DirtyFLRestaurant Inspection Data

TIMBER PINES COMMUNITY ASSOC

TIMBER PINES COMMUNITY ASSOC in SPRING HILL has 8 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

2340 GRAND PINES BLVD, SPRING HILL 34606

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/8/2025

Inspection #: Visit ID: 10898898

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. 3 containers wet nesting on the shelving unit across from the three compartment sink. The operator separated the containers to let them air dry. Corrected On-Site
  • 22-08-4:Basic - The interior of the microwave has an accumulation of grease and food debris. It is the microwave located on the right side of the cook line above. The operator cleaned the interior of microwave. Corrected On-Site
  • 01B-01-4:High Priority - 1 dented can of dark red kidney beans. See stop sale.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed the operator the DBPR HR form 5030-104. The operator posted. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface: The gaskets inside two reach-in coolers on the left side of the kitchen, near the waitress wait station, had a mold-like substance. The operator cleaned the gaskets inside both reach-in coolers. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Test Strips are expired.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. The bottle was located on the shelving unit arcross from the three compartment sink. The operator labeled the bottle of degreaser. Corrected On-Site

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10824805

  • N/A:No Violations Were Observed

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10747732

  • 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

Inspection Date: 1/22/2025

Inspection #: Visit ID: 10747632

  • N/A:No Violations Were Observed

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8726249

  • 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

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8549538

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw comminuted beef stored in drawer over raw fish in reach-in cooler on cook line underneath grill. Employee moved and stored correctly. Corrected On-Site

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8549447

  • N/A:No Violations Were Observed

Inspection Date: 11/9/2023

Inspection #: Visit ID: 8347879

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on can rack in dry storage area and an employee bag stored in warewashing area on rack holding cleaned dishes. Employees moved. Corrected On-Site Warning
  • 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 10 ppm. Operator contacted service company to come out and service the dishmachine and set up three compartment sink with a quaternary solution at 200 ppm. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Feta Cheese (50F - Cold Holding); Chicken (52F - Cold Holding); Hard Boiled Eggs without Shell (45F - Cold Holding)in sandwich station reach-in cooler. Operator had employees move items into the walk-in freezer for rapid cooling. Operator contacted company for service. **Corrective Action Taken** Warning