Timber Greens Country Club
Last inspected: Mar 31, 2026
78
Score
The health department has logged 11 inspections at Timber Greens Country Club, the earliest from 2022. The newest entry in the record is dated Mar 31, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Timber Greens Country Club's latest score is in line with the New Port Richey average of 78. There isn't much in the file that would give a customer pause.
11
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In drawer cooler under broiler- raw hamburger patties over raw fish, operator moved moved hamburger patties to bottom. **Corrected On-Site**
08A-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottled beverage in cooler on cook line. Operator removed **Corrected On-Site**
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce above ready to eat produce in walk in cooler.
08B-17-4
78
Dec 30, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 2 6 lb 10oz cans of pumpkin, 1 6.88 lb red beans dented
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over juice, and case of water, operator moved eggs **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon fully thawed in package that states to remove before thawing. 10 7oz pkgs **Repeat Violation**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small black refrigerator-sour cream (46F - Cold Holding); house made ranch (46F - Cold Holding), moved to freezer, recheck 32, operator discarded sour cream (2oz). In Reach in cooler on cook line- potato salad (45F - Cold Holding)operator discarded top of pan that was over filled. Recheck-41F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 6 lb 10oz cans of pumpkin, 1 6.88 lb red beans dented
08B-20-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon fully thawed in package that states to remove before thawing. 10 7oz pkgs **Repeat Violation**
06-09-1
47
May 28, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Water in bottom of reach in cooler on cook line across from grill **Warning** - From follow-up inspection 2025-05-28: **Time Extended**
29-49-6
95
May 27, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (50F - Cold Holding); coleslaw (51F - Cold Holding); tuna salad (47F - Cold Holding); sliced turkey (67F - Cold Holding); sliced ham (66F - Cold Holding); macaroni and cheese (55F - Cold Holding); sliced tomatoes (62F - Cold Holding); sautéed mushrooms (58F - Cold Holding); cooked peppers (52F - Cold Holding); shredded cheddar cheese (56F - Cold Holding); shredded mozzarella cheese (62F - Cold Holding) in top rail of reach in cooler across from grill on cook line, manager states he took temperatures around 10am, 5 1/2 hours ago. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Bartender rubbed hands together for 5 seconds **Warning**
12A-17-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm, manager replaced sanitizer bucket, now at 50ppm **Corrected On-Site** **Repeat Violation** **Warning**
22-49-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash temperature 111F **Warning**
16-53-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 pieces of raw salmon thawed in original packaging **Warning**
06-09-1
Basic - Standing water in bottom of reach-in-cooler. Water in bottom of reach in cooler on cook line across from grill **Warning**
29-49-6
Basic - Waste line missing at soda gun holster. **Warning**
29-17-4
37
Sep 28, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from grill **Warning** - From follow-up inspection 2024-09-28: **Time Extended**
29-49-6
95
Sep 13, 2024
Complaint Full
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Buffet in dining area no sneeze guards **Warning**
08B-01-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put beard guard on then put gloves on and started preparing food without washing hands **Warning**
12A-25-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken kabobs cooked at 10am in walk in cooler in covered pan at 50F **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (55F - Cold Holding); cooked chicken (55F - Cold Holding); cooked meatballs (54F - Cold Holding); cooked sausage (52F - Cold Holding); scallops (48F - Cold Holding); clams (53F - Cold Holding); cooked onions (49F - Cold Holding); cooked noodles (53F - Cold Holding) put out on tables in dining area around 5:15pm, chef pulled all food and put it in walk in cooler, emailed chef DBPR Form HR 5022-090, they pulled all food from tables and put in walk in cooler to cool down **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink across from soda station blocked by racks, racks removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used as dump sink **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid not labeled Spray bottle with liquid in it at bar not labeled **Warning**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on top of hot holding box next to dicer Cigarettes and keys on shelf next to croutons, items removed **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on **Corrected On-Site** **Warning**
13-04-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from grill **Warning**
29-49-6
30
May 13, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Anthony Mangeno expired 2-7-2024
53A-03-7
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No color/concentration comparison chart available for chemical test kit used to check sanitizer. For quatenary ammonium test kit
16-37-1
Intermediate - No proof provided that food some employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager stated they have 1 new hire that started last week.
11-26-1
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Bar dish machine at 107f
16-53-4
Basic - Current Hotel and Restaurant license not displayed. Current copy posted expired 2-1-2024
50-09-4
Basic - Equipment in poor repair. Tested Dish machine at bar that was not in use at improper temperature and only testing at 10ppm chlorine.
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Bin of flour not labeled. Manager labeled
02D-01-5
58
Jan 12, 2024
Routine - Food
No violations found.
100
Dec 27, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
64
Jun 2, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 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
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Dec 16, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over fish operator moved it down. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for Dish machine.
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner, employee labeled it. **Corrected On-Site**
41-17-4
Basic - Food not stored at least 6 inches off of the floor. In walk in freezer.
08B-47-4
Basic - Floor soiled/has accumulation of debris. Mop sink, drains and floors under equipment soiled
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. **Repeat Violation**
24-08-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
41
Frequently Asked Questions
When was Timber Greens Country Club last inspected?
The most recent health inspection at Timber Greens Country Club on file is from Mar 31, 2026. The public record contains 11 inspections in total.
What is the most common violation at Timber Greens Country Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Timber Greens Country Club.
How does Timber Greens Country Club compare to other restaurants in New Port Richey?
Timber Greens Country Club most recently scored 78 out of 100, which is about the same as the New Port Richey average of 78.
Has Timber Greens Country Club's inspection record improved over time?
Yes. Recent inspections at Timber Greens Country Club have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Timber Greens Country Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Timber Greens Country Club inspected?
Based on the inspection history on file, Timber Greens Country Club is inspected around three times per year on average.
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