COUNTRY CLUB AT SILVER SPGS SH
633 SILVER RD, Ocala FL 34472 · (352)687-2828
Last inspected Dec 8, 2025 · 13 visits since December 2023
APR 24
SEP 24
JAN 25
AUG 25
NOV 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Food with mold-like growth. See stop sale. Reach-in cooler at the cook line, cheese with mold like substance.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Dec 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority6 Intermediate8 Basic
Show 19 findings ▾
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.
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.
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.
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.
Toxic substance/chemical improperly stored. At the bar area, spray cleaner stored on top of cooler, employee moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen behind bar, microwave heavily soiled.
Handwash sink not accessible for employee use at all times. Handwash sinks at the main kitchen area, both handwash sinks not working properly due to no drainage plumbing connection. Ware washing (dish machine and two triple sinks) located at main kitchen in use during inspection. Oven in front of walk-in cooler in use, at inspection time. Repeat ViolationRepeat ViolationWarning**
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).
No soap provided at handwash sink. Handwash sinks at the main kitchen area, no soap, no paper towels.
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.
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.
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.
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.
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.
Floor soiled/has accumulation of debris. Floors throughout the entire kitchen soiled with debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main kitchen area, stove and cooking equipment heavily soiled with food residue.
Plumbing system in disrepair. At the main kitchen area, two hand washed occurred sink not working properly due to no drainage connection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted
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.
Nov 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Food with mold-like growth. See stop sale. Reach-in cooler at the cook line, cheese with mold like substance.
Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2025.
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.
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.
Toxic substance/chemical improperly stored. Glass cleaner and floor cleaner stored above beer cooler, employee moved.
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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
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.
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).
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.
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.
Plumbing system in disrepair. Reach-in cooler at the cook line, cheese with mold like substance.
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.
Aug 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the bar area, employee washed and rinsed cups and placed them to ready to use, inspector instructed to set up triple sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cheese 44F, hot dogs 44F, per employee items store above filling line for about 2 hrs, Employee moved to bottom of cooler. Also at the cook line, butter at room temperature 68F since 11:00am, employee will discarded at 3:00pm.
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. At the bar area, half and half no date mark.
Toxic substance/chemical improperly stored. Glass cleaner and surface cleaner stored on top of reach-in cooler at the bar area, employee moved.
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 bar area, half and half no date marked, unable to determine when was opened (stop sale). Also at the kitchen area, ham no date mark, per employee ham pulled out of freezer 01/26/25.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the back kitchen.
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 one cook male employee.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies for three employees, also with missing information (date of completion, expiration, trainer and trainer certificate number).
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling at the female bathroom entrance with mold like substance (black spot).
Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the kitchen area, employee food stored above customers foods and drinks.
Floor soiled/has accumulation of debris. Main Kitchen (small) and back kitchen floor soiled, behind and under equipments and shelves.Also walk-in cooler and freezer floors soiled
Food stored on floor. At the bar area, cases of water and drinks on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Small microwave at the cook line soiled.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind grill soiled, also hood.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
Single-service articles improperly stored. Single use plates above cooler not inverted, employee inverted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Nov 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, heavy cream 47F, chili 47F, hot dogs 46F, sour cream 46F cottage cheese 46F, yogurt 45F, ricotta cheese 46F, feta cheese 47F, American cheese 47F, provolone cheese 47F, Swiss cheese 47F, American cheese 47F, raw burgers 47F, raw bacon 47F, chicken 47F, raw chicken 48F, raw ground beef 48F, butter 46F, butter packets 47F, lettuce 47F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For seven food employees
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with an ambient air temperature of 49F.
Sep 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, heavy cream 47F, chili 47F, hot dogs 46F, sour cream 46F cottage cheese 46F, yogurt 45F, ricotta cheese 46F, feta cheese 47F, American cheese 47F, provolone cheese 47F, Swiss cheese 47F, American cheese 47F, raw burgers 47F, raw bacon 47F, chicken 47F, raw chicken 48F, raw ground beef 48F, butter 46F, butter packets 47F, lettuce 47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, heavy cream 47F, chili 47F, hot dogs 46F, sour cream 46F cottage cheese 46F, yogurt 45F, ricotta cheese 46F, feta cheese 47F, American cheese 47F, provolone cheese 47F, Swiss cheese 47F, American cheese 47F, raw burgers 47F, raw bacon 47F, chicken 47F, raw chicken 48F, raw ground beef 48F, butter 46F, butter packets 47F, lettuce 47F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For seven food employees
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. For seven employees
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with an ambient air temperature of 49F.
