Timber Pines Community Assoc
Last inspected: Apr 15, 2026
82
Score
The health department has logged 11 inspections at Timber Pines Community Assoc, the earliest from 2022. On Apr 15, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited three times.
Timber Pines Community Assoc scores about where you'd expect for a Spring Hill restaurant. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The door frame on 3 reach in cooler soiled with mold-like substance. The operator cleaned all 3 reach in cooler. **Corrected On-Site**
23-03-4
Basic - Food storage container/container lid cracked or broken. 1 cracked container. The operator discarded the cracked container. **Corrected On-Site**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. The operator moved the tongs. **Corrected On-Site**
10-20-4
Basic - Interior of microwave has accumulation of grease/food debris. The microwave in the server for sandwiches. The operator cleaned the microwave. **Corrected On-Site** **Repeat Violation**
22-08-4
82
Oct 8, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - 1 dented can of dark red kidney beans. See stop sale.
01B-01-4
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. Emailed the operator the DBPR HR form 5030-104. The operator posted. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface: The gaskets inside two reach-in coolers on the left side of the kitchen, near the waitress wait station, had a mold-like substance. The operator cleaned the gaskets inside both reach-in coolers. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Test Strips are expired.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. The bottle was located on the shelving unit arcross from the three compartment sink. The operator labeled the bottle of degreaser. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. 3 containers wet nesting on the shelving unit across from the three compartment sink. The operator separated the containers to let them air dry. **Corrected On-Site**
24-08-4
Basic - The interior of the microwave has an accumulation of grease and food debris. It is the microwave located on the right side of the cook line above. The operator cleaned the interior of microwave. **Corrected On-Site**
22-08-4
50
Apr 23, 2025
Routine - Food
No violations found.
100
Apr 22, 2025
Routine - Food
3 critical violations.
View 3 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. 0 ppm, no sanitizer connected to machine, operator put chlorine jug on, still not sanitizing. Repair company has been called. **Corrective Action Taken** **Warning**
22-41-4
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. Cook touched sandwich with bare hands to cut, put on plate with bare hand. Discussed with staff and manager on duty **Warning**
09-01-4
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. Milk bath for breading shrimp, removed from refrigeration approximately 30 minutes, is removed from refrigeration at 11 am and discarded 2 hours later, after lunch. operator will write time on pan **Warning**
03F-02-5
64
Jan 22, 2025
Routine - Food
No violations found.
100
Dec 19, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 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 chlorine sanitizing dishmachine at 0ppm in the bar area. Operator contacted service company. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chili (101F - Hot Holding); French Onion Soup (119F - Hot Holding) in hot holding cabinet in prep area of kitchen near ovens across from the walk-in freezer. Operator stated the items had been in cabinet for less than 4 hours. Operator removed and reheated to 165F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink to the right of the dishmachine in the bar area used as a dump sink with a strainer filled with ice stored in sink. Employee moved. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink at two handwashing sinks in the bar. Employee placed soap at handwash sinks. **Corrected On-Site** **Warning**
31B-03-4
61
Apr 1, 2024
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Nov 20, 2023
Routine - Food
No violations found.
100
Nov 9, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Feta Cheese (50F - Cold Holding); Chicken (52F - Cold Holding); Hard Boiled Eggs without Shell (45F - Cold Holding)in sandwich station reach-in cooler. Operator had employees move items into the walk-in freezer for rapid cooling. Operator contacted company for service. **Corrective Action Taken** **Warning**
03A-02-5
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 chlorine sanitizing dishmachine at 10 ppm. Operator contacted service company to come out and service the dishmachine and set up three compartment sink with a quaternary solution at 200 ppm. **Corrective Action Taken** **Warning**
22-41-4
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 can rack in dry storage area and an employee bag stored in warewashing area on rack holding cleaned dishes. Employees moved. **Corrected On-Site** **Warning**
40-06-5
70
Apr 3, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in wait station in kitchen with ice cubes and pieces of equipment in sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area at all handwash sinks. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in bar area at all handwash sinks. **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting on rack next to dishmachine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation**
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed large stack of coffee filters not protected in wait station area and single service to go containers not inverted in prep area across from soup hot holding units. Employees corrected. **Corrected On-Site**
25-06-4
67
Nov 28, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in bar **Repeat Violation**
35A-02-6
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees **Repeat Violation**
53B-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In bar, on shelf over clean glasses, operated removed **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans in dish room
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of island oasis machine
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of salad dressing cooler **Corrected On-Site**
21-44-1
64
Frequently Asked Questions
When was Timber Pines Community Assoc last inspected?
The most recent health inspection at Timber Pines Community Assoc on file is from Apr 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Timber Pines Community Assoc?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Timber Pines Community Assoc.
How does Timber Pines Community Assoc compare to other restaurants in Spring Hill?
Timber Pines Community Assoc most recently scored 82 out of 100, which is about the same as the Spring Hill average of 84.
Has Timber Pines Community Assoc's inspection record improved over time?
Results have been roughly steady. Inspections at Timber Pines Community Assoc have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Timber Pines Community Assoc 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 Pines Community Assoc inspected?
Based on the inspection history on file, Timber Pines Community Assoc is inspected around three times per year on average.
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