DEERWOOD COUNTRY CLUB
10239 GOLF CLUB DR · JACKSONVILLE · Duval County · FL 32256
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at main bar off of kitchen testing at 0ppm, even after priming. Person in charge will utilize main dishmachine until unit can be serviced. **Corrective Action Taken**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese sauce dated 11/3. Pimento cheese dated 11/3.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter on cookline at 118F. Person in charge began reheating. **Corrective Action Taken**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from mop sink at non chemical side of splitter.
Intermediate 4
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No disclosure on menu for poke, which consists of yellowfin tuna served raw. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Missing from server station in main kitchen. Person in charge provided. **Corrected On-Site**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge states holds cooked apples, Buffalo sauce with real butter on time, not indicated on time paperwork. Person in charge added during inspection. **Corrected On-Site**
03G-50-1Intermediate – 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 is vacuum sealing raw proteins, cured meats, pickled onions, hard cheeses, fully cooked hot smoked salmon and either freezing or keeping for longer than 48hrs. Also, establishment is utilizing sous vide for beef. Cooking to 130F for 24 hrs, then holding in vacuum pack longer than 48hrs. **Repeat Violation** **Warning**
Basic 2
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water in kitchen at 109F, in bar at 74F.
16-46-4Basic – Old labels stuck to food containers after cleaning. Observed multiple clean dishware items with old tape residue, pieces.
Inspector observations synchronized from DBPR on October 18, 2026 12:04 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.