The Golf Club at North Hampton
22680 N Hampton Club Way, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500895
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (2 repeats), 1 intermediate, 8 basic (6 repeats); basic violations cost 12 at most-37
- Administrative complaint on Oct 6Counts in full until a follow-up finds the problems fixed-20
- Safety score43
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 visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In bottom of reach in cooler on cook line, container of blue cheese dressing date marked 9/29.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In white reach in freezer on cook line, two open boxes of uncooked chicken tenders/bites stored on top of open boxes of raw bacon.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
In stand up warmer that is used for storage, bottle of dawn dish soap stored on top of clean pans.
Repeat violationAdministrative complaint
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
On bottle shelf of chemical rack across from stand up reach in freezer, spray bottle of yellowish liquid not labeled. Also, behind bar, spray bottle of blue liquid not labeled.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
In liquor storage closet in kitchen, case of plastic bottled sprite on floor. Also, in bag- in- box soda rack room in kitchen, one box of soda on floor.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice build up in white reach in freezer chest on cook line.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave showing surface rust.
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Shelving in walk-in cooler soiled with white mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
In walk-in cooler, fan cover soiled with dust build up. Also, multiple gaskets in kitchen soiled with food debris stained.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one (1) dead roach on floor under oven on cook line. Also, observed one (1) dead roach on floor behind stand up warmer. Also, observed one (1) dead roach on floor in corner of bag- in- box soda rack room. Also, observed one (1) dead roach on edge of mop sink. Operator cleaned up and discarded of all roaches.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Multiple pieces of cove molding missing behind cook line.
Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor behind cook line soiled with grease. Also, floor in bag- in- box soda rack room in kitchen soiled with debris. Also, ceiling vents in bag- in- box soda rack room in kitchen soiled with dust build up.
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.
- 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.