Jacksonville Golf & Ctry Club
Last inspected: Jan 30, 2026
67
Score
Jacksonville Golf & Ctry Club appears in inspection records 12 times, starting in 2022. The most recent report on file is from Jan 30, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly nine violations earlier in the record.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 74, which Jacksonville Golf & Ctry Club's 67 doesn't quite reach. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
3
Major latest
0
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
3 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Oct 1, 2025
Routine - Food
No violations found.
100
Jul 31, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
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
Approved Thawing Methods Used
FL-31
50
May 28, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In server reach in cooler in kitchen, container of milk not dated and employee could not determine when milk was opened. Milk discarded.
01B-17-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, opened bag of raw chicken tenders stored over opened container of black bean burgers. Items moved and stored correctly. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cooler drawers on cook line in kitchen. Multiple cutting boards on storage shelf in prep area. **Repeat Violation**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has only been approved for cook-chill items. Establishment is using reduced oxygen packaging for raw meats. **Warning**
03G-50-1
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. All logs presented are blank. **Warning**
03G-49-2
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink chemical cleaner stored in large bar in dining area.
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler on cook line, two (2) containers of cream not dated. Employee states cream opened two (2) days prior and dated containers. In walk in cooler, pasta and potato salad made two (2) days prior not dated. Items dated. **Corrected On-Site**
02C-03-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer.
36-73-4
Basic - Hole in or other damage to wall. Wall in dish area.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen for ice cream.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at small bar in dining area has sign "handwashing only". Inspector emailed correct sign. **Corrective Action Taken**
31B-04-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in kitchen drinking coffee from open container. Drink discarded. **Corrected On-Site**
12B-12-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets by ice machine in kitchen. Silver bowls on top shelf in back prep area. Items moved and stored correctly. **Corrected On-Site**
24-05-4
33
Jan 15, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler on cookline and portable cutting board on cookline soiled/ stained. Also, two soda guns in bar area soiled. Employee cleaned during this inspection. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing area blocked by rolling cart and plastic buckets. Operator cleared path to hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from ovens. Operator replenished paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Opened package of hotdogs placed in freezer after portioning and then thawed and held under refrigeration date marked with date hot dogs were opened and placed in freezer. Date mark missing when thawed. Hotdogs in reach-in cooler on cookline date marked 12/6 and 12/28. Operator stated hotdogs removed from freezer and thawed a couple of days ago. Operator date marked thawed hot dogs. **Corrected On-Site**
02C-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gasket on reach-in cooler drawer across from stove and reach-in cooler door across from oven soiled.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two utensils stored in container of standing water in bar area. Operator emptied water from container and discussed with employee. **Corrected On-Site**
10-07-4
Basic - Ceiling tile missing. Ceiling tile missing above walk-in-cooler.
36-36-4
58
May 30, 2024
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb next to hand wash sink in prep area missing vacuum breaker.
29-34-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic chemical stored next to bread and cheese poppers on shelf midway on cook line. Employee removed spray bottle of sanitizer to properly store. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed bleu cheese olives (52F - Cold Holding) in bar area. Employee stated she put them in cooler about 30 minutes prior. Employee put container of bleu cheese olives deeper into ice to chill. Also, Cajun butter (50F - Cold Holding) in reach-in cooler #15. Operator stated butter has been in cooler less than an hour. Operator removed butter and placed in walk-in-cooler to chill. **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with cooked vegetables in reach-in cooler on cookline. Discussed with operator and emailed list of approved food grade paper towels to operator during this inspection. Operator removed paper towels from food items.**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in warewashing area.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from dessert station soiled/ stained. Also, portable cutting board on cookline across from oven soiled/ stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store knives. Also, towel stored in hand wash sink at front line. Operator removed items from both hand wash sinks. **Corrected On-Site**
31A-11-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment cook chills TCS foods and raw meats. HACCP plan has been submitted and has been received by special process Dept but not yet approved. **Corrective Action Taken**
03G-50-1
35
Mar 28, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Jan 26, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of heavy whipping cream in bar cooler at bar date marked 1/16 not consumed within 7 days. Stop sale.
01B-24-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with fish in reach-in cooler on cook line. Operator will further research to provide documentation to ensure the paper towel is food grade and can be in direct contact with food. **Corrective Action Taken**
14-86-1
High Priority - Dented/rusted cans present. See stop sale. Two cans of ketchup and one can of pumpkin dented and crimped around rims of cans.Stop Sale
01B-01-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment doing special process cook- chill vacuum packaging of cooked meats and vegetables without a variance plan approved by division. Haacp plan has been submitted but under license #2614399 which has same owner and received by special process, not yet approved, but variance has not yet been submitted. Emailed variance paperwork to operator during this inspection. **Warning**
03G-43-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from stove. Operator replenished paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Equipment in poor repair. Gasket on reach in freezer next to fryer torn.
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple bowls on top shelf in prep area not inverted. Also, two ice buckets near ice machine not inverted. Also, tea pitchers on top shelf at front service line not inverted. Operator inverted bowls, buckets, and tea pitchers. **Corrected On-Site**
24-05-4
47
Aug 15, 2023
Routine - Food
No violations found.
100
Jun 13, 2023
Routine - Food
1 critical violation. 8 major violations. 6 minor violations.
