Timuquana Country Club/A La Carte
Last inspected: Jan 27, 2026
47
Score
Inspectors have visited Timuquana Country Club/A La Carte 11 times, with records going back to 2022. Inspectors last stopped by on Jan 27, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
“Carbon dioxide/helium tanks not adequately secured” comes up most often, recorded five times in the inspection record.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters stored over peeled garlic and lemons in first reach in cooler on cook line. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in middle reach in cooler on cook line. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near prep station with dipper well. Person in charge provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple unsecured CO2 tanks at beginning of back prep station near kitchen entrance. **Repeat Violation**
51-11-4
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. Observed frozen raw tuna being thawed in original commercially processed reduced oxygen packaging in walk-in cooler. Employee removed tuna from packaging. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable throughout kitchen area. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack on back prep station. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle on cook line. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on drying rack on back prep station.
16-46-4
Basic - Utensils in poor condition. Observed multiple spatulas with melted handles on cook line. **Repeat Violation**
14-12-4
47
Sep 16, 2025
Routine - Food
No violations found.
100
Sep 10, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed 3 live flying insects under sink in bar area closest to a la carte kitchen. **Warning** - From follow-up inspection 2025-09-10: At callback observed multiple flying insects on under side of drip well behind bar area. Employee began spraying and cleaning area. **Admin Complaint**
35A-02-7
86
Sep 9, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Live, small flying insects found Observed 3 live flying insects under sink in bar area closest to a la carte kitchen. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple containers of raw chicken items at temperatures of 48-55F in reach in cooler at end of cook line. Person in charge stated food items were removed from walk-in cooler and placed in reach in cooler an hour prior. Food items were moved back to walk-in cooler. Raw chicken items (48-55F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of blue ice scoop storage container with mold like substance. Person in charge had container cleaned. **Corrected On-Site**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed; multiple unsecured CO2 tanks at middle server station closest to bar area. Unsecured CO2 tank near walk-in cooler by back prep station. **Repeat Violation**
51-11-4
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. Observed raw tuna thawed in unopened commercial reduced oxygen packaging stored in walk-in cooler. Person in charge opened all packagings. Packaging indicates to remove fish prior to thawing. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored at back prep station. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored by back prep area.
24-08-4
Basic - Food storage container/container lid cracked or broken. Observed clear container with cracks stored on wire rack by back prep station.
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle at front of cook line. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados that were not washed prior. Person in charge educated employee and had produce washed. **Corrected On-Site**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters with no protective covering stored over night on top of coffee machine. Person in charge added lid. **Corrected On-Site**
25-06-4
Basic - Utensils in poor condition. Observed multiple spatulas with frayed rubber ends on back wall by walk-in cooler. **Repeat Violation**
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on top shelf on back prep station near walk-in cooler. Person in charge labeled accordingly. **Corrected On-Site**
02D-01-5
41
Mar 14, 2025
Routine - Food
No violations found.
100
Mar 12, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw calamari in walk-in freezer. Food items were removed from original commercial packaging.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items with temperatures of 49-53F in sliding reach in cooler drawers under salad station. Person in charge stated all food items were removed from walk-in cooler and placed in reach in cooler less than 4 hours prior. Person in charge had all food items moved to walk-in cooler for rapid cooling. Raw chicken, raw beef, boiled eggs, cut cantaloupe, raw ham, cut honeydew (49-53F) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of bleach stored on prep table at back prep station near walk-in cooler. Person in charge removed spray bottle. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at kitchen entrance near back prep area. Person in charge provided soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ahi Tuna Nachos and Ahi Tuna Poke bowl with no indication tuna is served undercooked on lunch and dinner menu. Person in charge stated ahi tuna is served undercooked and lightly seared. **Repeat Violation**
02B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed; one CO2 tank not adequately secured near walk-in cooler. One CO2 tank not adequately secured near kitchen entrance at start of back prep area.
51-11-4
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. Observed multiple reduced oxygen bags of raw tuna cubes thawed in commercial packaging. Person in charge opened all reduced oxygen bags. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed; one employee wearing a large silver watch engaging in food preparation on cook line. One employee wearing a rubber bracelet engaging in food preparation in cook line.
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop in standing water in dipper well near hand wash sink at end of cook line. Person in charge removed utensils and placed in dish area. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed blue painters tape stuck to clean food containers stored on top shelf behind back prep area near walk-in cooler. Person in charge removed tape and placed container in dish area. **Corrected On-Site**
16-46-4
Basic - Utensils in poor condition. Observed multiple spatulas with melted handles on cook line. **Repeat Violation**
14-12-4
37
Sep 5, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 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. Observed employee in dish area handle soiled dishes then put away clean dishes without washing hands.
