St Johns Golf & Country Club
Last inspected: Oct 8, 2025
50
Score
St Johns Golf & Country Club appears in inspection records seven times, starting in 2022. The newest entry in the record is dated Oct 8, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly seven violations earlier in the record.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited three times.
The city-wide average sits at 81, which St Johns Golf & Country Club's 50 doesn't quite reach. This restaurant has more on its record than most do.
7
Inspections
1
Critical latest
4
Major latest
3
Minor latest
Inspection History
Oct 8, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (44F-45F - Cold Holding) in walk in cooler next to door, per chef door has been consistently open for no more then several hours.
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags missing date.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of unused soda gun at inside bar at far end of bar.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna on all menus. Eggs Benedict and poached eggs on avocado toast on brunch menu. Operator updated menus during inspection. **Corrected On-Site**
02B-01-5
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. Consigned of beef in walk in cooler dated 9/30, per chef items was frozen on 9/30 and thawed 2 days ago. **Repeat Violation**
02C-04-5
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Multiple glasses stored on open air rack at outside bar area overnight.
24-24-4
Basic - Floor/walls/ceilings soiled/has accumulation of debris. Floors and walls under equipment at outside bar.
36-73-4
Basic - Food stored on floor. Conch meat in walk in freezer. **Repeat Violation**
08B-38-4
50
May 30, 2025
Routine - Food
2 critical violations. 1 major violation. 4 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 bacon and cheese spread date marked 5/16. Walk in cooler. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over bowls. Prep line. Moved by manger. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked mushrooms made few days ago in walk in cooler not date marked. Marked by manger. Corn salad in reach in cooler made 2 days ago not date marked. Marked by manger. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Ice wand on floor in walk in freezer. Moved by manager for cleaning. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
55
Dec 17, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Prepared chili in walk in cooler has date prepared of 12/8. Today is 12/17.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Prepared chili in walk in cooler has date prepared of 12/8. Today is 12/17. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of individually sealed completely thawed tuna in flip top reach in cooler in kitchen. Packaging states to remove from package before thawing.
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker absent from non-chemical side of attached splitter on mop sink. Operator had a preventer and installed during inspection. **Corrected On-Site**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at outside bar.
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per Chef, missing proof of food handler training for six employees for the kitchen.
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in flip top reach in cooler in kitchen has no date marked. Chef states noodles cooked on Friday(today is Tuesday). Chef properly labeled noodles. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer by back exit has food debris. Chef states mixer was last used on Sunday, today is Tuesday. Soda gun interior at outside bar has slime-like substance. Employee cleaned during inspection. **Corrected On-Site**
22-02-4
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. See stop sale. Four packages of individually sealed completely thawed tuna in flip top reach in cooler in kitchen. Packaging states to remove before thawing.
06-09-1
Basic - Floor/wall soiled/has accumulation of debris. Wall in dish room at pre-rinse area is soiled. Walk in freezer and outside bar under the three compartment sink floors are soiled. Fan guards in walk in cooler closest to office are soiled. Floor at mixer is soiled.
36-73-4
Basic - Hole in or other damage to wall. Large hole in wall in mop/storage room.
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign for outside bar, women's restroom and men's restroom. Provided DBPR Form HR 5030-111. **Repeat Violation**
31B-04-4
Basic - Utensils in poor condition. Multiple rubber spatulas hanging above three compartment sink have pieces of rubber missing.
14-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution at prep table by dish room tested at 0ppm quaternary ammonium. Chef found chemical container empty, replaced chemical and retested at 300ppm quaternary ammonium. **Corrected On-Site**
21-08-4
27
Apr 9, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
43
Jul 28, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door prep reach in cooler next to the cook line, raw chicken stored over cooked short rib. Operator switched the cooler storage levels. **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No temperature measuring device for the high temp dish machine. Operator placed order during inspection for irreversible thermometer. **Corrective Action Taken** **Repeat Violation**
16-62-1
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. At time of inspection, chicken and steak in the walk in cooler cooked using a non continuous cooking method with no approved procedures. Inspector provided the written procedures. **Corrective Action Taken**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table has food residue staining build up. Can opener on the prep cook line has food debris build up on the blade. **Repeat Violation**
22-02-4
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. Commercially packaged tuna filets in sealed reduced oxygen packaging fully thawed without being removed or packaging cut open. **Repeat Violation**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handle. Employee relocated the tongs. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the clean prep table closest to the walk in cooler.
21-12-4
55
Jan 25, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
Sep 26, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
45
Frequently Asked Questions
When was St Johns Golf & Country Club last inspected?
The most recent health inspection at St Johns Golf & Country Club on file is from Oct 8, 2025. The public record contains seven inspections in total.
What is the most common violation at St Johns Golf & Country Club?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at St Johns Golf & Country Club.
How does St Johns Golf & Country Club compare to other restaurants in St. Augustine?
St Johns Golf & Country Club most recently scored 50 out of 100, which is lower than the St. Augustine average of 81.
Has St Johns Golf & Country Club's inspection record improved over time?
No. Recent inspections at St Johns Golf & Country Club have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at St Johns Golf & Country Club 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.
How often is St Johns Golf & Country Club inspected?
Based on the inspection history on file, St Johns Golf & Country Club is inspected around two times per year on average.
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