Topgolf
10531 Brightman Blvd, Jacksonville, FL 32246 · Permanent Food Service · License 2615246
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 basic (1 repeat)-13
- Safety score87
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 visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw wings (44-50°F - Cold Holding), stored in rolling bin next to fryer, place there approximately 2 hrs ago from main walk in cooler. Operator intention is to keep cold until cooked and then cool down wings. Discussed placing on TIME but operator stated will keep on temperature & place back in walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Fries (109-111°F - Hot Holding), stored in front line at service expo window, place there approximately 5 mins ago. Discussed placing on TIME. Paperwork completed during inspection
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.
Missing back flow preventer at non-chemical side of splitter at mop sink
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee on cook line with facial beard preparing food with no beard guard
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Bucket located under prep table on cook line. Manager properly stored
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket on cook line soiled. Exterior of flat top grill soiled
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.