DEERWOOD COUNTRY CLUB
10239 GOLF CLUB DR, Jacksonville FL 32256 · 904-641-6100
Last inspected Jun 24, 2026 · 18 visits since November 2023
MAR 24
JAN 25
JUN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed two flying insects in kitchen area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
18 visits, newest first
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing cooked items such as chicken wings, beets, short ribs. At time of inspection only short ribs were sealed hot per person in charge. Provided EZ template during inspection. Rop for Raw and Sous Vide in received status. Person in charge made aware cured meats and hard cheeses need to be added to Rop for storage plan if not already included.
Apr 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing cooked items such as chicken wings, beets, short ribs. At time of inspection only short ribs were sealed hot per person in charge. Provided EZ template during inspection. Rop for Raw and Sous Vide in received status. Person in charge made aware cured meats and hard cheeses need to be added to Rop for storage plan if not already included.
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection, establishment is vacuum sealing raw fish, ready to eat deli meats, keeping for longer than 48 hours and freezing.
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. One can of olives with dent along seam in dry storage area.
Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed cooked beets sealed 1/31 cold per person in charge observed in salad prep station reach in cooler. Vacuum sealed cooked chicken wings bagged and sealed cold per person in charge 2/13 in walk in cooler
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. Sushi rice held on time per person in charge and indicated on time paperwork not time marked. Person in charge marked during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au jus in steam table at 131F. Person in charge reheated to 199F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. All three dish machines are high temperature. Person in charge unable to provide way to test during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing cooked items such as chicken wings, beets, short ribs. At time of inspection only short ribs were sealed hot per person in charge. Provided EZ template during inspection. Rop for Raw and Sous Vide in received status. Person in charge made aware cured meats and hard cheeses need to be added to Rop for storage plan if not already included.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of main kitchen ice machine with pink and black mold like substance on ceiling of unit.
Dec 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection, establishment is vacuum sealing raw fish, ready to eat deli meats, keeping for longer than 48 hours and freezing.
Oct 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection, establishment is vacuum sealing raw fish, ready to eat deli meats, keeping for longer than 48 hours and freezing.
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority4 Intermediate4 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. One can of cannoli beans with dent along seam. Also, observed frozen salmon in walk in freezer in rop bags. Per person in charge fish was placed in rop bags thawed, then sealed and frozen. Also, Observed employee pick up item off of the floor with hands, then handle tortillas without hand wash. Spoke to employee who washed hands and discarded tortillas.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up item off of the floor with hands, then handle tortillas without hand wash. Spoke to employee who washed hands and discarded tortillas.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed caramelized onion aioli date marked 9/19, garlic confit date marked 9/30, Boursin cheese dated 9/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers under cook line on left side sliced cheese, blue cheese, cheese, chicken at 45-46F. Ambient temperature of unit 46F during inspection. Person in charge states drawers have been open frequently. Moved all time/temperature control for safety items to unit holding temperature during inspection.
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. Soup toppings held on time with no time mark. Person in charge marked with time during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans in warmer at 96F. Unit not turned on. Person in charge states have been in unit for 1 hour. Person in charge began reheating.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose Bibb outside back door on non chemical side of splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles in bar area with debris buildup.
No soap provided at handwash sink. Soap missing from secondary bar. Person in charge provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection, establishment is vacuum sealing raw fish, ready to eat deli meats, keeping for longer than 48 hours and freezing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked Monday per person in charge not date marked. Person in charge marked appropriately.
Employee personal food not properly identified and segregated from food to be served to the public. Personal employee food not identified and segregated from food to be served to customers in outdoor walk in freezer.
Exterior door has a gap at the threshold that opens to the outside. Light visible under side door.
Old labels stuck to food containers after cleaning. Observed several clean dishware items with old labels on exterior.
Utensils in poor condition. Observed two spatulas with missing pieces in clean dishware area.
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Food stored in ice used for drinks. Observed ice sphere container stored in drink ice. Person in charge removed.
Live, small flying insects found. Observed two flying insects in kitchen area during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in oil with no preservative at 68F overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil with no preservative at 68F overnight. Blue cheese stuffed olives at bar at 69F. Person in charge discarded.
