SUGAR MILL COUNTRY CLUB
150 CLUBHOUSE CIR
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 11/22/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 08B-52-4:Basic - - From initial inspection : Basic - Food stored under dripping water. Walk in cooler vegetable cooling condensation dripping on dressing Warning - From follow-up inspection 2024-11-22: **Time Extended**
Food safety inspection conducted on 11/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/21/2024
High Priority
7
Intermediate
3
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 in cabinet in the bar Warning
- 08B-38-4:Basic - Food stored on floor. Cases, walk in freezer **Corrective Action Taken** Warning
- 08B-52-4:Basic - Food stored under dripping water. Walk in cooler vegetable cooling condensation dripping on dressing Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked pork, walk in cooler Repeat Violation Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ala king 11/13, opened canned artichokes 11/10, banana fosters 10/23, broccoli cheddar 11/14, beet soup 11/14, au gratin 11/14, cooked beets 11/10, fish dip 10/31, opened canned artichokes 11/5 Repeat Violation Warning
- 35A-23-4:High Priority - Roach excrement and/or droppings present. Shelving in wine closet Corrected On-Site Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 in remote bar/waitstation on the floor Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left cookline cooler overnight: Raw chicken 47-48F, pico 48f, shrimp 47F, fish 47F, sausage 48F, sliced cheese 47-48F, blue cheese 51F, Cole slaw 47f, tomatoes 46F, bruschetta 47F, roast beef 48F, cooked onions 47T, shredded mozzarella 48F, artichokes 46F, chicken 47F. Right cookline cooler overnjght: raw chicken 48F, tortellini 50F, ham sandwich 50F, pasta 48-50F, cooked chicken 48F, cream 51F, butter 47F. Butter 50F. Raw fish 47F, raw shrimp 47F, shredded cheese 47F, Warning
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar. Greater than 400 ppm quat. Bartender diluted **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom Warning
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sweet potatoes marked with frozen date 11/8 Corrected On-Site Repeat Violation Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage from Sunday Warning
Food safety inspection conducted on 11/21/2024 revealed 13 total violations (7 high priority, 3 intermediate, 3 basic).
Inspection on 4/18/2024
High Priority
5
Intermediate
5
Basic
1
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. Waitstation Corrected On-Site
- 03D-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. Marinara 50-67F cooling in 5 gallon container overnight walk in cooler Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked prime rib and meatballs walk in cooler speed rack Repeat Violation
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Queso 4/11, tzatziki 4/3, roast garlic 3/27, garlic aioli 4/4, split pea and ham4/11, chili 4/11: chicken tortellini 4/9, lamb stew 4/11, tomato soup 4/11, bruschetta 4/11, cooked beets 4/10, gazpacho 3/24, ranch made in house 4/3, blue cheese made in house 4/11, Caesar made in house 3/29 Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 41-27-4:High Priority - Wiping cloth spray sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
- 02C-03-5: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. Deli meat opened Friday Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Michael Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handsink near main dish machine used to ice bath soup
- 31B-03-4:Intermediate - No soap provided at handwash sink. Small bar
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Meatballs, prime rib, corned beef marked with frozen date in walk in cooler
Food safety inspection conducted on 4/18/2024 revealed 11 total violations (5 high priority, 5 intermediate, 1 basic).
Inspection on 11/15/2023
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-52-4:Basic - - From initial inspection : Basic - Food stored under dripping water - condensation from walk in cooler fan dripping onto case of produce and covered salad dressing containers Warning - From follow-up inspection 2023-11-15: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ GM Michael Warning - From follow-up inspection 2023-11-15: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. New employees and those with no food handler training Warning - From follow-up inspection 2023-11-15: **Time Extended**
Food safety inspection conducted on 11/15/2023 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 11/9/2023
High Priority
7
Intermediate
4
Basic
5
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage in storage rack over scale Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Case of raw chicken under shelving walk in freezer Warning
- 08B-52-4:Basic - Food stored under dripping water - condensation from walk in cooler fan dripping onto case of produce and covered salad dressing containers Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. drain disconnected for handsink /three compartment in dish area Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area Warning
- 03D-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. Marinara up to 46F in the middle. Cooked previous day Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw fish over uncovered desserts, walk in freezer Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese; raw fish over cream - walk in cooler Corrected On-Site Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Gazpacho 10/31 in walk in cooler Warning
- 35A-23-4:High Priority - Roach excrement and/or droppings present. Wine room shelving in back corner Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left cookline cooler: Shredded cheese 48-51F, goat cheese 50F, cooked peppers 48f, sliced cheese 48-50F, cooked onions 46F, diced chicken 48F and 47F, hot dogs 49F, wings 47F, cooked potatoes 48F, fish 51F, raw chicken 48F, burgers 49F, Right cookline cooler overnight : Raw fish 52-53F, shrimp 49-50F, steak 48-50F, pastas 48-50F, raw chicken 47F, cooked chicken 47F, cream 51F, garlic butter 48F, butter 48F, opened canned artichokes 47F. See stop sale Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo 120-134F, marinara 116-136F in warming cabinet. Operator removed to reheat on stove. Alfredo 180F+, marinara 212F Corrected On-Site Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ GM Michael Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to hold pitcher Warning
- 11-26-1: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. New employees and those with no food handler training Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw meats over 48 hours Warning
Food safety inspection conducted on 11/9/2023 revealed 16 total violations (7 high priority, 4 intermediate, 5 basic).