View 15 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes in dish machine then came and grabbed clean dishes, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-13-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP some foods and freeze them for several days, gave information
03G-50-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened on Sunday, mgr write date on **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine, employee cleaned it **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Thing in hand sink at little bar, mgr removed them **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at little bar, mgr placed some **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Remodel was done, plans submitted and plan review is working on them, talked to Linda **Repeat Violation** **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Hand sink at little bar, employee placed some **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep area, employee moved it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
13-04-4
Basic - Food storage container/container lid cracked or broken. Cracked container for pork, employee changed it **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Salt for softener in water heater room
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler at bar with half and half, mgr placed one **Corrected On-Site**
05-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit on shelf above buckets with pickles, walk in cooler
08B-17-4
29
May 1, 2023
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for some kitchen employees. **Warning** - From follow-up inspection 2023-02-21: New books have been purchased and a classed has been scheduled. **Time Extended** - From follow-up inspection 2023-05-01: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed, or submit update plans. Per plans from February 2022, which include original plans from 2011, there was a handsink located in the dry storage/pastry kitchen area and a handink on the wall at the end of the cookline near the entrance to the kitchen. These hadsinks are not present. The plans also show a handsink in the prep kitchen are near the walk in cooler. **Warning** - From follow-up inspection 2023-02-21: Two handsinks not present, establishment is submitting plans without handsinks present. **Time Extended** - From follow-up inspection 2023-05-01: Two handsinks still not present, establishment still has not submitted plans without handwash sinks present**Admin Complaint** **Admin Complaint**
31A-04-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Per plans kitchen is missing two hand sink locations (dry storage/pastry kitchen and at end of cookline by kitchen entrance) and three designated handsinks in kitchen not currently being used as handsinks. Small restaurant bar also missing designated handsink. **Warning** - From follow-up inspection 2023-02-21: Establishment has hired a consultant, who is submitting plans without the two handsinks that were previously on the plans. **Time Extended** - From follow-up inspection 2023-05-01: Establishment still has not submitted plans. **Admin Complaint**
51-16-7
74
Dec 20, 2022
Routine - Food
5 critical violations. 9 major violations. 8 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rare and bloody dripping packaged roast beef on tray with ready to eat cooked turkey. Manager changed tray and separated items. Raw fish over cooked pork belly and raw meat stored over cooked stock in walk in freezer. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Seafood stock in walk in cooler had a date of 12/9. Manager discarded **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 48F and cut greens at 58F. Per chef they were for a party which was going to be plated up in over an hours time. Manager placed items back into cooler. **Corrective Action Taken** **Warning**
03A-02-5
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. Dish machine at 0 ppm. Manager tried priming machine. Service company called. Machine fixed. 50ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2022 **Admin Complaint**
50-17-2
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags missing dates and being stored in chronological order. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ovens and microwave on cookline soiled. **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed, or submit update plans. Per plans from February 2022, which include original plans from 2011, there was a handsink located in the dry storage/pastry kitchen area and a handink on the wall at the end of the cookline near the entrance to the kitchen. These hadsinks are not present. The plans also show a handsink in the prep kitchen are near the walk in cooler. **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Two hand sinks on cookline being used as prep sinks. Per plans, both sinks on cookline designated as hand sinks. Handsink in prep area being used as a prep sink. Prep sink in that area no longer in place. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided, no soap dispenser and no hand wash sign provided at handsink. Two designated hand sinks per pl ans on cookline missing these items. Manager added soap and paper towel. Handsink behind small restaurant bar, lacking these items. **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Per plans kitchen is missing two hand sink locations (dry storage/pastry kitchen and at end of cookline by kitchen entrance) and three designated handsinks in kitchen not currently being used as handsinks. Small restaurant bar also missing designated handsink. **Warning**
51-16-7
Intermediate - Nonfood-grade basting brush used in food. Painting brush in oil. Manager discarded. **Corrected On-Site** **Warning**
14-14-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for some kitchen employees. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Heavy cream, beef sauce, cooked corn and milk lacking date marks. Manager added dates to these items. **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Basic - Cloth used as a food-contact surface. Under fried onions in container on cookline. **Warning**
21-05-5
Basic - Working containers of food removed from original container not identified by common name. Container of white granules on cookline. Per manager it was sugar. Label added. **Corrected On-Site** **Warning**
02D-01-5
Basic - Old labels stuck to food containers after cleaning. Multiple containers on storage shelves. **Warning**
16-46-4
Basic - Bowl or other container with no handle used to dispense food. Two soufflé cups in pasta salad container. Chef removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up in interior back of large ice machine in server area of kitchen. Chef cleaned **Corrected On-Site** **Warning**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline above grill/ flattop area. Soiled gaskets on on grill drawer cooler on cookline and walk in freezer. **Warning**
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cookline **Repeat Violation** **Warning**
21-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline. Removed **Corrected On-Site** **Warning**
12B-07-4
13
Frequently Asked Questions
When was Jacksonville Golf & Ctry Club last inspected?
The most recent health inspection at Jacksonville Golf & Ctry Club on file is from Jan 30, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jacksonville Golf & Ctry Club?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Jacksonville Golf & Ctry Club.
How does Jacksonville Golf & Ctry Club compare to other restaurants in Jacksonville?
Jacksonville Golf & Ctry Club most recently scored 67 out of 100, which is lower than the Jacksonville average of 74.
Has Jacksonville Golf & Ctry Club's inspection record improved over time?
Yes. Recent inspections at Jacksonville Golf & Ctry Club have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jacksonville Golf & Ctry Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jacksonville Golf & Ctry Club inspected?
Based on the inspection history on file, Jacksonville Golf & Ctry Club is inspected around four times per year on average.
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