CIMARRONE GOLF CLUB
2800 CIMARRONE BLVD, Saint Johns FL 32259 · 9043039304
Last inspected Jun 17, 2026 · 9 visits since July 2023
MAR 24
OCT 24
MAY 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in back food storage room. Live roach killed and cleaned up during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024034185 | Mar 28, 2024 | Jul 11, 2024 | $800 |
Inspection history
9 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food placed in soiled container/equipment. Panko bread crumbs stored in soiled white bin.
Non-food grade paper/paper towel used as liner for food container. White napkin used to line food storage containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese stuffed olives (51F - Cold Holding) stored in clear door bar cooler. Manager turned temperature down on cooler to 38F. Manager discarded stuffed olives.
Toxic substance/chemical improperly stored. Cleaning solutions in spray bottles stored on shelf above clean dish storage in dish pit area.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board with black stain marks in cooks line. Can opener blade is soiled with food debris. Manager cleaned can opener blade.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink turned off near triple sink, manager turned on water during inspection.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.
Working containers of food removed from original container not identified by common name. White powdery substance stored in clear bin in dry storage room, employee labeled container.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings (48F-49F - Cooling over 6 hours) in stacked, covered, metal line pans in w outside walk in cooler, per chef wings where cooked the day prior and placed in walk in cooler without any additional preparation today.
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. chicken wings (48F-49F - Cooling over 6 hours) in stacked, covered, metal line pans in w outside walk in cooler, per chef wings where cooked the day prior and placed in walk in cooler without any additional preparation today.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese in standing reach in cooler in storage room, eggs moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (48F-49F - Cooling over 6 hours) in stacked, covered, metal line pans in w outside walk in cooler, per chef wings where cooked the day prior and placed in walk in cooler without any additional preparation today.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spinach dip in standing reach in cooler in storage area dated 10/17, per chef dip was made on the 17th then frozen and thawed out yesterday, yesterday's date added to package.
Dead roaches on premises. 1 dead roach in AC handler closet inside alcohol storage room. 3 dead roaches in alcohol storage room. Operator cleaned up all dead roaches.
Floor soiled/has accumulation of debris. Food debris under standing reach in coolers and freezers in food storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Slimy build up of debris inside soda gun holster at bar, holster cleaned during inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Containers of unwashed mushrooms stored over bags of meatballs in reach in cooler in reach in cooler under service window at pizza make station, mushrooms moved.
May 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced cheese 5/20. Reach in cooler.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Floor soiled/has accumulation of debris. Soiled floor under Three compartment sink.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Oct 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw chicken and raw shrimp stored with bags of cooked lobster in standing reach in freezer in back storage area, all items removed from original container. Also raw shell eggs stored over box of mint in reach in cooler under service window at bar area, eggs moved. Also raw shell eggs stored over packages of cooked sausages and beef in walk in cooler, egg moved.
Roach activity present as evidenced by live roaches found. 1 live roach in back food storage room. Live roach killed and cleaned up during inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Per manager and label spinach dip made and frozen on 9/22, then thawed out on 10/21 missing thawed out date, manager corrected during inspection. Per manager and label Créme brûlée made and frozen on 9/20, then thawed out on 10/21 missing thawed out date, manager corrected during inspection.
Dead roaches on premises. 8 dead roaches in back food storage area. 1 dead roach in AC room inside liquor storage room. All dead roaches cleaned up during inspection.
Floor soiled/has accumulation of debris. Under fryers and grill on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters at bar area, manager removed to be cleaned. Blade of can opener in back food storage area, manager removed to be cleaned.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In outside walk in cooler.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Box of cheesecake dated 2/7 in reach in cooler at front counter area. Container of creme en glaze dated 3/1 in reach in cooler at front counter area.
Roach activity present as evidenced by live roaches found. 1 live roach in AC closet in liquor room next to kitchen. 5 live roaches under triple prep sink in corner of kitchen. Operator began to kill and clean up all live roaches.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese crumbles (52F - Cold Holding); cut salad mix (56F - Cold Holding); mozzarella (55F - Cold Holding); artichoke hearts (56F - Cold Holding) in reach in cooler make table at front counter near entrance to kitchen, per manager all items have been in cooler over night without any additional preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (52F - Cold Holding); cut salad mix (56F - Cold Holding); mozzarella (55F - Cold Holding); artichoke hearts (56F - Cold Holding) in reach in cooler make table at front counter near entrance to kitchen, per manager all items have been in cooler over night without any additional preparation.
Dead roaches on premises. 5 dead roaches in sticky trap in AC closet in liquor room next to kitchen. Approximately 10 dead roaches under dish machine in ware washing area in corner of kitchen. 8 dead roaches in liquor room next to kitchen. 1 dead roach under reach in freezer on make line in kitchen. 5 dead roaches in food storage room next to kitchen. Operator cleaned up all dead roaches during inspection.
Jul 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in the prep/dishmachine area of the kitchen.
Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023. Operator renewed license during inspection.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer in the dry storage area, open container of raw frozen beef over package of plastic bag of raw frozen salmon. Operator rearranged the reach in freezer storage levels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the exterior walk in freezer, all time/temperature control food for safety stored inside freezer overnight; meatballs (57F - Cold Holding); chicken wings (58F - Cold Holding); hot dogs (56F - Cold Holding); beef (57F - Cold Holding); pork (58F - Cold Holding); sweet potato fries (59F - Cold Holding); potato cubes (58F - Cold Holding); tater tots (59F - Cold Holding); cutlets (57F - Cold Holding); cheese sauce (56F - Cold Holding); cheese curd (58F - Cold Holding); mozzarella sticks (58F - Cold Holding); potato chips (58F - Cold Holding); brown butter cakes (58F - Cold Holding); chicken (59F - Cold Holding); soup (58F - Cold Holding); Mac and cheese (58F - Cold Holding); Demi glaze (56F - Cold Holding); whip cream (59F - Cold Holding). Operator discarded all food products during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the exterior walk in freezer, all time/temperature control food for safety stored inside freezer overnight; meatballs (57F - Cold Holding); chicken wings (58F - Cold Holding); hot dogs (56F - Cold Holding); beef (57F - Cold Holding); pork (58F - Cold Holding); sweet potato fries (59F - Cold Holding); potato cubes (58F - Cold Holding); tater tots (59F - Cold Holding); cutlets (57F - Cold Holding); cheese sauce (56F - Cold Holding); cheese curd (58F - Cold Holding); mozzarella sticks (58F - Cold Holding); potato chips (58F - Cold Holding); brown butter cakes (58F - Cold Holding); chicken (59F - Cold Holding); soup (58F - Cold Holding); Mac and cheese (58F - Cold Holding); Demi glaze (56F - Cold Holding); whip cream (59F - Cold Holding). Operator discarded all food products during inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of cream from the previous day with no product date marking. Operator placed date label on container.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available to test the three compartment sink or sanitizer solution buckets.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls stored on the top shelf of the dry storage area not inverted or covered for protection.
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. Exterior walk in freezer fan is inoperable per operator with maintenance called to repair on 7/20. Ambient air 64F.
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. In the flip top reach in cooler on the main cook line, fully thawed vacuum packaged with in sealed reduced oxygen bag. Operator slit open all vacuum packaged fish.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over cut limes for drinks at the bar.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at the hand wash sink in the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior walk in cooler door gasket and door seal soiled with mold like substance build up.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on in use prep table at the entrance to the main cook line. Operator relocated the wiping cloth to solution.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.