Timuquana Country Club/A la Carte
4028 Timuquana Rd, Jacksonville, FL 32210 · Permanent Food Service · License 2615073
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (fixed by the Jul 22 follow-up), 2 intermediate, 8 basic (4 repeats)-21
- Complaint after follow-up on Jul 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitJul 22, 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 - 1st follow-up visitJul 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
At callback observed 4 live flying insects near beer spouts behind bar.
- First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed 6 live flying insects around last soda gun near ice machine behind bar.
Intermediate2
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 opened container of milk with no date marking employee stated was opened 2 days prior in server station reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mold like substance build up at bottom of blue ice scoop holder hanging on ice machine in server station.
Basic8
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.
Observed 3 packs of frozen tuna thawing in original commercial reduced oxygen packaging in walk-in cooler. Person in charge removed all tuna from packaging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating personal food on shelf with clean bowls and utensils on front side of expo station.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaging in food preparation with no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed multiple cutting boards with grooves and no longer smooth and easily cleanable stored in back prep station area near walk-in cooler.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labels stuck to clean containers stored on clean container rack on back prep station wire racks.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on back prep station wire racks.
Repeat violation
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Observed missing waste line for soda gun holster at first soda gun behind bar area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed multiple unsecured CO2 tanks in back prep area of kitchen.
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.