THE OAKS GOLF CLUB

Name: THE OAKS GOLF CLUB
Address: 1264 CR 309, CRESCENT CITY, FL, 32112, US
Rating: 2.5

1264 CR 309, CRESCENT CITY, FL 32112

License #6400324

🏌️ Club/Private ℹ️

2.5 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 10 findings · 5 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

THE OAKS GOLF CLUB in CRESCENT CITY currently holds an InspectFL Health Score of 2.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 18 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 128 total violations — 29 critical, 22 major, 77 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 20, 2025

The latest inspection on September 22, 2026 shows 10 observation rows: 5 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

128

Coverage note

Inspector notes linked where available

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THE OAKS GOLF CLUB has a rough inspection history. Would you risk it?

F record

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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.

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Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed several bowls without handles used to scoop potatoes, salsa, cheese.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezers in storage area and kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floor soiled with food debris. Observed storage room floor soiled with dirt.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato chucks (69F - Cold Holding) left on cutting board for approximately one hour. Discussed time control with person in charge and provided paper work.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed number 10 can of sauerkraut with a dent on the top seam of can.
[09-01-4] 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. Observed employee bare hand contact ready to eat food while assembling tacos on cook line. Discussed with employee. Employee placed gloves on.
[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. Observed no proof of food handler certifications onsite.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw ground beef and continue cooking and handling ready to eat foods. Discussed with employee. Employee washed hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach in freezer soiled with black/green mold like substance. Observed multiple gaskets on reach in coolers soiled with food debris.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Ground Beef (98F - Hot Holding) for approximately one hour per person in charge. Discussed time control with person in charge and provided paper work.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling show disrepair in center next to kitchen area. Cove molding missing in kitchen. Floor tiles missing.
[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 machine 0 ppm. Operator set up triple sink sanitation 100ppm.
[08B-47-4] Food not stored at least 6 inches off of the floor. Bulk container of fryer oil stored on floor. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior and shelves soiled.
[25-05-4] Single-service articles improperly stored. Single service to go containers stored on floor. Operator removed.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors in the back storeroom unsealed.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher sanitizer 0ppm.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/25. Operator paid before end of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Operator refilled.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink in kitchen. Operator replaced.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed lime scale buildup inside of dish machine.
[36-20-4] Dustless cleaning methods not utilized when exposed food present. Observed dust throughout the kitchen on walls and ceilings with dust buildup.
[14-11-5] Equipment in poor repair. Observed middle large door to reach in cooler on cook line across from flat top fell off when opened.
[36-17-5] Floor tiles missing and/or in disrepair. Observed multiple tiles throughout kitchen area with tiles missing or cracked.
[36-24-5] Hole in or other damage to wall. Observed bottom of wall under prep table and by reach in cooler on cook line with large holes. Also holes in wall on in the corner near prep table with fan in wall.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer in back room.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with debris.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed lid to large freezer in back room under fan in window coming apart.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of oven with food debris. Observed fan in wall on cook line with buildup. Observed gaskets to reach in cooler with debris. Observed hood and filters with grease buildup. Under flat top grill with food debris.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floors in back storeroom not sealed.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed mop sink in back area near back door with no vacuum breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with debris buildup. Observed slicer for potatoes attached to wall by back door with food buildup. Observed slicer, on cook line, under fan in window with debris buildup.
[27-02-4] Well water testing report/documentation is not available upon request. Observed well water testing report out of date. January 09-2024.
[45-01-4] No portable fire extinguisher present. For reporting purposes only. Observed extinguisher for hood suppression system, no tag visible. Buildup of chemical on extinguisher and piping.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Paper cup in flour under prep counter in main kitchen In storage room at front counter, cup used for a scoop in sugar container
[51-11-4] Carbon dioxide/helium tanks not adequately secured.in storage area by back door, multiple co2tanks not secured
[21-17-4] Clean linens stored on floor. A crate of clean towels stored on floor by back door
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. All drawers throughout the kitchen debris buildup
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had drink cup on prep table
[14-11-5] Equipment in poor repair. In back storage room, large chest reach in freezer gasket torn and top is separating
[36-17-5] Floor tiles missing and/or in disrepair. Throughout the kitchen missing tiles on floor Ceiling in storage area by back door ceiling is in disrepair. Ceiling beams showing
[36-73-4] Floors, walls and or ceilings soiled/has accumulation of debris. Ceiling throughout kitchen soiled and dust buildup Walls throughout kitchen soiled and splattered debris Floors under equipment soiled Light fixtures throughout kitchen have grease buildup Fan on back wall in kitchen has debris buildup
[08B-38-4] Food stored on floor. Under prep table in main kitchen bucket of flour on floor. In back storage room in kitchen bread, flour and oil stored on Behind front counter by popcorn machine a bag of popcorn on floor. In storage room by front counter a bag of sugar stored on floor
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In back storage room , ice buildup in large chest freezer
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on shelf over prep table in main kitchen, interior At cook line interior of oven has debris buildup at front counter interior of popcorn maker has grease buildup
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen knife holder soiled Fan on floor in kitchen has grease and debris buildup Shelves throughout kitchen soiled Exterior of flower container soiled Exterior of scale has grease buildup Exterior of oven at cook line soiled Hood filters have buildup Fryer has grease buildup In storage room at front counter exterior of bulk sugar container has buildup
[25-05-4] Single-service articles improperly stored. In back storage room pizza boxes, plastic containers and lids all stored on floor
[29-49-6] Standing water in bottom of reach-in-cooler. In storage area in back room, standing water in double door refrigerator
[45-01-4] For reporting purposes only. Extinguisher for hood suppression system, no tag visible. Buildup of chemical on extinguisher and piping.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm. Employee changed sanitizer bottle and primed. Retested 50 Ppm
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw hamburger with bare hands and then put on gloves and handled plates with no hand wash
[03A-21-5] Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. In reach in cooler in back storage area, milk 50F. Employee stated that milk was just brought in from store.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in bottom section of reach in cooler, Turkey 50 F. Employee stated turkey had Ben in cooler over night
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler sliced tomatoes 46F, cut lettuce 53F Chopped sausage 47F, ham 47F Employee stated that she has been going in and out of cooler for the past hour. At cook line in bottom section of reach in cooler, Turkey 50 F. Employee stated turkey had Ben in cooler over night
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen can opener has buildup and rust Meat slicer in kitchen has debris buildup Potato cutter on wall by back door has debris buildup
[31A-09-4] Handwash sink not accessible for employee use at all times. At cook line, trash can stored in front of hand wash 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. One employee present no certificate available. Employee stated that her license has just expired

