DirtyFLRestaurant Inspection Data

TIMUQUANA COUNTRY CLUB/A LA CARTE

4028 Timuquana Road
Jacksonville, Florida, 32210
Duval County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10798029

  • N/A:No Violations Were Observed

Inspection Date: 3/12/2025

Inspection #: Visit ID: 8881427

  • 51-11-4: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.
  • 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. Observed multiple reduced oxygen bags of raw tuna cubes thawed in commercial packaging. Person in charge opened all reduced oxygen bags. Corrected On-Site
  • 14-09-4: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.
  • 13-07-4: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.
  • 10-07-4: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
  • 16-46-4: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
  • 14-12-4:Basic - Utensils in poor condition. Observed multiple spatulas with melted handles on cook line. Repeat Violation
  • 08A-20-5: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.
  • 03A-02-5: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
  • 41-10-4: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
  • 02B-01-5: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
  • 31B-03-4: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

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8726740

  • 24-05-4: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
  • 12B-07-4: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
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed debris build up in oven on cook line.
  • 23-03-4: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
  • 14-12-4: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.
  • 12A-13-4: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.
  • 35A-02-6: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
  • 03A-02-5: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**
  • 53A-03-7: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
  • 02B-01-5: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
  • 31B-03-4: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
  • 41-17-4: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

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8494465

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In server area, two blue ice buckets on shelf not inverted. Buckets inverted. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Black water bottle stored on pass through line near clean utensils. Bottle 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. Server in server station of kitchen drinking out of cup without lid/straw. Drink discarded. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Server eating in kitchen near pass through window. Food swallowed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint/beard guard while engaging in food preparation. Cook in prep area of kitchen has no hair restraint. Cook placed hat on. Two cooks on cook line have no beard guard. **Corrective Action Taken** Repeat Violation
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under dish machine in kitchen. Wall behind grill on cook line. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in server area by ice machine. Inspector emailed sign. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters near cheese melter on cook line. Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket in prep area tested 0ppm. Solution discarded. Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook on cook line cooked chicken to 155F. Cook placed chicken back on grill and cooked chicken to 174F. Per Chef, chicken is always fully cooked and chicken is never partially (non-continuously) cooked. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, potatoes cooked last night and cooled overnight 44F. Potatoes discarded. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, potatoes cooked last night and cooled overnight 44F. Potatoes discarded. See stop sale.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line placed gloves on without washing hands prior to placing gloves on. Cook removed gloves and washed hands. **Corrective Action Taken**
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately five (5) seconds. Manager coached employee on proper hand washing procedures. Cook re-washed hands. **Corrective Action Taken**
  • 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. Cook in prep area cutting ready to eat filo dough. Cook stopped, washed hands and placed gloves on. Corrected On-Site
  • 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 walk in freezer, container of raw beef stored over ready to eat noodles. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On prep area by fryers on cook line, egg wash and tempura batter do not have time marking. Items removed from temperature control approximately 10 minutes prior. Items time marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior on convection on cook line is soiled. Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves raw ahi tuna nachos, ahi tuna poke bowl and is not indicated as raw.

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8348447

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In prep area by walk-in cooler, two tanks have chain laying on ground. Repeat Violation
  • 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. At cook line, in reach-in cooler drawer, raw tuna packages still sealed. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. At cook line, one employee with no hair restraint.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In walk-in cooler, floor under keg rack soiled.
  • 08B-38-4:Basic - Food stored on floor. At River Room drink station area, two case of strawberry margarita mix in plastic bottles stored on floor. Operator moved to proper storage. Corrected On-Site Repeat Violation
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. At River Room drink station, ice bucket stored on floor next to soda dispenser. Operator moved bucket. Corrected On-Site
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At dessert station, dipper well turned off. Manager turned water on. Also, at soup station, two scoops in standing water 89f and 91f. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over grill have grease build up. At cook line, top of pizza oven has build up.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, in reach-in cooler drawers, pan of raw beef stored over pan of cooked rice with no solid divider between drawers.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at prep area, rice (50F - Cold Holding); butter (47F - Cold Holding). Operator stated door has been opened continuously for prep. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has build up. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at large bar has plastic strainer in sink to use as dump sink. Employee removed strainer. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at small bar missing sign, soap and towels. Handwash sink at large bar missing soap.
  • 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. In reach-in cooler at prep area, rice cooked yesterday with no date. In reach-in cooler at drink station by River Room, half and half not dated. Operator not sure when product was opened, he discarded.