POUR TAPROOM

Name: POUR TAPROOM
Address: 61 N LAURA ST, JACKSONVILLE, FL, 32202, US
Rating: 49.5

61 N LAURA ST, JACKSONVILLE, FL 32202

License #2616495

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

49.5 Grade F / 100

Failing Health Score

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Quick take

POUR TAPROOM in JACKSONVILLE currently holds an InspectFL Health Score of 49.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 39 total violations — 9 critical, 12 major, 18 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 29, 2026 shows 20 observation rows: 5 critical, 5 major, and 10 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.

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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: Inspection Completed - No Further Action
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For undercooked salmon,owner called provider and got letter
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute pinkish build up
[25-05-4] Single-service articles improperly stored. To go boxes in bag on floor by to go table next to window, employee placed it on shelf
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in hand sink at bar, employee moved it
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket by cook line, test strip bluish, employee diluted it to 300 ppm
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner here touches food when needed since restaurant opened, explained to him
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
[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. Milk opened yesterday morning, walk in cooler, he wrote date on,
[35A-02-7] Live, small flying insects found. One fly by mop sink
[14-01-5] Bowl or other container with no handle used to dispense food. On fries in reach in freezer by cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A couple of hood filters with grease build up
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In mop sink, employee hanged it
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table, employee placed it in bottom shelf
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed potatoes, explained to him
[08B-38-4] Food stored on floor. Box with raw chicken on tray on floor in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above boiled eggs, employee rearranged walk in cooler,
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk container on shelf by cook line, employee wrote name on, flour
[14-38-4] Food storage container/container lid cracked or broken. Lid cracked for dressing in container, walk in cooler
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by cook line, lots of ice built inside

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw ground beef in prep sink, employee turned cold water on
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburgers then removed gloves and pulled baskets of fry up, explained to him and he washed hands
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put on beard guard
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. By vents in interior of upright freezer by ovens, cook line
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions on shelf above pickles in bucket in walk in cooler, employee rearranged
[25-05-4] Single-service articles improperly stored. Bag with to go by passing window, manager placed them on shelf
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand sink at bar by dish machine, explained to employee
[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. 2 cooks here from almost 3 months, Keoneu and Billy
[41-17-4] Spray bottle containing toxic substance not labeled. At bar, pinkish solution. Employee didnt know what it was, discarded it
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf by 1 door upright cooler, employee inverted them
[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. Hummus opened yesterday early morning morning, employee wrote date on
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed lemon peel for drink, explained to him and he got gloves
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 155f chicken tenders, poured in bowl as ready, employee placed them back in and reached 180f
[36-24-5] Hole in or other damage to wall. Shelf by dish machine acting as wall in between 2 restaurant was moved, employee moved shelf to have it as wall as per plan review proviso
[05-08-4] No probe thermometer provided to measure temperature of food products. Couldnt find it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by stove dusty, cook line, greasy build up on hose filters by stove
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f ranch made here sitting on ice at cook line, employee added more ice
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks hamburger, gave ones and posted it

Community reaction

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Community pulse