GOLF CLUB AT NORTH HAMPTON
22680 N HAMPTON CLUB WAY, Fernandina Beach FL 32034 · 904.548.0000
Last inspected May 20, 2026 · 13 visits since December 2023
MAY 24
DEC 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 small live flying insects observed in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 19, 2026Administrative 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 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler, package of raw beef patty stored on shelf above open box of fully cooked sausage.
Stop Sale issued due to food not being in a wholesome, sound condition. In flip top reach in cooler on cook line, four packages of vacuum sealed raw salmon fully thawed in packaged. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In stand up reach in cooler, raw beef patty (52F - Cold Holding); sliced ham (50F-53F - Cold Holding); queso (52F - Cold Holding). Employee stated all items have been in there since Saturday and they were closed yesterday. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler, raw beef patty (52F - Cold Holding); sliced ham (50F-53F - Cold Holding); queso (52F - Cold Holding). Employee stated all items have been in there since Saturday and they were closed yesterday. See stop sale.
Toxic substance/chemical improperly stored. Two bottles of dish soap stored in clean pans in non used stand up warmer. Employee moved soap bottles.
Handwash sink not accessible for employee use at all times. Handwash sink near triple sink taped off with blue tape and water is not turned on to sink.
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. Employee at time of inspection was only able to provide one food handler training certificate. She stated all employees are getting retrained now.
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. Stand up reach in cooler ambient air thermometer reading above 60F. Actual ambient air 54F.
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 flip top reach in cooler on cook line, four packages of vacuum sealed raw salmon fully thawed in packaged. See stop sale.
Dead roaches on premises. Observed 1 dead roach on floor of bar area. Employee cleaned up and discarded of dead roach.
Floor tiles missing and/or in disrepair. Few tiles missing by back door of establishment. Also, few tiles missing under cook line.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line equip soiled with grease and food debris. Also, wall behind cook line soiled with grease/food debris. Also, floor in back bag- in- box soda room soiled with debris. Also, floor/wall under dish machine soiled with residue. Also, floor in bar area under bar counter soiled with debris.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with rust/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under grill on cook line soiled with black residue/debris. Also, fan cover in walk-in cooler soiled with dust build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Inter of both flip top reach in coolers on cook line soiled with food debris.
Standing water in bottom of reach-in-cooler. Interior of both flip top reach in coolers on cook line have standing water in bottom.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. In outside shed in back of establishment, table saw stored above sleeves of plastic cups.
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not reaching proper temperatures and leaking from the bottom, operator was told he needed to set up his triple sink until the dishwasher was fixed. Dishwasher test showed 170F.
Dec 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 priority0 Intermediate1 Basic
Show 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not reaching proper temperatures and leaking from the bottom, operator was told he needed to set up his triple sink until the dishwasher was fixed. Dishwasher test showed 170F.
Dec 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority5 Intermediate11 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. 1 can of baked beans found dented at seem, operator states that it was over a week old, operator discarded can.
Live, small flying insects found 2 small live flying insects observed in kitchen area.
Raw sewage on ground of establishment. Dishwasher draining into bus tub, bus tub full of wastewater operator spilled waste water onto floor, when dish machine is running if no bus bucket waste water would be on the floor, operator cleaned up waste water, set up triple sink and will not use dishwasher until fixed.employees do not need to walk through waist water to perform duties
Toxic substance/chemical improperly stored Observed chemicals stored on shelf with single service Items. Operator removed all chemicals from shelf.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler on cook line not date marked, operator put date mark on milk. Sour cream in reach in cooler on cook line opened on Wednesday per operator not date marked, operator put date mark on sour cream
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line heavily stained. Can opener on food prep table soiled with old food.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator did not have a measuring device to test temperature of dishwasher.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand towel dispenser at hand wash sink at end of cook line by triple sink filled with paper towels but not dispensing paper towels.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at end of cook line by triple sink.
Dead roaches on premises. Observed 2 dead roaches beneath bar counter. Observed 1 dead roach in storage room in kitchen area. Observed 1 dead roach in storage room by triple sink in kitchen area.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not reaching proper temperatures and leaking from the bottom, operator was told he needed to set up his triple sink until the dishwasher was fixed. Dishwasher test showed 170F.
Drain cover(s) missing. Drain under triple sink missing drain cover.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food on shelf and walk-in cooler operator removed all personal food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone charger and speaker on dish rack in kitchen area. Employee slippers stored on single service straws.
Equipment or utensils not designed or constructed in a durable manner. Observed Wooden spoon starting to peel and chip, operator voluntarily disposed of it.
Floors, walls and or ceilings, soiled/has accumulation of debris. Hole in bottom of wall near dish machine. Floors heavily soiled with old food debris behind cook line.