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. Items held on time with no time mark. Person in charge marked appropriately.
Exterior door has a gap at the threshold that opens to the outside. Light visible under side door.
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon menu items and eggs Benedict menu item missing disclosure.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is cold smoking salmon in house and vacuum sealing item. Establishment is vacuum sealing raw peppers, cooked pulled pork, roasts. Establishment is fermenting kimchi in house and vacuum sealing, holding longer than 48 hours in packaging.
Jan 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Two cans of tomatoes with dent along seam in dry storage. Also, ranch made 12.31 with buttermilk in reach in cooler.
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Establishment cold smokes salmon in house, unable to provide parasite destruction letter as person in charge states it arrives fresh.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw fish no longer commercially packaged stored over ready to eat items on speed rack. Person in charge moved to appropriate location.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from splitter outside of back door with hose attached.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in pool bar and main bar with debris buildup.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon menu items and eggs Benedict menu item missing disclosure.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at server line hand wash sink. Person in charge replaced.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is cold smoking salmon in house and vacuum sealing item. Establishment is vacuum sealing raw peppers, cooked pulled pork, roasts. Establishment is fermenting kimchi in house and vacuum sealing, holding longer than 48 hours in packaging.
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haacp for sous vide has been received by Tallahassee. Establishment is vacuum sealing cured meats, raw vegetables, pickled onions, hard cheeses, cold smoked salmon. Cold smoking salmon for preservation. Have not submitted HAACP.
May 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haacp for sous vide has been received by Tallahassee. Establishment is vacuum sealing cured meats, raw vegetables, pickled onions, hard cheeses, cold smoked salmon. Cold smoking salmon for preservation. Have not submitted HAACP.
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing raw proteins, cured meats, pickled onions, hard cheeses, fully cooked hot smoked salmon and either freezing or keeping for longer than 48hrs. Also, establishment is utilizing sous vide for beef. Cooking to 130F for 24 hrs, then holding in vacuum pack longer than 48hrs.
Mar 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler broccoli soup dated 3/11, chickpeas dated 3/12.
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawed in drawers below cooktop with instructions to remove from packaging with no oxygen introduced.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker from hose bibb with splitter outside back door with hose attached.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. New menu missing disclosure for items containing in house cold smoked salmon, new sushi item served with raw tuna.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried onions and sushi rice held on time not indicated on time paperwork. Person in charge added during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haacp for sous vide has been received by Tallahassee. Establishment is vacuum sealing cured meats, raw vegetables, pickled onions, hard cheeses, cold smoked salmon. Cold smoking salmon for preservation. Have not submitted HAACP.
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. Mahi thawed in drawers below cooktop with instructions to remove from packaging with no oxygen introduced.
Wiping cloth sanitizing solution stored on the floor. Sanitizing bucket stored on floor. Employee raised.
Jan 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing raw proteins, cured meats, pickled onions, hard cheeses, fully cooked hot smoked salmon and either freezing or keeping for longer than 48hrs. Also, establishment is utilizing sous vide for beef. Cooking to 130F for 24 hrs, then holding in vacuum pack longer than 48hrs.
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at main bar off of kitchen testing at 0ppm, even after priming. Person in charge will utilize main dishmachine until unit can be serviced.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese sauce dated 11/3. Pimento cheese dated 11/3.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter on cookline at 118F. Person in charge began reheating.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from mop sink at non chemical side of splitter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No disclosure on menu for poke, which consists of yellowfin tuna served raw.
No paper towels or mechanical hand drying device provided at handwash sink. Missing from server station in main kitchen. Person in charge provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge states holds cooked apples, Buffalo sauce with real butter on time, not indicated on time paperwork. Person in charge added during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing raw proteins, cured meats, pickled onions, hard cheeses, fully cooked hot smoked salmon and either freezing or keeping for longer than 48hrs. Also, establishment is utilizing sous vide for beef. Cooking to 130F for 24 hrs, then holding in vacuum pack longer than 48hrs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water in kitchen at 109F, in bar at 74F.
Old labels stuck to food containers after cleaning. Observed multiple clean dishware items with old tape residue, pieces.
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.