EPPING FOREST YACHT CLUB
1830 EPPING FOREST DR, JACKSONVILLE 32217-2645
Overall Food Safety Rating
★★★½☆ (3.8/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 11/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/19/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 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. Frozen Mani Mahi thawing with being cut. Manager intervened. **Corrective Action Taken** **Repeat Violation**
- 02C-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 vegetables in reach in cooler. Not date marked. Made 2 days ago. Marked by manger. **Corrected On-Site**
Food safety inspection conducted on 11/19/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 9/10/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black-like/ mold-like substance build up on some ceiling vents in kitchen and dinings area. Black-like/ mold-like , dust build up on ceilings by air handler in dining room. **Repeat Violation** **Warning**
- 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. Tilapia thawing in bags that require cutting. Person In Charge had bags cut.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone against clean plates by Dish machine line.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling vents in kitchen, dining room **Warning**
- 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. Lobster bisque date marked 9/3 in kitchen cooler. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken based Waldorf salad at 50°, 51°, 50°. (Form 9/7) 3 quarts. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken based Waldorf salad at 50°, 51°, 50°. (Form 9/7) Establishment has other functional coolers. **Warning**
Food safety inspection conducted on 9/10/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 8/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/6/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Sticky cooler, oven handles. Kitchen
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black-like/ mold-like substance buildup on ceiling vents.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from AC ceiling vents in kitchen area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of cooler by prep line.
Food safety inspection conducted on 8/6/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).