ST JOHNS GOLF & COUNTRY CLUB

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made Horse Radish Cream dated 4-18-2026, House made pico dated 5-6-2026,House made Caesar dressing dated 5-6-2026,Mornay cream sauce dated 4-28-2026.

High Priority - Live, small flying insects found Observed total of 2 flying insects in dish washing area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed completely thawed Tuna and Salmon still in packaging bearing a label indicating that it is to remain frozen located in reach in cooler located on cook line across from grill. See stop sale. Observed completely thawed Salmon still in packaging bearing a label indicating that it is to remain frozen located in reach in cooler near entrance to cook line. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line mixing bowl of Cut romaine lettuce (44F - Cold Holding)on top of pans. Manager discarded romaine lettuce. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder soiled with mold like substance in outside bar area. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.

Basic - 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 completely thawed Tuna and Salmon still in packaging bearing a label indicating that it is to remain frozen located in reach in cooler located on cook line across from grill. See stop sale. Observed completely thawed Salmon still in packaging bearing a label indicating that it is to remain frozen located in reach in cooler near entrance to cook line. See stop sale

Basic - Drain cover(s) missing. Observed drain cover missing at mop sink. Manager provided drain cover and placed on drain. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in prep area. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled with grease and dust. Observed reach cooler door gasket on cook line soiled with food debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cut avocados on cook line with stickers still on them. Manager removed stickers and washed properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (44F-45F - Cold Holding) in walk in cooler next to door, per chef door has been consistently open for no more then several hours.

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags missing date.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of unused soda gun at inside bar at far end of bar.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna on all menus. Eggs Benedict and poached eggs on avocado toast on brunch menu. Operator updated menus during inspection. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Consigned of beef in walk in cooler dated 9/30, per chef items was frozen on 9/30 and thawed 2 days ago. Repeat Violation

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Multiple glasses stored on open air rack at outside bar area overnight.

Basic - Floor/walls/ceilings soiled/has accumulation of debris. Floors and walls under equipment at outside bar.

Basic - Food stored on floor. Conch meat in walk in freezer. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of bacon and cheese spread date marked 5/16. Walk in cooler. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over bowls. Prep line. Moved by manger. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked mushrooms made few days ago in walk in cooler not date marked. Marked by manger. Corn salad in reach in cooler made 2 days ago not date marked. Marked by manger. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Moved by manager. Corrected On-Site

Basic - Food stored on floor. Ice wand on floor in walk in freezer. Moved by manager for cleaning. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Prepared chili in walk in cooler has date prepared of 12/8. Today is 12/17.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Prepared chili in walk in cooler has date prepared of 12/8. Today is 12/17. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of individually sealed completely thawed tuna in flip top reach in cooler in kitchen. Packaging states to remove from package before thawing.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker absent from non-chemical side of attached splitter on mop sink. Operator had a preventer and installed during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer by back exit has food debris. Chef states mixer was last used on Sunday, today is Tuesday. Soda gun interior at outside bar has slime-like substance. Employee cleaned during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at outside bar.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per Chef, missing proof of food handler training for six employees for the kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in flip top reach in cooler in kitchen has no date marked. Chef states noodles cooked on Friday(today is Tuesday). Chef properly labeled noodles. Repeat Violation

Basic - 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. See stop sale. Four packages of individually sealed completely thawed tuna in flip top reach in cooler in kitchen. Packaging states to remove before thawing.

Basic - Floor/wall soiled/has accumulation of debris. Wall in dish room at pre-rinse area is soiled. Walk in freezer and outside bar under the three compartment sink floors are soiled. Fan guards in walk in cooler closest to office are soiled. Floor at mixer is soiled.

Basic - Hole in or other damage to wall. Large hole in wall in mop/storage room.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign for outside bar, women's restroom and men's restroom. Provided DBPR Form HR 5030-111. Repeat Violation

Basic - Utensils in poor condition. Multiple rubber spatulas hanging above three compartment sink have pieces of rubber missing.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution at prep table by dish room tested at 0ppm quaternary ammonium. Chef found chemical container empty, replaced chemical and retested at 300ppm quaternary ammonium. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insect around floor drain at inside bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked pork in reach in cooler near walk in cooler/ware washing area, shrimp moved. Raw fish stored over hot dogs in reach in cooler drawer under grill on cook line, hot dogs moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cut green tomatoes marked 3/24in reach in cooler near walk in cooler/ware washing area.

