NEW PORT RICHEY, FL. A state inspector walked into Timber Greens Country Club at 6333 Timber Greens Blvd on September 17, 2026, and found that food was not being cooked to required minimum temperatures, that parasite destruction procedures were not being followed for fish on the menu, and that toxic chemicals were improperly stored or labeled near food. Nine violations were classified at the highest severity level. The club was not closed.
What Inspectors Found
The cooking temperature violation is the most direct hazard to anyone who ate there that day. Salmonella survives in poultry below 165 degrees Fahrenheit. If a dish left the kitchen undercooked, no other safeguard downstream stops it from reaching a plate.
The parasite destruction failure compounds that risk for anyone who ordered fish. Anisakis and tapeworm larvae survive in raw or lightly cooked fish unless the fish has been properly frozen beforehand. The inspector found those procedures were not being followed.
Toxic chemicals improperly stored or labeled near food represent a separate category of danger entirely. Contamination from mislabeled or misplaced chemicals does not require the food to be mishandled by staff. It requires only proximity and an error.
The inspector also cited the club for inadequate shellfish traceability records, meaning oysters, clams, or mussels served at the club could not be traced back to their source if a customer became ill. No consumer advisory was posted to warn diners that raw or undercooked items were on the menu. Food contact surfaces were not properly cleaned or sanitized, and employees were found using improper handwashing technique, meaning pathogens can remain on hands even after a wash attempt is made.
No person in charge was present or performing supervisory duties at the time of the inspection.
What These Violations Mean
The combination of undercooking and absent parasite destruction procedures at Timber Greens is not a paperwork problem. These are the two most direct mechanisms by which a kitchen transmits foodborne illness to a plate. Salmonella in poultry, Anisakis in fish, Trichinella in pork: all are killed by proper cooking temperatures and, in the case of fish, by verified freezing protocols. Both safeguards failed in the same inspection.
The shellfish traceability violation means something specific and serious. If a diner got sick after eating oysters or clams at Timber Greens, investigators would have no records to trace the shellfish back to the harvest bed or distributor. Shellfish-borne illness, including Vibrio and hepatitis A, can be severe. Traceability records exist precisely because shellfish outbreaks require rapid source identification.
The employee illness reporting failure is an outbreak risk in its own right. Norovirus, which spreads easily through food handling by symptomatic workers, is the leading cause of multi-victim restaurant outbreaks in the United States. A kitchen where employees are not required to report symptoms has no mechanism to pull a sick worker off the line before the damage is done.
Improperly stored toxic chemicals near food create a contamination pathway that requires no additional error by kitchen staff. One mislabeled container, one misplaced bottle, is sufficient.
The Longer Record
The September 17 inspection was not the first time Timber Greens has generated a long list of high-severity violations. State records show 27 inspections on file for this location, with 223 total violations accumulated across that history. The club has never been emergency-closed.
The pattern in the prior inspection data is consistent. In May 2025, inspectors cited six high-severity violations in a single visit. In September 2024, five high-severity violations and four intermediate violations were documented. In December 2025, five more high-severity violations appeared. The September 17, 2026 inspection, with nine high-severity citations, is the worst single-visit total in recent years, but it sits inside a record that has never shown a clean stretch.
A follow-up inspection on September 18, the day after, found three high-severity violations and one intermediate violation still present. The club was not closed after that visit either.
The facility has accumulated violations in overlapping categories across multiple inspection cycles: food handling, employee health practices, and management oversight. A single bad inspection can reflect a bad day. This record reflects something else.
Still Open
State inspectors visited Timber Greens Country Club, found nine violations at the highest severity level, documented failures in cooking temperature, parasite controls, chemical storage, employee illness reporting, shellfish traceability, handwashing technique, surface sanitation, and management oversight, and left the club open to serve members and guests.
The follow-up inspection the next morning found three high-severity violations still on the books.
Timber Greens has 27 inspections in the state record and 223 total violations. It has never been emergency-closed.
