THE GOLF CLUB AT NORTH HAMPTON

Name: THE GOLF CLUB AT NORTH HAMPTON
Address: 22680 N HAMPTON CLUB WAY, FERNANDINA BEACH, FL, 32034, US
Rating: 23.8

22680 N HAMPTON CLUB WAY, FERNANDINA BEACH, FL 32034

License #5500895

🏌️ Club/Private ℹ️

23.8 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 12 findings · 3 critical

Routine - Food

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Quick take

THE GOLF CLUB AT NORTH HAMPTON in FERNANDINA BEACH currently holds an InspectFL Health Score of 23.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 106 total violations — 21 critical, 25 major, 60 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 20, 2026

The latest inspection on October 6, 2026 shows 12 observation rows: 3 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

79%

Inspector notes

106

Coverage note

Inspector notes linked where available

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THE GOLF CLUB AT NORTH HAMPTON has a rough inspection history. Would you risk it?

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in white reach in freezer chest on cook line.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Multiple pieces of cove molding missing behind cook line.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor behind cook line soiled with grease. Also, floor in bag- in- box soda rack room in kitchen soiled with debris. Also, ceiling vents in bag- in- box soda rack room in kitchen soiled with dust build up.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave showing surface rust.
[35A-03-4] Dead roaches on premises. Observed one (1) dead roach on floor under oven on cook line. Also, observed one (1) dead roach on floor behind stand up warmer. Also, observed one (1) dead roach on floor in corner of bag- in- box soda rack room. Also, observed one (1) dead roach on edge of mop sink. Operator cleaned up and discarded of all roaches.
[08B-38-4] Food stored on floor. In liquor storage closet in kitchen, case of plastic bottled sprite on floor. Also, in bag- in- box soda rack room in kitchen, one box of soda on floor.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In bottom of reach in cooler on cook line, container of blue cheese dressing date marked 9/29.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelving in walk-in cooler soiled with white mold-like substance.
[41-17-4] Spray bottle containing toxic substance not labeled. On bottle shelf of chemical rack across from stand up reach in freezer, spray bottle of yellowish liquid not labeled. Also, behind bar, spray bottle of blue liquid not labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk-in cooler, fan cover soiled with dust build up. Also, multiple gaskets in kitchen soiled with food debris stained.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white reach in freezer on cook line, two open boxes of uncooked chicken tenders/bites stored on top of open boxes of raw bacon.
[41-10-4] Toxic substance/chemical improperly stored. In stand up warmer that is used for storage, bottle of dawn dish soap stored on top of clean pans.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Stand up reach in cooler ambient air thermometer reading above 60F. Actual ambient air 54F.
[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. In flip top reach in cooler on cook line, four packages of vacuum sealed raw salmon fully thawed in packaged. See stop sale.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach on floor of bar area. Employee cleaned up and discarded of dead roach.
[36-17-5] Floor tiles missing and/or in disrepair. Few tiles missing by back door of establishment. Also, few tiles missing under cook line.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line equip soiled with grease and food debris. Also, wall behind cook line soiled with grease/food debris. Also, floor in back bag- in- box soda room soiled with debris. Also, floor/wall under dish machine soiled with residue. Also, floor in bar area under bar counter soiled with debris.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with rust/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under grill on cook line soiled with black residue/debris. Also, fan cover in walk-in cooler soiled with dust build up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Inter of both flip top reach in coolers on cook line soiled with food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Interior of both flip top reach in coolers on cook line have standing water in bottom.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. In outside shed in back of establishment, table saw stored above sleeves of plastic cups.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler, package of raw beef patty stored on shelf above open box of fully cooked sausage.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In flip top reach in cooler on cook line, four packages of vacuum sealed raw salmon fully thawed in packaged. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In stand up reach in cooler, raw beef patty (52F - Cold Holding); sliced ham (50F-53F - Cold Holding); queso (52F - Cold Holding). Employee stated all items have been in there since Saturday and they were closed yesterday. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler, raw beef patty (52F - Cold Holding); sliced ham (50F-53F - Cold Holding); queso (52F - Cold Holding). Employee stated all items have been in there since Saturday and they were closed yesterday. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Two bottles of dish soap stored in clean pans in non used stand up warmer. Employee moved soap bottles.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink near triple sink taped off with blue tape and water is not turned on to sink.
[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. Employee at time of inspection was only able to provide one food handler training certificate. She stated all employees are getting retrained now.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Observed 2 dead roaches beneath bar counter. Observed 1 dead roach in storage room in kitchen area. Observed 1 dead roach in storage room by triple sink in kitchen area.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not reaching proper temperatures and leaking from the bottom, operator was told he needed to set up his triple sink until the dishwasher was fixed. Dishwasher test showed 170F.
[29-18-4] Drain cover(s) missing. Drain under triple sink missing drain cover.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal food on shelf and walk-in cooler operator removed all personal food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone charger and speaker on dish rack in kitchen area. Employee slippers stored on single service straws.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed Wooden spoon starting to peel and chip, operator voluntarily disposed of it.
[36-73-4] Floors, walls and or ceilings, soiled/has accumulation of debris. Hole in bottom of wall near dish machine. Floors heavily soiled with old food debris behind cook line.
