Fore Score Golf Tavern
Last inspected: Mar 27, 2026
32
Score
Across the available record, Fore Score Golf Tavern has 10 inspections on file, the first dated 2022. The most recent visit was on Mar 27, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 13 violations per visit versus roughly 11 violations earlier in the record.
When inspectors have written things up, “no proof provided that food employees are informed” has been the most frequent reason, cited four times.
That's lower than the typical Jacksonville restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
5
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - 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, **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Food contaminated by employees. See stop sale. Employee touched raw meat then made salad, explained to him and he discarded salad and washed hands
01B-12-4
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Two by triple sink, employee stated they are cleaners
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket, grease build up
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard, he put one on **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Gasket torn in reach in freezer by cook line **Repeat Violation**
14-11-5
Basic - Ice scoop handle in contact with ice. On ice bin, employee moved scoop **Corrected On-Site**
10-08-5
Basic - 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 **Repeat Violation**
23-03-4
32
Sep 23, 2025
Routine - Food
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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 **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter chips, overnight, employee discarded 2, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 **Corrected On-Site**
12A-12-4
High Priority - 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 **Corrected On-Site**
12A-29-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar and water line into same hand sink, explained to manager
31A-11-4
Intermediate - 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
03F-10-5
Basic - 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 **Corrected On-Site**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
13-03-4
Basic - Equipment in poor repair. Gasket torn in reach in freezer
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. One door reach in cooler
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes, storage shelf, employees inverted them **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above pepperoni, employee rearranged prep reach in cooler **Corrected On-Site**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 100 ppm chl **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Brownish powder on storage shelf, employee labeled seasoning **Corrected On-Site**
02D-01-5
22
Feb 5, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Aug 26, 2024
Routine - Food
1 critical violation. 8 major violations. 9 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs on shelf above bread, employees rearranged walk-in cooler **Corrected On-Site**
08A-05-6
Intermediate - 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 **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - 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
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, employee placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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
11-26-1
Intermediate - No soap provided at handwash sink. At bar, employee placed some
31B-03-4
Intermediate - 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 didn't answer to be able to get her certificate **Admin Complaint**
53B-13-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink in kitchen, employee brought on other one **Corrected On-Site**
31B-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above microwave, ceiling with water damage
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers, employee placed a lid over them **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food in jars, employee rearranged **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Bag with carrots and container with dressings, employee placed them on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice bin at bar
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Plates not inverted in storage closet
25-06-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar
25-27-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above, cut orange, employee rearranged reach in cooler, **Corrected On-Site**
08B-17-4
25
Apr 15, 2024
Routine - Food
No violations found.
100
Feb 7, 2024
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by hand sink **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On triple sink faucet
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, mgr brought some **Corrected On-Site**
31B-02-4
Intermediate - 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 **Warning**
51-16-7
Intermediate - 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 **Repeat Violation**
11-26-1
Intermediate - 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 couldn't find his
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at bar
27-16-4
Intermediate - 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 **Corrected On-Site**
02C-03-5
Basic - Food stored on floor. Corn starch in container by walk in cooler, employee placed it on shelf, soda syrup boxes in storage closet **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Portioning sauce **Repeat Violation**
13-03-4
Basic - Faucet/handle missing at plumbing fixture. Handle goes all the way around in hand sink at bar, no water comes out
29-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, mgr placed one **Corrected On-Site**
31B-04-4
Basic - Single-service articles improperly stored. Box with bags on floor, kitchen, employee placed it on shelf **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in triple sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, labeled by employee **Corrected On-Site**
02D-01-5
27
Jul 7, 2023
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Cleaner above to go lids, employee moved chemicals **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm in spray sanitizer in bottle, test strip is white with a blue line only, mgr diluted it to 100 ppm **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked breaded chicken in open bag on shelf above tortillas, reach in freezer, cook rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went outside to get his hat then touched his face and started preparing food, explained to him and he washed hands **Corrected On-Site**
12A-25-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two by mop sink
35A-02-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine for spray bottle
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For peroxide sanitizer for spray bottles
16-37-1
Intermediate - 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. 2 new employees, mgr couldn't find filled form **Repeat Violation**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of sauces in jugs, kitchen, employee moved **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
13-03-4
Basic - Equipment in poor repair. Gasket in reach in cooler, kitchen
14-11-5
Basic - Food stored on floor. Plastic jugs with food in kitchen, employee rearrange **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster
22-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen
21-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On drink prep table, mgr moved it **Corrected On-Site**
12B-07-4
25
Jun 9, 2023
Complaint Full
No violations found.
100
Apr 7, 2023
Complaint Full
3 critical violations. 10 major violations. 2 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over ready to eat cheese in kitchen cooler. Moved by manager. **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to single service cups at frontline. Moved by manager. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. **Warning**
29-42-4
Intermediate - 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. Gave form.
11-27-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Onsite manager has been working here about 5 months but not yet food manager certified.
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Frontline Hand Wash Sink used for dumping ice.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food service employees onsite with no certified food manger present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at frontline Hand Wash Sink. Replaced by manger. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
Intermediate - 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 proof of any employee training available. **Warning**
53B-01-5
Intermediate - 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. Gave form
11-26-1
Intermediate - No soap provided at handwash sink. Missing soap at frontline Hand wash sink. Replaced by manger. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar. Marked by manger. **Corrected On-Site**
41-17-4
Basic - Drain cover(s) missing. Missing drain cover under Three compartment sink.
29-18-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
23-24-4
21
Jul 19, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Fore Score Golf Tavern last inspected?
The most recent health inspection at Fore Score Golf Tavern on file is from Mar 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fore Score Golf Tavern?
Across the inspection record, “no proof provided that food employees are informed” has been cited four times, more than any other issue at Fore Score Golf Tavern.
How does Fore Score Golf Tavern compare to other restaurants in Jacksonville?
Fore Score Golf Tavern most recently scored 32 out of 100, which is lower than the Jacksonville average of 74.
Has Fore Score Golf Tavern's inspection record improved over time?
No. Recent inspections at Fore Score Golf Tavern have averaged around 13 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fore Score Golf Tavern means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fore Score Golf Tavern inspected?
Based on the inspection history on file, Fore Score Golf Tavern is inspected around three times per year on average.
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