Pour Taproom
Last inspected: Apr 29, 2026
17
Score
Public records show three inspections at Pour Taproom stretching back to 2025. Inspectors last stopped by on Apr 29, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 20 violations per visit lately, up from roughly 12 violations before.
The most common issue across all inspections has been “vacuum breaker missing at mop sink faucet”, showing up two times.
Restaurants in Jacksonville average 74, so Pour Taproom trails the local norm. Diners may want to scan the inspection details before deciding to visit.
3
Inspections
5
Critical latest
5
Major latest
10
Minor latest
Inspection History
Apr 29, 2026
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket by cook line, test strip bluish, employee diluted it to 300 ppm **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above boiled eggs, employee rearranged walk in cooler, **Corrected On-Site**
08A-05-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For undercooked salmon,owner called provider and got letter **Corrected On-Site**
01D-01-5
High Priority - Live, small flying insects found. One fly by mop sink
35A-02-7
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at bar, employee moved it **Corrected On-Site**
31A-11-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
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. Milk opened yesterday morning, walk in cooler, he wrote date on, **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner here touches food when needed since restaurant opened, explained to him
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute pinkish build up
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table, employee placed it in bottom shelf **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Lid cracked for dressing in container, walk in cooler
14-38-4
Basic - Food stored on floor. Box with raw chicken on tray on floor in walk in cooler
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by cook line, lots of ice built inside **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters with grease build up
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed potatoes, explained to him
08B-39-4
Basic - Single-service articles improperly stored. To go boxes in bag on floor by to go table next to window, employee placed it on shelf
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink, employee hanged it **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container on shelf by cook line, employee wrote name on, flour **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. On fries in reach in freezer by cook line
14-01-5
17
Nov 18, 2025
Routine - Food
4 critical violations. 7 major violations. 8 minor violations.
View 19 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed lemon peel for drink, explained to him and he got gloves **Corrected On-Site**
09-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburgers then removed gloves and pulled baskets of fry up, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 155f chicken tenders, poured in bowl as ready, employee placed them back in and reached 180f **Corrected On-Site**
03C-44-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f ranch made here sitting on ice at cook line, employee added more ice **Corrective Action Taken**
03A-02-5
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. Hummus opened yesterday early morning morning, employee wrote date on **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar by dish machine, explained to employee
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None **Repeat Violation**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. Couldn't find it
05-08-4
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. 2 cooks here from almost 3 months, Keoneu and Billy
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks hamburger, gave ones and posted it **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At bar, pinkish solution. Employee didn't know what it was, discarded it **Corrected On-Site**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions on shelf above pickles in bucket in walk in cooler, employee rearranged
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw ground beef in prep sink, employee turned cold water on **Corrected On-Site**
06-01-5
Basic - Single-service articles improperly stored. Bag with to go by passing window, manager placed them on shelf **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by stove dusty, cook line, greasy build up on hose filters by stove
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. By vents in interior of upright freezer by ovens, cook line
14-69-4
Basic - Hole in or other damage to wall. Shelf by dish machine acting as wall in between 2 restaurant was moved, employee moved shelf to have it as wall as per plan review proviso **Corrected On-Site**
36-24-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put on beard guard **Corrected On-Site**
13-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf by 1 door upright cooler, employee inverted them **Corrected On-Site**
24-05-4
18
May 15, 2025
Food-Licensing Inspection
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
29-42-4
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. Emailed one **Corrected On-Site**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Explained to them
16-62-1
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
51-13-4
67
Frequently Asked Questions
When was Pour Taproom last inspected?
The most recent health inspection at Pour Taproom on file is from Apr 29, 2026. The public record contains three inspections in total.
What is the most common violation at Pour Taproom?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited two times, more than any other issue at Pour Taproom.
How does Pour Taproom compare to other restaurants in Jacksonville?
Pour Taproom most recently scored 17 out of 100, which is lower than the Jacksonville average of 74.
Has Pour Taproom's inspection record improved over time?
No. Recent inspections at Pour Taproom have averaged around 20 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pour Taproom means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
Nearby Restaurants