Spruce Creek Country Club INC
1900 Country Club Dr, Port Orange, FL 32128 · Permanent Food Service · License 7402556
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection1 high priority, 6 intermediate (1 fixed on the spot), 15 basic (4 repeats); basic violations cost 12 at most-35
- Safety score65
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
Routine inspection
- First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. -cooked truffles dated 10/9, operator discarded -pickled cooked cauliflower dated 9/18, operator discarded -pickled cooked peppers dated 9/18, operator discarded
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
-chicken stock
Code 03, Food out of temperature: Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
-long cutting boards
Code 31, Handwash sinks and supplies: Handwash sink removed from dishwashing area.
Must be reinstalled in the same location where removed.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-unlabeled spray bottle in banquet area, operator discarded
Fixed on the spot
Basic15
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-employee styrofoam cup stored on top of reach-in cooler, employee removed
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-stainless steel bowl stored in panko, operator removed
Fixed on the spotRepeat violation
Equipment in poor repair.
-roll-top reach-in cooler lid separating
Repeat violation
Ice buildup in walk-in freezer.
Duct tape used to repair nonfood-contact surface.
-reach-in cooler
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
-tested 0ppm, employee discarded solution and refilled, retested 100ppm
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-mop sink soiled -exterior of reach-in coolers -lower shelves along cookline -rear compartment of fryer -walk-in cooler doors -walk-in cooler fan covers have a light accumulation of dust/debris
Repeat violation
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
-cases of glassware stored on the floor
Food contact surfaces dried with a towel/cloth.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall around mop sink soiled
Ceiling/ceiling tile shows damage or is in disrepair.
-ceiling tiles over prep area has apparent water damage -ceiling over entrance to bar has water damage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-ceiling tiles over dishwashing area
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 14, 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
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-operator states repairs have been scheduled
More time given
At the first visit
-produce walk-in cooler door gasket torn
Food storage container/container lid cracked or broken.
More time given
At the first visit
-dry goods containers
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.
- 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.