Food stored on floor. Observed cooking oil stored on floor in storage room in kitchen area operator picked up oil.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old food debris and rusted top plate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter system has build up of dust. Operator scheduled a cleaning
Working containers of food removed from original container not identified by common name. Flour bin under food pre prep table at beginning of cook line not labeled. Sugar bin in storage room not labeled.
Apr 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Bartender went outside through kitchen, and came back directly to the bar, touched liquor bottles, but did not wash hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Toxic substance/chemical improperly stored. On small prep table near cook line, cup with paint brushes soaking in water (with paint) stored next to single use containers. Cup moved and stored correctly.
Handwash sink used for purposes other than handwashing. Ice cube tray stored in hand washing sink in bar. Tray removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in middle of kitchen is cracked/peeling.
Dead roaches on premises. One (1) dead roach on floor in small storage area by dish. Dead roach discarded.
Floors not maintained smooth and durable. Floor in walk in cooler.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor under reach in coolers/freezers in kitchen. Floor in dish area. Floor in walk in cooler. Floor in bar.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture above cook line in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line where french fries are stored.
Single-service articles not stored inverted or protected from contamination. On small prep table near cook line, clear single use containers not inverted. Manager inverted containers.
Vending machine exterior soiled. Utility cart on cook line. Hood filters above cooking equipment.
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 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 ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training records could be provided - Person in Charge states that records are locked up in office.
Dec 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 4 high priority.
4 High priority10 Intermediate12 Basic
Show 26 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Bartender washed hands at hand washing sink in kitchen for approximately five (5) seconds. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender touched face (eye) and hair and handled clean glassware without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, case of raw bacon stored over ready to eat sauces. Bacon moved and stored correctly.
Toxic substance/chemical improperly stored. Canisters of sterno fuel stored above clean equipment in back storage area. Bottle of degreaser stored on shelf next to single use bowls in outdoor storage shed.
Employee washed hands in a sink other than an approved handwash sink. Bartender washed off hands in triple sink in bar. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Bartender working today making drinks.
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 plan available.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of food warmer on cook line in kitchen. Interior of reach in coolers on cook line. Interior of reach in freezer in storage area. Knives on knife magnet on cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area. Towels provided.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training records could be provided - Person in Charge states that records are locked up in office.
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. No proof that any employee has been informed of their health responsibilities.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, containers of soup, rice, coked chicken not dated. On cook line, house made blue cheese dressing, ranch dressing, cut lettuce, cut tomatoes not dated. Person in Charge states all items made three (3) days prior.
Dead roaches on premises. Five (5) dead roaches in establishment: two (2) on floor in back storage room in kitchen, two (2) on floor in closet in dining area, and one (1) on floor near front entrance to establishment. All dead roaches discarded.
Equipment in poor repair. Door to kitchen is detached.
Floor tiles missing and/or in disrepair. Floor in front of walk in cooler in kitchen.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler. Floor under cooking equipment in kitchen. Floor under ice machine in kitchen. Floor under dish machine. Floor under racks in dry storage areas. Floor in outside storage sheds. Wall under dish machine. Wall behind cooking equipment in kitchen.
Food stored in a prohibited area. Large bottles of water stored in men's restroom.
Food stored on floor. Containers of oil on floor in back storage area. Bag in box sodas on floor in back storage area.
Garbage on the ground and/or pad around dumpster. Trash in dumpster pad area.
Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer in kitchen.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in bar - sign present states "handwashing only" and is not a reminder to employees (employees must wash hands).
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment in kitchen. Hood filters above cooking equipment. Area under flat top grills on cook line. Steam well below grills on cook line. Black utility cart on cook line.
Standing water in bottom of reach-in-cooler. Both reach in coolers on cook line.
Unnecessary items/unused equipment on the premises. Multiple unused pieces of equipment on back dock of establishment.
Jul 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No soap provided at handwash sink. No soap at bar sink, bar employee provided soap
Open dumpster lid. Manager closed
May 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 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. Bartender went into kitchen grabbed plate and items from cooler while continuing to touch hair, explained to bar manager and kitchen manager
Toxic substance/chemical improperly stored. Bottles of glass cleaned stored on shelf with clean plates, moved to chemical storage.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. No soap at bar sink, bar employee provided soap
Bowl or other container with no handle used to dispense food. Cup stored in sugar, used as a scooper
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. Salmon in reach in cooler thawing, manager moved from vacuum seal
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Foam cup with personal blue drink inside next to slicer, moved
Open dumpster lid. Manager closed
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Spray bleach bottle stored on counter with hot dog buns, moved to store correctly
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.
Bowl or other container with no handle used to dispense food. Cup in seasoning and cup in honey mustard
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
Open dumpster lid. Closed
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.