FORE SCORE GOLF TAVERN

Name: FORE SCORE GOLF TAVERN
Address: 1407 ATLANTIC BLVD, JACKSONVILLE, FL, 32207, US
Rating: 77.9

1407 ATLANTIC BLVD, JACKSONVILLE, FL 32207

License #2616102

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

77.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FORE SCORE GOLF TAVERN in JACKSONVILLE currently holds an InspectFL Health Score of 77.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 31 total violations — 10 critical, 4 major, 17 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 March 27, 2026 shows 12 observation rows: 5 critical, 2 major, and 5 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: Administrative complaint recommended
[10-08-5] Ice scoop handle in contact with ice. On ice bin, employee moved scoop
[14-11-5] Equipment in poor repair. Gasket torn in reach in freezer by cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket, grease build up
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. One fryer in use not under hood
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard, he put one on
[41-17-4] Spray bottle containing toxic substance not labeled. Two by triple sink, employee stated they are cleaners
[12A-12-4] 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,
[01B-12-4] Food contaminated by employees. See stop sale. Employee touched raw meat then made salad, explained to him and he discarded salad and washed hands
[08A-20-5] 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
[23-03-4] 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
[12A-29-4] 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
[08A-05-6] 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

Disposition: Administrative complaint recommended
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 100 ppm chl
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. One door reach in cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen
[03F-10-5] 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
[12A-29-4] 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes, storage shelf, employees inverted them
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand sink at bar and water line into same hand sink, explained to manager
[14-11-5] Equipment in poor repair. Gasket torn in reach in freezer
[02D-01-5] Working containers of food removed from original container not identified by common name. Brownish powder on storage shelf, employee labeled seasoning
[08A-20-5] 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
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. One small fryer is half way out from hood, explained to employee
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above pepperoni, employee rearranged prep reach in cooler
[12B-12-5] 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
[08A-05-6] 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
[12A-12-4] 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter chips, overnight, employee discarded 2,

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