Tuscawilla Country Club- Club House
1500 Winter Springs Blvd, Winter Springs, FL 32708 · Permanent Food Service · License 6902808
What drove the grade
Presence of insects, rodents, or other pests.
How the score was calculated
- Starting score100
- Violations at the Oct 23 complaint inspection1 high priority (no follow-up needed), 1 intermediate, 6 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
Observed 2 dead June bug at mop area room .
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Grill top .
Basic6
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
The drawer under sink have accumulation of soil residues .
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Bowls and plate stored back area not inverted.
Repeat violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Mop sink . Operator covered it .
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows stained and damage or is in disrepair.
Throughout kitchen.
Light not functioning.
2 light out by the hoods .
Floor soiled/has accumulation of debris.
Throughout kitchen and walk-in beer cooler floor .
Earlier inspections 1
B84Routine inspection9 violations, 1 high priority No follow-up needed
- First visitOct 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Wd-40 on shelf with spices Operator removed
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Operator added to menu.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Sausage gravy and chicken tenders in walk in refrigerator
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bins of flour and salt or sugar in storage room
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of bulk soda syrup on floor Operator put on shelf Many boxes in walk in freezer
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates and bowls on shelf outside storage room
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Box of to go cups by employee restroom on floor Operator removed
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
On wall by coffee brewing station
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
By dish machine
Repeat violation
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.