Tuscawilla Golf Club
Last inspected: Jan 27, 2026
70
Score
The health department has logged 11 inspections at Tuscawilla Golf Club, the earliest from 2022. Inspectors last stopped by on Jan 27, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
That's lower than the typical Winter Springs restaurant, which scores around 76. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
70
Sep 4, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Apr 30, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in pan of shredded lettuce Operator removed **Corrected On-Site**
14-86-1
High Priority - Live, small flying insects found 2 live flies by dish machine area Next unannounced inspection
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on all make tables
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only have quaternary need chlorine
16-32-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by glass coke cooler soiled Ovens
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table drawers Reach in freezer
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table Operator wiped out **Corrected On-Site**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut oranges and bar mixers in walk in cooler
08B-17-4
50
Nov 20, 2024
Routine - Food
3 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
86
Nov 19, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -compound butter (58F - Cold Holding); butter (59F - Cold Holding); garlic and oil (58F - Cold Holding); chiming (58F - Cold Holding); brisket (60F - Cold Holding); pizza sauce (49F - Cold Holding); beer cheese (48F - Cold Holding); cheese (44F - Cold Holding); cut tomatoes (45F - Cold Holding); beer cheese (47F - Cold Holding); coleslaw (47F - Cold Holding); pasta (45F - Cold Holding); cheese (50F - Cold Holding); cheese (47F - Cold Holding); pizza sauce (50F - Cold Holding); blue cheese (56F - Cold Holding); chicken (47F - Cold Holding);
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to; see stop sale -compound butter (58F - Cold Holding); butter (59F - Cold Holding); garlic and oil (58F - Cold Holding); chiming (58F - Cold Holding); brisket (60F - Cold Holding); pizza sauce (49F - Cold Holding); beer cheese (48F - Cold Holding); cheese (44F - Cold Holding); cut tomatoes (45F - Cold Holding); beer cheese (47F - Cold Holding); coleslaw (47F - Cold Holding); pasta (45F - Cold Holding); cheese (50F - Cold Holding); cheese (47F - Cold Holding); pizza sauce (50F - Cold Holding); blue cheese (56F - Cold Holding); chicken (47F - Cold Holding);
01B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -HWS next to dish machine
27-16-4
Basic - Food stored on floor. -fryer oil stored on floor in dry storage
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -far right RIC in kitchen
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -improper hand wash sink not instructing employees to wash hands
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. -HWS next to dish machine leaking faucet
29-11-4
55
Apr 3, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
45
Oct 6, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of debris on dish rack **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
16-15-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - all three cook line cutting boards **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
23-03-4
78
Oct 5, 2023
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - ride cook line. Operator moved to walk in cooler - blackened chicken <2 hours (50F - Cold Holding); - tomato <2 hours (46F - Cold Holding); - grilled chicken <2 hours (48F - Cold Holding); - steak <2 hours (46F - Cold Holding); - hot dog <2 hours (47F - Cold Holding) - Middle Cook Line Cooler: ; - butter (50F - Cold Holding); - whipping cream (46F - Cold Holding); - sour cream (51F - Cold Holding); - tomato (47F - Cold Holding); - steak <2 hours (47F - Cold Holding); - burger (47F - Cold Holding); - chicken (46F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over muffins and produce **Warning**
08A-05-6
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. - zero ppm. Operator change out empty sanitizer bucketfinal reading 100f chlorine **Warning**
22-41-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - zero ppm. Manager diluted. Final reading 100ppm **Corrected On-Site** **Warning**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - above cook line **Warning**
36-34-5
Basic - Accumulation of debris on dish rack **Warning**
16-15-4
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 **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. - all three cook line cutting boards **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter **Warning**
23-03-4
37
May 19, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
May 17, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Pesticide-emitting strip present in food prep area. - next to dish area **Warning**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cook line far right cooler - cut tomato held overnight (51F - Cold Holding) see stop sale - grilled chicken held overnight (48F - Cold Holding) see stop sale - seasoned, cooked chicken held overnight (51F - Cold Holding) see stop sale - heavy whipping cream held overnight (55F - Cold Holding) see stop sale - cook line middle cooler - cut tomato (47F - Cold Holding) - guacamole with tomato (46F - Cold Holding) - polenta (45F - Cold Holding) - advised operator to move to walk in cooler for expedited cooling. **Warning**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Time/temperature control for safety food thawed in an improper manner. - fish, salmon, and swordfish - package indicates product needs to be removed from vacuum sealed packaging before thawing **Warning**
06-01-5
Basic - Accumulation of debris on dish racks. **Warning**
16-15-4
Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine **Warning**
16-21-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - chlorine sanitizer 0ppm. **Warning**
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Standing water in bottom of reach-in-cooler. - cook line middle cooler - cook line far right cooler **Warning**
29-49-6
43
Nov 16, 2022
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to clean utensils. Spray bottle of cleaner hanging on shelf next to food items at the front bar. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken 80° Operator discarded. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken wings in walk-in cooler.
08A-05-6
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. 0ppm
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Breaded chicken 80° cooled for 2.75 hours. Operator discarded. **Corrective Action Taken**
03D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with unknown clear liquid.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cups, lids stored directly on floor in dry storage area.
24-26-4
Basic - Food stored on floor. Food items stored on floor in walk-in freezer.
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at service area.
22-08-4
25
Frequently Asked Questions
When was Tuscawilla Golf Club last inspected?
The most recent health inspection at Tuscawilla Golf Club on file is from Jan 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tuscawilla Golf Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Tuscawilla Golf Club.
How does Tuscawilla Golf Club compare to other restaurants in Winter Springs?
Tuscawilla Golf Club most recently scored 70 out of 100, which is lower than the Winter Springs average of 76.
Has Tuscawilla Golf Club's inspection record improved over time?
Results have been roughly steady. Inspections at Tuscawilla Golf Club have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tuscawilla Golf Club 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 Tuscawilla Golf Club inspected?
Based on the inspection history on file, Tuscawilla Golf Club is inspected around three times per year on average.
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