TIMBER GREENS COUNTRY CLUB

Name: TIMBER GREENS COUNTRY CLUB
Address: 6333 TIMBER GREENS BLVD, NEW PORT RICHEY, FL, 346551191, US
Rating: 39

6333 TIMBER GREENS BLVD, NEW PORT RICHEY, FL 346551191

License #6102383

🏌️ Club/Private ℹ️

39 Grade F / 100

Failing Health Score

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Latest inspection

September 18, 2026 · 5 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TIMBER GREENS COUNTRY CLUB in NEW PORT RICHEY currently holds an InspectFL Health Score of 39 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 64 total violations — 23 critical, 14 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 12, 2024

The latest inspection on September 18, 2026 shows 5 observation rows: no critical rows, 2 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

73%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

TIMBER GREENS COUNTRY CLUB has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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

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

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink at bar used as dump sink
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink across from soda station blocked by racks, racks removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on top of hot holding box next to dicer Cigarettes and keys on shelf next to croutons, items removed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler across from grill
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken kabobs cooked at 10am in walk in cooler in covered pan at 50F
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put beard guard on then put gloves on and started preparing food without washing hands
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Buffet in dining area no sneeze guards
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (55F - Cold Holding); cooked chicken (55F - Cold Holding); cooked meatballs (54F - Cold Holding); cooked sausage (52F - Cold Holding); scallops (48F - Cold Holding); clams (53F - Cold Holding); cooked onions (49F - Cold Holding); cooked noodles (53F - Cold Holding) put out on tables in dining area around 5:15pm, chef pulled all food and put it in walk in cooler, emailed chef DBPR Form HR 5022-090, they pulled all food from tables and put in walk in cooler to cool down
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid not labeled Spray bottle with liquid in it at bar not labeled