DirtyFLRestaurant Inspection Data

SPRUCE CREEK COUNTRY CLUB INC

1900 Country Club Drive
Florida, 32128
Spruce Creek Fly-in
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10724451

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - observed dishwasher turned off waiting for scheduled maintenance. Manager states service arriving today.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
  • 36-11-4:Basic - Floors not maintained smooth and durable. - walk in cooler floor rusted
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door - door closing device broken
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 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. - milk at walk in cooler
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - tuna tartare. Employee added mark to item Corrected On-Site

Inspection Date: 11/21/2024

Inspection #: Visit ID: 10724004

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn on walk in cooler Warning - From follow-up inspection 2024-11-21: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens - microwave Warning - From follow-up inspection 2024-11-21: **Time Extended**

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8773224

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna Corrected On-Site Warning
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead roach by air handler -100 plus roach type dropping next to black refrigerator towards bar Warning
  • 14-11-5:Basic - Equipment in poor repair. -gasket torn on walk in cooler Warning
  • 08B-38-4:Basic - Food stored on floor. -cans of beans in storage room -walk in freezer Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice and flour Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens - microwave Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -room temperature veg broth Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -peeling hard boiled eggs Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies by floor drain at 3 compartment sink Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food/cheese fondue in a freezer - not all products commercially packaged. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and beef over ready food in cookline reach in cooler -raw tuna over ready to eat food Corrected On-Site Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -1 rodent droppings by air handler -2 rodent droppings on ledge in electrical panel room Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -can opener Warning
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. -tuna crude states yellowfin tuna . Box of tuna does not state it is yellow fin. Warning

Inspection Date: 6/13/2024

Inspection #: Visit ID: 8556943

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents throughout the kitchen
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while preparing food, operator educated employee, employee removed watch Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. -walk-in cooler door gasket torn
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of tall reach-in freezer soiled -walk-in cooler door gasket soiled
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested bucket, 0ppm, operator refilled bucket, retested 200ppm Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked red potatoes 47F and cooked baker potatoes 50F, since 9:00pm last night, operator discarded
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher, operator educated employee, employee removed gloves and washed hands Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak stored above heavy whipping cream in reach-in cooler across from stove, operator reorganized reach-in cooler Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked red potatoes 47F and cooked baker potatoes 50F, since 9:00pm last night, operator discarded
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -heavy whipping cream 65F, per operator less than 1 hour on prep table, operator relocated to lower portion of reach-in cooler **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -clarified butter, per operator placed under time at 10:30am, operator marked time Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside top of reach-in cooler at end of cookline has an accumulation of grease and food debris -inside of ice machine has a light accumulation of pink, mold-like substance Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in dishwashing area blocked by cart, employee removed Corrected On-Site

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8556528

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soil build up on hood filters, above slatted grill -stand up freezer, gaskets - From follow-up inspection 2024-01-19: -operator states professional cleaning is scheduled for Monday, 1/22/24 **Time Extended**

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8372117

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 40-06-5:Basic - Employee cell phones/personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones and charging pads for cell phones placed on top of multi use prep tables on cook line/prep area
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -cook, drinking from plastic bottled soda with twist cap on cook line. Advised to cups with lids and straw to prevent cross contamination from top of bottle.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back double doors, gap in middle section between doors
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soil build up on hood filters, above slatted grill -stand up freezer, gaskets
  • 25-05-4:Basic - Single-service articles improperly stored on floor inside dry storage.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -cook began working on line without washing hands.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook handled drain line pvc from steam well , drank from plastic bottled beverage that does not eliminate hand/mouth cross contamination due to twist cap, and cell phone prior to handling box of gloves on cook line
  • 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw bacon stored above hamburger meat used for burgers used on consumer advisory inside walk in cooler Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat stored above portioned cooked pasta inside lowboy across from stove -raw fish stored above butter inside cooler across from stove. -raw beef stored above deli meats on speed rack inside walk in cooler Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -clarified butter, no time marking
  • 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/ -chef, michael, hired more than 30 days prior to inspection. Stated has expired CFM certificate.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -sink inside bar with 4 basins, 1 faucet marked for handwashing with sign and supplies has sani buckets, rags, dump sink bucket with holes for straining stored inside sink
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs on brunch menu, no disclosure at bottom of menu or any indication that the poached eggs/Benedict section of brunch menu is covered under the consumer advisory present on other menus. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -advised to renew chefs manager certification
  • 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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -unlabeled bottle of degreaser in warewashing area Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink near prep area, hot water valve not functioning.