DirtyFLRestaurant Inspection Data

JACKSONVILLE GOLF & CTRY CLUB

3985 HUNT CLUB RD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10760365

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets by ice machine in kitchen. Silver bowls on top shelf in back prep area. Items moved and stored correctly. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in kitchen drinking coffee from open container. Drink discarded. Corrected On-Site
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer.
  • 36-24-5:Basic - Hole in or other damage to wall. Wall in dish area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen for ice cream.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at small bar in dining area has sign "handwashing only". Inspector emailed correct sign. **Corrective Action Taken**
  • 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 on cook line, opened bag of raw chicken tenders stored over opened container of black bean burgers. Items moved and stored correctly. Corrected On-Site
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In server reach in cooler in kitchen, container of milk not dated and employee could not determine when milk was opened. Milk discarded.
  • 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. In reach in cooler on cook line, two (2) containers of cream not dated. Employee states cream opened two (2) days prior and dated containers. In walk in cooler, pasta and potato salad made two (2) days prior not dated. Items dated. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cooler drawers on cook line in kitchen. Multiple cutting boards on storage shelf in prep area. 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. Establishment has only been approved for cook-chill items. Establishment is using reduced oxygen packaging for raw meats. Warning
  • 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. All logs presented are blank. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink chemical cleaner stored in large bar in dining area.

Inspection Date: 1/15/2025

Inspection #: Visit ID: 8724024

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing above walk-in-cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two utensils stored in container of standing water in bar area. Operator emptied water from container and discussed with employee. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gasket on reach-in cooler drawer across from stove and reach-in cooler door across from oven soiled.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler on cookline and portable cutting board on cookline soiled/ stained. Also, two soda guns in bar area soiled. Employee cleaned during this inspection. **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing area blocked by rolling cart and plastic buckets. Operator cleared path to hand wash sink. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from ovens. Operator replenished paper towels. Corrected On-Site
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Opened package of hotdogs placed in freezer after portioning and then thawed and held under refrigeration date marked with date hot dogs were opened and placed in freezer. Date mark missing when thawed. Hotdogs in reach-in cooler on cookline date marked 12/6 and 12/28. Operator stated hotdogs removed from freezer and thawed a couple of days ago. Operator date marked thawed hot dogs. Corrected On-Site

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8599859

  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in warewashing area.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with cooked vegetables in reach-in cooler on cookline. Discussed with operator and emailed list of approved food grade paper towels to operator during this inspection. Operator removed paper towels from food items.Repeat Violation Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed bleu cheese olives (52F - Cold Holding) in bar area. Employee stated she put them in cooler about 30 minutes prior. Employee put container of bleu cheese olives deeper into ice to chill. Also, Cajun butter (50F - Cold Holding) in reach-in cooler #15. Operator stated butter has been in cooler less than an hour. Operator removed butter and placed in walk-in-cooler to chill. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic chemical stored next to bread and cheese poppers on shelf midway on cook line. Employee removed spray bottle of sanitizer to properly store. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb next to hand wash sink in prep area missing vacuum breaker.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from dessert station soiled/ stained. Also, portable cutting board on cookline across from oven soiled/ stained.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store knives. Also, towel stored in hand wash sink at front line. Operator removed items from both hand wash sinks. 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 cook chills TCS foods and raw meats. HACCP plan has been submitted and has been received by special process Dept but not yet approved. **Corrective Action Taken**

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8642184

  • 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment doing special process cook- chill vacuum packaging of cooked meats and vegetables without a variance plan approved by division. Haacp plan has been submitted but under license #2614399 which has same owner and received by special process, not yet approved, but variance has not yet been submitted. Emailed variance paperwork to operator during this inspection. Warning - From follow-up inspection 2024-03-28: All dept heads are at a meeting and unable to re-verify processes being done that requires a variance per chef at original inspection. Time extended per PJ for further information from establishment. **Time Extended** - From follow-up inspection 2024-05-30: At callback discussed vacuum packaging and does not need variance for foods being vacuum packaged, only A HACCP.

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8599549

  • 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment doing special process cook- chill vacuum packaging of cooked meats and vegetables without a variance plan approved by division. Haacp plan has been submitted but under license #2614399 which has same owner and received by special process, not yet approved, but variance has not yet been submitted. Emailed variance paperwork to operator during this inspection. Warning - From follow-up inspection 2024-03-28: All dept heads are at a meeting and unable to re-verify processes being done that requires a variance per chef at original inspection. Time extended per PJ for further information from establishment. **Time Extended**

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8345414

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple bowls on top shelf in prep area not inverted. Also, two ice buckets near ice machine not inverted. Also, tea pitchers on top shelf at front service line not inverted. Operator inverted bowls, buckets, and tea pitchers. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket on reach in freezer next to fryer torn.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two cans of ketchup and one can of pumpkin dented and crimped around rims of cans.Stop Sale
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with fish in reach-in cooler on cook line. Operator will further research to provide documentation to ensure the paper towel is food grade and can be in direct contact with food. **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. Container of heavy whipping cream in bar cooler at bar date marked 1/16 not consumed within 7 days. Stop sale.
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment doing special process cook- chill vacuum packaging of cooked meats and vegetables without a variance plan approved by division. Haacp plan has been submitted but under license #2614399 which has same owner and received by special process, not yet approved, but variance has not yet been submitted. Emailed variance paperwork to operator during this inspection. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from stove. Operator replenished paper towels. Corrected On-Site Repeat Violation

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8313823

  • N/A:No Violations Were Observed