JACKSONVILLE, FL. Food at Pour Taproom on North Laura Street was not being cooked to required minimum temperatures when a state inspector visited on April 29, a violation that means pathogens like Salmonella can survive on the plate and reach the customer.
That was one of nine high-severity violations the inspector documented that day. The restaurant was not closed.
What Inspectors Found
The undercooking violation sits alongside a finding that toxic chemicals were improperly stored or labeled, meaning cleaning agents or other hazardous substances were kept in a way that could contaminate food or mislead staff about what they were handling.
Inspectors also cited the facility for having no demonstrated allergen awareness among staff. Food allergies affect roughly 32 million Americans, and a kitchen that cannot identify allergens in its dishes is one where a customer with a severe allergy has no reliable protection.
Shell stock records were inadequate, meaning oysters, clams, or mussels served at the taproom could not be traced to a certified source if a customer became ill. The inspector also found food contact surfaces not properly cleaned or sanitized, a condition that allows bacteria to transfer from surface to plate across every dish prepared there.
No consumer advisory for raw or undercooked foods was posted, which means customers with compromised immune systems, pregnant women, and the elderly had no notice they were eating food that carried elevated risk. No person in charge was present or performing supervisory duties. Employees demonstrated improper handwashing technique.
The intermediate violations added to the picture. Sewage or wastewater was not being properly disposed of, multi-use utensils were not properly cleaned, single-use items were being reused, toilet facilities were inadequate or poorly maintained, and equipment was found in poor repair.
What These Violations Mean
The undercooking violation is among the most direct paths to a foodborne illness outbreak. Salmonella in poultry does not die below 165 degrees Fahrenheit. A plate that leaves the kitchen undercooked at Pour Taproom on April 29 carried live pathogens to the customer.
The absence of an employee health policy compounds that risk. Without a written policy requiring sick workers to stay home, a staff member with Norovirus, which causes roughly 20 million U.S. illnesses per year, has no formal reason not to show up and handle food.
Improper handwashing technique is not the same as no handwashing. It means an employee went to the sink, made an attempt, and still walked back to the prep area with pathogens on their hands. Studies show that technique failures leave contamination levels comparable to skipping handwashing entirely.
The sewage disposal violation is in a different category. Improper wastewater handling creates the possibility of fecal contamination spreading through the facility, not just at a single prep station. Combined with improperly cleaned multi-use utensils and reused single-use items, the April 29 inspection describes a kitchen where contamination had multiple simultaneous vectors.
The Longer Record
Pour Taproom has three inspections on record, and the pattern moves in the wrong direction. The facility's first recorded inspection, in May 2025, produced two high-severity violations and one intermediate. Six months later, in November 2025, that number jumped to 13 high-severity violations and three intermediate ones.
The April 2026 inspection produced nine high-severity violations and five intermediate ones, bringing the cumulative total across all three inspections to 43 violations. The facility has never been emergency-closed.
The November 2025 inspection is notable on its own. Thirteen high-severity violations in a single visit, with no closure and no apparent course correction that held, given what the April 2026 inspector found.
Pour Taproom has been in operation long enough to accumulate a record, and that record shows a facility that has never passed a routine inspection without high-severity findings.
Still Open
State inspectors documented nine high-severity violations at Pour Taproom on April 29, 2026, including undercooking, improperly stored toxic chemicals, no allergen awareness, no shell stock traceability, unclean food contact surfaces, no employee health policy, improper handwashing, no consumer advisory for raw foods, and no person in charge on the floor.
The taproom on North Laura Street remained open.