Pour Taproom
61 N Laura St, Jacksonville, FL 32202 · Permanent Food Service · License 2616495
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection5 high priority (4 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 2 repeats), 7 basic (3 repeats)-41
- Administrative complaint on Aug 4Counts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed heavy cream (45°F - Cold Holding) in bar area. Employee moved carton of heavy cream to back of cooler to chill. Also, cut cabbage (46°F - Cold Holding) in reach-in cooler across from grill. Operator stated he had cut cabbage out during lunch. Operator placed in walk-in-cooler to chill. Retemped at end of inspection and cut cabbage at 43°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shelled eggs stored over ready to eat lime juice in walk-in-cooler and above ready to eat dressings in reach-in cooler on cook line across from fryer. Operator removed raw shelled eggs in both areas to properly store.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee touch shirt and face and then put gloves on without washing hands. Discussed with employee. Employee washed hands and put gloves on.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed vacuum breaker missing from non chemical side of splitter at mop sink.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed two spray bottles containing toxic substance stored next to box of single wrapped straws in front service area past soda dispensing machine in corner. Operator removed both spray bottles of cleaner and sanitizer to properly store.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed open container of hummus that was opened two days ago without a date marked. Operator date marked hummus.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board on flip top reach-in cooler across from grill and portable white cutting board on cook line soiled/ stained. Also, multiple holsters for soda guns in bar area soiled.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored in back service station past soda dispensing machine. Operator labeled spray bottle of sanitizer.
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl without handle used to dispense fries in reach in freezer on cook line. Operator removed bowl.
Fixed on the spot
Food storage container/container lid cracked or broken.
Observed container on dry clean storage shelf that holds misc utensils is cracked. Operator changed out container.
Fixed on the spotRepeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed large mass of ice around fan and interior top and sides of reach in freezer at end of cook line.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed both top and bottom ovens in kitchen have accumulation of debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clean stacked cups on storage shelf in bar area unable to properly air dry
Code 25, Single-service items: Single-service articles improperly stored.
Observed box with single boxes of wrapped straws stored on floor in dry food storage area. Operator removed box with boxes of straws to properly store.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed wall at mop sink in disrepair.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.