CLUB CONTINENTAL DINING ROOM
2143 ASTOR ST, Orange Park FL 32073 · 904-264-6070
Last inspected Mar 17, 2026 · 12 visits since November 2023
MAR 24
OCT 24
MAR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Live, small flying insects found. Approximately 30 live flying insects in dishroom under both tables.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects found. Approximately 30 live flying insects in dishroom under both tables.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tray of raw chicken stored over tray of raw beef on speed rack in the walk-in cooler. Manger rearranged products to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomato (50F - Cold Holding); butter (46F - Cold Holding); cheese (51F/58F - Cold Holding); tuna salad (53F - Cold Holding); soup (52F - Cold Holding); sauerkraut (49F - Cold Holding); sautéed onions (47F/51F - Cold Holding); sausage (56F - Cold Holding)in small refrigerator in the kitchen. Per manager, all products placed in the unit 1.25 hours prior. All products moved to another cold holding unit.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink missing vacuum breaker on threaded faucet with attached hose.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR HR 5030-104.
Food stored on floor. Case of plastic water bottles stored on the floor in hallway by dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above both stoves in kitchen have grease build up.
Open dumpster lid. Left lid of left dumpster is open.
Plumbing system in disrepair. Pipe under mop sink in the basement is disconnected.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of small flip top reach in cooler in kitchen.
Unclean building components, attachments or fixtures. Ceiling fan blades in dishroom have dust.
Sep 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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.
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris. Manager removed can opener for cleaning.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in dishroom. Manager identified contents as bleach and labeled.
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.
Single-service articles improperly stored. Single service plates stored on the ground in the basement. Manager moved plates to shelving.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
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.
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.
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.
Handwash sink used for purposes other than handwashing. Ice observed in dishroom and service alley handwash sinks.
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.
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.
Dead roaches on premises. Two dead roaches along left wall in basement. Operator removed and discarded both dead roaches.
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.
Food stored on floor. Tub with containers of sauces stored on the floor in walk in freezer. Operator moved sauces to shelf.
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.
Open dumpster lid. Right dumpster has right lid open and left dumpster has both lids open.
Oct 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
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.
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.
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.
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.
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.
Spray/squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with blue liquid at Garden Room bar. Manager identified as soap and labeled.
Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint observed on ceiling above main prep area in kitchen.
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.
Dead roaches on premises. Two dead roaches in storage closet behind dining room service area. Manager removed and discarded both dead roaches.
Equipment in poor repair. Gaskets on middle and right reach in coolers in kitchen are torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled.
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.
Mar 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in Garden Bar.
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.
Ceiling/ceiling tile shows damage or is in disrepair. Painted ceiling in food preparation area is peeling in multiple areas.
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.
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.
Open dumpster lid. Green dumpster has right lid open.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in kitchen tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine.
Nov 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
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.
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.
Handwash sink used for purposes other than handwashing. Ice present in hand wash sink in the garden bar.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Employees replaced towels.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid on shelf in the dish room. Operator labeled.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in the garden bar is not secured.
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.
Floor area(s) covered with standing water. Standing water present at door in basement. Operator states pressure washing was recently completed.
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.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust present.
Water draining onto floor surface. In basement pipe in room to left of mop sink is leaking onto the floor.
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.