COUNTRY CLUB AT SILVER SPGS SH

Name: COUNTRY CLUB AT SILVER SPGS SH
Address: 633 SILVER RD, OCALA, FL, 34472, US
Rating: 63.5

633 SILVER RD, OCALA, FL 34472

License #5200116

🏌️ Club/Private ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.5 Grade F / 100

Failing Health Score

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Quick take

COUNTRY CLUB AT SILVER SPGS SH in OCALA currently holds an InspectFL Health Score of 63.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 8, 2025. Across those visits, inspectors documented 57 total violations — 17 critical, 18 major, 22 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Call Back - Complied
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three photocopies, no date of training, no trainers name and certificate number.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. At the bar area, female employee removed sanitizer, triple set up wrong, water with soap, sanitizer and water. Employee set up properly, quaternary ammonium 300ppm.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee came from dining area and pulled out of the oven cooked bacon and no hand washed occurred. No hand wash facility at the main kitchen area due to plumbing issues.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout the kitchen soiled with food residue. Also wall underneath triple sink with exposed drywall.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the bar area, dairy 48F, ambient temperature of cooler 46F. Dairy opened 11/15/25 and stored on same cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main kitchen area, stove and cooking equipment heavily soiled with food residue.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of cooler at the bar area, employee moved.
[41-10-4] Toxic substance/chemical improperly stored. At the bar area, spray cleaner stored on top of cooler, employee moved.
[53B-02-5] 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 two male employees (cooks).
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, chili with no date marked, at inspection time, employee was not able to determine when was prepared. Stop sale.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout the entire kitchen soiled with debris.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen behind bar, microwave heavily soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar area, dairy 48F, ambient temperature of cooler 46F. Dairy opened 11/15/25 and stored on same cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Kitchen behind bar area, employee personal food stored above and next to customers food.
[01B-17-5] 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. In walk-in cooler, chili with no date marked, at inspection time, employee was not able to determine when was prepared. Stop sale.
[29-08-4] Plumbing system in disrepair. At the main kitchen area, two hand washed occurred sink not working properly due to no drainage connection.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar area, dairy 48F, ambient temperature of cooler 46F. Dairy opened 11/15/25 and stored on same cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main kitchen area, stove and cooking equipment heavily soiled with food residue.
[53B-02-5] 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 two male employees (cooks).
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted
[01B-17-5] 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. In walk-in cooler, chili with no date marked, at inspection time, employee was not able to determine when was prepared. Stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, chili with no date marked, at inspection time, employee was not able to determine when was prepared. Stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen behind bar, microwave heavily soiled.
[29-08-4] Plumbing system in disrepair. At the main kitchen area, two hand washed occurred sink not working properly due to no drainage connection.
[31B-03-4] No soap provided at handwash sink. Handwash sinks at the main kitchen area, no soap, no paper towels.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout the entire kitchen soiled with debris.
[41-10-4] Toxic substance/chemical improperly stored. At the bar area, spray cleaner stored on top of cooler, employee moved.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Kitchen behind bar area, employee personal food stored above and next to customers food.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of cooler at the bar area, employee moved.

Call Back - Complied
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at the cook line sink, also at the bog kitchen, handwash sink no soap, no paper towel.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw chicken stored above bags of ham and turkey, employee moved.
[29-08-4] Plumbing system in disrepair. Reach-in cooler at the cook line, cheese with mold like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves and interior soiled. Also interior of microwave heavily soiled.
[01B-07-4] Food with mold-like growth. See stop sale. Reach-in cooler at the cook line, cheese with mold like substance.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner and floor cleaner stored above beer cooler, employee moved.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2025.
[02C-03-5] 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, chili can, hot dogs and milk no date marked, per employee items were opened two-three days ago.
[31A-09-4] Handwash sink not accessible for employee use at all times. At the main kitchen both handwash sink not working properly due to no drainage connection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and above coolers, employee moved.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, employee personal food stored above customers food, employee moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cheese 47F and 46F, employee moved to freezer, also butter 55F (stored overnight on top of containers.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three photocopies, also certification missing information (trainers name, trainers certification number and expiration date).

Administrative complaint recommended
[02C-03-5] 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, chili can, hot dogs and milk no date marked, per employee items were opened two-three days ago.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three photocopies, also certification missing information (trainers name, trainers certification number and expiration date).
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, employee personal food stored above customers food, employee moved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and above coolers, employee moved.
[31A-09-4] Handwash sink not accessible for employee use at all times. At the main kitchen both handwash sink not working properly due to no drainage connection.
[01B-07-4] Food with mold-like growth. See stop sale. Reach-in cooler at the cook line, cheese with mold like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves and interior soiled. Also interior of microwave heavily soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
[29-08-4] Plumbing system in disrepair. Reach-in cooler at the cook line, cheese with mold like substance.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner and floor cleaner stored above beer cooler, employee moved.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2025.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cheese 47F and 46F, employee moved to freezer, also butter 55F (stored overnight on top of containers.

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