Timber Greens Country Club
6333 Timber Greens Blvd, New Port Richey, FL 34655 · Permanent Food Service · License 6102383
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection5 high priority (4 fixed by the Sep 18 follow-up, 1 fixed on the spot), 3 intermediate, 8 basic-32
- Safety score68
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 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Has chlorine strips
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, grease
New baskets ordered
More time given
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust
More time given
- First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. One 6lb 10 oz can of pumpkin
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
heavy cream (50°F - Cold Holding); hot dogs (116°F - Hot Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
feta (48°F - Cold Holding); Mac n cheese (46°F - Cold Holding); blue cheese crumbles (47°F - Cold Holding); potato salad (47°F - Cold Holding); sliced deli turkey (47°F - Cold Holding); sliced deli ham (47°F - Cold Holding); cooked onions (47°F - Cold Holding); shredded mozzarella cheese (48°F - Cold Holding)operator states temperatures taken at 11 am were all 41°F or lower, operator put ice bags on top of time/temperature for safety items In cooler in bar -heavy cream (50°F - Cold Holding) unknown when temperature was taken.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On hot dog roller in bar - ; hot dogs (116°F - Hot Holding) stared to heat at 11 am, 3.25 hours ago. See stop sale
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet.
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine or quaternary ammonium sanitizer
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, grease
Fry baskets
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Safe Staff books have been ordered
Basic8
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
One 6lb 10 oz can of pumpkin
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverages on prep table on cook line, operator removed
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Long braids not restrained
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Multiple cracked plastic lids
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of 3 door reach in cooler Frame around doors of reach in cooler Sides of equipment on cook line Fan guards in walk in cooler
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust
In kitchen
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.
Cell phone on green cutting board, operator removed
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.