COUNTRY CLUB AT SILVER SPGS SH

Name: COUNTRY CLUB AT SILVER SPGS SH
Address: 633 SILVER RD, OCALA, FL, 34472, US
Rating: 0

633 SILVER RD, OCALA, FL 34472

License #5200116

🏌️ Club/Private ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 18 findings · 3 critical

Routine - Food

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Quick take

COUNTRY CLUB AT SILVER SPGS SH in OCALA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 128 total violations — 31 critical, 41 major, 56 minor.

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Record snapshot

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Inspections on file

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Callback visits

Latest clean pass

December 8, 2025

The latest inspection on October 8, 2026 shows 18 observation rows: 3 critical, 6 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

128

Coverage note

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COUNTRY CLUB AT SILVER SPGS SH has a rough inspection history. Would you risk it?

F record

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*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

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-11-5] Equipment in poor repair. Several pieces of equipment rust pitted. Dish machine rusty inside.
[36-51-4] Building components, attachments or fixtures in poor repair. Ceiling and walls peeling in banquet kitchen. Hole in wall under hand washing sink near walk in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. One old label on plastic pan.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on cutting board of prep table behind bar.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of bags of popcorn. Moved during this inspection.
[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. Missing for Pyper H. Employed since last inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler behind bar: cream (48F - Cold Holding). Stop sale issued.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and chicken cooked on Saturday in walk in cooler. Manager added date marked.
[31B-02-4] No paper towels or mechanical hand drying device or soap provided at handwash sink. Two handwashing sinks in banquet kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table behind bar soiled with food debris. Side walls inside ice machine soiled with mold like substance.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager expired 2025.
[25-32-4] Reuse of single-service or single-use articles. Sara Lee bag containing lettuce.
[29-11-4] Water leaking from pipe and/or faucet/handle. Under handwashing sink in banquet kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Watermelon juice in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind bar: cream (48F - Cold Holding). Stop sale issued.
[36-50-4] Unclean building components, attachments or fixtures. Walls in banquet kitchen soiled with food debris. Floors in banquet kitchen soiled with food debris. Several areas of ceiling have water stains.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table, raw shell eggs on shelf over lettuce and onions. Manager moved.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two certificates provided are photocopies.

Disposition: Warning Issued
[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.
[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.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout the entire kitchen soiled with debris.
[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.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted
[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.
[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.
[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.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. At the bar area, spray cleaner stored on top of cooler, employee moved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen behind bar, microwave heavily soiled.
[31A-09-4] 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.
[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).
[31B-03-4] No soap provided at handwash sink. Handwash sinks at the main kitchen area, no soap, no paper towels.
[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.
[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.

Disposition: Warning Issued
[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.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2025.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner and floor cleaner stored above beer cooler, employee moved.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
[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.
[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).

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling at the female bathroom entrance with mold like substance (black spot).
[08B-49-4] 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.
[36-73-4] 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
[08B-38-4] Food stored on floor. At the bar area, cases of water and drinks on floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Small microwave at the cook line soiled.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind grill soiled, also hood.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
[25-05-4] Single-service articles improperly stored. Single use plates above cooler not inverted, employee inverted.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[22-45-4] 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.
[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 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.
[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. At the bar area, half and half no date mark.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner and surface cleaner stored on top of reach-in cooler at the bar area, employee moved.
[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 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the back kitchen.
[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 one cook male employee.
[53B-09-4] 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).

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Walk-in cooler shelves with soiled cardboard.
[14-74-7] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
[01B-02-5] 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.
[03A-02-5] 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.
[53A-04-6] 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.
[53B-01-5] 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
[11-26-1] 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

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tanks at the bar and back kitchen.
[14-45-4] Cardboard used to line nonfood-contact shelves. Soiled cardboard boxes on walk-in cooler shelves.
[36-34-5] 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
[12B-07-4] 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.
[08B-49-4] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At the back kitchen, to go containers not inverted, employee inverted.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[08A-05-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[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. In walk-in cooler, hot dogs no date marked.
[53B-01-5] 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)
[11-26-1] 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.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Floors at the bar area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin near bar entrance with mold like substance
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At the bar area, observed multiple CO2 tanks not secured.
[12B-07-4] 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.
[08B-38-4] Food stored on floor. In walk-in freezer, case of French fries on floor, employee moved off the floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer on floors and under the unit.
[51-18-6] No copy of latest inspection report available. No documents available at inspection time.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the bar area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[01B-07-4] 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.
[08A-05-6] 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.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At the dry storage area, observed shrimp seasoning with weevils.
[01B-02-5] 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.
[03A-02-5] 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.
[29-34-4] 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.
[41-17-4] Bottle containing toxic substance not labeled. At the bar area, container with blue liquid not labeled, employee labeled.
[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, hot dogs, marinara sauce and milk no date marked, employee date ,asked 12/01/23.
[31B-02-4] 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.
[53B-01-5] 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.
[11-26-1] 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.
[35A-01-4] 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.