[08B-38-4] Food stored on floor. Observed cooking oil stored on floor in storage room in kitchen area operator picked up oil.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with old food debris and rusted top plate.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter system has build up of dust. Operator scheduled a cleaning
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour bin under food pre prep table at beginning of cook line not labeled. Sugar bin in storage room not labeled.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 can of baked beans found dented at seem, operator states that it was over a week old, operator discarded can.
[35A-02-7] Live, small flying insects found 2 small live flying insects observed in kitchen area.
[28-13-5] Raw sewage on ground of establishment. Dishwasher draining into bus tub, bus tub full of wastewater operator spilled waste water onto floor, when dish machine is running if no bus bucket waste water would be on the floor, operator cleaned up waste water, set up triple sink and will not use dishwasher until fixed.employees do not need to walk through waist water to perform duties
[41-10-4] Toxic substance/chemical improperly stored Observed chemicals stored on shelf with single service Items. Operator removed all chemicals from shelf.
[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 in reach in cooler on cook line not date marked, operator put date mark on milk. Sour cream in reach in cooler on cook line opened on Wednesday per operator not date marked, operator put date mark on sour cream
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line heavily stained. Can opener on food prep table soiled with old food.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator did not have a measuring device to test temperature of dishwasher.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand towel dispenser at hand wash sink at end of cook line by triple sink filled with paper towels but not dispensing paper towels.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink at end of cook line by triple sink.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in middle of kitchen is cracked/peeling.
[35A-03-4] Dead roaches on premises. One (1) dead roach on floor in small storage area by dish. Dead roach discarded.
[36-11-4] Floors not maintained smooth and durable. Floor in walk in cooler.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor under reach in coolers/freezers in kitchen. Floor in dish area. Floor in walk in cooler. Floor in bar.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture above cook line in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line where french fries are stored.
[25-06-4] Single-service articles not stored inverted or protected from contamination. On small prep table near cook line, clear single use containers not inverted. Manager inverted containers.
[23-01-4] Vending machine exterior soiled. Utility cart on cook line. Hood filters above cooking equipment.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Bartender went outside through kitchen, and came back directly to the bar, touched liquor bottles, but did not wash hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
[41-10-4] Toxic substance/chemical improperly stored. On small prep table near cook line, cup with paint brushes soaking in water (with paint) stored next to single use containers. Cup moved and stored correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice cube tray stored in hand washing sink in bar. Tray removed.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Five (5) dead roaches in establishment: two (2) on floor in back storage room in kitchen, two (2) on floor in closet in dining area, and one (1) on floor near front entrance to establishment. All dead roaches discarded.
[14-11-5] Equipment in poor repair. Door to kitchen is detached.
[36-17-5] Floor tiles missing and/or in disrepair. Floor in front of walk in cooler in kitchen.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler. Floor under cooking equipment in kitchen. Floor under ice machine in kitchen. Floor under dish machine. Floor under racks in dry storage areas. Floor in outside storage sheds. Wall under dish machine. Wall behind cooking equipment in kitchen.
[08B-37-4] Food stored in a prohibited area. Large bottles of water stored in mens restroom.
[08B-38-4] Food stored on floor. Containers of oil on floor in back storage area. Bag in box sodas on floor in back storage area.
[33-19-4] Garbage on the ground and/or pad around dumpster. Trash in dumpster pad area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink in bar - sign present states "handwashing only" and is not a reminder to employees (employees must wash hands).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment in kitchen. Hood filters above cooking equipment. Area under flat top grills on cook line. Steam well below grills on cook line. Black utility cart on cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Both reach in coolers on cook line.
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple unused pieces of equipment on back dock of establishment.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Bartender washed hands at hand washing sink in kitchen for approximately five (5) seconds. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender touched face (eye) and hair and handled clean glassware without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, case of raw bacon stored over ready to eat sauces. Bacon moved and stored correctly.
[41-10-4] Toxic substance/chemical improperly stored. Canisters of sterno fuel stored above clean equipment in back storage area. Bottle of degreaser stored on shelf next to single use bowls in outdoor storage shed.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Bartender washed off hands in triple sink in bar. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[13-05-4] Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Bartender working today making drinks.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of food warmer on cook line in kitchen. Interior of reach in coolers on cook line. Interior of reach in freezer in storage area. Knives on knife magnet on cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area. Towels provided.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[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. No training records could be provided - Person in Charge states that records are locked up in office.
[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. No proof that any employee has been informed of their health responsibilities.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, containers of soup, rice, coked chicken not dated. On cook line, house made blue cheese dressing, ranch dressing, cut lettuce, cut tomatoes not dated. Person in Charge states all items made three (3) days prior.