TIMUQUANA COUNTRY CLUB/A LA CARTE
4028 TIMUQUANA RD, Jacksonville FL 32210 · 904.388.2664
Last inspected Jul 22, 2026 · 12 visits since September 2023
SEP 24
MAR 25
SEP 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Live, small flying insects found Observed 6 live flying insects around last soda gun near ice machine behind bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2026Call 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 ▾
Live, small flying insects found Observed 6 live flying insects around last soda gun near ice machine behind bar.
Jul 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Live, small flying insects found Observed 6 live flying insects around last soda gun near ice machine behind bar.
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 with no date marking employee stated was opened 2 days prior in server station reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance build up at bottom of blue ice scoop holder hanging on ice machine in server station.
Carbon dioxide/helium tanks not adequately secured. Observed multiple unsecured CO2 tanks in back prep area of kitchen.
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. Observed 3 packs of frozen tuna thawing in original commercial reduced oxygen packaging in walk-in cooler. Person in charge removed all tuna from packaging.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable stored in back prep station area near walk-in cooler.
Employee eating in a food preparation or other restricted area. Observed employee eating personal food on shelf with clean bowls and utensils on front side of expo station.
Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on back prep station wire racks.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on clean container rack on back prep station wire racks.
Waste line missing at soda gun holster. Observed missing waste line for soda gun holster at first soda gun behind bar area.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters stored over peeled garlic and lemons in first reach in cooler on cook line. Person in charge rearranged food items to proper storage levels.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in middle reach in cooler on cook line. Person in charge rearranged food items to proper storage levels.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near prep station with dipper well. Person in charge provided paper towels.
Carbon dioxide/helium tanks not adequately secured. Observed multiple unsecured CO2 tanks at beginning of back prep station near kitchen entrance.
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. Observed frozen raw tuna being thawed in original commercially processed reduced oxygen packaging in walk-in cooler. Employee removed tuna from packaging.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable throughout kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack on back prep station.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle on cook line. Person in charge removed tongs.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on drying rack on back prep station.
Utensils in poor condition. Observed multiple spatulas with melted handles on cook line.
Sep 16, 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, 2025Call 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 ▾
Live, small flying insects found Observed 3 live flying insects under sink in bar area closest to a la carte kitchen.
Sep 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Live, small flying insects found Observed 3 live flying insects under sink in bar area closest to a la carte kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple containers of raw chicken items at temperatures of 48-55F in reach in cooler at end of cook line. Person in charge stated food items were removed from walk-in cooler and placed in reach in cooler an hour prior. Food items were moved back to walk-in cooler. Raw chicken items (48-55F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of blue ice scoop storage container with mold like substance. Person in charge had container cleaned.
Carbon dioxide/helium tanks not adequately secured. Observed; multiple unsecured CO2 tanks at middle server station closest to bar area. Unsecured CO2 tank near walk-in cooler by back prep station.
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. Observed raw tuna thawed in unopened commercial reduced oxygen packaging stored in walk-in cooler. Person in charge opened all packagings. Packaging indicates to remove fish prior to thawing.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored at back prep station.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored by back prep area.
Food storage container/container lid cracked or broken. Observed clear container with cracks stored on wire rack by back prep station.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle at front of cook line. Person in charge removed tongs.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados that were not washed prior. Person in charge educated employee and had produce washed.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters with no protective covering stored over night on top of coffee machine. Person in charge added lid.
Utensils in poor condition. Observed multiple spatulas with frayed rubber ends on back wall by walk-in cooler.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on top shelf on back prep station near walk-in cooler. Person in charge labeled accordingly.
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. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw calamari in walk-in freezer. Food items were removed from original commercial packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items with temperatures of 49-53F in sliding reach in cooler drawers under salad station. Person in charge stated all food items were removed from walk-in cooler and placed in reach in cooler less than 4 hours prior. Person in charge had all food items moved to walk-in cooler for rapid cooling. Raw chicken, raw beef, boiled eggs, cut cantaloupe, raw ham, cut honeydew (49-53F)
Toxic substance/chemical improperly stored. Observed spray bottle of bleach stored on prep table at back prep station near walk-in cooler. Person in charge removed spray bottle.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ahi Tuna Nachos and Ahi Tuna Poke bowl with no indication tuna is served undercooked on lunch and dinner menu. Person in charge stated ahi tuna is served undercooked and lightly seared.
No soap provided at handwash sink. Observed no soap at hand wash sink at kitchen entrance near back prep area. Person in charge provided soap.
Carbon dioxide/helium tanks not adequately secured. Observed; one CO2 tank not adequately secured near walk-in cooler. One CO2 tank not adequately secured near kitchen entrance at start of back prep area.
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. Observed multiple reduced oxygen bags of raw tuna cubes thawed in commercial packaging. Person in charge opened all reduced oxygen bags.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed; one employee wearing a large silver watch engaging in food preparation on cook line. One employee wearing a rubber bracelet engaging in food preparation in cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop in standing water in dipper well near hand wash sink at end of cook line. Person in charge removed utensils and placed in dish area.
Old labels stuck to food containers after cleaning. Observed blue painters tape stuck to clean food containers stored on top shelf behind back prep area near walk-in cooler. Person in charge removed tape and placed container in dish area.
