TIMBER PINES COMMUNITY ASSOC
2340 GRAND PINES BLVD, SPRING HILL 34606
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/23/2025
High Priority
Intermediate
Basic
Total
Disposition: Call Back - Complied
This inspection identified null intermediate and null basic violations that needed improvement. The establishment was required to make corrections.
Inspection on 4/22/2025
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, no sanitizer connected to machine, operator put chlorine jug on, still not sanitizing. Repair company has been called. **Corrective Action Taken** **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. Cook touched sandwich with bare hands to cut, put on plate with bare hand. Discussed with staff and manager on duty **Warning**
- 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. Milk bath for breading shrimp, removed from refrigeration approximately 30 minutes, is removed from refrigeration at 11 am and discarded 2 hours later, after lunch. operator will write time on pan **Warning**
Food safety inspection conducted on 4/22/2025 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 1/22/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/22/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/19/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 0ppm in the bar area. Operator contacted service company. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chili (101F - Hot Holding); French Onion Soup (119F - Hot Holding) in hot holding cabinet in prep area of kitchen near ovens across from the walk-in freezer. Operator stated the items had been in cabinet for less than 4 hours. Operator removed and reheated to 165F. **Corrected On-Site** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink to the right of the dishmachine in the bar area used as a dump sink with a strainer filled with ice stored in sink. Employee moved. **Corrected On-Site** **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink at two handwashing sinks in the bar. Employee placed soap at handwash sinks. **Corrected On-Site** **Warning**
Food safety inspection conducted on 12/19/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).