Pour Taproom

61 N Laura St, Jacksonville, FL 32202

Bar / Pub

Last inspected: Nov 18, 2025

Score

High Risk

Pour Taproom has only two inspections on file, a thin record to work from. Inspectors last stopped by on Nov 18, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.

Recent visits have flagged more than earlier ones: around 19 violations per visit lately, up from roughly four violations before.

The most common issue across all inspections has been “no measuring device available”, showing up two times.

Restaurants in Jacksonville average 74, so Pour Taproom trails the local norm. Diners may want to scan the inspection details before deciding to visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 18, 2025

Routine - Food

4 critical violations. 7 major violations. 8 minor violations.

View 19 violations

High Priority - 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 **Corrected On-Site**

09-01-4

High Priority - 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 **Corrective Action Taken**

03A-02-5

High Priority - 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 **Corrected On-Site**

03C-44-5

High Priority - 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 **Corrected On-Site**

12A-12-4

Intermediate - No probe thermometer provided to measure temperature of food products. Couldn't find it

05-08-4

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. 2 cooks here from almost 3 months, Keoneu and Billy

53B-13-5

Intermediate - 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 **Corrected On-Site**

02B-02-5

Intermediate - Spray bottle containing toxic substance not labeled. At bar, pinkish solution. Employee didn't know what it was, discarded it **Corrected On-Site**

41-17-4

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. Hummus opened yesterday early morning morning, employee wrote date on **Corrected On-Site**

02C-03-5

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar by dish machine, explained to employee

31A-11-4

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None **Repeat Violation**

16-62-1

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions on shelf above pickles in bucket in walk in cooler, employee rearranged

08B-17-4

Basic - 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 **Corrected On-Site**

24-05-4

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, put on beard guard **Corrected On-Site**

13-04-4

Basic - 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 **Corrected On-Site**

36-24-5

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. By vents in interior of upright freezer by ovens, cook line

14-69-4

Basic - 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

23-03-4

Basic - Single-service articles improperly stored. Bag with to go by passing window, manager placed them on shelf **Corrected On-Site**

25-05-4

Basic - Time/temperature control for safety food thawed in an improper manner. Raw ground beef in prep sink, employee turned cold water on **Corrected On-Site**

06-01-5

May 15, 2025

Food-Licensing Inspection

1 critical violation. 2 major violations. 1 minor violation.

View 4 violations

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter

29-42-4

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Explained to them

16-62-1

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. Emailed one **Corrected On-Site**

11-27-4

Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**

51-13-4

Frequently Asked Questions

When was Pour Taproom last inspected?

The most recent health inspection at Pour Taproom on file is from Nov 18, 2025. The public record contains two inspections in total.

What is the most common violation at Pour Taproom?

Across the inspection record, “no measuring device available” has been cited two times, more than any other issue at Pour Taproom.

How does Pour Taproom compare to other restaurants in Jacksonville?

Pour Taproom most recently scored 18 out of 100, which is lower than the Jacksonville average of 74.

Has Pour Taproom's inspection record improved over time?

No. Recent inspections at Pour Taproom have averaged around 19 violations per visit, up from roughly four earlier in the record.

What does a high risk rating mean?

A high risk rating at Pour Taproom 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.

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