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed; one flying insect in kitchen area by back prep station. Seven flying insects by soda gun in bar area. Piping on floor under soda gun has moisture build up and evidence of breeding flying insects. Person in charge cleaned area on floor and eliminated flying insects. **Corrected On-Site**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in reach in cooler drawers on cook line at temperatures 45F and higher. Person in charge stated items were moved from walk-in cooler to drawers an hour prior. Employee added bags of ice and cooled items to proper temperatures of 41F and below. Person in charge adjusted thermostat on cooler to lower temperature. Ambient thermometer on cooling unit reading at 40F. Raw chicken (45-46F - Cold Holding); Raw shrimp (45-46F - Cold Holding); Raw fish (45-47F - Cold Holding) Raw chicken retemp (40-41F - Cold Holding); Raw shrimp retemp (41F - Cold Holding); Raw fish retemp (40F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed person in charge with expired certified food manager certification. Manager stated test was scheduled for next week. Jarrett Flake 6/26/2019
53A-03-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ahi Tuna Poke Bowl and Ahi Tuna Nachos on both lunch and dinner menus with no indication tuna is served raw. Person in charge indicated ahi tuna is served raw with a slight sear. **Repeat Violation**
02B-01-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in server station. Person in charge refilled soap dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed two unlabeled spray bottles with yellow chemical person in charge indicated was glass polisher. Spray bottles were at server stations in dining room. Person in charge labeled each bottle. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on silverware rolling station out side kitchen door. Employee beverage on shelf beneath point of sale in back server station next to single service items. Person in charge removed all employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets near ice machine at server station not inverted. Person in charge inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed debris build up in oven on cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on walk-in cooler fan guard. **Repeat Violation**
23-03-4
Basic - Utensils in poor condition. Observed spatula with melted handle in dish area. Observed multiple tongs by walk-in cooler in disrepair and with build up.
14-12-4
33
Apr 10, 2024
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
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
Lighting Adequate; Required Shields in Place
FL-36
16
Sep 7, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
33
Mar 10, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In cook line reach-in freezer, open bag of raw gluten free chicken stored over pot stickers. Operator moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter at soup station, cheese cups (67F - Cold Holding); butter cups (67F - Cold Holding). Operator stated items prepared 6 hours earlier. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at soup station, cheese cups (67F - Cold Holding); butter cups (67F - Cold Holding). Operator stated items prepared 6 hours earlier. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Guard and back plate on stand mixer in prep area soiled with food residue. Operator had mixer cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At large bar, plastic strainer in handwash sink.
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at kitchen entrance, 87f after 3 minutes.
27-16-4
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 walk-in cooler, raw tuna packages still sealed. Operator opened packages. **Corrected On-Site**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in bottom of pizza reach-in cooler with customers food Operator removed. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. On cook line,interior of microwave has chipped finish and rusting spots.
14-11-5
Basic - Food stored on floor. In walk-in freezer, two cases of food stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs stored on broiler handle. Operator had employee wash tongs. At dessert station, dipper well water turned off with scoop present. Operator turned on water. At bar, ice scoop handles touching ice. Employee moved scoops. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at small bar. Operator supplied. **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line has food residue in bottom.
22-16-4
Basic - Single-service articles improperly stored. At large bar, styrofoam cups on floor.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. In prep area, multiple containers not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. One tank at prep area. Operator chained tank. **Corrected On-Site** **Repeat Violation**
51-11-4
29
Aug 31, 2022
Routine - Food
6 critical violations. 3 major violations. 9 minor violations.
View 18 violations
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. Dishwasher (Chlorine 0ppm). Operator called for service. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, storage bags of raw fish and beef stored over fries. Operator moved to correct storage levels. **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach-in cooler next to alto-sham, mash potatoes dated 8/31. Potatoes were cooked 8/30 per chef. Date corrected. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make reach-in cooler, cheese (46F - Cold Holding); pizza sauce (50F - Cold Holding). Operator stated items have been in cooler overnight and not out today, **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, boiled eggs dated 8 days prior.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pizza make reach-in cooler, cheese (46F - Cold Holding); pizza sauce (50F - Cold Holding). Operator stated items have been in cooler overnight and not out today,
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area, build up at blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at server station, blocked by cart. Operator moved cart. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by alto-sham, no paper towels. Operator supplied. Handwash sink at server station, missing sign. Handwash sink at 19th hole bar missing sign, soap and towels. **Repeat Violation**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, employee drink on shelf above prep table. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean dish shelf.
24-08-4
Basic - Food stored on floor. At server drink station by office, plastic bottle drinks stored on floor.
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. At server drink station by office, bucket on floor by soda dispenser. Operator moved to counter. **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In ice cream reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large plastic containers on lower shelves in prep area, soiled. Filter at fryer hot holding unit has build up. Gaskets on pizza make reach-in cooler and drawers at pass thru have build up. At server drink station by office, water soda dispenser head has build up. Operator had employees start cleaning. **Corrective Action Taken**
23-03-4
Basic - Unclean building components, attachments or fixtures. In walk-in cooler, fan covers have dust build up.
36-50-4
Basic - Working containers of food removed from original container not identified by common name. In back prep area, multiple clear containers of spices and seasonings not labeled. Chef had employee label. **Corrected On-Site**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tank at prep area and two tanks by walk-in cooler not secured. Operator secured. **Corrected On-Site** **Repeat Violation**
51-11-4
19
Frequently Asked Questions
When was Timuquana Country Club/A La Carte last inspected?
The most recent health inspection at Timuquana Country Club/A La Carte on file is from Jan 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Timuquana Country Club/A La Carte?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited five times, more than any other issue at Timuquana Country Club/A La Carte.
How does Timuquana Country Club/A La Carte compare to other restaurants in Jacksonville?
Timuquana Country Club/A La Carte most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Timuquana Country Club/A La Carte's inspection record improved over time?
Yes. Recent inspections at Timuquana Country Club/A La Carte have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Timuquana Country Club/A La Carte 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 Timuquana Country Club/A La Carte inspected?
Based on the inspection history on file, Timuquana Country Club/A La Carte is inspected around three times per year on average.
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