JACKSONVILLE GOLF & CTRY CLUB
3985 HUNT CLUB RD, Jacksonville FL 32224 · (904)223-5555
Last inspected Jan 30, 2026 · 11 visits since August 2023
MAY 24
JAN 25
MAY 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in warewashing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
What the inspector wrote — 4 findings
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened container of milk opened two days prior not date marked. Operator date marked milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade and surrounding area of slicer in prep area soiled. Also, white deflector plate on front service line soiled. Also, two portable cutting boards on cook line soiled/stained.
Handwash sink used for purposes other than handwashing. Observed hand wash sink on cook line across from grill used to fill water pitcher. Operator removed water pitcher.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink across from steamer. Operator replenished paper towels,
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 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. Container of house made chicken salad prepared on 7/22 not consumed within 7 days of preparation. Also, cooked risotto prepared on 7/23 not consumed within 7 days of preparing. Stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at both bars soiled. Also, portable cutting board on cook line and cutting board on flip top reach-in cooler across from fryers soiled/ stained.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store strainer. Operator removed strainer to properly store.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in small bar in dining area. Operator replenished paper towels.
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 packaging raw meats without an approved HACCP from the division. HACCP has been emailed a week ago and establishment is on open warning from previous inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple bowls on clean storage shelf in prep area not inverted/ protected. Also, clean large pots in prep area near reach in freezer not inverted/ protected.
Hood filter missing from automatic fire suppression/exhaust system. One filter in hood area above fryers missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on glass door reach-in cooler on front service line. Also, gasket on reach in freezer across from bakery area and gasket on reach-in cooler across from fryers soiled.
Jul 31, 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. Establishment has only been approved for cook-chill items. Establishment is using reduced oxygen packaging for raw meats.
May 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, opened bag of raw chicken tenders stored over opened container of black bean burgers. Items moved and stored correctly.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In server reach in cooler in kitchen, container of milk not dated and employee could not determine when milk was opened. Milk discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler on cook line, two (2) containers of cream not dated. Employee states cream opened two (2) days prior and dated containers. In walk in cooler, pasta and potato salad made two (2) days prior not dated. Items dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cooler drawers on cook line in kitchen. Multiple cutting boards on storage shelf in prep area.
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 has only been approved for cook-chill items. Establishment is using reduced oxygen packaging for raw meats.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. All logs presented are blank.
Spray bottle containing toxic substance not labeled. Spray bottle containing pink chemical cleaner stored in large bar in dining area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets by ice machine in kitchen. Silver bowls on top shelf in back prep area. Items moved and stored correctly.
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. Employee in kitchen drinking coffee from open container. Drink discarded.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer.
Hole in or other damage to wall. Wall in dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen for ice cream.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink at small bar in dining area has sign "handwashing only". Inspector emailed correct sign.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler on cookline and portable cutting board on cookline soiled/ stained. Also, two soda guns in bar area soiled. Employee cleaned during this inspection.
Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing area blocked by rolling cart and plastic buckets. Operator cleared path to hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from ovens. Operator replenished paper towels.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Opened package of hotdogs placed in freezer after portioning and then thawed and held under refrigeration date marked with date hot dogs were opened and placed in freezer. Date mark missing when thawed. Hotdogs in reach-in cooler on cookline date marked 12/6 and 12/28. Operator stated hotdogs removed from freezer and thawed a couple of days ago. Operator date marked thawed hot dogs.
Ceiling tile missing. Ceiling tile missing above walk-in-cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two utensils stored in container of standing water in bar area. Operator emptied water from container and discussed with employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gasket on reach-in cooler drawer across from stove and reach-in cooler door across from oven soiled.
May 30, 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 ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment doing special process cook- chill vacuum packaging of cooked meats and vegetables without a variance plan approved by division. Haacp plan has been submitted but under license #2614399 which has same owner and received by special process, not yet approved, but variance has not yet been submitted. Emailed variance paperwork to operator during this inspection.
May 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in warewashing area.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with cooked vegetables in reach-in cooler on cookline. Discussed with operator and emailed list of approved food grade paper towels to operator during this inspection. Operator removed paper towels from food items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed bleu cheese olives (52F - Cold Holding) in bar area. Employee stated she put them in cooler about 30 minutes prior. Employee put container of bleu cheese olives deeper into ice to chill. Also, Cajun butter (50F - Cold Holding) in reach-in cooler #15. Operator stated butter has been in cooler less than an hour. Operator removed butter and placed in walk-in-cooler to chill.
Toxic substance/chemical improperly stored. Spray bottle containing toxic chemical stored next to bread and cheese poppers on shelf midway on cook line. Employee removed spray bottle of sanitizer to properly store.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb next to hand wash sink in prep area missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from dessert station soiled/ stained. Also, portable cutting board on cookline across from oven soiled/ stained.
Handwash sink used for purposes other than handwashing. Hand wash sink in prep area used to store knives. Also, towel stored in hand wash sink at front line. Operator removed items from both hand wash sinks.
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 cook chills TCS foods and raw meats. HACCP plan has been submitted and has been received by special process Dept but not yet approved.
Mar 28, 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 ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment doing special process cook- chill vacuum packaging of cooked meats and vegetables without a variance plan approved by division. Haacp plan has been submitted but under license #2614399 which has same owner and received by special process, not yet approved, but variance has not yet been submitted. Emailed variance paperwork to operator during this inspection.
Jan 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Two cans of ketchup and one can of pumpkin dented and crimped around rims of cans.Stop Sale
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with fish in reach-in cooler on cook line. Operator will further research to provide documentation to ensure the paper towel is food grade and can be in direct contact with food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of heavy whipping cream in bar cooler at bar date marked 1/16 not consumed within 7 days. Stop sale.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment doing special process cook- chill vacuum packaging of cooked meats and vegetables without a variance plan approved by division. Haacp plan has been submitted but under license #2614399 which has same owner and received by special process, not yet approved, but variance has not yet been submitted. Emailed variance paperwork to operator during this inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from stove. Operator replenished paper towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple bowls on top shelf in prep area not inverted. Also, two ice buckets near ice machine not inverted. Also, tea pitchers on top shelf at front service line not inverted. Operator inverted bowls, buckets, and tea pitchers.
Equipment in poor repair. Gasket on reach in freezer next to fryer torn.
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.