Caddy Shack Bar & Grill
Last inspected: Nov 25, 2025
50
Score
Across the available record, Caddy Shack Bar & Grill has seven inspections on file, the first dated 2022. On Nov 25, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
That's lower than the typical Sebring restaurant, which scores around 74. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Nov 25, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
50
May 13, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarellas cheese (56F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of the ice machine in the kitchen soiled.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line and salad make area.
14-09-4
Basic - Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen, bar area and walk in cooler/walk in freezer soiled.
36-73-4
Basic - In-use utensil stored in sanitizer between uses. Tongs stored in the sanitizer bucket on the cook line. Owner removed the tongs to be sanitized. **Corrective Action Taken**
10-18-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the cook line soiled. Employee cleaned the microwave. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under the hot holding unit on the cook line soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on the cook line and the dishwasher area soiled.
36-27-5
58
Feb 5, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
39
Mar 8, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on can opener. Operator put through dishwash. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed debris on handsink employee stated using as dumpsink. Operator added bucket to area for dumpsink..
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed waitresses wearing wrist bands and watches on wrists.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
74
Oct 6, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
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. Found at 25 ppm Must manually sanitize until Dishmachine is able to add sanitizer to 50ppm. **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a pan of pasta in walk-in dated 9/29 . 8 days old. Manager discarded. **Corrective Action Taken** **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a pan of pasta in walk-in dated 9/29 . 8 days old. Manager discarded. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili (98F - Hot Holding); butter (119F - Hot Holding) on stove with no heat applied. Operator turned pn bring foods quickly to bring products to 165F **Warning**
03B-01-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Incorrect date of expiration. Manager corrected onsite. **Corrected On-Site** **Warning**
53B-10-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed a love in dining area with drink prep and ice bin where servers dip ice and no handsink available at this area. No conveniently located handsink at waitstaff food prep area. **Warning**
31A-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice from 2 days ago not date marked in walk-in cooler. Manager date marked. **Warning**
02C-02-5
Basic - Accumulation of debris on exterior and interior of warewashing machine. **Warning**
16-21-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed water and or food debris buildup inside reachin coolers touching bottom of wine bottles at bar. **Warning**
22-16-4
Basic - Wood food-contact surface not properly sealed. Observed edging of bar over sinks at bar not sealed. **Warning**
14-06-4
35
Jan 26, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk-in cooler all foods above 41F. Truck came this morning. Manager opened adjoining freezer to help cool walk-in cooler to 41F quickly. Will monitor the unit and called for maintenance to recheck unit during inspection. pasta (46F - Cold Holding); fish (44F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed bleach stored on floor beside gator aid drinks at bar.
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handsink used as dump sink as evidenced by large amount of ice in basin of handsink at bar.
31A-11-4
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. Employees not given form on 1st day of hire.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at waitstaff handsink.
27-16-4
Basic - Floor soiled/has accumulation of debris. Observed old debris under the counters at bar.
36-73-4
Basic - Food stored on floor. Observed canned beer and soft drinks stored on floor at bar.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed hood system with one filter missing and large gap open to vent system over cookline.
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed beer keg cooler with dirty water in bottom and wine bottles stored in contact with water.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of debris inside warewashing machine. Observed slimy buildup in in Dishmachine well.
16-03-4
39
Sep 20, 2022
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
41
Frequently Asked Questions
When was Caddy Shack Bar & Grill last inspected?
The most recent health inspection at Caddy Shack Bar & Grill on file is from Nov 25, 2025. The public record contains seven inspections in total.
What is the most common violation at Caddy Shack Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Caddy Shack Bar & Grill.
How does Caddy Shack Bar & Grill compare to other restaurants in Sebring?
Caddy Shack Bar & Grill most recently scored 50 out of 100, which is lower than the Sebring average of 74.
Has Caddy Shack Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Caddy Shack Bar & Grill have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Caddy Shack Bar & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Caddy Shack Bar & Grill inspected?
Based on the inspection history on file, Caddy Shack Bar & Grill is inspected around two times per year on average.
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