DirtyFLRestaurant Inspection Data

CLUB CONTINENTAL DINING ROOM

With 10 documented inspections, CLUB CONTINENTAL DINING ROOM in ORANGE PARK has achieved a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

2143 Astor Street
Florida, 32073
Clay County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 9/11/2025

Inspection #: Visit ID: 13516643

  • N/A:No Violations Were Observed

Inspection Date: 9/10/2025

Inspection #: Visit ID: 10898299

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for three door reach in cooler in kitchen. Manager brought thermometer for unit. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Single service plates stored on the ground in the basement. Manager moved plates to shelving. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Take out bag used for bread in direct contact with bag in three door reach in cooler in kitchen.
  • 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 case of burgers stored over spinach in walk-in freezer. Manager moved burgers to proper storage. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed honeydew (58F - Cold Holding); ginger butter (46F - Cold Holding); cut tomato (48F - Cold Holding); sauerkraut (49F - Cold Holding); sour cream (47F - Cold Holding); cut cabbage (58F - Cold Holding)in three door reach in cooler in kitchen. Per manager all products in same unit overnight. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut tomato (48F - Cold Holding); butter (58F - Cold Holding); sautéed onions (53F - Cold Holding)in small reach in cooler in kitchen. Per manager, all products placed in unit approximately two hours prior. Products moved to freezer and approximately 15 minutes later cut tomato at 43F, butter at 42F and sautéed onions at 41F. Also observed honeydew (58F - Cold Holding); ginger butter (46F - Cold Holding); cut tomato (48F - Cold Holding); sauerkraut (49F - Cold Holding); sour cream (47F - Cold Holding); cut cabbage (58F - Cold Holding)in three door reach in cooler in kitchen. Per manager all products in same unit overnight. **Corrective Action Taken** 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. Outside side kitchen exit, vacuum breaker missing from threaded faucet with attached hose. Maintenance installed breaker during inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. Manager removed can opener for cleaning. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in dishroom. Manager identified contents as bleach and labeled. Corrected On-Site Repeat Violation

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10797822

  • N/A:No Violations Were Observed

Inspection Date: 3/12/2025

Inspection #: Visit ID: 8994142

  • 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

Inspection Date: 10/8/2024

Inspection #: Visit ID: 8995773

  • N/A:No Violations Were Observed

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8994872

  • 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

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8993821

  • 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**

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8780035

  • 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

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8542228

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Painted ceiling in food preparation area is peeling in multiple areas. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans stored on clean storage rack stacked while still wet, water present on/between pans.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler door and flip top reach in cooler in kitchen are soiled. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Green dumpster has right lid open.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in kitchen tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fully cooked sausages stored below raw bacon on speed rack in walk in cooler. Employee put sausage above raw bacon. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler to right of steam table, cut tomato 57F, butter 51F and cut lettuce 53F. Per employee, all products place in reach in cooler from walk in cooler;approximately 3.5 hours prior. All products moved to walk in freezer. Temperatures approximately 20 minutes later; cut tomato 33F, butter 37F and cut lettuce 33F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in Garden Bar. Repeat Violation
  • 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. Food handler training for Felicia J expired 3-18-2024.

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8378873

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in the garden bar is not secured.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above prep area in kitchen and in the basement above bag in box soda rack has peeling paint. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water present at door in basement. Operator states pressure washing was recently completed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Gasket on reach in cooler in kitchen is soiled. Walk in cooler gasket is soiled. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust present.
  • 29-03-4:Basic - Water draining onto floor surface. In basement pipe in room to left of mop sink is leaking onto the floor.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs in reach in cooler in kitchen at 46F. Operator states eggs were out of refrigerator for approximately one hour. Butter on counter in kitchen at 74F. Operator states butter has been out of refrigerator for approximately one hour. Operator moved butter to walk in freezer. Temperature taken approximately 30 minutes later at 43F. Inspector suggested using time controls. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler top reach in cooler in kitchen has heavy staining. One yellow and one blue cutting board on storage rack have black staining. Operator discarded cutting boards. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice present in hand wash sink in the garden bar.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Employees replaced towels. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid on shelf in the dish room. Operator labeled. Corrected On-Site