DEERCREEK COUNTRY CLUB

Name: DEERCREEK COUNTRY CLUB
Address: 7816 MCLAURIN RD N, JACKSONVILLE, FL, 32256, US
Rating: 78.1

7816 MCLAURIN RD N, JACKSONVILLE, FL 32256

License #2610399

🏌️ Club/Private ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DEERCREEK COUNTRY CLUB in JACKSONVILLE currently holds an InspectFL Health Score of 78.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 21, 2026. Across those visits, inspectors documented 25 total violations — 10 critical, 9 major, 6 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

January 21, 2026

The latest inspection on May 21, 2026 shows 7 observation rows: 1 critical, 3 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Light visible under back door when closed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. ROP tuna with instructions to remove from packaging prior to thawing has air introduced, but not completely removed from packaging.
[05-12-5] Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. Person in charge not checking receiving temperatures of food during delivery occurring at time of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for sanitizing solution. Person in charge states are locked in office.
[06-09-1] 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. ROP tuna with instructions to remove from packaging prior to thawing has air introduced, but not completely removed from packaging.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of any training due to training locked in managers office at time of inspection.
[36-73-4] Floor soiled/has accumulation of debris. Floors with debris accumulation under triple sink, at dishmachine area.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Deli meat prepared in bags more than 4 hours ago in reach in cooler at 46-50F. Person in charge discarded.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish, mussels, steak thawing at room temperature in kitchen. Person in charge moved to walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw cold smoked salmon stored over cooked green beans. Raw beef store over pasteurized shell eggs. Person in charge began rearranging.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
[35A-02-7] Live, small flying insects found. Observed three flying insects in bar area.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee training certificate is copy.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at the mop sink. Person in charge moved to non chemical side of the splitter.
[31B-03-4] No soap provided at handwash sink. Soap missing from handwashing sink in the kitchen. Also, hand wash sign missing from womens restroom that employees utilize.
[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. Dishmachine in bar area testing at 0ppm. Person in charge primed and retested at 100ppm.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish made more than 24 hours ago per person in charge not date marked in walk in cooler.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Deli meat prepared in bags more than 4 hours ago in reach in cooler at 46-50F. Person in charge discarded.
[12A-13-4] 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 handle dirty dishware, then clean dishware without hand wash. Person in charge had employee wash hands.
[36-24-5] Hole in or other damage to wall. Wall damage in server area off of kitchen. Floor in bar area under dishmachine with debris buildup Observed broken tiles under dishmachine with standing water present in back kitchen.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on the menu for salmon carpaccio.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles with debris buildup in bar area.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted garlic in oil in kitchen dated 8/6. Chicken salad dated 10/4. Herb oil with fresh garlic dated 10/1.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch made in house with buttermilk at 74F. Person in charge discarded.

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