DirtyFLRestaurant Inspection Data

DEERWOOD COUNTRY CLUB

10239 Golf Club Drive
Jacksonville, Florida, 32256
Duval County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 10756516

  • N/A:No Violations Were Observed

Inspection Date: 1/9/2025

Inspection #: Visit ID: 10754757

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon menu items and eggs Benedict menu item missing disclosure. Repeat Violation Warning - From follow-up inspection 2025-01-09: Operator needs more time to add disclosure. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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 is cold smoking salmon in house and vacuum sealing item. Establishment is vacuum sealing raw peppers, cooked pulled pork, roasts. Establishment is fermenting kimchi in house and vacuum sealing, holding longer than 48 hours in packaging. Repeat Violation Warning - From follow-up inspection 2025-01-09: Operator needs more time to submit. **Time Extended**

Inspection Date: 1/7/2025

Inspection #: Visit ID: 8734929

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two cans of tomatoes with dent along seam in dry storage. Also, ranch made 12.31 with buttermilk in reach in cooler.
  • 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Establishment cold smokes salmon in house, unable to provide parasite destruction letter as person in charge states it arrives fresh. Warning
  • 08A-02-6: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 raw fish no longer commercially packaged stored over ready to eat items on speed rack. Person in charge moved to appropriate location. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from splitter outside of back door with hose attached. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in pool bar and main bar with debris buildup.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon menu items and eggs Benedict menu item missing disclosure. Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at server line hand wash sink. Person in charge replaced. Corrected On-Site
  • 03G-50-1: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 is cold smoking salmon in house and vacuum sealing item. Establishment is vacuum sealing raw peppers, cooked pulled pork, roasts. Establishment is fermenting kimchi in house and vacuum sealing, holding longer than 48 hours in packaging. Repeat Violation Warning

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8840022

  • N/A:No Violations Were Observed

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8679894

  • 03G-50-1:Intermediate - - From initial inspection : 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. Haacp for sous vide has been received by Tallahassee. Establishment is vacuum sealing cured meats, raw vegetables, pickled onions, hard cheeses, cold smoked salmon. Cold smoking salmon for preservation. Have not submitted HAACP. Repeat Violation Warning - From follow-up inspection 2024-05-23: Haccp plan for sous vide and ROP verified received by Tallahassee. Process waiver not yet submitted for Smoking for preservation. **Time Extended** - From follow-up inspection 2024-07-25: At today's callback : per email communication 5/13 from Tallahassee , they are still processing the request . **Time Extended**

Inspection Date: 5/23/2024

Inspection #: Visit ID: 8636816

  • 03G-50-1:Intermediate - - From initial inspection : 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. Haacp for sous vide has been received by Tallahassee. Establishment is vacuum sealing cured meats, raw vegetables, pickled onions, hard cheeses, cold smoked salmon. Cold smoking salmon for preservation. Have not submitted HAACP. Repeat Violation Warning - From follow-up inspection 2024-05-23: Haccp plan for sous vide and ROP verified received by Tallahassee. Process waiver not yet submitted for Smoking for preservation. **Time Extended**

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8554581

  • 06-09-1: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. Mahi thawed in drawers below cooktop with instructions to remove from packaging with no oxygen introduced.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing bucket stored on floor. Employee raised. Corrected On-Site
  • 01B-24-5: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 broccoli soup dated 3/11, chickpeas dated 3/12. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawed in drawers below cooktop with instructions to remove from packaging with no oxygen introduced.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker from hose bibb with splitter outside back door with hose attached.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. New menu missing disclosure for items containing in house cold smoked salmon, new sushi item served with raw tuna. Repeat Violation Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried onions and sushi rice held on time not indicated on time paperwork. Person in charge added during inspection. Corrected On-Site Repeat Violation
  • 03G-50-1: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. Haacp for sous vide has been received by Tallahassee. Establishment is vacuum sealing cured meats, raw vegetables, pickled onions, hard cheeses, cold smoked salmon. Cold smoking salmon for preservation. Have not submitted HAACP. Repeat Violation Warning

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8593130

  • 03G-50-1:Intermediate - - From initial inspection : 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 is vacuum sealing raw proteins, cured meats, pickled onions, hard cheeses, fully cooked hot smoked salmon and either freezing or keeping for longer than 48hrs. Also, establishment is utilizing sous vide for beef. Cooking to 130F for 24 hrs, then holding in vacuum pack longer than 48hrs. Repeat Violation Warning - From follow-up inspection 2024-01-17: Establishment has created procedures, needs more time to submit. **Time Extended** - From follow-up inspection 2024-03-20: Haacp for sous vide has been received by Tallahassee. Establishment is still vacuum sealing cured meats, raw vegetables, pickled onions, hard cheeses, cold smoked salmon. Have not submitted HAACP. Will warn on today's inspection. **Time Extended**

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8554409

  • 03G-50-1:Intermediate - - From initial inspection : 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 is vacuum sealing raw proteins, cured meats, pickled onions, hard cheeses, fully cooked hot smoked salmon and either freezing or keeping for longer than 48hrs. Also, establishment is utilizing sous vide for beef. Cooking to 130F for 24 hrs, then holding in vacuum pack longer than 48hrs. Repeat Violation Warning - From follow-up inspection 2024-01-17: Establishment has created procedures, needs more time to submit. **Time Extended**

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8356711

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water in kitchen at 109F, in bar at 74F.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple clean dishware items with old tape residue, pieces.
  • 22-41-4: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. Dishmachine at main bar off of kitchen testing at 0ppm, even after priming. Person in charge will utilize main dishmachine until unit can be serviced. **Corrective Action Taken**
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese sauce dated 11/3. Pimento cheese dated 11/3.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter on cookline at 118F. Person in charge began reheating. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from mop sink at non chemical side of splitter.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No disclosure on menu for poke, which consists of yellowfin tuna served raw. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from server station in main kitchen. Person in charge provided. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge states holds cooked apples, Buffalo sauce with real butter on time, not indicated on time paperwork. Person in charge added during inspection. Corrected On-Site
  • 03G-50-1: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 is vacuum sealing raw proteins, cured meats, pickled onions, hard cheeses, fully cooked hot smoked salmon and either freezing or keeping for longer than 48hrs. Also, establishment is utilizing sous vide for beef. Cooking to 130F for 24 hrs, then holding in vacuum pack longer than 48hrs. Repeat Violation Warning