The Club at Silverthorn
Last inspected: Dec 3, 2025
74
Score
Going back to 2022, The Club at Silverthorn has nine inspections in the public record. The most recent visit was on Dec 3, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The most common issue across all inspections has been “food-contact surfaces soiled”, showing up four times.
The Club at Silverthorn's latest score of 74 falls below the Spring Hill average of 84. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 3, 2025
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surfaces soiled: Two cutting boards in the grill-area cook line are soiled with a mold-like substance; the can opener is soiled with food debris; and the fryer baskets and handles are also soiled with food debris.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 4 bottles by the 3 compartment sink not labeled.
41-17-4
Basic - Nonfood-contact surface: The undershelf of the prep table located between the two reach-in coolers across from the cook line is soiled with food debris and dirt.
23-03-4
Basic - Food stored on floor. Walk-in freezer: 2 boxes of French fries.
08B-38-4
74
Mar 27, 2025
Food-Licensing Inspection
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Food with mold-like growth. See stop sale. Sliced provolone in reach in cooler by walk in cooler -white mold like Blue cheese crumbles - in salad make cooler has fuzzy mold like substance
01B-07-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Clam chowder in walk in cooler dated 2/17, 10 days ago, see stop sale
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Clam chowder dated 3/17, 10 days ago.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler - deli turkey (46F - Cold Holding); deli ham (46F - Cold Holding)moved to walk in cooler, both were above fill line. Re check turkey 41F, ham 41F **Corrected On-Site**
03A-02-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Red bucket in prep area chlorine and soap, corrected to 400 ppm quaternary ammonium **Corrected On-Site**
21-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at wait station
22-20-5
50
Jan 23, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready-to-eat shredded cheese in reach-in cooler on cook line near walk-in cooler. Operator moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Provolone Cheese (48F - Cold Holding) in reach-in cooler to the left of the walk-in cooler on cook line. Cheese has been in cooler for less than 4 hours. Operator covered cheese. **Corrective Action Taken**
03A-02-5
74
Jan 11, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at hose bibb to the right of the three compartment sink with a black hose attached hanging in three compartment sink on faucet area.
29-34-4
86
Nov 6, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed several ready-to-eat items in the walk-in cooler past the 7 day date mark. Employee voluntarily discarded. **Corrected On-Site**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with an accumulation of food. Employee removed to have cleaned and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in bar with bottles of syrup stored in the handwash sink. Employee removed. **Corrected On-Site**
31A-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishmachine soiled with an accumulation of slime.
36-27-5
67
Aug 17, 2023
Complaint Full
3 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
82
Jul 26, 2023
Complaint Full
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at 0 ppm at 114F.
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects in main bar, 7 small flying insect in prep area underneath prep sink behind wall of cook line, 7 small flying insects in storage room containing stored clean plates and utensils landing on clean plates.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above ready-to-eat sauce in reach-in cooler across from stove top. Employee moved. Raw salmon over fried fish in walk-in cooler off cook line. **Corrected On-Site**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 20 rodent droppings in water heater closet off prep area to the left of the walk-in cooler, 2 rodent droppings in hallway off warewashing area, and 22 rodent droppings in back banquet area underneath storage racks for tables across from the banquet wait station area, and 20 rodent droppings in oven on cook line that staff states they no longer use.
35A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled above the dry storage bins underneath prep table in prep area behind cook line. Mixer head soiled with accumulation of grease and food debris on mixer head across from walk-in cooler next to water heater closet.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in bar with ice and syrups stored inside of handwash sink. Employee moved. Handwash sink in warewashing area blocked with a rack and utensils.
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-07-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at handwash sink in banquet bar.
31B-02-4
Intermediate - No soap provided at handwash sink at handwash sink in banquet bar.
31B-03-4
Basic - Wall soiled with mold-like substance behind dishmachine.
36-27-5
Basic - Floor soiled/has accumulation of debris throughout establishment (along cove molding, behind and underneath equipment, etc.)
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen to left of wait station area.
22-20-5
Basic - Dead roaches on premises. Observed 1 dead roach in bar to the left of the ice bin, 1 dead roach in kitchen in prep area behind cook line, 1 dead roach under rack to left of mop sink storing clean utensils, 1 dead roach in front of mop sink, 1 dead roach behind hallway door off off of the warewashing area, 1 dead roach in clean linen storage room, and 1 dead roach in liquor closet storage room.
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of single service items in cabinet underneath cash register in main bar area.
40-06-5
26
Sep 14, 2022
Complaint Full
7 critical violations. 4 major violations. 8 minor violations.
View 19 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. Prep person putting saffron grapes on 3 tier tower with bare hands **Warning**
09-01-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, operator added tablet , re check 100ppm. Discussed changing water, operator changed water, added 3 pellets 200 ppm **Corrected On-Site** **Warning**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over raw fish **Corrected On-Site** **Warning**
08A-05-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard at buffet over salad or fruit. Lids on hot hold units do not self close, employee is monitoring. **Warning**
08B-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed gloves instead of changing them, discussed with manager on duty. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet in dining room -pasta salad (50F - Cold Holding); coleslaw (55F - Cold Holding); Plant Foods (51F - Cold Holding), all food put on buffet at 4:15, operator moved back to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In prep area, greater then 200 ppm chlorine, corrected to 50 ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at salad cooler stained **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to dump water from sanitizer bucket, discussed with manager on duty. **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For buffet, emailed time as a public health control form 5022-090 **Warning**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in hall area, oper turned hot water on **Corrected On-Site** **Warning**
27-16-4
Basic - Cloth used as a food-contact surface. Under biscuits in hold hot unit on galley, operator put biscuits into pan. **Corrected On-Site** **Warning**
21-05-5
Basic - Duct tape used to repair nonfood-contact surface. On gandle if 4 door cooler on cook line **Warning**
14-71-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on wrist of one cook **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook, put hat on **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment in poor repair. Gasket of 4 door cooler torn **Warning**
14-11-5
Basic - Hole in or other damage to wall. Hallway by wait station table, wall damaged **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris and broken glass in reach in glass cooler in bar **Warning**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Scoops at prep table, operator inverted **Warning**
24-18-4
16
Aug 4, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In crock pot at wait station- clam chowder (111F - Hot Holding), operator turned up heat **Corrective Action Taken**
03B-01-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on rack in prep area
24-08-4
Basic - Equipment in poor repair. Gasket torn on 4 door cooler on cook line Handle of 4 door cooler duct taped Freezer door gasket torn, ice build up on door
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. On oven door, operator removed Ice scoop handle in contact with ice. In bar, operator put handle up **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and frame of 2 door salad cooler
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. On cook line, bucket odd spatulas and Ladels, not handles up. **Corrected On-Site**
24-18-4
67
Frequently Asked Questions
When was The Club at Silverthorn last inspected?
The most recent health inspection at The Club at Silverthorn on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at The Club at Silverthorn?
Across the inspection record, “food-contact surfaces soiled” has been cited four times, more than any other issue at The Club at Silverthorn.
How does The Club at Silverthorn compare to other restaurants in Spring Hill?
The Club at Silverthorn most recently scored 74 out of 100, which is lower than the Spring Hill average of 84.
Has The Club at Silverthorn's inspection record improved over time?
Results have been roughly steady. Inspections at The Club at Silverthorn have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Club at Silverthorn 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 The Club at Silverthorn inspected?
Based on the inspection history on file, The Club at Silverthorn is inspected around three times per year on average.
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