HIDDEN HILLS COUNTRY CLUB
3901 Monument Road
Jacksonville, Florida, 32225
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table in back, manager discarded Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bag of pulled pork on floor of walk in freezer, moved to shelf Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lids on pans on sliced meat in reach in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes in plastic containers over ice 50f,over the fill line. Cook submerged the container down in ice. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice stored in handsink on line,removed Corrected On-Site
Food safety inspection conducted on 3/14/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 10/25/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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. Grouper sealed after being thawed in reach in cooler, chef states just thawed. Explained about removing from packet. Removed from packet **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered form cup with brown liquid and ice inside over bread on prep area
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef on line wear watch
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer on floor of freezer door
- 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. 0 ppms chlorine. Ran a few time 50ppms
- 02C-03-5: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. Sliced ham no date marking. First slice was 3 days ago. Bulk finished and slices undated
Food safety inspection conducted on 10/25/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 6/6/2024
High Priority
3
Intermediate
0
Basic
6
Total
9
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. Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler at end prep line. Foods at 50-55°.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
- 29-08-4:Basic - Plumbing system in disrepair. Condensation leak from base of air conditioner unit downstairs.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of prep line cooler. Repeat Violation
- 09-01-4: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. Chef handling Ready to eat cut tomato , breads with bare hand contact while preparing foods. Inspector intervened. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham 55°. Sliced turkey 52° in cooler at end line. Kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 55°. Sliced turkey 52° in cooler at end line. Kitchen. Since last night.
Food safety inspection conducted on 6/6/2024 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 3/26/2024
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area
- 36-22-4:Basic - Floor area(s) covered with standing water. Under three compartment sink area
- 08B-38-4:Basic - Food stored on floor. Case of butter milk on floor in walk in cooler . Employee removed Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor and walls of walk in Freezer Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In single door upright reach in cooler on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease build up
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in freezer with soiled interior
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright single door reach in cooler with rust on shelves on cook line Repeat Violation
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools stored on speed rack above cooked chicken. Employee removed tools Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 6 quarts of soups with date prep 3-19-24 stored in three door upright reach in cooler. 3 quarts of homemade ranch with butter milk with Oreo date 3-19-24 stored in single door upright glass reach in cooler near wait station in kitchen. Validated dates are correct with chef. Stop sale issued. Employee discarded
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 quarts of soups with date prep 3-19-24 stored in three door upright reach in cooler. 3 quarts of homemade ranch with butter milk with Oreo date 3-19-24 stored in single door upright glass reach in cooler near wait station in kitchen. Validated dates are correct with chef. Stop sale issued. Employee discarded Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored on prep table in kitchen next to food. Glue stick stored on front line prep table next to food. Employee removed all and properly stored Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris on onion slicer in kitchen
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees J. Tomasino and J. Allerding with expired certificates on 12-1-22
Food safety inspection conducted on 3/26/2024 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).