Buckhorn Springs Golf & Country Club
2721 S Miller Rd, Valrico, FL 33594 · Permanent Food Service · License 3911451
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 high priority (2 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee dropping off soiled dishes, then grab a takeout container without washing hands.
More time given
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
- First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Grilled chicken hot holding at 130°F. Operator turned up heat on holding unit.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Quaternary solution tested at over 500ppm, operator diluted, tested at 200ppm.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Quat test kit at chlorine dish machine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener. Operator cleaned.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handles touching food in bulk bread crumbs and salt containers. Operator placed correctly.
Fixed on the spot
In-use utensil stored in sanitizer between uses.
Knife in bucket of quaternary solution. Operator removed knife to dish.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
2 ice machines
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.