Glen Kernan Club

4590 Glen Kernan Pkwy E, Jacksonville, FL 32224 · Permanent Food Service · License 2612990

Official report

out of 100

Grade F

Safety score 12 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority, repeat · 19 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 routine inspection
9 high priority (2 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 1 repeat), 7 basic
-68
Administrative complaint on Nov 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score12

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

Inspection history

1 inspection · 1 visit

Nov62026

Routine inspection

20 violations found

First visitNov 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 9 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Two containers of sushi rice (49-51°F - Cooling), stored covered with condensation under lid in reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed 2 pks cooked shrimp that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 10-24-26. Stop sale issued. Observed 2 pks cooked hotdogs that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 10-24-26 @ 2:10pm. Stop sale issued. Observed 2 pks cooked Italian sausages that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 10-22-26. Stop sale issued. Observed 2 pks cooked braised pork that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 9-9-26 @ 3:50pm. Stop sale issued. Observed 1 pk cooked bacon that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 10-3-26 @ 2:45pm. Stop sale issued. Observed 11 pks deli slice ham that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 10-19-26 @ 12:52pm. Stop sale issued. 1 tray of cooked wings with prep date 10-30-26 in walk in cooler. 1 container of cooked potatoes with prep date 10-29-26 in walk in cooler. 1 container of roasted tomatoes with prep date 10-10-26 in walk in cooler. Verified with manager all dates are correct. Stop sale issued.
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed 10 bags of in house vacuum sealed raw grouper stored not frozen on shelf in walk in cooler with prep date on bag of 10-31-26 @ 1:36pm. Observed 1 pk of in house vacuum sealed raw fish scrap to be used for stock stored not frozen on shelf in walk in cooler with prep date on bag of 8-6-26 @ 1:30pm. Observed 2 pks of in house vacuum sealed raw salmon stored not frozen on shelf in walk in cooler with prep date on bag of 10-4-26 @ 11:30am Observed 2 pks of in house vacuum sealed raw calamari stored not frozen on shelf in walk in cooler with prep date on bag of 10:17:26 @ 9:30pm Observed establishment using ROP without an approved HACCP plan or Variance. HACCP plan has been received but not yet approved Stop sale issued Observed 2 pks of commercially raw tuna not frozen and completely thawed and stored still in vacuum sealed packaging not removed in walk in cooler. Stop sale issued
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Operator serving/offering undercooked salmon and cold smoke salmon on menu and has not invoice showing freezing parameters or has proof of parasite destruction letter. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Manager arrived and provided parasite destruction letter
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  corn (47°F - Cold Holding); cheese cake (46°F - Cold Holding), unit door was left open when going in and put and product is located in front of door. Employee closed door tightly. roasted tomatoes (49°F - Cold Holding); raw salmon (47°F - Cold Holding); raw shrimp (48°F - Cold Holding), all stored in reach in cooler across from cook line, door was open going in and out of unit during prep. Employee closed door tightly
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Two containers of sushi rice (49-51°F - Cooling), stored covered with condensation under lid in reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued.
  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale. Observed 10 bags of in house vacuum sealed raw grouper stored not frozen on shelf in walk in cooler with prep date on bag of 10-31-26 @ 1:36pm. Observed 1 pk of in house vacuum sealed raw fish scrap to be used for stock stored not frozen on shelf in walk in cooler with prep date on bag of 8-6-26 @ 1:30pm. Observed 2 pks of in house vacuum sealed raw salmon stored not frozen on shelf in walk in cooler with prep date on bag of 10-4-26 @ 11:30am Observed 2 pks of in house vacuum sealed raw calamari stored not frozen on shelf in walk in cooler with prep date on bag of 10:17:26 @ 9:30pm Observed establishment using ROP without an approved HACCP plan or Variance. HACCP plan has been received but not yet approved Stop sale issued
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish stored over prep corn in reach in cooler in kitchen
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Missing back flow preventers at spigot at mop sink and also at both sides of splitter at mop sink
  Repeat violationAdministrative complaint
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Oyster tags not marked with last date served
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Operator serving raw oysters and has no consumer advisory. Provided handout flyer and operator posted
  Fixed on the spot
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Two containers of sushi rice (49-51°F - Cooling), stored covered with condensation under lid in reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued.
  Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment using ROP without an approved HACCP plan or Variance. HACCP plan has been received but not yet approved.
  Fixed on the spotRepeat violation
Basic7
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  Observed 2 pks cooked shrimp that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 10-24-26. Stop sale issued. Observed 2 pks cooked hotdogs that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 10-24-26 @ 2:10pm. Stop sale issued. Observed 2 pks cooked Italian sausages that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 10-22-26. Stop sale issued. Observed 2 pks cooked braised pork that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 9-9-26 @ 3:50pm. Stop sale issued. Observed 1 pk cooked bacon that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 10-3-26 @ 2:45pm. Stop sale issued. Observed 11 pks deli slice ham that has been vacuum sealed after being cooled to 41°F or below stored in walk in cooler with date 10-19-26 @ 12:52pm. Stop sale issued.
- 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.
  See stop sale. Observed 2 pks of commercially raw tuna not frozen and completely thawed and stored still in vacuum sealed packaging not removed in walk in cooler. Stop sale issued
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee with facial beard preparing food with no beard guard
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee preparing food with bracelet on wrist
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler with torn gasket Multiple reach in cooler with torn gasket
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles in kitchen with dust
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Old license displayed
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.