Utensils in poor condition. Observed multiple spatulas with melted handles on cook line.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in dish area handle soiled dishes then put away clean dishes without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed; one flying insect in kitchen area by back prep station. Seven flying insects by soda gun in bar area. Piping on floor under soda gun has moisture build up and evidence of breeding flying insects. Person in charge cleaned area on floor and eliminated flying insects.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in reach in cooler drawers on cook line at temperatures 45F and higher. Person in charge stated items were moved from walk-in cooler to drawers an hour prior. Employee added bags of ice and cooled items to proper temperatures of 41F and below. Person in charge adjusted thermostat on cooler to lower temperature. Ambient thermometer on cooling unit reading at 40F. Raw chicken (45-46F - Cold Holding); Raw shrimp (45-46F - Cold Holding); Raw fish (45-47F - Cold Holding) Raw chicken retemp (40-41F - Cold Holding); Raw shrimp retemp (41F - Cold Holding); Raw fish retemp (40F - Cold Holding)
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/ Observed person in charge with expired certified food manager certification. Manager stated test was scheduled for next week. Jarrett Flake 6/26/2019
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Ahi Tuna Poke Bowl and Ahi Tuna Nachos on both lunch and dinner menus with no indication tuna is served raw. Person in charge indicated ahi tuna is served raw with a slight sear.
No soap provided at handwash sink. Observed no soap at hand wash sink in server station. Person in charge refilled soap dispenser.
Spray bottle containing toxic substance not labeled. Observed two unlabeled spray bottles with yellow chemical person in charge indicated was glass polisher. Spray bottles were at server stations in dining room. Person in charge labeled each bottle.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets near ice machine at server station not inverted. Person in charge inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on silverware rolling station out side kitchen door. Employee beverage on shelf beneath point of sale in back server station next to single service items. Person in charge removed all employee beverages.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed debris build up in oven on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on walk-in cooler fan guard.
Utensils in poor condition. Observed spatula with melted handle in dish area. Observed multiple tongs by walk-in cooler in disrepair and with build up.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority2 Intermediate9 Basic
Show 19 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook on cook line cooked chicken to 155F. Cook placed chicken back on grill and cooked chicken to 174F. Per Chef, chicken is always fully cooked and chicken is never partially (non-continuously) cooked.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, potatoes cooked last night and cooled overnight 44F. Potatoes discarded. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, potatoes cooked last night and cooled overnight 44F. Potatoes discarded. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line placed gloves on without washing hands prior to placing gloves on. Cook removed gloves and washed hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands for approximately five (5) seconds. Manager coached employee on proper hand washing procedures. Cook re-washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook in prep area cutting ready to eat filo dough. Cook stopped, washed hands and placed gloves on.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, container of raw beef stored over ready to eat noodles. Items moved and stored correctly.
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. On prep area by fryers on cook line, egg wash and tempura batter do not have time marking. Items removed from temperature control approximately 10 minutes prior. Items time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior on convection on cook line is soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves raw ahi tuna nachos, ahi tuna poke bowl and is not indicated as raw.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In server area, two blue ice buckets on shelf not inverted. Buckets inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Black water bottle stored on pass through line near clean utensils. Bottle 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. Server in server station of kitchen drinking out of cup without lid/straw. Drink discarded.
Employee eating in a food preparation or other restricted area. Server eating in kitchen near pass through window. Food swallowed.
Employee with no hair restraint/beard guard while engaging in food preparation. Cook in prep area of kitchen has no hair restraint. Cook placed hat on. Two cooks on cook line have no beard guard.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under dish machine in kitchen. Wall behind grill on cook line.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in server area by ice machine. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters near cheese melter on cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket in prep area tested 0ppm. Solution discarded.
Sep 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, in reach-in cooler drawers, pan of raw beef stored over pan of cooked rice with no solid divider between drawers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at prep area, rice (50F - Cold Holding); butter (47F - Cold Holding). Operator stated door has been opened continuously for prep.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade has build up.
Handwash sink used for purposes other than handwashing. Handwash sink at large bar has plastic strainer in sink to use as dump sink. Employee removed strainer.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at small bar missing sign, soap and towels. Handwash sink at large bar missing soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler at prep area, rice cooked yesterday with no date. In reach-in cooler at drink station by River Room, half and half not dated. Operator not sure when product was opened, he discarded.
Carbon dioxide/helium tanks not adequately secured. In prep area by walk-in cooler, two tanks have chain laying on ground.
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. At cook line, in reach-in cooler drawer, raw tuna packages still sealed.
Employee with no hair restraint while engaging in food preparation. At cook line, one employee with no hair restraint.
Floor soiled/has accumulation of debris. In walk-in cooler, floor under keg rack soiled.
Food stored on floor. At River Room drink station area, two case of strawberry margarita mix in plastic bottles stored on floor. Operator moved to proper storage.
Ice bucket/shovel stored on floor between uses. At River Room drink station, ice bucket stored on floor next to soda dispenser. Operator moved bucket.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At dessert station, dipper well turned off. Manager turned water on. Also, at soup station, two scoops in standing water 89f and 91f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over grill have grease build up. At cook line, top of pizza oven has build up.
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.