Country Club at Silver Spgs SH
633 Silver Rd, Ocala, FL 34472 · Permanent Food Service · License 5200116
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 6 intermediate (1 fixed on the spot, 5 repeats), 9 basic (5 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-46
- Administrative complaint on Oct 8Counts in full until a follow-up finds the problems fixed-20
- Safety score34
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler behind bar: cream (48°F - Cold Holding). Stop sale issued.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler behind bar: cream (48°F - Cold Holding). Stop sale issued.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: 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.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: 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.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device or soap provided at handwash sink.
Two handwashing sinks in banquet kitchen.
Repeat violation
Code 53, Manager certification and employee training: 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.
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 & Lodging Association (SafeStaff) 866-372-7233. Missing for Pyper H. Employed since last inspection.
Repeat violationAdministrative complaint
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.
Repeat violationAdministrative complaint
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Watermelon juice in walk in cooler.
Code 12, Handwashing and hygienic practices: 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.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Several pieces of equipment rust pitted. Dish machine rusty inside.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
One old label on plastic pan.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Sara Lee bag containing lettuce.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under handwashing sink in banquet kitchen
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: 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.
Repeat violation
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.
Repeat violation
Code 40, Employee personal belongings: 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.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.