BUCKHORN SPRINGS GOLF & COUNTRY CLUB
2721 S MILLER RD, Valrico FL 33594 · 813.689.7766
Last inspected Apr 13, 2026 · 7 visits since October 2023
MAR 24
DEC 24
APR 25
OCT 25
APR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
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. Observed employee place lemon wedge in customer drink with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022006471 | Jan 18, 2022 | Mar 22, 2022 | $160 |
Inspection history
7 visits, newest first
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Pull out drawers on cooks line raw shell eggs over sliced roast beef Walk in cooler raw burger patties over cut tomatoes
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Interior oven Interior ice machine near bar
Ice buildup in reach-in freezer on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
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. Tested twice at 10ppm. Operator adjusted chlorine feed, tested at 50ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored behind raw beef in chef base cold drawer. Operator arranged chicken bin properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda fountain has buildup of mold-like substance. Operator cleaned.
Handwash sink not accessible for employee use at all times. Utensil in hand sink at cookline. Manager removed.
Spray bottle containing toxic substance not labeled. 5 spray bottles at dish area not labeled. Operator placed labels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned
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. Thawed packages of Mahi bearing the label observed in walk in cooler. Operator removed from packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of flip top cooler. Operator removed.
Food stored on floor. Bottled water in floor. Manager placed on shelf.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce and avocado stored over pastries in walk in cooler. Manager moved pastries.
Wiping cloth sanitizing solution stored on the floor. Manager placed pin shelf
Jun 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed vacuum packaged shrimp in freezer that was thawed and then sealed and frozen in regular vacuum sealed bags, not 10k
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Raw shrimp thawed and vacuum sealed and frozen on site, not using 10k bag
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing cooked deli meats- ham, turkey, pastrami. Cooked and cooled short rib. Product sealed, frozen then removed from freezer and used with in 7 days. Vacuum packaged raw chicken, raw pork, raw ground pork, and raw shrimp skewers
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed vacuum packaged shrimp in freezer that was thawed and then sealed and frozen in regular vacuum sealed bags, not 10k
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Raw shrimp thawed and vacuum sealed and frozen on site, not using 10k bag
No Quaternary Ammonium, or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing cooked deli meats- ham, turkey, pastrami. Cooked and cooled short rib. Product sealed, frozen then removed from freezer and used with in 7 days. Vacuum packaged raw chicken, raw pork, raw ground pork, and raw shrimp skewers
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
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. Observed employee place lemon wedge in customer drink with bare hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Toxic substance/chemical improperly stored. 3 spray bottles with cleaning solutions stored on shelf above prep table, over condiments and clean dishes. Manager moved bottles
Handwash sink used for purposes other than handwashing. Observed ice dumped in hand sinks near dish area, bar area, and wait station.
Single-service articles improperly stored. Case of takeout containers on floor. Manager inverted
Single-service articles not stored inverted or protected from contamination. To go containers on prep table not inverted.
Working containers of food removed from original container not identified by common name. 4 bulk containers not labeled. Bulk sugar at wait station. Salt blend on shelf over bulk containers Coffee creamer powder at wait station. Spice blends in portion cups over range.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Sink next to ice machine
Wet mop not stored in a manner to allow the mop to dry.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. On cutting board,moved
In-use tongs stored on equipment door handle between uses.
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.