Springtree Golf Club
Last inspected: Feb 5, 2026
52
Score
Public records show eight inspections at Springtree Golf Club stretching back to 2023. The most recent report on file is from Feb 5, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“No measuring device available” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 78, which Springtree Golf Club's 52 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
52
Sep 30, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
61
Mar 14, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On far back counter under no time control, individual butters (71F - Cold Holding). Per employee removed from cooler at 11:00am. Employee returned butter to walk in cooler to rechill. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Digital probe thermometer batteries dead.
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles hanging at triple sink - labels no longer legible.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine bin.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on stovetop. Employee moved container to griddle to heat water and hold properly. **Corrective Action Taken**
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Kitchen and bar sanitizer buckets reading 0ppm quaternary. Employee remade to proper 200ppm. **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water at cook line not labeled.
02D-01-5
52
Nov 20, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
61
Apr 22, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Metal stem-type thermometer soiled. Stored with a collection of food debris on stem. Operator cleaned and sanitized thermometer. **Corrected On-Site**
22-12-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in walk in cooler with no date marking, per operator prepared sunday morning. Operator date marked for 21APR24. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box placed inside single service container on shelving above triple compartment sink. Operator removed lunch box and discarded. **Corrected On-Site**
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Tin foil container stored on top shelving in triple compartment sink not inverted. Operator opted to discard. **Corrected On-Site**
25-06-4
70
Dec 18, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Apr 11, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burgers stored over redskin potatoes in walk in freezer. Operator removed and stored correctly. **Corrected On-Site**
08A-20-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine not reaching proper temperature Discontinue use and set up triple sink.
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Single-service articles to go containers not stored inverted or protected from contamination. Operator inverted containers **Corrected On-Site**
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at 0 ppm. Corrected by operator to 400ppm. **Corrected On-Site**
21-08-4
64
Apr 3, 2023
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef burgers stored over potato fries and sweet potato fries in walk in freezer. Operator removed and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored chimichurri sauce and cheese in reach in cooler located in prep area.
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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. Inspector emailed poster to operator. **Corrected On-Site**
11-27-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-56-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strip for high heat machine, chlorine sanitizing buckets.
16-37-1
Basic - In-use wet wiping cloth/towel used under cutting board at prep table in kitchen area. Operator removed wet wiping cloth. **Corrected On-Site**
21-04-4
Basic - In-use tongs stored on equipment door handle between uses and stored on dirty surface used for fried onion rings. Operator removed cleaned and sanitized tongs **Corrected On-Site**
10-20-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed Accumulation of black/green mold-like substance on reach in cooler gaskets at bar area
23-24-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
10-13-5
Basic - Food stored in a location that is exposed to splash/dust. Observed condiments stored on drain pad from 3 compartment sink directly beside hand washing sink exposed to splash.
08B-36-4
Basic - Employee eating in a food preparation or other restricted area with clean unwrapped utensils, plates , cups, employee food stored on drink holders.
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at bar area. Operator removed beverage and stored correctly. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soda gun nozzles with heavy Accumulation of black/green mold-like substance in the interior of holder, and nozzles.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen and cook line. Operator stored cleaning cloths properly. **Corrected On-Site**
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at bar area.
22-16-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over food preparation areas, clean utensils and plates.
36-34-5
Basic - Insect control device installed over food preparation area over shelf with clean utensils, uncovered Saran Wrap, meat slicer and chopper.
35B-02-4
26
Frequently Asked Questions
When was Springtree Golf Club last inspected?
The most recent health inspection at Springtree Golf Club on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Springtree Golf Club?
Across the inspection record, “no measuring device available” has been cited two times, more than any other issue at Springtree Golf Club.
How does Springtree Golf Club compare to other restaurants in Sunrise?
Springtree Golf Club most recently scored 52 out of 100, which is lower than the Sunrise average of 78.
Has Springtree Golf Club's inspection record improved over time?
Results have been roughly steady. Inspections at Springtree Golf Club have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Springtree Golf Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Springtree Golf Club inspected?
Based on the inspection history on file, Springtree Golf Club is inspected around three times per year on average.
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