SPRUCE CREEK COUNTRY CLUB INC
1900 COUNTRY CLUB DR · PORT ORANGE · Volusia County · FL 32128
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-16-4High 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-29-4High 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
08A-16-5High 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-05-6High 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**
03F-02-5High 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
Intermediate 8
53A-04-6Intermediate – 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.
31A-11-4Intermediate – 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
02B-01-5Intermediate – 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**
53A-05-6Intermediate – 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
11-26-1Intermediate – 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.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. -unlabeled bottle of degreaser in warewashing area **Corrected On-Site**
27-16-4Intermediate – 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.
Basic 6
06-09-1Basic – 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.
40-06-5Basic – 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
12B-12-5Basic – 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.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. -back double doors, gap in middle section between doors
23-03-4Basic – 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
25-05-4Basic – Single-service articles improperly stored on floor inside dry storage.
Inspector observations synchronized from DBPR on October 18, 2026 11:56 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.