampton have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Golf Club at South Hampton means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Golf Club at South Hampton inspected?
Based on the inspection history on file, Golf Club at South Hampton is inspected around four times per year on average.
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