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has mold on it.
[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. Dish machine only tests at 10ppm.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker and headset, phones in front of mini freezer near cookline.
[14-11-5] Equipment in poor repair. Gaskets on reach in freezer in back are torn.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Behind cookline; grease and debris.
[36-11-4] Floors not maintained smooth and durable. Floor throughout establishment show exposed wood.
[08B-38-4] Food stored on floor. Sodas/water on floor in dry storage.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. All reach in freezers throughout have excessive ice buildup.
[10-08-5] Ice scoop handle in contact with ice. Person in charge removed ice scoop.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven has food debris inside of it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven has food debris. Hoods are soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom shelf of reach in cooler on cookline has excess debris.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Establishment has unsealed concrete in dry storage area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour not dated.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine only tests at 10ppm.
[09-01-4] 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. Observe a cook cutting corned beef with his bare hands.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee cutting corned beef with bare hands.
[35A-09-4] Presence of insects, rodents, or other pests. Spider web in corner of dry storage.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in back are raw chicken over cheese not all packaged.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler; burgers 50F, sausage, ham 49F, cheese 54F; ( - Cold Holding). Milk 51F. All items in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; burgers 50F, sausage, ham 49F, cheese 54F; ( - Cold Holding). Milk 51F. All items in cooler overnight.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pooled eggs, cheese, corned beef, sausage gravy, pancake mix not dated. Buttermilk, milk not dated.
[27-02-4] Well water testing report/documentation is not available upon request. No well water testing report available.

Disposition: Warning Issued
[31B-03-4] No soap provided at handwash sink. Missing from front hand wash sink.
[27-02-4] Well water testing report/documentation is not available upon request. Person in charge unable to provide copy of well report.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Lime scale observed on inside of dishmachine. Also, exterior of dishmachine soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling missing from utility room between kitchen and cooler/ freezer storage missing. Also exposed insulation in hallway with restrooms with damage, leaking into catch bucket. Floors in kitchen separating from base, missing in places. Not smooth and easily cleanable in back storage area.
[36-73-4] Floor soiled/has accumulation of debris. Floors in utility room, storage rooms with heavy debris buildup. Heavy grease buildup on floor under fryer, behind cookline.
[08B-38-4] Food stored on floor. Bucket of breading stored on floor in kitchen. Bag in box soda stored on floor in utility room off of kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Stand up reach in freezers with ice buildup. Small tabletop reach in freezer with heavy ice buildup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under griddle with heavy grease buildup. Side of griddle and fryer with grease buildup. Exterior handles of double door glass door reach in cooler with debris buildup. Exterior of seasoning containers at cookline with food debris buildup. Exterior of ice machine with algae growing on outside of unit. Soda nozzle,holster with debris buildup.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Light visible around fans in kitchen, at back storage area. Also under door that leads to ice machine light visible.
[25-21-4] Single-service articles stored under leaking vent. Condensation from air conditioning vent leaking onto single service cups at front line. Person in charge moved to appropriate location.
[29-49-6] Standing water in bottom of reach-in-cooler. Double door silver reach in cooler with water in bottom of unit, visible rust on interior and exterior.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm even after priming unit. Will utilize bleach in triple sink until unit is serviced.
[09-01-4] 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. Observed employee handle cut lemon with bare hand to garnish drink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over blueberry sauce, person in charge moved to appropriate location. Also, ground beef and ready to eat ham stored in same container.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Non UHT creamers in keg cooler at front line at 45F. Person in charge states have been in unit less than 4 hours. Moved to unit holding temperature.
[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 on site for biohazard event.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Black buildup in deep grooves on wooden surface in kitchen. Also, deflector plate of ice machine with debris observed.