High Priority - Toxic substance/chemical improperly stored. Paper towel stored with bottles of soap and all purpose cleaner under drain boards of dish machine, paper towels removed. All purpose cleaner stored with sleeves of to go lids/cups in wait station area between inside bar and kitchen, cleaner removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash station at inside bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of cooked mushrooms in reach in cooler on make line, mushrooms dated 4/6. Container of cooked green beans in reach in cooler on make line, green beans dated 4/7. Open container of heavy cream in reach in cooler on make line, cream dated 4/4. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In either men's or women's bathroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door prep reach in cooler next to the cook line, raw chicken stored over cooked short rib. Operator switched the cooler storage levels. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. At time of inspection, chicken and steak in the walk in cooler cooked using a non continuous cooking method with no approved procedures. Inspector provided the written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table has food residue staining build up. Can opener on the prep cook line has food debris build up on the blade. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No temperature measuring device for the high temp dish machine. Operator placed order during inspection for irreversible thermometer. Corrective Action Taken Repeat Violation

Basic - 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. Commercially packaged tuna filets in sealed reduced oxygen packaging fully thawed without being removed or packaging cut open. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handle. Employee relocated the tongs. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the clean prep table closest to the walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cook line reach in cooler under the flat top grill, raw chicken and whole intact steak over raw fish filets. Operator rearranged the reach in cooler storage levels. In the flip top reach in cooler on the front line, raw seared tuna stored over cut lettuce and coleslaw. Operator relocated the seared tuna. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In the back dry storage area, chemical spray bottle stored over container of dry seasonings and chemical sterno over packages of ketchup. Operator relocated the chemicals to the correct storage location. Corrected On-Site

Intermediate - 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 the waitstation reach in cooler, open container of half and half from two days before with no product labeling. Operator placed label on the open container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table has food debris on the blade. Operator relocated the can opener to the dish area to be washed. Middle reach in cooler behind the interior bar has mold like substance build up on the cooler door gaskets. Corrective Action Taken Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for the high temp dish machine.

Intermediate - No soap provided at handwash sink. No soap at the exterior bar hand wash sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on the side of the bulk ice bin not inverted for protection/air drying. Repeat Violation

Basic - 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 the reach in cooler under the flat top grill, thawed vacuum packaged tuna filets. Operator removed the tuna from the reduced oxygen packaging. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At time of inspection, employee beverage stored on clean prep table by the prep sink. Employee relocated the beverage to the correct storage location. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At time of inspection, three hot dogs stored in under the heat lamp on the main cook line wrapped in foil. (117F - Hot Holding) Operator discarded the hotdogs. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At time of inspection, three hot dogs stored in under the heat lamp on the main cook line wrapped in foil. (117F - Hot Holding) Operator discarded the hotdogs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep table has old food debris in the blade.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance stains on the deflector plate. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bulk container of flour with a plastic portion cup used as a scoop. Operator removed the plastic portion cup. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. In the back dock area by the dumpster, multiple carbon dioxide tanks stored without being secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage shelf closest to the three compartment sink, metal bowls not stored inverted or covered for protection, operator inverted the metal bowls. Corrected On-Site

Basic - Equipment in poor repair. On the main cook line two door reach in cooler over the reach in freezer has a torn cooler door gasket.

Basic - Food stored on floor. At time of inspection, multiple containers of food stored in the floor in the walk in freezer and walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the dry storage area closest to the office, in bulk container of bread flour, handle buried in the flour product. Operator relocated the scoop to the proper storage levels. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour stored on the bottom shelf of the storage rack closest to the warewashing area stored with no product labeling. Operator labeled the bulk container of flour. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic dated 5.21 in reach in cooler. Person in charge discarded. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2&1/2 in server cooler not dated. Person in charge dated all. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like substance on rim of ice plate. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop breaker mix. Person in charge removed cup. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of dirty ice machine. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several drinks in reach in cooler on cook line. Person in charge removed all drinks. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Breaker not labeled. Person in charge labeled. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one small fly in kitchen prep area closest to outside bar area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken stored over container of ice cream.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of mold like substance in ice machine closest to dining room entrance.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing in dish area blocked by mop bucket.

Basic - Bowl or other container with no handle used to dispense food. In bulk flour container, plastic container used as scoop without handle.

Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handles on main cook line, build up of residue. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves under steam table.

Basic - Drain cover(s) missing. In dish/prep area floor drains missing covers.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler across from oven, container of employee food stored with consumer food. Operator relocated the employee food and labeled it. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. In prep room on middle shelves, clean containers not air dried before stacking.

Basic - Equipment in poor repair. In multiple reach in coolers in kitchen area, torn cooler gaskets.

Basic - Food stored on floor. In dry storage area closest to liquor cage plastic soda bottles stored on floor. Canned ketchup box stored on floor by liquor cage. Repeat Violation

Basic - In-use ice bucket/ice paddle stored on soiled surface between uses. By main dining room, ice bucket and ice paddle stored on top of ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging off of flat top door handles. Operator relocated tongs. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler across from oven and in stand up reach in cooler next to oven. Operator relocated drink containers. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Single use salad dressing containers stored with clean containers to be reused. Employee removed the items from storage. Corrective Action Taken

Basic - Stored food not covered. In reach in freezer next to oven, open pan of fries uncovered.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mood stored in mop bucket and mop bucket strainer in kitchen prep area. Employee relocated the mops to proper storage. Corrected On-Site