Golf Pub Social

1531 Sadler Rd, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501236

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 3, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 3 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
4 high priority (2 fixed by the Aug 3 follow-up, 2 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 4 basic (1 repeat)
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Jul312026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 3, 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 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In stand up reach in cooler in kitchen, bbq pork (46°F-48°F - Cooling); buffalo chicken dip (46°F-47°F - Cooling). Items both stored at bottom of cooler in deep crockpot dish with ice block in product. Employee stated they were hot holding last night then put in cooler. Employee has not touched them today. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In refrigerator in back storage room, butter (51°F - Cold Holding); sliced cheese (47°F - Cold Holding); cream cheese (46°F - Cold Holding). Ambient air thermometer reading 44°F. Employee stated he had been in cooler two hour prior and thinks the door did not fully shut. He put all Time/Temperature control for safety foods in freezers to bring down temperature.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In stand up reach in cooler in kitchen, bbq pork (46°F-48°F - Cooling); buffalo chicken dip (46°F-47°F - Cooling). Items both stored at bottom of cooler in deep crockpot dish with ice block in product. Employee stated they were hot holding last night then put in cooler. Employee has not touched them today. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In flip top reach in cooler in kitchen, container of raw tuna stored over cooked chicken. Employee put raw tuna on bottom shelf.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
  Test strips for dishwasher at bar expired last month. Operator has already ordered new ones.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At bar, spray bottle of orange liquid not labeled. Manager added label to bottle.
  Fixed on the spotRepeat violation
Basic4
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Observed chef knife on prep table with missing tip of knife.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple gaskets on reach in coolers/reach in freezers soiled/stained or torn.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Unsealed concrete flooring in kitchen/dish area and back storage room.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  In back storage room, one co2 tank not secured.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.