FORE SCORE GOLF TAVERN
1407 ATLANTIC BLVD, Jacksonville FL 32207 · 904.374.8851
Last inspected Mar 27, 2026 · 7 visits since July 2023
FEB 24
AUG 24
FEB 25
SEP 25
MAR 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two by mop sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw phili meat beef and placed on grill then made salad, explained to him and he washed hands and discarded salad,
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked something from floor then changed gloves and grabbed bag with bread, explained to him and he washed hands
Food contaminated by employees. See stop sale. Employee touched raw meat then made salad, explained to him and he discarded salad and washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on tray with cooked chicken, employee removed cooked chicken and washed bag to place in another container, walk in cooler
Show the remaining 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw ground beef in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket, grease build up
Spray bottle containing toxic substance not labeled. Two by triple sink, employee stated they are cleaners
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard, he put one on
Equipment in poor repair. Gasket torn in reach in freezer by cook line
Ice scoop handle in contact with ice. On ice bin, employee moved scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame with blackish build up in reach in cooler by microwave, hood filters with grease build up, shelved in walk in cooler with blackish build up and vents too
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. One fryer in use not under hood
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger, changed gloves and grabbed bowl to scoope food, explained to him and he washed hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked lid that fell on floor changed gloves and handled seasoning for taco, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in bag in same tray with cooked chicken, explained to employee and he separated them
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Rae hamburgers in container on top of container with raw shrimp batter, explained to him and he rearranged reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter chips, overnight, employee discarded 2,
Handwash sink used for purposes other than handwashing. Ice in hand sink at bar and water line into same hand sink, explained to manager
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter at room temperature sometimes and batter for shrimp and chicken, emailed one
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two open drink, employee discarded them
Employee with no hair restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket torn in reach in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
No conspicuously located ambient air temperature thermometer in holding unit. One door reach in cooler
No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
Single-service articles not stored inverted or protected from contamination. To go boxes, storage shelf, employees inverted them
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above pepperoni, employee rearranged prep reach in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 100 ppm chl
Working containers of food removed from original container not identified by common name. Brownish powder on storage shelf, employee labeled seasoning
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. One small fryer is half way out from hood, explained to employee
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage on shelf above peppers in reach in cooler, raw shelled eggs above sauces in walk in cooler, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled pork 48f above fill line in prep cooler, employee placed it in reach in cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Katherine B took test on 3-27-19, manager states she took test on 1-4-25, unable to reach her oh phone, he will email e her certificate
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, placed by triple sink to be washed, fryer basket soiled
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, employee placed some
Spray bottle containing toxic substance not labeled. At bar, manager labeled sanitizer
Cutting board has cut marks and is no longer cleanable. On prep cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above soda syrup, bar, employee rearranged
Food stored on floor. A few containers with food on flower in walk in cooler, employee placed them on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler, fan at cook line
Open dumpster lid. Closed by manager
Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar, manager moved them
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 1 high priority.
1 High priority8 Intermediate9 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above bread, employees rearranged walk-in cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened yesterday morning, labeled by employee
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Katherine Bayongan took test on 3-27-19
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
No paper towels or mechanical hand drying device provided at handwash sink. At bar, employee placed some
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new bartender
No soap provided at handwash sink. At bar, employee placed some
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for more than 2 months, she worked at River and post but mgr didn't answer to be able to get her certificate
Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink in kitchen, employee brought on other one
Ceiling/ceiling tile shows damage or is in disrepair. Above microwave, ceiling with water damage
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers, employee placed a lid over them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food in jars, employee rearranged
Food stored on floor. Bag with carrots and container with dressings, employee placed them on shelf
Ice scoop handle in contact with ice. Ice bin at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
Single-service articles not stored inverted or protected from contamination. Plates not inverted in storage closet
Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above, cut orange, employee rearranged reach in cooler,
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On triple sink faucet
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened a couple of days ago, dated by mgr
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, mgr brought some
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine and relocated mop sink from kitchen to make space for it
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For a couple of new employees, mgr could not find paper
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook here for a year, mgr couldn't find his
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at bar
Employee with no hair restraint while engaging in food preparation. Portioning sauce
Faucet/handle missing at plumbing fixture. Handle goes all the way around in hand sink at bar, no water comes out
Food stored on floor. Corn starch in container by walk in cooler, employee placed it on shelf, soda syrup boxes in storage closet
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, mgr placed one
Single-service articles improperly stored. Box with bags on floor, kitchen, employee placed it on shelf
Water leaking from pipe and/or faucet/handle. Faucet in triple sink
Working containers of food removed from original container not identified by common name. Bulk sugar, labeled by employee
Jul 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went outside to get his hat then touched his face and started preparing food, explained to him and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two by mop sink
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked breaded chicken in open bag on shelf above tortillas, reach in freezer, cook rearranged
Toxic substance/chemical improperly stored. Cleaner above to go lids, employee moved chemicals
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm in spray sanitizer in bottle, test strip is white with a blue line only, mgr diluted it to 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine for spray bottle
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For peroxide sanitizer for spray bottles
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new employees, mgr couldn't find filled form
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On drink prep table, mgr moved it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of sauces in jugs, kitchen, employee moved
Employee with no hair restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket in reach in cooler, kitchen
Food stored on floor. Plastic jugs with food in kitchen, employee rearrange
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster
Wiping cloth sanitizing solution stored on the floor. Kitchen
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.