Silver Springs Diner
Last inspected: Jun 3, 2024
58
Score
Public records show five inspections at Silver Springs Diner stretching back to 2022. The latest inspection on file is from Jun 3, 2024. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 14 violations before.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded three times.
By comparison, the average Silver Springs facility scores 77, putting Silver Springs Diner on the weaker side. Nothing in the record is alarming, but there's room to improve.
5
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jun 3, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook wipe hands on pants and then handle cooking utensils on cook line. Advised Manager and he discussed with employee **Corrective Action Taken**
12A-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two cutting board on flip-top make table and prep table with mold like stains in grooves in kitchen.
22-02-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed coffee mugs stored next to hand wash sink at front counter expoed to splash from hand wash sink. Manager removed mugs. **Corrective Action Taken**
24-27-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in unisex employee bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment (cups next to soda machine) not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed and placed cups to be washed **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Observed gasket reach in cooler on cook line is hanging loose on door.
14-11-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted or protected above serving window.
25-06-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed missing tiles in ware-wash area and bare concrete is not smooth and cleanable.
36-02-5
58
Feb 23, 2024
Routine - Food
4 critical violations. 7 major violations. 8 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, liquid eggs no time marked, Employee marked. **Corrected On-Site**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the end of the cook line, observed brown gravy made 02/22/24 at 54F.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the end of the cook line, observed brown gravy made 02/22/24 at 54F.
01B-36-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. At the prep room, observed chili bags, raw beef and raw chicken bag all together in standing water for thawing, (no observable cross contamination), employee performed the thawing process on separate containers. **Corrected On-Site**
08A-14-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the end of the cook line, hot dogs no date marked, employee dated. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line entrance blocked by containers, employee moved all. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six food employees, no manager on site.
53A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict eggs with no asterisk indicating raw animal product. **Warning**
02B-01-5
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. For nine employees.
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For eight employees
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottles with colorless substances not labeled, employee labeled bleach. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside chicken breading, employee removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed one employee drink next to sink, employee moved. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer at the prep room.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed knife between reach-in cooler lids. **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food residue also observed some rust **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. At the prep room, observed chili bags, raw beef and raw chicken bag all together in standing water for thawing, (no observable cross contamination), employee performed the thawing process on separate containers and moved some under running water and refrigeration. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet towels on prep tables at the cook line, employee moved all. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. At the prep room, observed flour mix not labeled, employee labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
18
Oct 17, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the cook line, washed his hands and immediately after touched and plated toast, Inspector explained the correct way to work with ready to eat food.
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the prep room, raw beef stored above opened bag of ice cream and fruits.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, potato salad 45F manager moved to freezer, temperature dropped to 40F, also observed raw shell eggs 47F, pooled eggs 49F and liquid eggs 46F, all eggs will be added to time, items pulled out of refrigeration at 6:45am. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the prep room, no paper towels. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line boiled eggs no date marked, manager dated 10/14/2023. **Corrected On-Site**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line.
22-16-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives between reach-in cooler lid.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. At the prep room, container with white substance, employee labeled sugar. **Corrected On-Site** **Repeat Violation**
02D-01-5
39
Mar 28, 2023
Routine - Food
2 critical violations. 8 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: butter 47-49F. Ham 47F. Meatloaf 47F. Chicken 47F. Fish 47F. Cream cheese 47F. Potatoes 49F. Milk 49F. Cheese 49F. Manager stated truck was delivered today and the door was left open to walk in for several hours. Ice bags began getting filled and added to all Time/Tempurature Control for Safety food in walk in cooler. Operator called refrigeration company. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: raw shell eggs stored on shelf over pasteurized eggs. In walk in cooler: raw shell eggs stored on shelf over pickles and lard. All were moved during this inspection. **Corrected On-Site**
08A-05-6
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in walk in cooler reading 40F, actual ambient temperature is 52F.
05-05-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR form.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen blocked with pan. Pan was removed during this inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device and/or hand wash sign provided at handwash sink. No sign at sink in server station. No paper towels at sink on cookline. Towels were refilled during this inspection. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Missing for 7 employees.
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for 7 employees. Provided DBPR form. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is documenting times for batter, and eggs and discarding after four hours. No written plan available.
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Bags of lunch meat have date prepped and placed in freezer, establishment is not adding date lunch meats are placed under refrigeration. Dates were added during this inspection. **Corrected On-Site**
02C-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over onion rings. Moved drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and soiled apron hanging on dry storage shelf. Radio on top shelf of clean dish shelf. French vanilla creamer on shelf over clean dishes and gloves. All were moved during this inspection. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Walk in cooler has an ambient temperature of 52F. All food in unit is 47F and above. Fan guard missing on microwave on cookline. Gasket torn on reach in cooler near dish machine.
14-11-5
Basic - Food stored in a prohibited area. Personal food on shelf over cream in reach in cooler at server station. Bucket of potatoes on floor in walk in cooler. Bucket of salt on floor in prep area. Coffee in filters on front counter not covered. All items were moved during this inspection. **Corrected On-Site**
08B-37-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in seafood breading. Removed during this inspection. **Corrected On-Site**
10-01-5
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Bucket on cookline is soiled. Refreshed during this inspection. **Corrected On-Site**
21-11-4
Basic - Working containers of food removed from original container not identified by common name. Large bin of salt has no label. Labeled during this inspection. **Corrected On-Site**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed. License available in book.
50-09-4
22
Aug 16, 2022
Food-Licensing Inspection
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen area is turned off due to leak near sink. Water was turned on during this inspection. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at sink near cooking equipment on cookline. No soap towels or sign at sink near pass thru window.
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler are rusted. Shelves in reach in cooler on cookline.
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Orange and yellow chemical not labeled.
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All pans in storage on clean dish shelves.
24-05-4
Basic - Duct tape used to repair nonfood-contact surface. Tape on pipe under triple sink.
14-71-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler on cookline.
05-09-4
Basic - Water leaking from pipe and/or faucet/handle. Under hand sink on cookline.
29-11-4
55
Frequently Asked Questions
When was Silver Springs Diner last inspected?
The most recent health inspection at Silver Springs Diner on file is from Jun 3, 2024. The public record contains five inspections in total.
What is the most common violation at Silver Springs Diner?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Silver Springs Diner.
How does Silver Springs Diner compare to other restaurants in Silver Springs?
Silver Springs Diner most recently scored 58 out of 100, which is lower than the Silver Springs average of 77.
Has Silver Springs Diner's inspection record improved over time?
Yes. Recent inspections at Silver Springs Diner have averaged around eight violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Silver Springs Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Silver Springs Diner inspected?
Based on the inspection history on file, Silver Springs Diner is inspected around three times per year on average.
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