Deercreek Country Club

7816 McLaurin Rd N, Jacksonville, FL 32256 · Permanent Food Service · License 2610399

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Jul 29, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · fixed by the Jul 29 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
2 high priority (fixed by the Jul 29 follow-up, 1 repeat), 2 intermediate (1 repeat), 9 basic (2 repeats)
-26
Administrative complaint on Jul 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score62

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Jul282026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 2 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  3 Packages of raw tuna in walk in cooler fully thawed out still inside vaccume sealed packages and not cut or pierced.
  Repeat violationAdministrative complaint
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. In walk in cooler : Alfredo sauce date marked 7/3. Pork render date marked 7/10. Swiss cheese date marked 7/15. Items in coolers : buffalo dip (dairy based) date marked 7/15. Cooked pork chorizo date marked 7/9.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked rice in walk in cooler no date mark. Hot dogs, wings , chicken , in reach in cooler no date mark. Prepped Sunday. Marked by manger.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test strips available.
  Repeat violation
Basic9
- Code 06, Food properly thawed: 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.
  3 Packages of raw tuna in walk in cooler fully thawed out still inside vaccume sealed packages and not cut or pierced.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxed foods on floor in walk in freezer. Moved by manager.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Soiled / food debris in oven.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Soiled interior of prep line cooler.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Soiled deflector plate to interior of ice machine located : kitchen
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water on floor. Reach in cooler. Prep line.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Grease buildup on floor or by cookline.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee personal items bag by utensils on rack. Moved by manager.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul282026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.