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, heavy cream 47F, chili 47F, hot dogs 46F, sour cream 46F cottage cheese 46F, yogurt 45F, ricotta cheese 46F, feta cheese 47F, American cheese 47F, provolone cheese 47F, Swiss cheese 47F, American cheese 47F, raw burgers 47F, raw bacon 47F, chicken 47F, raw chicken 48F, raw ground beef 48F, butter 46F, butter packets 47F, lettuce 47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, heavy cream 47F, chili 47F, hot dogs 46F, sour cream 46F cottage cheese 46F, yogurt 45F, ricotta cheese 46F, feta cheese 47F, American cheese 47F, provolone cheese 47F, Swiss cheese 47F, American cheese 47F, raw burgers 47F, raw bacon 47F, chicken 47F, raw chicken 48F, raw ground beef 48F, butter 46F, butter packets 47F, lettuce 47F.
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/ Female manager on site.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For seven food employees
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. For seven employees
Cardboard used to line nonfood-contact shelves. Walk-in cooler shelves with soiled cardboard.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler with an ambient air temperature of 49F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For total of six employees (five bartenders and one cook employee)
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. For total of six employees.
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw chicken stored above potatoes, employee moved and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the back kitchen, observed hot dogs at 61F and 63F, ambient air temperature of cooler 62F. Hot dogs were the only time temperature control for safety (TCS) food stored inside cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the back kitchen, observed hot dogs at 61F and 63F, ambient air temperature of cooler 62F. Hot dogs were the only time temperature control for safety (TCS) food stored inside cooler. Also reach-in cooler at the bar kitchen, hot dogs 60F, Employee moved to freezer, items was left out for about 45 minutes.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, hot dogs no date marked.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For total of six employees (five bartenders and one cook employee)
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. For total of six employees.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks at the bar and back kitchen.
Cardboard used to line nonfood-contact shelves. Soiled cardboard boxes on walk-in cooler shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at the kitchen area and dining area and AC vents heavily soiled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the kitchen and bar area, employee removed all.
Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the main kitchen area (behind bar), observed employee personal food stored above customers food.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
Single-service articles not stored inverted or protected from contamination. At the back kitchen, to go containers not inverted, employee inverted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Feb 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For total of eight employees.
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.
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority6 Intermediate10 Basic
Show 22 findings ▾
Food with mold-like growth. See stop sale. Reach-in cooler at the cook line, observed mold like substance on green pepper and containers of sausage gravy.
Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw shell eggs stored above dressing squeeze bottles, Employee moved and stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. At the dry storage area, observed shrimp seasoning with weevils.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line at room temperature since 6:00am (12/04/23) butter packets 77F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature since 6:00am (12/04/23) butter packets 77F. Also, at the cook line, inside main reach-in cooler, observed one container with cheese at 47F stored above the Cold holding: line, employee moved to another cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the bar area, observed hose attached, no back flow preventer.
Bottle containing toxic substance not labeled. At the bar area, container with blue liquid not labeled, employee labeled.
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, hot dogs, marinara sauce and milk no date marked, employee date,asked 12/01/23.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the kitchen entrance and at the dish machine area, Employee provided.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For total of eight employees.
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.
Nonservice animals in the food establishment or on premises. Observed one small dog at the back of the cook line were employees clocked in and out, also during inspection, a medium-large size dog cross thru the bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin near bar entrance with mold like substance
Carbon dioxide/helium tanks not adequately secured. At the bar area, observed multiple CO2 tanks not secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, observed opened employee drink on prep table also in walk-in cooler, opened employe ink above customers food, manager removed all drinks.
Floor area(s) covered with standing water. Floors at the bar area.
Food stored on floor. In walk-in freezer, case of French fries on floor, employee moved off the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer on floors and under the unit.
No copy of latest inspection report available. No documents available at inspection time.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the bar area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
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.