CHAMPIONS CLUB AT JULINGTON CR

Name: CHAMPIONS CLUB AT JULINGTON CR
Address: 1111 DURBIN CREEK BLVD, ST. JOHNS, FL, 32259, US
Rating: 85

1111 DURBIN CREEK BLVD, ST. JOHNS, FL 32259

License #6501239

85 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CHAMPIONS CLUB AT JULINGTON CR in ST. JOHNS currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 7 total violations — 4 critical, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 20, 2026 shows 7 observation rows: 4 critical, 0 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of dish machine soiled with food debris and crumbs.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed food employees place two dirty dishes in dish washer with gloves on, then attempt to start making food at flip-top cooler without changing gloves and washing hands. Immediately discussed with food employees and they washed hands and changed gloves.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal half n half and condiments in refrigerator not labeled or segregated from establishment food.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine without any sanitizer installed. Person in charge installed sanitizer and reran dishes.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs above ready to eat deli cheeses in refrigerator. Person in charge placed eggs on bottom shelf.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave and toaster soiled with food debris.
[22-41-4] 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. Observed dish machine at 0ppm chlorine. Person in charge added chlorine to dish machine and rested at 50ppm.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse