COUNTRY CLUB AT SILVER SPGS SH
633 SILVER RD
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling at the female bathroom entrance with mold like substance (black spot). Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the kitchen area, employee food stored above customers foods and drinks.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Main Kitchen (small) and back kitchen floor soiled, behind and under equipments and shelves.Also walk-in cooler and freezer floors soiled Warning
- 08B-38-4:Basic - Food stored on floor. At the bar area, cases of water and drinks on floor.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small microwave at the cook line soiled. Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind grill soiled, also hood. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
- 25-05-4:Basic - Single-service articles improperly stored. Single use plates above cooler not inverted, employee inverted. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the bar area, employee washed and rinsed cups and placed them to ready to use, inspector instructed to set up triple sink. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cheese 44F, hot dogs 44F, per employee items store above filling line for about 2 hrs, Employee moved to bottom of cooler. Also at the cook line, butter at room temperature 68F since 11:00am, employee will discarded at 3:00pm. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. At the bar area, half and half no date mark.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner and surface cleaner stored on top of reach-in cooler at the bar area, employee moved.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the bar area, half and half no date marked, unable to determine when was opened (stop sale). Also at the kitchen area, ham no date mark, per employee ham pulled out of freezer 01/26/25.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the back kitchen.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one cook male employee. Admin Complaint
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies for three employees, also with missing information (date of completion, expiration, trainer and trainer certificate number).
Food safety inspection conducted on 1/27/2025 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).
Inspection on 11/13/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with an ambient air temperature of 49F. Warning - From follow-up inspection 2024-09-18: Walk-in cooler with an Ambient air temperature of 65F. (brisket 67F, hot dogs 66F, chicken 68F, chili 66F, lettuce 68F, pork 68F, raw burgers 67F, hash 67F, mozzarella cheese 68F, ground beef 68F, cheese 64F, raw shell eggs 61F). Admin Complaint - From follow-up inspection 2024-11-13: Walk-in cooler with ambient temperature of 50F Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, heavy cream 47F, chili 47F, hot dogs 46F, sour cream 46F cottage cheese 46F, yogurt 45F, ricotta cheese 46F, feta cheese 47F, American cheese 47F, provolone cheese 47F, Swiss cheese 47F, American cheese 47F, raw burgers 47F, raw bacon 47F, chicken 47F, raw chicken 48F, raw ground beef 48F, butter 46F, butter packets 47F, lettuce 47F. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-18: In walk-in cooler, observed: brisket 67F, hot dogs 66F, chicken 68F, chili 66F, lettuce 68F, pork 68F, raw burgers 67F, hash 67F, mozzarella cheese 68F, ground beef 68F, cheese 64F, raw shell eggs 61F. All items were stored overnight in walk-in cooler. Admin Complaint - From follow-up inspection 2024-11-13: Sausage 47F, raw bacon 47F, raw burgers 48F. Refrigeration company on site fixing cooler, door left open (butter 43F), employee moved all items to beer cooler. Admin Complaint **Corrective Action Taken**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For seven food employees Repeat Violation Admin Complaint - From follow-up inspection 2024-09-18: **Time Extended** - From follow-up inspection 2024-11-13: No documents available at inspection time. Admin Complaint
Food safety inspection conducted on 11/13/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 9/18/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with an ambient air temperature of 49F. Warning - From follow-up inspection 2024-09-18: Walk-in cooler with an Ambient air temperature of 65F. (brisket 67F, hot dogs 66F, chicken 68F, chili 66F, lettuce 68F, pork 68F, raw burgers 67F, hash 67F, mozzarella cheese 68F, ground beef 68F, cheese 64F, raw shell eggs 61F). Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, heavy cream 47F, chili 47F, hot dogs 46F, sour cream 46F cottage cheese 46F, yogurt 45F, ricotta cheese 46F, feta cheese 47F, American cheese 47F, provolone cheese 47F, Swiss cheese 47F, American cheese 47F, raw burgers 47F, raw bacon 47F, chicken 47F, raw chicken 48F, raw ground beef 48F, butter 46F, butter packets 47F, lettuce 47F. Warning - From follow-up inspection 2024-09-18: In walk-in cooler, observed: brisket 67F, hot dogs 66F, chicken 68F, chili 66F, lettuce 68F, pork 68F, raw burgers 67F, hash 67F, mozzarella cheese 68F, ground beef 68F, cheese 64F, raw shell eggs 61F. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, heavy cream 47F, chili 47F, hot dogs 46F, sour cream 46F cottage cheese 46F, yogurt 45F, ricotta cheese 46F, feta cheese 47F, American cheese 47F, provolone cheese 47F, Swiss cheese 47F, American cheese 47F, raw burgers 47F, raw bacon 47F, chicken 47F, raw chicken 48F, raw ground beef 48F, butter 46F, butter packets 47F, lettuce 47F. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-18: In walk-in cooler, observed: brisket 67F, hot dogs 66F, chicken 68F, chili 66F, lettuce 68F, pork 68F, raw burgers 67F, hash 67F, mozzarella cheese 68F, ground beef 68F, cheese 64F, raw shell eggs 61F. All items were stored overnight in walk-in cooler. Admin Complaint
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For seven food employees Repeat Violation Admin Complaint - From follow-up inspection 2024-09-18: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For seven employees Repeat Violation Warning - From follow-up inspection 2024-09-18: **Time Extended**
Food safety inspection conducted on 9/18/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 9/9/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For total of six employees (five bartenders and one cook employee) Repeat Violation Admin Complaint - From follow-up inspection 2024-09-09: No change. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For total of six employees. Repeat Violation Warning - From follow-up inspection 2024-09-09: No change. **Time Extended**
