CLUB CONTINENTAL DINING ROOM
2143 Astor Street
Florida, 32073
Clay County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
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 3/14/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/12/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen prep area has multiple areas of peeling paint. Gasket missing from stand up reach in cooler at prep table. Operator states part has been ordered. **Corrective Action Taken** **Repeat Violation**
- 35A-03-4:Basic - Dead roaches on premises. Two dead roaches along left wall in basement. Operator removed and discarded both dead roaches. **Corrected On-Site** **Repeat Violation**
- 36-73-4:Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floors around fryer, in walk in freezer and around ice machine are soiled. Two ceiling fans in prep area and one in dishroom with dust on the blades. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Tub with containers of sauces stored on the floor in walk in freezer. Operator moved sauces to shelf. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Far left reach in cooler in kitchen and walk in cooler have soiled gaskets. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Right dumpster has right lid open and left dumpster has both lids open.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed carne asada (47F - Cold Holding); soup (47F/46F/46F - Cold Holding); mushroom sauce (46F - Cold Holding); raw beef patty (48F/46F - Cold Holding); raw pork (47F - Cold Holding); butter and butter mixes (48F/50F/48F/49F/48F/47F - Cold Holding); sour cream (47F - Cold Holding); cream cheese (47F - Cold Holding); gravy (48F - Cold Holding); pasta (50F/53F - Cold Holding); sliced cheese (56F - Cold Holding); cooked peppers (53F - Cold Holding); sautéed onions (56F - Cold Holding); shredded cheese (55F - Cold Holding); cooked chicken (54F - Cold Holding); cooked steak (54F - Cold Holding) in stand up reach in cooler at prep table. Per operator, all products have been in the same cooler overnight. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed ham (46F - Cold Holding); sautéed onions (44F - Cold Holding) in stand up reach in cooler in kitchen. Operator states both products have been in and out of cooler for service. Operator voluntarily discarded both products. Observed carne asada (47F - Cold Holding); soup (47F/46F/46F - Cold Holding); mushroom sauce (46F - Cold Holding); raw beef patty (48F/46F - Cold Holding); raw pork (47F - Cold Holding); butter and butter mixes (48F/50F/48F/49F/48F/47F - Cold Holding); sour cream (47F - Cold Holding); cream cheese (47F - Cold Holding); gravy (48F - Cold Holding); pasta (50F/53F - Cold Holding); sliced cheese (56F - Cold Holding); cooked peppers (53F - Cold Holding); sautéed onions (56F - Cold Holding); shredded cheese (55F - Cold Holding); cooked chicken (54F - Cold Holding); cooked steak (54F - Cold Holding) in stand up reach in cooler at prep table. Per operator, all products have been in the same cooler overnight. **Repeat Violation** **Admin Complaint**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At outside mop sink, vacuum breaker missing from threaded faucet with attached hose.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in dishroom and service alley handwash sinks.
- 41-17-4:Intermediate - Spray/squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with blue liquid at garden bar handwash sink. Employee identified as dish soap and labeled. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 3/12/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 10/8/2024
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 10/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F - Cold Holding); cut cabbage (50F - Cold Holding); egg salad (47F - Cold Holding); cut tomato (53F - Cold Holding); garlic (54F - Cold Holding) in stand up reach in cooler in kitchen. Per manager, all products placed in unit 3.25 hours prior from walk in cooler. All products removed and placed in the walk in. **Warning** - From follow-up inspection 2024-10-03: At time of inspection, no time/temperature controlled for safety foods stored in one door reach in cooler in kitchen. Cooler was used for service for approximately three hours with all products stored in walk in cooler before and after service. Temperatures of products stored in reach in cooler during service; egg salad 44F, cut cabbage 49F, gravy 45F, salmon 44F and cut tomato 48F. All moved to walk in freezer to quickly chill. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-10-04: In flip top reach in cooler top reach in cooler, garlic 70F, butter 58F, cilantro butter 64F and shrimp 46F. All products placed in unit approximately 2 hours prior and moved to another unit to quickly chill. Other temperatures in same unit; crab 42F, salmon 39F and mahi 39F. **Admin Complaint**
Food safety inspection conducted on 10/4/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/3/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F - Cold Holding); cut cabbage (50F - Cold Holding); egg salad (47F - Cold Holding); cut tomato (53F - Cold Holding); garlic (54F - Cold Holding) in stand up reach in cooler in kitchen. Per manager, all products placed in unit 3.25 hours prior from walk in cooler. All products removed and placed in the walk in. **Warning** - From follow-up inspection 2024-10-03: At time of inspection, no time/temperature controlled for safety foods stored in one door reach in cooler in kitchen. Cooler was used for service for approximately three hours with all products stored in walk in cooler before and after service. Temperatures of products stored in reach in cooler during service; egg salad 44F, cut cabbage 49F, gravy 45F, salmon 44F and cut tomato 48F. All moved to walk in freezer to quickly chill. **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 10/3/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/2/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint observed on ceiling above main prep area in kitchen. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in middle of kitchen with dust. Floor under/behind cooking equipment on cooks line is soiled. Fan guards in walk in cooler are soiled.
- 35A-03-4:Basic - Dead roaches on premises. Two dead roaches in storage closet behind dining room service area. Manager removed and discarded both dead roaches. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Gaskets on middle and right reach in coolers in kitchen are torn.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. **Repeat Violation**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 10ppm chlorine. Manager remade solution to 50ppm chlorine. **Corrected On-Site** **Repeat Violation**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30 small live flying insects in basement at bag in box soda rack. **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. Open raw fish stored on top of case of bread in walk in freezer. Manager rearranged to proper storage. **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. Observed salmon (47F - Cold Holding); cut cabbage (50F - Cold Holding); egg salad (47F - Cold Holding); cut tomato (53F - Cold Holding); garlic (54F - Cold Holding) in stand up reach in cooler in kitchen. Per manager, all products placed in unit 3.25 hours prior from walk in cooler. All products removed and placed in the walk in. **Warning**
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed vacuum packing of beef with label bearing date of 10/1. Manager states beef is cooked, completely cooked then vacuum packaged and held frozen until use. **Warning**
- 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. Observed expired certificate for Dale A, expired 9/21/2024. **Repeat Violation** **Admin Complaint**
- 41-17-4:Intermediate - Spray/squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with blue liquid at Garden Room bar. Manager identified as soap and labeled. **Corrected On-Site**
Food safety inspection conducted on 10/2/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).