FORE SCORE GOLF TAVERN

Name: FORE SCORE GOLF TAVERN
Address: 1407 ATLANTIC BLVD, JACKSONVILLE, FL, 32207, US
Rating: 58.3

1407 ATLANTIC BLVD, JACKSONVILLE, FL 32207

License #2616102

🍺 Bar/Pub ℹ️

58.3 Grade F / 100

Failing Health Score

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Latest inspection

March 27, 2026 · 12 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FORE SCORE GOLF TAVERN in JACKSONVILLE currently holds an InspectFL Health Score of 58.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 77 total violations — 15 critical, 22 major, 40 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 15, 2024

The latest inspection on March 27, 2026 shows 12 observation rows: 5 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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FORE SCORE GOLF TAVERN has a rough inspection history. Would you risk it?

F record

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*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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard, he put one on
[14-11-5] Equipment in poor repair. Gasket torn in reach in freezer by cook line
[10-08-5] Ice scoop handle in contact with ice. On ice bin, employee moved scoop
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame with blackish build up in reach in cooler by microwave, hood filters with grease build up, shelved in walk in cooler with blackish build up and vents too
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw phili meat beef and placed on grill then made salad, explained to him and he washed hands and discarded salad,
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked something from floor then changed gloves and grabbed bag with bread, explained to him and he washed hands
[01B-12-4] Food contaminated by employees. See stop sale. Employee touched raw meat then made salad, explained to him and he discarded salad and washed hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on tray with cooked chicken, employee removed cooked chicken and washed bag to place in another container, walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw ground beef in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket, grease build up
[41-17-4] Spray bottle containing toxic substance not labeled. Two by triple sink, employee stated they are cleaners
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. One fryer in use not under hood

Disposition: Warning Issued
[12B-12-5] 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. Two open drink, employee discarded them
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking
[14-11-5] Equipment in poor repair. Gasket torn in reach in freezer
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. One door reach in cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes, storage shelf, employees inverted them
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above pepperoni, employee rearranged prep reach in cooler
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 100 ppm chl
[02D-01-5] Working containers of food removed from original container not identified by common name. Brownish powder on storage shelf, employee labeled seasoning
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburger, changed gloves and grabbed bowl to scoope food, explained to him and he washed hands
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked lid that fell on floor changed gloves and handled seasoning for taco, explained to him and he washed hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in bag in same tray with cooked chicken, explained to employee and he separated them
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Rae hamburgers in container on top of container with raw shrimp batter, explained to him and he rearranged reach in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter chips, overnight, employee discarded 2,
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand sink at bar and water line into same hand sink, explained to manager
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter at room temperature sometimes and batter for shrimp and chicken, emailed one
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. One small fryer is half way out from hood, explained to employee

Disposition: Warning Issued
[10-08-5] Ice scoop handle in contact with ice. Ice bin at bar
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Above microwave, ceiling with water damage
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers, employee placed a lid over them
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food in jars, employee rearranged
[08B-38-4] Food stored on floor. Bag with carrots and container with dressings, employee placed them on shelf
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plates not inverted in storage closet
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above, cut orange, employee rearranged reach in cooler,
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above bread, employees rearranged walk-in cooler
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened yesterday morning, labeled by employee
[53A-03-7] 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/ Katherine Bayongan took test on 3-27-19
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar, employee placed some
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new bartender
[31B-03-4] No soap provided at handwash sink. At bar, employee placed some
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for more than 2 months, she worked at River and post but mgr didnt answer to be able to get her certificate
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink in kitchen, employee brought on other one

Disposition: Warning Issued
[29-09-4] Faucet/handle missing at plumbing fixture. Handle goes all the way around in hand sink at bar, no water comes out
[13-03-4] Employee with no hair restraint while engaging in food preparation. Portioning sauce
[08B-38-4] Food stored on floor. Corn starch in container by walk in cooler, employee placed it on shelf, soda syrup boxes in storage closet
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, mgr placed one
[25-05-4] Single-service articles improperly stored. Box with bags on floor, kitchen, employee placed it on shelf
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in triple sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar, labeled by employee
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On triple sink faucet
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened a couple of days ago, dated by mgr
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, mgr brought some
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine and relocated mop sink from kitchen to make space for it
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For a couple of new employees, mgr could not find paper
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook here for a year, mgr couldnt find his
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at bar