Epping Forest Yacht Club
Last inspected: Dec 3, 2025
61
Score
Across the available record, Epping Forest Yacht Club has 11 inspections on file, the first dated 2022. The latest inspection on file is from Dec 3, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around six violations each.
Across the inspection history, “buildup of food debris/soil residue on equipment door handles” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 74, which Epping Forest Yacht Club's 61 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
61
Sep 11, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
41
Nov 19, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
82
Sep 10, 2024
Complaint Full
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster bisque date marked 9/3 in kitchen cooler. **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken based Waldorf salad at 50°, 51°, 50°. (Form 9/7) 3 quarts. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken based Waldorf salad at 50°, 51°, 50°. (Form 9/7) Establishment has other functional coolers. **Warning**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black-like/ mold-like substance build up on some ceiling vents in kitchen and dinings area. Black-like/ mold-like , dust build up on ceilings by air handler in dining room. **Repeat Violation** **Warning**
36-34-5
Basic - 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. Tilapia thawing in bags that require cutting. Person In Charge had bags cut.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone against clean plates by Dish machine line.
40-06-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling vents in kitchen, dining room **Warning**
36-68-5
52
Aug 6, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Sticky cooler, oven handles. Kitchen
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black-like/ mold-like substance buildup on ceiling vents.
36-34-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from AC ceiling vents in kitchen area.
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of cooler by prep line.
29-49-6
78
Jun 4, 2024
Complaint Partial
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dispenser neat walk in cooler. Replaced by manager. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes made Sunday not date marked. Marked by manager. **Corrected On-Site**
02C-02-5
Basic - Floor tiles missing and/or in disrepair. Loose and missing floor tiles by prep line . Standing water under floor tiles. **Warning**
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled. Cook line.
22-08-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Odor emanating from standing water under tiles by prep line. **Warning**
36-64-5
70
Mar 15, 2024
Routine - Food
No violations found.
100
Mar 14, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk in cooler : (Overnight temperatures ) Cooked Lobster soup 57°. 1 gallon. Approximately. Cooked Marinara Soup 48° 3 gallons. Approximately. Cooked Soup of the day (dairy based ) 47°. 46°. 48°. 47°. 4 gallons. Approximately. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk in cooler : (Overnight temperatures ) Cooked Lobster soup 57°. 1 gallon. Approximately. Cooked Marinara Soup 48° 3 gallons. Approximately. Cooked Soup of the day (dairy based ) 47°. 46°. 48°. 47°. 4 gallons. Approximately. **Warning**
01B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Wooden cutting boards. Plastic container. Stored
24-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of cookline oven. (Per Person In Charge : oven not in use )
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Minor Soiled counters and shelves in prep line. **Repeat Violation**
23-03-4
61
Sep 12, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
52
Mar 8, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle by single service Saran Wrap. Moved by manager **Corrected On-Site**
41-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Minor Soiled exterior of equipment including handles to coolers. Kitchen. Cleaned by manager. **Corrected On-Site** **Repeat Violation**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by hallway. Secured by manger. **Corrected On-Site**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by clean3 utensils. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in base of kitchen cooler. Cleaned by manager. **Corrected On-Site**
29-19-4
70
Sep 8, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Epping Forest Yacht Club last inspected?
The most recent health inspection at Epping Forest Yacht Club on file is from Dec 3, 2025. The public record contains 11 inspections in total.
What is the most common violation at Epping Forest Yacht Club?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited three times, more than any other issue at Epping Forest Yacht Club.
How does Epping Forest Yacht Club compare to other restaurants in Jacksonville?
Epping Forest Yacht Club most recently scored 61 out of 100, which is lower than the Jacksonville average of 74.
Has Epping Forest Yacht Club's inspection record improved over time?
Results have been roughly steady. Inspections at Epping Forest Yacht Club have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Epping Forest Yacht Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Epping Forest Yacht Club inspected?
Based on the inspection history on file, Epping Forest Yacht Club is inspected around three times per year on average.
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