Food safety inspection conducted on 9/9/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 9/9/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Walk-in cooler shelves with soiled cardboard. Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with an ambient air temperature of 49F. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, heavy cream 47F, chili 47F, hot dogs 46F, sour cream 46F cottage cheese 46F, yogurt 45F, ricotta cheese 46F, feta cheese 47F, American cheese 47F, provolone cheese 47F, Swiss cheese 47F, American cheese 47F, raw burgers 47F, raw bacon 47F, chicken 47F, raw chicken 48F, raw ground beef 48F, butter 46F, butter packets 47F, lettuce 47F. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, heavy cream 47F, chili 47F, hot dogs 46F, sour cream 46F cottage cheese 46F, yogurt 45F, ricotta cheese 46F, feta cheese 47F, American cheese 47F, provolone cheese 47F, Swiss cheese 47F, American cheese 47F, raw burgers 47F, raw bacon 47F, chicken 47F, raw chicken 48F, raw ground beef 48F, butter 46F, butter packets 47F, lettuce 47F. Repeat Violation Admin Complaint
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Female manager on site.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For seven food employees Repeat Violation Admin Complaint
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For seven employees Repeat Violation Warning
Food safety inspection conducted on 9/9/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 4/18/2024
High Priority
3
Intermediate
3
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks at the bar and back kitchen. Repeat Violation
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard boxes on walk-in cooler shelves.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at the kitchen area and dining area and AC vents heavily soiled
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the kitchen and bar area, employee removed all. Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the main kitchen area (behind bar), observed employee personal food stored above customers food.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the back kitchen, to go containers not inverted, employee inverted. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw chicken stored above potatoes, employee moved and stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the back kitchen, observed hot dogs at 61F and 63F, ambient air temperature of cooler 62F. Hot dogs were the only time temperature control for safety (TCS) food stored inside cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the back kitchen, observed hot dogs at 61F and 63F, ambient air temperature of cooler 62F. Hot dogs were the only time temperature control for safety (TCS) food stored inside cooler. Also reach-in cooler at the bar kitchen, hot dogs 60F, Employee moved to freezer, items was left out for about 45 minutes. Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, hot dogs no date marked. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For total of six employees (five bartenders and one cook employee) Repeat Violation Admin Complaint
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For total of six employees. Repeat Violation Warning
Food safety inspection conducted on 4/18/2024 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).
Inspection on 2/8/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For total of eight employees. Warning - From follow-up inspection 2024-02-08: No documents available at inspection time. Admin Complaint
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2024-02-08: NO documents available at inspection time. Admin Complaint
Food safety inspection conducted on 2/8/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 12/4/2023
High Priority
6
Intermediate
6
Basic
10
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin near bar entrance with mold like substance
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At the bar area, observed multiple CO2 tanks not secured. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, observed opened employee drink on prep table also in walk-in cooler, opened employe ink above customers food, manager removed all drinks. Corrected On-Site Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Floors at the bar area.
- 08B-38-4:Basic - Food stored on floor. In walk-in freezer, case of French fries on floor, employee moved off the floor. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer on floors and under the unit. Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available. No documents available at inspection time. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the bar area.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Reach-in cooler at the cook line, observed mold like substance on green pepper and containers of sausage gravy.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw shell eggs stored above dressing squeeze bottles, Employee moved and stored properly. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At the dry storage area, observed shrimp seasoning with weevils.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line at room temperature since 6:00am (12/04/23) butter packets 77F. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature since 6:00am (12/04/23) butter packets 77F. Also, at the cook line, inside main reach-in cooler, observed one container with cheese at 47F stored above the Cold holding: line, employee moved to another cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the bar area, observed hose attached, no back flow preventer.
- 41-17-4:Intermediate - Bottle containing toxic substance not labeled. At the bar area, container with blue liquid not labeled, employee labeled. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, hot dogs, marinara sauce and milk no date marked, employee date ,asked 12/01/23. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the kitchen entrance and at the dish machine area, Employee provided. Corrected On-Site Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For total of eight employees. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
- 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Observed one small dog at the back of the cook line were employees clocked in and out, also during inspection, a medium-large size dog cross thru the bar area. Admin Complaint
Food safety inspection conducted on 12/4/2023 revealed 22 total violations (6 high priority, 6 intermediate, 10 basic).