Spruce Creek Country Club
Last inspected: Apr 13, 2026
78
Score
Inspectors have visited Spruce Creek Country Club 14 times, with records going back to 2022. The most recent visit was on Apr 13, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly six violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
The city-wide average for Port Orange sits at 67, putting Spruce Creek Country Club on the better side of that line. Taken together, the history is a positive one.
14
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris. -table-top slicer **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on rear kitchen prep table
21-12-4
Basic - Floor soiled/has accumulation of debris. -floor behind cooking equipment has a significant accumulation of grease and food debris **Repeat Violation**
36-73-4
78
Oct 7, 2025
Routine - Food
No violations found.
100
Oct 2, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
61
May 27, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - milk at walk in cooler
02C-03-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - tuna tartare. Employee added mark to item **Corrected On-Site**
02B-01-5
Basic - Floors not maintained smooth and durable. - walk in cooler floor rusted
36-11-4
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. - observed dishwasher turned off waiting for scheduled maintenance. Manager states service arriving today.
16-55-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Outer openings not protected with self-closing doors. - back door - door closing device broken
35B-03-4
61
Nov 21, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn on walk in cooler **Warning** - From follow-up inspection 2024-11-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens - microwave **Warning** - From follow-up inspection 2024-11-21: **Time Extended**
22-08-4
90
Nov 19, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
26
Jun 13, 2024
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher, operator educated employee, employee removed gloves and washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak stored above heavy whipping cream in reach-in cooler across from stove, operator reorganized reach-in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked red potatoes 47F and cooked baker potatoes 50F, since 9:00pm last night, operator discarded
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -heavy whipping cream 65F, per operator less than 1 hour on prep table, operator relocated to lower portion of reach-in cooler **Corrective Action Taken**
03A-02-5
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 and the time removed from temperature control cannot be determined. -clarified butter, per operator placed under time at 10:30am, operator marked time **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked red potatoes 47F and cooked baker potatoes 50F, since 9:00pm last night, operator discarded
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in dishwashing area blocked by cart, employee removed **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside top of reach-in cooler at end of cookline has an accumulation of grease and food debris -inside of ice machine has a light accumulation of pink, mold-like substance **Corrected On-Site**
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while preparing food, operator educated employee, employee removed watch **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. -walk-in cooler door gasket torn
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of tall reach-in freezer soiled -walk-in cooler door gasket soiled
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested bucket, 0ppm, operator refilled bucket, retested 200ppm **Corrected On-Site**
21-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents throughout the kitchen
36-34-5
25
Jan 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soil build up on hood filters, above slatted grill -stand up freezer, gaskets - From follow-up inspection 2024-01-19: -operator states professional cleaning is scheduled for Monday, 1/22/24 **Time Extended**
23-03-4
95
Nov 20, 2023
Routine - Food
5 critical violations. 8 major violations. 6 minor violations.
View 19 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook handled drain line pvc from steam well , drank from plastic bottled beverage that does not eliminate hand/mouth cross contamination due to twist cap, and cell phone prior to handling box of gloves on cook line
12A-29-4
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw bacon stored above hamburger meat used for burgers used on consumer advisory inside walk in cooler **Corrected On-Site**
08A-16-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat stored above portioned cooked pasta inside lowboy across from stove -raw fish stored above butter inside cooler across from stove. -raw beef stored above deli meats on speed rack inside walk in cooler **Corrected On-Site**
08A-05-6
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. -clarified butter, no time marking
03F-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -cook began working on line without washing hands.
12A-16-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -chef, michael, hired more than 30 days prior to inspection. Stated has expired CFM certificate.
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. -sink inside bar with 4 basins, 1 faucet marked for handwashing with sign and supplies has sani buckets, rags, dump sink bucket with holes for straining stored inside sink
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs on brunch menu, no disclosure at bottom of menu or any indication that the poached eggs/Benedict section of brunch menu is covered under the consumer advisory present on other menus. **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -advised to renew chefs manager certification
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -unlabeled bottle of degreaser in warewashing area **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink near prep area, hot water valve not functioning.
27-16-4
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.
06-09-1
Basic - Employee cell phones/personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones and charging pads for cell phones placed on top of multi use prep tables on cook line/prep area
40-06-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -cook, drinking from plastic bottled soda with twist cap on cook line. Advised to cups with lids and straw to prevent cross contamination from top of bottle.
12B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back double doors, gap in middle section between doors
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soil build up on hood filters, above slatted grill -stand up freezer, gaskets
23-03-4
Basic - Single-service articles improperly stored on floor inside dry storage.
25-05-4
16
May 9, 2023
Complaint Partial
No violations found.
100
May 8, 2023
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Roach activity present as evidenced by live roaches found. -2 live palmetto bugs on sticky trap underneath dry storage rack, operator killed and removed **Corrected On-Site** **Warning**
35A-05-4
Basic - Dead roaches on premises. -1 dead palmetto bug in storage closet -1 dead palmetto bug underneath reach-in cooler -5 dead palmetto bugs on sticky trap underneath dry storage rack Operator removed. **Corrected On-Site** **Warning**
35A-03-4
82
Apr 11, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs with liquid pasteurized eggs in walk-in cooler, operator reorganized cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage 45F, in top of reach in cooler, operator discarded
03A-02-5
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. -Provided Clean-up of Vomiting and Diarrheal Events poster. **Corrected On-Site**
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dairy cooler door and frame soiled
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
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. -raw tuna, operator removed from packaging **Corrected On-Site**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off front of fryer, operator relocated **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. -Provided Choking Poster, operator posted **Corrected On-Site**
51-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -Forks on prep table at entrance to kitchen, operator washed, rinsed, and sanitized**Corrected On-Site** **Corrected On-Site**
24-18-4
47
Nov 16, 2022
Routine - Food
No violations found.
100
Jul 5, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Spruce Creek Country Club last inspected?
The most recent health inspection at Spruce Creek Country Club on file is from Apr 13, 2026. The public record contains 14 inspections in total.
What is the most common violation at Spruce Creek Country Club?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Spruce Creek Country Club.
How does Spruce Creek Country Club compare to other restaurants in Port Orange?
Spruce Creek Country Club most recently scored 78 out of 100, which is higher than the Port Orange average of 67.
Has Spruce Creek Country Club's inspection record improved over time?
Yes. Recent inspections at Spruce Creek Country Club have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Spruce Creek 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 Spruce Creek Country Club inspected?
Based on the inspection history on file, Spruce Creek Country Club is inspected around four times per year on average.
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